Anchovy rillettes with black olives and Espelette pepper
Ref. :
948b1ab3
A melting recipe that combines anchovies with olives and Espelette pepper, for characterful rillettes with a good southern taste.
| Product composition | Anchovy fillets (Engraulis encrasicolus) (caught in the North-East Atlantic – FAO zone 27) (54%), cream, olive oil, black olives (EU) (5.5%), whole eggs, salt, Espelette pepper (France) (0.4%), pepper. |
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| Private label | No |
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