The 10 Best Italian Recipes Using Anchovies
These Salty, umami-packed fish will make your Italian cooking sing
In Italian cooking, the humble anchovy (acciuga) is far more than a simple topping. It is the culinary world's ultimate secret weapon—a natural boost of pure umami depth. When gently melted into warm extra virgin olive oil alongside garlic or sweet onions, cured anchovy fillets dissolve entirely, leaving behind no fishiness, just a rich, savoury foundation that elevates everything from regional pastas to rustic vegetable dishes.
Adhering to Antonio Carluccio’s founding philosophy of “Minimum of Fuss, Maximum of Flavour,” here are ten essential Italian recipes where anchovies truly shine.
1. Bigoli in Salsa (Veneto)
A masterpiece of Venetian simplicity, this classic dish was traditionally enjoyed on giorni di magro (days of abstinence from meat). Slowly melted onions are combined with salt-cured anchovies until the fillets dissolve into a silky, olive-green sauce. Tossed with thick Bucatini or traditional Bigoli, it offers a delicate balance of natural onion sweetness and sea-salty depth.
2. Bagna Cauda (Piedmont)
Translating literally to "hot bath," this iconic Piedmontese dip is a celebration of autumn harvests. Quality olive oil, butter, sliced garlic, and abundant anchovy fillets are gently warmed over low heat until fused into a fragrant, velvety dip. Served hot in a communal earthenware pot, it is designed for dipping raw, seasonal vegetables like cardoons, peppers, and fennel.
3. Spaghetti alla Puttanesca (Campania)
Originating in Naples, this vibrant pantry staple unites garlic, crushed chilli, capers, ripe tomatoes, and dark olives with anchovy fillets. The anchovies form the aromatic backbone of the sauce, balancing the tang of capers and sweetness of tomatoes. Toss with Al Dente spaghetti for a classic meal.
4. Puntarelle alla Romana (Lazio)
A winter staple across Rome, this crisp, refreshing salad features thinly shredded shoots of chicory soaked in ice water until naturally curled. It is dressed in an emulsion of extra virgin olive oil, white wine vinegar, sea salt, crushed garlic, and finely mashed anchovies, creating a sharp, bitter, and savoury dish.
5. Spaghetti Cacio e Pepe with Anchovies & Breadcrumbs
A modern variation on a Roman favourite. While classic Cacio e Pepe relies solely on Pecorino Romano and cracked black pepper, dissolving two or three anchovy fillets into the warm olive oil base before creating the emulsion introduces a subtle depth. Topped with toasted, garlic-infused breadcrumbs (mollica), it adds a crisp textural contrast.
6. Aglio, Olio e Acciughe
An elevated spin on classic Aglio e Olio. Sliced garlic and red chilli are gently sizzled in extra virgin olive oil, followed by anchovy fillets that melt directly into the warm pan. Tossed immediately with hot pasta and fresh flat-leaf parsley, it delivers a deeply satisfying meal in under fifteen minutes.
7. Salsa Verde (Piedmont / Tuscany)
Italy’s vibrant green herb sauce gets its signature punch from cured anchovies and capers blended with fresh flat-leaf parsley, garlic, extra virgin olive oil, and crustless bread soaked in vinegar. It serves as the traditional accompaniment to Bollito Misto (poached meats), grilled fish, or roasted vegetables.
8. Mozzarella in Carrozza with Anchovies (Campania)
These golden, fried mozzarella sandwiches are popular street food across Southern Italy. Slices of crusty white bread are stuffed with fresh mozzarella and a single anchovy fillet, dredged in flour and egg, then fried until golden and melted. The saltiness of the anchovy cuts through the richness of the melted cheese.
9. Pizza Napoli
Simplicity is key in traditional Neapolitan pizza. Pizza Napoli pairs a simple crushed tomato base and fresh mozzarella with oregano, capers, and whole anchovy fillets. As the pizza bakes in a high-temperature oven, the anchovies infuse into the tomato base.
10. Sicilian Pasta con le Sarde e Acciughe
This Sicilian dish highlights the island's historical Arab influences, pairing fresh sardines and cured salted anchovies with wild fennel, pine nuts, raisins, and saffron. The anchovies dissolve into the base oil alongside onions and saffron, grounding the sweet raisins and aromatic fennel.
