Chefs covet several secret ingredients that add instant umami—fragrant wild fennel pollen, concentrated Italian tomato paste aaand . . . anchovies.
Chances are you've enjoyed these briny little fish in more dishes than you'd imagine—from pasta puttanesca and Sorrento-Style Fish Stew to classic Caesar salad. Anchovies sneak addictive flavor into pizzas, sauces, dressings, dips and more. A juicy steak topped with herby, garlic-laced anchovy butter, anyone?
The anchovies from Ittica Alimentare Salerno (IASA)—sustainably fished off the coast of Campania—are sweet, meaty and have a clean flavor of the sea. They are beautiful on their own or as an flavor-boosting ingredient. Keep reading and dive into our 7 favorite ways to use anchovies.
Shop IASA Anchovies >>
Watch the Anchovy Harvest
A video by Elizabeth Minchilli. Wow, a lot of work goes into just one tiny jar (IASA is one of the few producers that still packs their anchovies by hand)!
Make Mine Umami! 7 Ways to Use IASA Anchovies
Anchovy Fillets in Olive Oil
1. Crostini Con Acciughe
The perfect 3-ingredient appetizer. Lay a thick, chilled sliver of sweet butter on a slice of toasted baguette and top with an anchovy fillet.
2. Bagna Cauda
Celebrate the anchovy with this classic Italian warm dip of olive oil, butter, garlic and anchovies. Serve with blanched vegetables.
Spicy Anchovies in Olive Oil
3. Spaghetti Aglio Olio e Acciughe
The late-night Roman staple gets a new twist with Spicy Anchovies used in place of spicy peppers. Put oil, garlic and one whole spicy anchovy in a pan over medium-high heat. Cook until the garlic is translucent and golden. Add the drained spaghetti and coat well with sauce.
4. Sorrento-Style Fish Stew
Spicy Anchovies create a flavorful base for this simple fisherman's stew popular in Campania.
Colatura di Alici (Anchovy Syrup)
5. Crispy Farro Polenta with Fresh Puttanesca Sauce
Top squares of golden farro polenta with a lighter version of this classic Italian sauce using cherry tomatoes, hot peppers, capers, olives, basil, extra virgin olive oil and a drizzle of Colatura.
6. Pasta with Zucchini & Colatura
Sauté zucchini in a pan with garlic and extra virgin olive oil. Stir in a few drops of Colatura and toss in the al dente pasta.
7. Zuppa di Farro e Colatura
Prepare this dish as traditionally made in Cetara. Colatura gives the soup its deep, delicious flavor. See the full recipe for Zuppa di Farro e Colatura.
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