Anchovies, Rolled with Capers in Olive Oil, 2 oz (56 g), From Napoleon Co.
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Family Owned in the Northwest Since 1903 Rich in Omega-3 Oil Long overlooked in the U.S., except as a pizza topping, or as a critical ingredient in the best Caesar salads, anchovies have been considered a delicacy by Europeans for centuries. These preserved fillets of the small fry of a herring-like fish (the Boquerones) have been produced in Europe, North Africa, and South America for centuries. Imagine a world with no pan bagnat, no Provencal lamb stew, and no pasta puttanesca. These dishes would lack that essential whiff of the ocean, that burst of sweet pungency and nutty aroma that, when used properly, is hard to identify, and impossible to substitute. In the early 1500ís, Charles V, with his notorious appetite, was delighted with anchovies, and even suggested erecting a statue in honor of them. Columbus had barrels of anchovies on board the Santa Maria.
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