Anchovy water or “ sauce” is made on the west coast of southern Italy in the campagnia region. Here traditional production of Colatura is connected to the seasons and harvests in traditional towns like Cetara. This vibrant water has been made since Roman times. The Anchovies are caught up to May when they are large and fleshy and as is traditional, they are processed by hand. The heads and bones are removed and the the fish soaked in brine for at least 12 hours. After brining, they are stacked head to tail layered with Trapani salt in Oak and Chestnut barrels. The casks are specially prepared with drainage holes and the fish are weighted to compress them and extract the juice. The fish are left to mature and as this happens the liquid begins to run off and is reserved. In October and November the liquid is poured back over the fermented fish and once again leaches through the barrels and collects . This fluid is then strained through muslin to produce a golden clear sauce. It was once a Christmas tradition to give a vial of sauce to family and friends to flavour vegetables and pasta. In it’s simplest form a teaspoon is mixed with olive oil, lemon zest, garlic and parsley to make a pasta sauce. Colatura di Alici can be added to sauces and dressings, carpaccio meat or seafood and cooked seafood dishes. Paint some onto the outside of roasted meats before baking for extra flavour. Add to butters and emulsion sauces. Use it to finish a sauce or slow cooked dish to add a complex salty flavour. A few drops on sliced tomatoes with burrato cheese or instead of salt for pan tossed vegetables.
This Colatura Cetarii is produced
|This product was added to our catalog on Monday 17 August, 2015.