We love anchovies at Spanish Pig and we are always on the look out for new variations of this tasty and very healthy fish. This time we bring you Italian anchovies fished off the Amalfi Coast, with a lively kick of from hot pepper. Whole (bone-in) salt-cured anchovies are marinated in olive oil and sweet, smoky chile paste, allowing the heat of the pepperoncini 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. Add a burst of heat to classic anchovy-centric dishes such as Caesar salad and puttanesca sauce. Or, de-bone, slice and lay fillets atop a crusty piece of bread slathered with unsalted butter for a simple snack or appetizer.
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: Whole anchovies, olive oil, hot peppers, tomatoes, salt.