Additional information
PACKSIZE | 24/3 OZ RETAIL |
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Our anchovies have a distinct flavor and are useful as a flavoring ingredient. They are packed into barrels consisting of alternate layers of Anchovies and salt and weighted. They are cured for up to 6 months, then trimmed and packed in olive oil.
PACKSIZE | 24/3 OZ RETAIL |
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For four generations Recca family’s name has been related to the craftmade production of fish in Sicily. The reference to the company’s longevity is not only a source of pride that in itself guarantees the reliability and the quality of its products, but is necessary to understand the deep love for tradition that Agostino Recca has maintained for nearly a century
Here, we introduce a small jar of squid (cuttlefish) ink! This is great if you are a lover of dishes like ‘Arroz Negro’ (black rice) and ‘Chipirones en su tinta’ (squid in ink) or if you need it for catering purposes.
Agostino Recca anchovies have a distinct flavor and are useful as a flavoring ingredient. They are packed into barrels consisting of alternate layers of anchovies and salt and weighted. They are cured for up to 6 months, then trimmed and packed in olive oil.
Agostino Recca anchovies have a distinct flavor and are useful as a flavoring ingredient. They are packed into barrels consisting of alternate layers of anchovies and salt and weighted. They are cured for up to 6 months, then trimmed and packed in olive oil.
When most people think of anchovies, they think of long, silver or brick-colored strips of salty, tiny fish spread out over a pizza or Caesar salad. But they would also be surprised to learn that anchovies work their way into a number of dishes in the same way you would use a spice or seasoning, not as a topping. Because anchovies break down when heated, they can easily be incorporated into a number of sauces and dips, such as Louisiana remoulade sauce, Italian bagna cauda or the kitchen staple of Worcestershire sauce. Used in this manner, anchovies offer a boost of flavor, without adding a fishy undertone.
Our jarred anchovies are cleaned and packed in salt barrels for up to 6 months. They are then filleted, trimmed for consistent size and packed in olive oil. The product is not cooked, it is semi-conserved and will continue to cure in the jar.