Italian anchovies fished off the Amalfi Coast get a lively kick of spice from locally-made hot pepper paste. Whole salt-cured anchovies are marinated in olive oil and sweet, smoky chili paste allowing the heat of the peperoncino to marry with the sharp brininess of the fish. These fiery, yet well-balanced anchovies make a wonderful addition to pasta sauces, soups and stews.
This traditional Italian seasoning is made by harvesting the whole sac of roe, encasing in salt to draw out the moisture, pressing under slats of wood, and finally sun-drying it for just under a week. This beautiful roe adds the most luxurious and intoxicating flavor to a simple bowl of pasta.
From our favorite Spanish tuna producers, Ortiz, Sardinas a la Antigua are cleaned by hand, fried and then hand-packed in olive oil. The result is succulent, meaty pieces of fish that take on the richness from the olive oil. The olive oil also mellows the sardines’ inherently strong flavor creating a buttery, delicate flavor with hints of the salty Bay of Biscay from which they came.