Anchovies sauce, 100 ml (Colatura di Alici)

Anchovies sauce (Colatura di Alici)

Fresh anchovies are carefully cleaned, layered alternately with sea salt and stored in wooden containers called terzigni.

This first phase is lengthy and must be waited for several weeks. After that, the liquid starts to release from the anchovies, which is collected and poured, without filtering, into special wooden barrels.

During the year of "refining", the liquid rises to the surface and is naturally filtered (the jars are covered with fresh oregano leaves) to obtain a clear product without traces of solid residues.

This juice can be used as a substitute for salt, to flavor fresh or cooked vegetables, as well as many fish and meat dishes.

FAO fishing area: FAO 37.1.3

Fishing method: using purse seines

A quick recipe for Spaghetti or Linguine alla colatura di Alice
Ingredients for 4 people: 4 tablespoons of colatura di alici, 8 tablespoons of extra virgin olive oil, 5 cloves of garlic, 1 slice of lemon peel (or chili peppers).
Fry the chopped garlic in a pan, add the juice and lemon peel, which we then remove. Season with chili pepper to taste, add the sauce to the pasta, which we cooked in unsalted water and let drain.

Ingredients: Anchovies (Engraulis encrasicolus), salt.

Storage: unopened products can be stored outside the refrigerator in a cool, dry place. After opening the product, keep in the refrigerator and consume within 90 days