The best olive oil preserved anchovies we know. Tender, buttery, nutty, incredibly rich and delicate at the same time. I can eat these straight out of the jar. But, if unlike me, you're more civilized...
Dissolve a filet or two of these anchovies into a pot of red sauce; watch it melt into a pool of umami goodness. Place an anchovy filet across each half of a soft boiled egg, sprinkle with fresh cracked pepper and drizzle with fresh olive oil... et voila, lunch! Or use these anchovies in dressings and sauces and soups galore. My all-time favorite way to use a jar of these anchovies is to make my mom's Caesar salad.
Scalia Fishing was founded by Benedetto Scalia in Sciacca Thermae, a coastal city in Sicily famous for its bountiful fish population. Scalia's "Guarantee of Quality" is the company's hallmark.
Ingredients: Anchovies, extra virgin olive oil, salt.
Net weight: 2.8oz / 80g
Made in Italy!
Mark's Mom's Caesar Salad
- 2 egg yolks
- 3 cloves of garlic, pressed or finely chopped
- 3 lemons, juiced
- 1 teaspoon Amora mustard
- Freshly ground black pepper
- Pinch of fleur de sel
- 4-5 anchovy filets
- 1/3 cup grapeseed oil
- 1/4 cup extra virgin olive oil
- 2 heads or romaine lettuce, washed, dried and torn into pieces
- Heaps of freshly grated Parmigiano Reggiano
- The rest of the anchovy jar, for serving
Combine egg yolks, garlic, lemon juice, mustard, and freshly ground black pepper in a large mason jar. Place the anchovies on a cutting board, sprinkle with fleur de sel, then mash with the back of a large dull knife until a smooth paste forms (this should take 2-3 minutes). Scoop up anchovy paste with the knife, then place in the mason jar. Place lid on the mason jar, then shake vigorously for at least 30 seconds.
Fill anchovy-y mason jar with grapeseed oil and extra virgin olive oil. Shake again for another 30 seconds, until oil is emulsified. Fill mason jar with croutons, and let sit for 2-3 minutes to soften slightly.
Place washed and dried lettuce into large serving bowl. Pour dressing and croutons over lettuce. Toss to coat. Sprinkle with freshly grated Parmigiano Reggiano and more freshly ground black pepper. Serve with the rest of the anchovies.
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