Anchovy Extract
One of the most treasured and special ingredients of Campania is colatura di alici. Its roots date back to ancient Rome where it was known as garum. The deep brown elixir is made by hand, using only anchovies and salt, and without adding any preservatives. Colatura is the liquid obtained during the 12-month anchovy curing process. The resulting extract is then aged for three to four years in oak wood barrels before being filtered and bottled. Colatura is rich with the flavors of the sea and of high-quality anchovies. It is an umami powerhouse and one of our secret weapon ingredients—a few drops have the ability to completely transform a dish.
Colatura is a versatile ingredient and it can be used with pasta, fish, meats, vegetables and bruschette. It is important not to add any salt to the recipe and we suggest adding Colatura little by little until the desired flavor is obtained.
Lucia's Spaghetti with IASA Colatura & Pistachios
Lucia di Mauro of IASA reveals her recipe for a super simple dish that everyone will love! She often makes it for her family at home in Cetara, Campania.
Recipe courtesy of
IASA
Ingredients:
- 1/2 cup pistachios
- 1.1 lb (500 gr)
- Rustichella d’Abruzzo Spaghetti
- 5 tablesoons extra virgin olive oil
- 2 garlic cloves, thinly sliced
- 3 tablespoons IASA Colatura di Alici, plus more as needed
Directions
1. Shell the pistachios, finely chop them, and toast them in a frying pan or oven until fragrant and golden brown, about 5 minutes.
2. Bring a large pot of water to boil over high heat. Remember to not add salt to the water, as salt is not needed when using Colatura. Add spaghetti to water and cook until just shy of al dente. Reserve some pasta cooking water.
3. Meanwhile, in a large skillet, combine extra virgin olive oil and garlic. Cook over medium heat until garlic is very lightly golden, about five minutes.
4. Transfer pasta to skillet along with some reserved pasta water, and cook over high heat until a creamy sauce forms.
5. Add pistachios and Colatura to taste (Lucia recommends a spoonful for every 100 gr of pasta). Buon appetito! 🇮🇹
Products Used in This Recipe
Colatura di Alici - Anchovy Extract