Small sardines are used which, in the subsequent stages of processing, are sieved, thus resulting in an extremely creamy compound.
It can be tasted on bruschetta, sprinkled with extra virgin olive oil or with onion, as is traditional, but it can also become a tasty condiment.
for pasta. Sea foam filejia pasta recipe:fry oil, garlic, Tropea onion and cherry tomato, add 2 tablespoons of anchovy cream to
each person, sauté the filejia pasta and finish the dish with a handful of parsley.