Anchovies in brine

AS

Weight:

Produced by a true connoisseur!
Kept whole, then with the internal bone, in salt.

They are prepared with selected and very fresh anchovies, the processing takes place with the traditional method, completely based on manual skills and with processing on the same day of fishing to guarantee the brilliance of the fish.

Before consuming them, they must be carefully desalted by passing them under cold running water, deprived of the bone by opening them like a book and dried with a cloth.

Price per kg €51.41



Anchovies (Engraulis Encrasicolus) from FAO area 37.2.2 Mediterranean Sea (90%), salt (5%), water (5%).
Allergens: contains fish - fishery product

Average values ​​per 100 g of product. ENERGY 123 KCAL - 517 KJ FAT 2.79 g of which saturated fatty acids 0.74 g CARBOHYDRATES 2.07 g of which sugars 0 g PROTEIN 22.50 g SALT 19.95 g


Anchovies in salt are one of the best-known typical products of our seas. Prepared with freshly caught anchovies, the processing takes place with the traditional method based on manual skills. No pasteurization treatments are carried out and therefore the fillet is exquisitely fresh and fleshy, to be used immediately in the kitchen.

A very special and unique product of limited production.

Firm and fleshy fillets simply preserved in salt, for a unique flavor experience.

Anchovies are a real passe-par-tout in the kitchen: they are perfect for adding flavor to many sauces (from the classic green one to the Piedmontese "bagna caòda" in which to dip raw vegetables), or, blended, they give a special touch with butter to spread on bread or canapés. Also excellent for enriching pasta sauces: plain with garlic, oil and a pinch of chilli pepper; with browned breadcrumbs; with broccoli; with stewed onions (bigoli alla veneta); or with tomato, fresh with garlic, olives and capers, or in sauce.

 


From €69 worth of groceries.

In 48h directly to your home.

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0183780398 - ordiniprodotti@laportadeisapori.it

THE ANCHOVIES

The anchovies are carefully selected immediately after fishing, washed and salted.

Once they have reached the right degree of ripeness, they are then cleaned, deboned, arranged au naturel in jars and covered with excellent quality olive oil.

The production steps are carried out exclusively by hand.

use them like this

Anchovies are a real passe-par-tout in the kitchen: they are perfect for adding flavor to many sauces (from the classic green one to the Piedmontese "bagna caòda" in which to dip raw vegetables), or, blended, they give a special touch to the butter spread on bread or canapés.

Also excellent for enriching pasta sauces: plain with garlic, oil and a pinch of chilli pepper; with browned breadcrumbs; with broccoli; with stewed onions (bigoli alla veneta); or with tomato, fresh with garlic, olives and capers, or in sauce.

Also ideal for pizzas, savory pies, meatballs and fillings and goes best with vegetables: from stuffed peppers to cauliflower, from cardoons au gratin to chard, from tomatoes to chicory. Without forgetting the meat dishes, such as the slices alla pizzaiola, but also the roast, the stew, the rabbit. Or many fish-based preparations, from cod to swordfish.

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