Manicaretti Iasa Spicy Anchovies

Manicaretti Iasa Spicy AnchoviesThese spicy anchovies from Italy match a deep umami and oceanic tang with a bright chili finish. We melt them into our favorite marinara sauce, whisk them into dressings for broccoli, cauliflower or Brussels sprouts and blend them with tomatoes, herbs and extra virgin olive oil for a quick bruschetta topping. Try smashing into softened butter with fresh thyme to put on salmon or our favorite combo, lamb chops. 200 grams

fine-wired balloon whisk is broad enough for whipping eggs

your oatmeal or onions won’t burn

Merula’s bold flavor is suitable for dressings

or pancakes and in soda water

a middle eastern spice blend predominantly flavored with cumin

It operates via a simple press-fit lever-locking system

large-grained sea salt to add contrasting texture and bright bursts of salinity to all manner of cooked dishes

Only the absolute best tea leaves can be turned into ceremonial-grade matcha powder

” this broad

I discovered this brand through a restaurant in Cambridge called Moona

Rounded edge is the exact curvature of Our Wok Skillet

or heat a spoonful in oil until bubbling for a quick flavored (and ruddy colored) oil to drizzle over soups