The anchovies come from Cetara, an enchanting fishing village along the Amalfi coast, on the Gulf of Salerno. They are packaged by Nettuno, a family-run company. Production is completely by hand, using simple but precise traditions of local anchovy preserving.
The best anchovies are caught between March and July, when their flesh is at its most plump; Nettuno only fishes during this period. The fresh anchovies are immediately placed in oak barrels layered with water and sea salt and cured for about five months. The salt used by Nettuno is the exceptional sea salt that is hand-harvested in the salt panes of Trapani from, uncontaminated Sicilian waters.
The result: anchovies that are are soft, moist and plump. It takes only a few seconds to rinse them in cold water and then put them too use.
Get your Cetara anchovies here.
And if you’re a true anchovy lover, try a bottle of Colatura, a descendent of the favorite Roman condiment, garum.
RECIPE: PENNE PASTA SALAD WITH ANCHOVIES
This recipe is courtesy La Cucina Italiana and Chef Andrea Tiberi. It serves 4.
Coarse sea salt—Trapani or substitute
2.75 pounds plum tomatoes
1.1 pounds penne or other short pasta (Chef uses Martelli brand)
Extra-virgin olive oil (Chef uses organic Pianogrillo olive oil)
3 ounces mixed baby greens (about 5 cups)
8 ounces Piennolo tomatoes (you can substitute San Marzano tomatoes)
12 salted anchovy filets, rinsed
1 tablespoon salt-packed capers (rinse and soak capers for 10 minutes, then rinse again)
2 tablespoons finely chopped chervil
1 tablespoon finely chopped marjoram
Fresh ground black pepper
1. Heat oven to 200°F. Line a baking sheet with parchment paper.
2. Bring a large saucepan of salted water to a boil. Drop plum tomatoes into water and boil 30 seconds. Using a slotted spoon, remove tomatoes from pot (reserve water); drain, peel, cut in half, and seed.
3. Place tomatoes on baking sheet and sprinkle with salt. Bake until tomatoes are partially dried and flavor is concentrated, about 3 hours.
4. Return water to boil. Add pasta and cook until al dente. Drain, transfer to a large bowl, and toss with a drizzle of oil and pinch of salt. Set aside to cool.
5. Remove tomatoes from oven; transfer to a cutting board and finely chop. Add to bowl with pasta. Add greens, Piennolo tomatoes, 3 tablespoons oil, anchovies, capers, chervil and marjoram; toss to combine. Arrange on plates. Sprinkle with a pinch of sea salt and some fresh-ground pepper.