Salted Anchovies from Agostino Recca
The idea of a can of fish that will keep forever may frighten some off, but to us it's the best thing about this large can of anchovies! Packed in salt, these whole anchovies will keep indefinitely in the fridge once opened. They do require a bit more work than their oil-packed brethren, but it's well worth the time: Remove the backbone and tail from the anchovy and soak, either in water or milk, for 15 minutes to wash away some of the saltiness.
Once they're prepped, you can mash the anchovies into Caesar salad dressing or sauté them in olive oil as a base for pasta sauce, braised dishes and stews.
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