Anchovy fillets in oil
Anchovy fillets preserved in oil bring a concentrated savory note to Italian pasta sauces.
- Form
- Fillets preserved in oil
- Recipe reference
- Orecchiette with cime di rapa
At the table
Use oil-packed anchovy fillets in the condiment for Puglian cime di rapa, with garlic, chili and olive oil. The fish is part of the condiment rather than the centerpiece of the plate.
Taste the finished sauce before adding more salt.
Cook with it
Read the preservation method
Match the recipe’s ingredient: fillets in oil, anchovies under salt and anchovy paste are different products. A recipe calling for salted anchovies may include preparation that oil-packed fillets do not require.
