Cantabrian Anchovies in Olive Oil cockles but how else might you

but how else might you use it

and Manzanilla Olives | Romesco Sauce | Piquillo Peppers with Cantabrian Anchovies on Garlic Toast | Pan-seared Piquillo Pepper stuffed with Goat Cheese | Vegan Fire-Roasted Piquillo Pepper Tomato Soup | Maria Sinskey's Pimenton Roasted Chicken Thighs with Piquillo

with just the right balance of spiciness with a hint of sweetness

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Cantabrian Anchovies in Olive Oil cockles but how else might youAnimosity toward anchovies is endemic, thanks to the prevalence of poor quality examples cursing supermarket shelves. THESE ANCHOVIES ARE THE ANTIDOTE. Featured in Bon Apptit Magazine's Highly Recommend "These luxury anchovies are so good, I eat them straight from the jar." Premium Cantabrian anchovies from the waters of northern Spain, wild caught via sustainable fishing techniques and delivered fresh to the factory, presalted, cured in a "salmuera"