Colatura di alici, an amber liquid drawn from anchovies matured under salt and weight. A few drops season pasta, vegetables and fish in place of salt.
The liquid drains slowly from anchovies left to mature under salt and under a press, using a method handed down by the fishermen of the Campanian coast.
The flavour is highly concentrated, salty and deep. The classic dish is spaghetti with garlic, oil and parsley, dressed off the heat with a spoonful of colatura.
It also livens up an escarole salad, sautéed greens or a fish tartare. Taste before salting the dish.
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Colatura di alici, an amber liquid drawn from anchovies matured under salt and weight. A few drops season pasta, vegetables and fish in place of salt.
