Description
The spicy variant of Rizzoli Emanuelli’s classic anchovy tin — same boneless fillets cured in salt, packed in a chili-spiked oil sauce instead of plain olive oil. The heat is moderate and built into the oil itself, which means it carries through to whatever you’re cooking: anchovy butter goes from rich-savory to rich-savory-with-a-kick, puttanesca builds intensity without needing extra peperoncino, anchovy toast picks up an automatic warm finish.
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