Smoked Balsamic & Anchovy Vinaigrette
Minced anchovy whisked with smoked Crema di Balsamico, Dijon and olive oil. Savory depth with a sweet, smoky finish.
Anchovy & White Pesto Crostini
Toasted baguette with Pesto Bianco, a single anchovy fillet and a pinch of sea salt. Five minutes from pantry to aperitivo plate.
Fish Marinade
Olive oil, Condimento Blanco, lemon and paprika with whatever fresh herbs you have to hand. Made for white fish and salmon.
Arancini
Sicilian rice balls made from Carnaroli risotto, stuffed with ragu or mozzarella, breaded and fried until golden. Best made with leftover risotto.
Mornay
Bechamel enriched with Gruyere and Parmesan. The sauce behind gratins, croque monsieur, and the best macaroni cheese you will make.
Anchovy Oil
Three anchovy fillets melted into good olive oil and tossed through pasta with Parmigiano. A five minute primo built almost entirely from the pantry.
Trapani Pesto
The Sicilian pesto: tomatoes, almonds, basil and garlic. Made for busiate, since both come from Trapani.