Ingredients Seafood Fish Anchovy Cured Anchovies, Pink Peppercorns, Oranges Be the first to rate & review! Chef Missy Robbins recommends white anchovies for those still learning to love the fish. They have a milder flavor than salt-cured anchovies due to their olive oil and vinegar brine. Robbins likes pairing them with fresh vegetable crudite or mozzarella. Reprinted with permission from Breakfast, Lunch, Dinner...Life! Recipes and Adventures from My Home Kitchen by Missy Robbins with Carrie King/Rizzoli Publishing Slideshow: More Anchovy Recipes By Missy Robbins Missy Robbins Instagram Missy Robbins is known for Italian cuisine and handmade pasta at her Brooklyn restaurants Lilia and Misi. The 2010 F&W Best New Chef and James Beard Award winner made a name for herself at Spiaggia in Chicago and A Voce in New York. Food & Wine's Editorial Guidelines and Carrie King Published on October 4, 2017 Print Rate It Share Share Tweet Pin Email Photo: Abby Hocking Total Time: 5 mins Yield: 4 Ingredients 20 pieces boquerones (white anchovies) 1 tablespoon pink peppercorns, cracked Zest and juice of half an orange 2 tablespoons olive oil Directions Lay the anchovies skin side up on a plate and sprinkle with the cracked peppercorns and orange zest. Drizzle all over with the orange juice and finish with the olive oil. Rate it Print