Angelo Parodi Cantabrian Anchovy Fillets 90 g – Anchovy Fillets in Olive Oil
The intense flavour of Cantabrian anchovies
Anchovy fillets are a popular ingredient in Mediterranean cuisine. They give dishes a deep, savoury flavour and are used both as a delicacy and as a natural flavouring.
With Angelo Parodi Cantabrian Anchovy Fillets in Olive Oil 90 g, you can enjoy this exceptional speciality at home.
The anchovy fillets are processed by hand and preserved in olive oil. The simple combination of anchovies, olive oil and salt allows the fish’s characteristic flavour to come through perfectly.
Angelo Parodi – Italian canned fish tradition since 1888
Angelo Parodi is a long-established Italian brand renowned for its fish specialities.
These Cantabrian anchovies are produced in Morocco and distributed by Icat Food in Genoa. The name refers to the Cantabrian production tradition; it is important not to confuse this with a confirmed Spanish origin of production.
Why are anchovy fillets so popular?
Anchovies have a distinctively salty, savoury flavour that adds depth to dishes.
When used in hot dishes, the fillets can be slowly dissolved in olive oil. This creates a flavourful base for pasta sauces, vegetables and other Mediterranean dishes.
How do you use Cantabrian anchovies?
Pizza Napoletana: scatter a few anchovy fillets over a pizza topped with tomato, oregano and olives.
Spaghetti alla Puttanesca: combine anchovies with tomatoes, capers, garlic and black olives.
Bruschetta alle Acciughe: serve on toasted bread with tomato and extra virgin olive oil.
Mediterranean Salad: add a few fillets to a salad with tomatoes, white beans and red onion.
Verdure Saltate: melt an anchovy fillet in warm olive oil with garlic and use this as a flavour base for vegetables.
Recept: Spaghetti alla Puttanesca
A classic Italian pasta dish with anchovies, tomatoes and olives.
Ingredients for 2 people
200 g Italian spaghetti
4 Angelo Parodi anchovy fillets
250 g peeled Italian tomatoes
1 clove of garlic
40 g black olives
1 tablespoon of capers
2 tablespoons of extra virgin olive oil
Fresh parsley
Perhaps a little chilli pepper
Preparation
Cook the spaghetti in plenty of water.
Heat the olive oil in a frying pan and gently fry the garlic.
Add the anchovy fillets and let them dissolve over a low heat.
Add the tomatoes, olives and capers.
Leave the sauce to simmer gently for about 10 minutes.
Mix the spaghetti with the sauce and, if necessary, add a splash of the pasta cooking water.
Garnish with fresh parsley.
Tip from Kelvini: don’t automatically add extra salt. Anchovies and capers are already quite salty.
Ingredients and allergens
Ingredients: anchovies (Engraulis encrasicolus), olive oil, salt.
Allergens: contains FISH.
Nutritional values per 100 grams
| Nutritional value | Quantity |
|---|
| Energy | 874 kJ / 209 kcal |
| Fats | 13,2 g |
| Of which saturated fatty acids | 1,6 g |
| Carbohydrates | 0,2 g |
| Of which sugars | 0 g |
| Proteins | 22,3 g |
| Salt | 14,5 g |
Storage advice
This product is a semi-preserved food. Store unopened in a cool place in accordance with the instructions on the packaging.
Once opened: ensure the anchovies remain covered in oil, store in the fridge and consume within 3 days.
Product information
Manufacturer / brand: Angelo Parodi
Original product name: Filetti di Acciughe Cantabriche
Net weight: 90 grams
Drained weight: 51 grams
Fish species: Engraulis encrasicolus
Country of manufacture: Morocco
Distributor: Icat Food S.p.A., Genoa, Italy
EAN: 8000935296020
Packaging: glass jar with a metal lid
Kelvini Italian Artisan – Unique Mediterranean delicacies with a story to tell.
