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Colatura di Alici is an ancient convenience food (thought by most to be what ancient Romans called garum) that adds great anchovy flavor to a dish without having to fillet, rinse and chop the fish. It's essence of anchovy.
Our Colatura comes from the enchanting little fishing village of Cetara on the Amalfi coast. When the fish are caught in the summer, the Cetaresi throw them into wooden barrels, alternating layers with handfuls of sea salt.
Then the fish are pressed down with a lid weighted with rocks. By December, the anchovies have produced a fragrant translucent amber juice. A hole is poked in the bottom of the barrel and the colatura is drained.
To call colatura a cousin of Nuoc Mam (Fish Sauce) doesn't do it justice. It's richer and more aromatic than the Vietnamese brine in which fish have been pickled.
The most common thing to do with colatura is make a "salsetta" by mixing a few tablespoons of extra virgin olive oil with a clove or two of crushed garlic and a teaspoon of colatura. Toss this little sauce with spaghetti, or flavor swiss chard, escarole or potatoes.
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Save yourself some time and just buy a bunch. You will use it all the time. Definitely a staple for any kitchenPublished 7 days ago by C. Card
Perfect gift for my friend who travels to Italy often..This is a favorite item for his cooking but he seldom treats himself with a purchase!..Happily received.Published 7 months ago by B. A. Palmese
first time with this product, so I can't speak to how it compares to other italian anchovy sauces - however, I love asian fish sauce with my noodles, stir fry and rice dishes, so I... Read morePublished 9 months ago by drtalos
This "anchovy sauce", as it is labeled, is somewhat lighter in smell and flavor than other, similar products. Read morePublished 13 months ago by Julia A. Lichty
I haven't cooked with this yet. That comes tomorrow, but the aroma is driving me crazy this evening. Read morePublished 17 months ago by S. Linkletter