Scalia Anchovy Fillets with Hot Pepper in Extra Virgin Olive Oil
This little fish is a small, warm water relative of the herring, a Northern European staple. And just as the peoples of the north salted their herring to preserve them, the anchovy has long been salted by fishermen and packers in the Mediterranean. What is most important about these little Sicilian blue fish is that they are only taken during the proper season – otherwise they will have a mushy texture when they are preserved – and cleaned and salted as soon as possible after they are caught. Because of Scalia’s attention to detail, it is possible to discover the flavor and texture of the ancient Mediterranean. Try these delicious, meatier morsels in your favorite Mediterranean dishes, from appetizers to pasta to dips and spreads.