"Colatura" - Anchovy Sauce from Cetara by Nettuno Review
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"Colatura" - Anchovy Sauce from Cetara by Nettuno Overview
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."Colatura" - Anchovy Sauce from Cetara by Nettuno Feature
- Colatura (Anchovy Sauce) is made from an ancient Roman recipe of Italy's Amalfi Coast
- An amber juice extracted from anchovies that are packed in chestnut wood barrels for alt least five months
- An aromatic and fragrant saline liquid that enhances any dish!
- Mix a teaspoon of Colatura with some olive oil, garlic, lemon zest and parsley and you will have a wonderful pasta sauce
- Glass bottle of .100 lt - 3.38 fl oz
B000CRIFGMASIN
B000CRIFGM"Colatura" - Anchovy Sauce from Cetara by NettunoItem Brand
Nettuno
Product Information and Prices Stored: Mar 11, 2012 12:14:11
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