Spice Road Spices
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The Art of Flavour


A Sicilian Anchovy, Cannellini Bean, Parmigiano - Reggiano and Capers Paste

Important message: To everyone who loves to cook and loves true natural flavour

Before you start this recipe we strongly recommend you have the very best herbs and spices in your ingredients. Stale herbs and spices will do little to give the true flavours this recipe promises

We invite you to check our premium herbs and spices for the very best quality. Go to SPICES


  • 8 x Anchovy Fillets in olive oil. Drained.

  • 2 x Tins Cannellini Beans. Drained

  • 1/2 x Cup grated Parmigiano - Reggiano

  • Olive oil - extra virgin

  • 2 x Tablespoons Capers

  • 2 x Tablespoons Lemon Juice

  • 2 x Tablespoons cream cheese

  • 1 x Teaspoon finely grated orange zest


Mix all ingredients into a bowl then in a food processor and blend until smooth. Taste and add a touch more lemon to your taste.

Comments: I serve the paste spread on lightly toasted sourdough with olive oil.