Anchovy Fillets with Chili Ingredients: Anchovy fillets 55%, olive oil 44%, chili 1%. Format: 200 g. The Anchovy Fillets with Chili are a specialty with a strong character, combining the delicacy of anchovies caught in our seas with the lively spiciness of Sicilian chili. A perfect blend of sea and land, capable of offering intense and authentic flavors. Our anchovies are caught and aged for no less than 5-6 months, then cleaned, filleted, and jarred by hand with order and accuracy, according to the ancient Sicilian tradition, and finally covered with delicate extra virgin olive oil. Preserved in oil, the Anchovy Fillets with Chili maintain their softness and release a harmonious balance between sea saltiness and spicy notes on the palate. Excellent eaten on their own, as a sauce for pasta or salads, and perfect as an appetizer on bread, pizzas, or focaccias. Semi-preserve to be kept at a temperature not exceeding 10°C; each jar of Anchovy Fillets with Chili brings the authenticity and tradition of Sicily to the table. Storage: The Anchovy Fillets with Chili should be stored at temperatures not exceeding 10°C. Once the package is opened, cover with oil and store in the fridge. Usage tips: On hot, freshly toasted bread with a drizzle of E.V.O. oil. On slices of buffalo mozzarella with a drizzle of E.V.O. oil. On slices of tomatoes, with roasted peppers and a drizzle of E.V.O. oil. Excellent for filling savory pies, rustic pizzas, and crepes. Recipe: Spaghetti alla Mollica. In slightly salted water, drop the spaghetti, in a large pan brown the garlic in a little E.V.O. oil, then remove the garlic. Add the Anchovy Fillets with Chili and crumble them with a wooden spoon. Gradually add the breadcrumbs, stirring with the spoon until the breadcrumbs turn golden and dry. Remove the al dente spaghetti and add them to the pan, tossing carefully (if necessary, adding a spoonful of pasta cooking water). Serve immediately, and if you prefer, sprinkle with a mix of parsley and fresh chili.
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Anchovy Fillets with Chili Ingredients: Anchovy fillets 55%, olive oil 44%, chili 1%. Format: 200 g. The Anchovy Fillets with Chili are a specialty with a strong character, combining the delicacy of anchovies caught in our seas with the lively spiciness of Sicilian chili. A perfect blend of sea and land, capable of offering intense and authentic flavors. Our anchovies are caught and aged for no less than 5-6 months, then cleaned, filleted, and jarred by hand with order and accuracy, according to the ancient Sicilian tradition, and finally covered with delicate extra virgin olive oil. Preserved in oil, the Anchovy Fillets with Chili maintain their softness and release a harmonious balance between sea saltiness and spicy notes on the palate. Excellent eaten on their own, as a sauce for pasta or salads, and perfect as an appetizer on bread, pizzas, or focaccias. Semi-preserve to be kept at a temperature not exceeding 10°C; each jar of Anchovy Fillets with Chili brings the authenticity and tradition of Sicily to the table. Storage: The Anchovy Fillets with Chili should be stored at temperatures not exceeding 10°C. Once the package is opened, cover with oil and store in the fridge. Usage tips: On hot, freshly toasted bread with a drizzle of E.V.O. oil. On slices of buffalo mozzarella with a drizzle of E.V.O. oil. On slices of tomatoes, with roasted peppers and a drizzle of E.V.O. oil. Excellent for filling savory pies, rustic pizzas, and crepes. Recipe: Spaghetti alla Mollica. In slightly salted water, drop the spaghetti, in a large pan brown the garlic in a little E.V.O. oil, then remove the garlic. Add the Anchovy Fillets with Chili and crumble them with a wooden spoon. Gradually add the breadcrumbs, stirring with the spoon until the breadcrumbs turn golden and dry. Remove the al dente spaghetti and add them to the pan, tossing carefully (if necessary, adding a spoonful of pasta cooking water). Serve immediately, and if you prefer, sprinkle with a mix of parsley and fresh chili.
