Jun 6th

Recipe Cards

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Download our Fruits De Mer Recipe Cards! More are added weekly, so keep checking back!
If you have recipes that include any Fruits De Mer products, we’d love for you to send it to us! E-mail       USA-sales@SelectEuropeInc.com


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Fruits De Mer Winter Greens, Asiago, and Anchovy Pizza

Octopus in Salad Octopus in Wine

Cream of Mussel Mussels Bisque Stewed Mussels with Feta Garlic Penne Alfredo With Sun-dried Tomatoes

Tomatoe Chicken-MashTomatoe omelette

Sardine AppetizerAnchovy Vinaigrette


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Jun 6st

Spiedini Alla Romano

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Spiedini Alla Romano

3 3-ounce or 2 4-ounce hero loaves of Italian bread
1 8-ounce ball of mozzarella
1/4 cup butter, melted
Anchovy sauce

Preheat oven to 375F. Trim crusts and ends from bread; cut small loaves in half crosswise, larger ones into thirds. You should have six pieces that look like stubby sticks of butter – about one and a half inches high and wide and about two and a half inches long.
Starting at one end of each piece, cut four slits one half inch apart; cut just to about one-quarter inch of the bottom so that the slices will stay together and form a kind of fan. Cut the ball of mozzarella into thirds, then cut each third in half. Cut each piece of cheese into 4 slices one-quarter inch thick and about an inch square. Fit cheese slices into the slits in each stick of bread as neatly as possible. Gently thread bread and cheese on skewers. Holding the skewers upright, brush the bread with butter. Arrange the skewers on a foil-covered baking sheet. Bake for five minutes, or until the cheese melts. To serve, slide the toast and cheese off the skewers onto small plates and pour anchovy sauce over them.

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Jun 6st

Caesar Salad

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Caesar Salad

Serves 4 to 6



  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons extra-virgin olive oil
  • 1 eight-to ten ounce loaf rustic Italian bread, crusts removed, cut into 3/4-inch pieces
  • 1 teaspoon salt
  • 1/4 teaspoons cayenne pepper
  • 1/2 teaspoons freshly ground black pepper
  • 2 cloves garlic
  • 4 anchovy fillets
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Dijon mustard
  • *1 large egg yolk
  • 1/3 cup extra-virgin olive oil
  • 2 ten-ounce heads romaine lettuce, outer leaves discarded, inner leaves washed and dried
  • 1 cup freshly grated Parmesan or Romano cheese, or 2 1/2 ounces shaved with a vegetable peeler



  1. Make the croutons: Preheat oven to 450°. Combine butter and olive oil in a large bowl. Add bread cubes, and toss until coated. Sprinkle salt, cayenne pepper, and black pepper; toss until evenly coated. Spread bread in a single layer on an 11-by-17-inch baking sheet. Bake until croutons are golden, about 10 minutes. Set aside until needed.
  2. Make the salad: Place garlic, anchovy fillets, and salt in a large wooden salad bowl. Using two dinner forks, mash garlic and anchovies into a paste.
  3. Using one fork, whisk in pepper, lemon juice, Worcestershire sauce, Dijon mustard, and egg yolk
  4. Using the fork, whisk in the olive oil.
  5. Chop romaine leaves into 1- to 1 1/2-inch pieces. Add croutons, romaine, and cheese to the bowl, and toss well. If you wish, grate extra cheese over the top. Serve immediately. To make a version of this dressing that you can store, simply mince garlic and anchovies, and place with remaining ingredients in a jar. Screw the lid on the jar tightly, and shake to combine. Shake the jar before each use. Store, refrigerated, for up to 4 days.

*Note: Raw eggs should not be used in food prepared for pregnant women, young children, or anyone whose health is compromised.

*If you prefer not to use the raw egg yolk in this recipe, substitute one tablespoon of store-bought mayonnaise. The croutons are best made as close to serving time as possible.


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