Italian anchovy paste, also known as "acciughe sotto sale," is a traditional condiment made from salted and fermented anchovies. The process of making anchovy paste starts by cleaning and gutting the anchovies and then salting them for several days to remove excess water and intensify the flavor. Then, the anchovies are packed in jars with extra virgin olive oil and left to ferment for several months.
This process results in a rich, flavorful paste that is perfect for adding a bold, salty and umami flavor to a variety of dishes. Anchovy paste can be used in pasta sauces, dressings, spreads, and marinades. It's also a popular ingredient in traditional Italian dishes such as puttanesca sauce and pizza Margherita. Additionally, it's used to flavor stocks and broths, to create meat and fish dishes, and to enhance the taste of vegetables.
Anchovy paste is a versatile ingredient that can be used in a variety of ways to enhance the flavor of any dish. It's an essential ingredient in traditional Italian cuisine, but it can also be used in modern dishes to add depth and complexity of flavor. Italian anchovy paste is made from high-quality ingredients and is a perfect way to elevate any dish and impress your guests.