Anchovy paste

A thick, salty paste of ground anchovies with concentrated umami for sauces and dressings.

Anchovy paste is a thick paste of ground salted anchovies with olive oil, very salty, with a concentrated umami. It is added in small amounts to sauces (Caesar, puttanesca, tapenade), dressings, roast lamb and butter sauces for fish and vegetables.

Recipes with this ingredient

Tacchino tonnatoItalian cuisine | Sauces and marinades

Chef of the restaurant "Carlson" Carlo Grecu prepares a classic tuna sauce.

Omelette with seafoodFrench cuisine | Breakfast

Seafood omelette is a refined dish of French cuisine that combines the tenderness of eggs with the richness of ocean flavors. Historically, seafood has been the basis of many Mediterranean recipes, and its harmony with eggs makes this omelette truly elegant. The dish's taste unfolds with subtle notes of anchovies, the spice of bay leaves, and the piquancy of black pepper. The egg mixture acquires an airy texture, while butter adds depth and softness. This omelette is perfect for an upscale breakfast or a light dinner accompanied by a glass of white wine. Garnishing with parsley and chives adds freshness and visual sophistication to the dish. Such an omelette will be a worthy centerpiece on the table, blending classic French traditions with seafood delicacies.