Cured Anchovies, Pink Peppercorns, Oranges

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 

Cured Anchovies, Pink Peppercorns, Oranges
Photo: Abby Hocking
Total Time:
5 mins


  • 20 pieces boquerones (white anchovies)

  • 1 tablespoon pink peppercorns, cracked

  • Zest and juice of half an orange

  • 2 tablespoons olive oil


  1. Lay the anchovies skin side up on a plate and sprinkle with the cracked peppercorns and orange zest.

  2. Drizzle all over with the orange juice and finish with the olive oil.

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