Cantabrian anchovy fillets La Factorìa del Mar 70g

Cantabrian Anchovy Fillets are a superior quality product with a strong and intense flavor. They are large, silver-colored anchovy fillets with a soft texture and an intense, salty flavor. Their meat is rich in fat and protein, and contains a large amount of vitamins and minerals. They are an excellent source of Omega 3, which helps maintain good cardiovascular health. They are a versatile product, suitable for use in many dishes, such as salads, sauces, soups, fish dishes, and many others.

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ingredients

ANCHOVIES (Engraulis encrasicolus), olive oil and salt. Fished with encircling and gathering nets in the Cantabrian Sea (FAO 27).

Size

70 g

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Cantabrian anchovy fillets La Factorìa del Mar 70g

Cantabrian Anchovy Fillets 70g are a high quality product, made with the best raw materials. The anchovies used are Engraulis encrasicolus, a species of fish that lives in the Cantabrian Sea (FAO 27). The anchovies are caught with encircling nets and collection nets, and then subjected to artisanal processing. They are cleaned, filleted and preserved in olive oil and salt. The final product is a 70g Cantabrian anchovy fillet, with an intense flavor and a soft texture.

More Information
Size	70 g
more informations	Nutritional values per 100g: Energy 844kJ/202Kcal, Fat 13g of which saturated fat 2.2g; Carbohydrates 0.6g of which sugar Og; protein 19g; Salt 11g.
Allergens	Anchovies
Location	Prodotto in Italia.
ingredients	ANCHOVIES (Engraulis encrasicolus), olive oil and salt. Fished with encircling and gathering nets in the Cantabrian Sea (FAO 27).

Combinations

LINGUINE WITH ANCHOVIES AND PINE NUTS Ingredients: 400 g linguine 70 g lightly toasted pine nuts 12 fillets of anchovies in oil 100 g capers in salt 3 tablespoons oil Preparation: 2/3 cloves of garlic 200 g pitted olives parsley salt and pepper to taste. 1. Desalt the capers with running water then needle them. 2. Drain the anchovy fillets. 3. In a small pan heat three tablespoons of oil, brown the cloves of garlic and then remove them. 4. Add the olives and capers, add the anchovies and let them melt pounding them with the help of a wooden spoon. 5. Boil the linguine al dente in plenty of boiling salted water. drain them. 6. Transfer them to a serving platter and dress them with sauce heated at the moment, sprinkle them com pine nuts, the chopped parsley and pepper.

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