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Anchovy Sauce - Colatura Nettuno - Cetara - Campania

  • Ancient Roman ingredients (garum) from Amalfi Coast
  • Extracted from anchovies packed in chestnut wood barrels for at least five months
  • Colatura + olive oil+garlic+lemon zest and parsley = delicious pasta dressing

100 ml - 3.3 oz



Anchovy Sauce - Colatura Nettuno - Cetara - Campania

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.

Our friend and cook book author Erica De Mane, takes a closer look at colatura and tells you how to prepare "Radicchio and Frisée Salad with Colatura and Toasted Almonds" here  More about colatura and what Lidia Bastianich does with her "magical ingredient for the Summer " on our GustiBlog  Still uninspired? A delicious pasta recipe to help you.

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