Salt-packed anchovies
Small fish salted whole under a weight, with a concentrated salty umami taste for puttanesca and tapenade.
Salt-packed anchovies are small fish salted whole in barrels under a weight and matured to a firm texture and a concentrated salty umami taste. Before use they are rinsed of salt, the fillets are separated from the backbone and stored in olive oil; they are added to puttanesca, Caesar dressing, tapenade, vitello tonnato, with lamb, into bruschetta and pizza.
Calories, proteins, fats and carbohydrates per 100 g of product
Salt-packed anchovies, Raw: Calories 206.1 kcal, Proteins 26.9 grams, Fats 9.9 grams, Carbohydrates 2.4 grams per 100 g of product.
Recipes with this ingredient
Puff pastry spirals with tapenade are an exquisite French appetizer masterpiece that combines the crispy lightness of the dough with the rich flavor of tapenade. This paste made from olives, anchovies, and capers has its roots in Provence, where culinary masters appreciate it for its complexity and depth of flavor. The light acidity of lime and spicy mustard enrich the texture of the tapenade, making the spirals a perfect accompaniment to a glass of white wine or an aperitif. They will adorn any table, whether it's a family dinner or a festive feast. The spirals crunch pleasantly, revealing a flaky structure with a rich salty filling. They are served warm, allowing the flavor to fully unfold and delight Mediterranean cuisine enthusiasts.
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Caesar salad dressing is a true classic of culinary art from European cuisine. Its exquisite taste arises from the harmonious blend of creamy egg sauce, the piquant sharpness of mustard, the freshness of lemon juice, and the rich aroma of anchovies. Legend has it that this dressing was created by chef Caesar Cardini in 1924 when he had to improvise with available ingredients. Today, it is an integral part of the famous Caesar salad, adding sophistication and richness to its flavor. Due to its versatility, the dressing can be used not only for salads but also as a zesty sauce for seafood or meat dishes.
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Cabbage with anchovies is a simple yet exquisite dish of Italian cuisine that combines the freshness of vegetables with the rich flavor of seafood. Anchovies sautéed with garlic in olive oil turn into a savory sauce that infuses finely shredded cabbage, giving it a rich aroma and tender texture. This dish is perfect as a light appetizer or a side dish for meat and fish dishes. Its roots lie in Mediterranean culinary traditions, where simplicity and the natural taste of ingredients are valued. The bright combination of salty anchovies and sweet cabbage creates a harmony of flavors that Italians particularly love. It cooks quickly, and the result is impressive and refined.
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Provençal sauce with anchovies is an elegant and flavorful masterpiece of French cuisine. Its origin is linked to Provence, a region known for its aromatic herbs and Mediterranean delicacies. This sauce is a harmony of the spiciness of anchovies and the delicate aroma of garlic, complemented by the smoothness of olive oil. Its texture resembles mayonnaise but has a more intense flavor, making vegetables and meat dishes truly exquisite. Traditionally served chilled, it perfectly complements fresh vegetables, meat, or even seafood. Its rich yet balanced taste awakens gastronomic emotions and transforms ordinary dishes into something refined and sophisticated.
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