Vicente Marino anchovy fillets in olive oil are an essential for any Italian store cupboard. Anchovy fillets' salty flavour and succulent texture are delectable enjoyed on fresh, toasted bread or in a putanesca pasta sauce or Caesar salad dressing.
Finely chopped anchovies bring just the right level of sea saltiness to dishes. Or try them whole baked on a pissaladière, a traditional pizza-based dish from Nice.
Vicente Marino specialises in the curing of fish and seafood, using traditional techniques to bring superb produce to a wide audience.
Ingredients: Anchovies (53%), olive oil (47%), salt
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