Colatura di Alici di Cetara (Anchovy Syrup Condiment)

Arrives by Mon, Feb 26 Buy Colatura di Alici di Cetara (Anchovy Syrup Condiment) at
One of the most treasured and special ingredients of the Campania region is Colatura di Alici. Its roots date back to a product called Garum, documented as an irreplacable condiment in ancient Roman scribes. The deep brown elixir is extracted during the anchovy curing process. The distillate is rich with the flavors of the sea and the anchovy flavor. Cleaned anchovies are layered with salt in plastic tubs and are left to cure, for around five months. Until recently this ingredient was rarely found in the United States.One of the traditional dishes of the region is spaghetti with lightly browned garlic, chili flakes, a small splash of colatura, olive oil, parsley, and toasted breadcrumbs. Colatura is also added to the braising liquid for lamb or beef. Try sea bass braised with tomatoes, olives, garlic, parsley, and a splash of Colatura. Substitute Colatura for anchovy filets in a Caesar salad, again a small splash is all that is needed. Orecchiette with cauliflower, garlic

Colatura. Fish Water. Interesting Ingredients

Do you know Anchovy Colatura?

Colatura di alici – jen rollins loves food

Colatura di Alici (Anchovy Sauce)

Colatura di Alici, bottiglia in astuccio, anchovy sauce, dropper bottle, Acquapazza, 50 ml, bottle

One of the most treasured ingredients of Campania is Colatura di Alici, rich with the flavors of the sea. The deep brown elixir is made by hand, using

Colatura [Anchovy Extract]

Colatura di Alici (Anchovy Extract). Traditional food in Cetara, Amalfi Coast

A LIQUID FORM OF ANCHOVY THAT MAY BE SUBSTITUTED FOR ANCHOVY FILLETS OR ANCHOVY PASTE IN ANY APPLICATION. THINK OF IT AS AN ITALIAN FISH SAUCE.

IASA Anchovy Syrup Colatura di Alici di Cetara 100ml - Pack of 2

Colatura di Alici Recipes and More

Pasta with Colatura di Alici {Essence of Anchovy Sauce}