Boneless Italian Anchovy Fillets in Olive Oil
These surprisingly meaty Italian anchovies are complex and succulent, with an outstanding balance of briny and sweet flavors. After 12 months of curing under sea salt, the anchovies are carefully cleaned and deboned by hand. The firm pink fillets are laid over crisp white linen cloths that help absorb the brine and salt. After a few minutes of drying, the fillets are placed side-by-side in glass jars and covered with olive oil.
How to use
Add these luscious anchovies to garlicky pasta sauce, use them to top a pizza or make a French pan bagnat sandwich with tuna, hard-boiled eggs and olives. Or simply savor the fillets on a slice of generously buttered baguette. For a little kick, try IASA Spicy Anchovies.
Read how author and food blogger, Elizabeth Minchilli discovered anchovy fillets from IASA and her favorite way to eat them.
About the producer
Retired naval captain Francesco di Mauro founded Ittica Alimentare Salerno (IASA) as one of the first companies to preserve the bounty of tuna and anchovies brought in by the local fishermen of Cetara, a village tucked away in a small cove of the Amalfi Coast. There are only a handful of companies left in Italy that package freshly caught fish according to high quality standards. And IASA is the only one that continues to do most of the work by hand: gutting and cleaning the fish, placing layers of anchovies in drums with sea salt and hand packing the anchovies in jars.
Ingredients: Anchovies (60%), olive oil (37%), salt.
Featured in these recipes:
