The DELICIUS PRODUCT
Rolled “Superior” Anchovy Fillets in Olive Oli (265g)
It might be because of the selection process which is carried out by hand.
It might be because they are bigger.
It might be because they are so plump, pink and with that scent that reminds us of the sea.
One thing is certain though: nobody can remain unaffected when meeting the “Superior” Anchovies.
Our biggest anchovies, sourced from the Mediterranean sea and belonging to the Engraulis Encrasicholus species only. An impeccable quality, skilfully salted and let to rest for months and months. Carefully cured, filleted and packed by hand, according to tradition. This is how the “Superior” anchovy fillets in olive oil are made.
INGREDIENTS FOR 4 PEOPLE
ANCHOVY CREAM CHEESE
200g of robiola cheese
2 spoons of anchovy paste
1 celery
Grinded pepper at moment of use
FRIGGITELLI PEPPERS WITH BUFFALO MOZZARELLA AND ANCHOVIES
12 green sweet Italian chili peppers
12 “superior” rolled anchovy fillets in olive oil
6 small buffalo mozzarellas (bocconcini)
Extra virgin olive oils
Salt
12 bamboo cocktail sticks
SQUASH BLOSSOMS STUFFED WITH ANCHOVIES
12 squash blossoms
1 tube of anchovy paste
6 slices of buffalo mozzarella
1 spoonful of bread crumbs
Extra virgin olive oil
salt
PREPARAtion
ANCHOVY CHEESE CREME
Add the anchovy paste to the fresh cheese and mix
thoroughly. Add pepper according to preferences.
Serve with neatly cut celery sticks.
FRIGGITELLI PEPPERS WITH BUFFALO MOZZARELLA AND ANCHOVIES
Wash the peppers and then dry them very well. Heat 3-4 spoons of olive oil in a wide non-stick pan and then add the peppers, making them sauté in the boiling oil until they soften (be very careful with the oil’s spurt). Then drain them from the oils on cooking paper and salta them lightly.
Cut the buffa;p mozzarellas in halves and place a folded peppers and a rolled anchovy on top of each piece. Pierce all three elements with the cocktail stick to create a skewer. Make sure the rounded side of the mozzarella is facing upwards so that the skewer will stand on its own.
SQUASH BLOSSOMS STUFFED WITH ANCHOVIES
Drain the mozzarella cheese so that it looses some of its water, then cut each slice in pieces. Remove the pistil from the squash blossoms and stuff them with a piece of mozzarella and a little bit of anchovy paste. Close up the squash blossoms with with a slight twisting of the petals. Season them with olive oil and sprinkle them with bread crumbs. Heat up a nont-stick pan and toast the squash blossoms on it, turning them a couple of time while they are cooking, adding a little oil only if necessary. Serve them very hot, with a side of home-made bread.
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