Delicious served simply with fresh crusty bread
Dear gourmet friends,
Because BienManger.com and its transporters' logistic capacities are limited in this period of Coronavirus crisis and because we want your orders to be delivered within a reasonable time, we are obliged to to restrict the shipment of certain products. You will be able to find "Anchovy sauce" in a few weeks.
Thank you for your understanding.
Aurélie from BienManger.com
This anchovy sauce is based on an old recipe from the French city of Collioure. Today, it is made exclusively by Raymond Polito.
Serving suggestion: spread on toast, grill lightly and serve as an aperitif. Use as a dip for carrot sticks, pieces of tomato and cucumber.
Collioure Eggs Mimosa: Boil one egg per person. Cool, slice in half and remove the yolk. Mix the yolk with the anchovy sauce, and garnish the egg whites with the mixture. Serve chilled.
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