2 Tbsp white balsamic vinegar (can sub white wine vinegar)
1 Tbsp extra virgin olive oil
1 Tbsp shallots, thinly sliced
1 tsp Spicewalla Espelette Pepper Flakes, plus more for topping
½ cup white anchovies
½ tsp lemon zest
- Stir vinegar, olive oil, shallots and Espelette flakes together. Let sit for 10 minutes to distribute flavor.
- Plate white anchovies on a fancy plate.
- Pour marinade over the anchovies, finish with lemon zest and another sprinkle of Espelette flakes.
- Serve with seedy crackers (or your fave kind), olives, bread, or high quality softened butter. Enjoy!
Watch us make it on Tiny Kitchen Cooking below!
Knowledge is power, Emily! 🧠 So pleased to hear that this new variety of anchovies is hittin’ the spot!