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Anchovies with Fresh Ricotta (or Mató) Cheese and Piment d'Espelette Pintxo |
with just the right balance of spiciness with a hint of sweetness
with hints of almonds and herbs that starts smooth and finishes with a small snap of spiciness
but how else might you use it
We have one
Cantabrian Anchovies in Olive Oil cockles Anchovies with Fresh Ricotta (orAnimosity toward anchovies is endemic, thanks to the prevalence of poor quality examples cursing supermarket shelves. THESE ANCHOVIES ARE THE ANTIDOTE. Featured in Bon Apptit Magazine's Highly Recommend "These luxury anchovies are so good, I eat them straight from the jar." Premium Cantabrian anchovies from the waters of northern Spain, wild caught via sustainable fishing techniques and delivered fresh to the factory, presalted, cured in a "salmuera"
US$ 49.99
US$ 215.71
