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 renowned for her exemplary Italian cuisine at her Williamsburg restaurants Lilia and Misi. From 2003-2008, Missy worked as Executive Chef at Spiaggia in Chicago, where she found her Italian soul. Missy discovered her true passion for cooking after focusing on fine dining Italian and understanding regional Italian cuisine more fully.After returning to New York in Fall of 2008, Missy became the Executive Chef of A Voce Madison and A Voce Columbus. For the entirety of her tenure there, she maintained Michelin stars at both locations, and in 2010, she was named one of Food and Wine Magazine's Best New Chefs. In early Winter of 2016, Missy opened her first solo venture, Lilia. The beloved spot was awarded three stars by the New York Times shortly thereafter. In September 2017, Missy published her first book, Breakfast, Lunch, Dinner...Life. Her second book, PASTA, was released in October 2021. 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