PUMPKIN AND ANCHOVY FLAN WITH CASTELMAGNO CHEESE FONDUE
This dish will make your guests fall in love in just a few simple steps: try this pumpkin flan with castelmagno cheese fondue, toasted hazelnuts and Anchovies in olive oil.
This dish will make your guests fall in love in just a few simple steps: try this pumpkin flan with castelmagno cheese fondue, toasted hazelnuts and Anchovies in olive oil.
Sea bass fillet in potato crust with fennel butter and anchovies. A tasty and super easy second course you can prepare at home!
Spaghetti with anchovies, caramelized onions and bread crumbs: 3 “humble” ingredients to create a tasty dish which is also rich in nutrients, with the addition of the anchovies’ preserving olive oil.
Fancy the classic crostino with butter and Anchovies? Today we show you how to home-make flavoured butter with garlic and thyme. Spread it on a toasted whole-wheat bread crouton and finish with an amazing Anchovy Fillet.
Today we have prepared for you a simple, tasty and no-waste dish: these mezze maniche pasta with broccoli, anchovy fillets from Sicily and broccoli crumble.
Three different pizzas, but with the same main ingredient: the new 100% Carbon Neutral anchovies from the Cantabrian Sea, from Sicily and from the Adriatic Sea.
Baked squash blossom stuffed with anchovies, ricotta cheese, mozzarella and zucchini. Simple, quick, and above all, very tasty.
When a sandwich is not just a sandwich…
Are you looking for an original and fresh idea for your brunch: here there are the Mini egg Benedict with Delicius Double and Avocado cream!
Risotto with butter, Delicius Anchovies in olive oil and chives: find out how to make this super creamy and tasty dish by Chef in Camicia.
Have you ever heard about the Pasta c'anciova? It’s a traditional first course from Palermo that Chef
in Camicia revisited using Delicius Anchovies from Sicily.
For our special #NoWaste campaign we have put together this amazing recipe by Chef in Camicia: spaghetti with chicory hearts, butter and anchovies – with the special addition of the anchovies’ preserving olive oil.
