Sauce of Colatura of Cetara anchovies
Salsa di Colatura di Alici di Cetara
Sauce raw, off the heat with colatura of anchovies, oil, garlic and parsley, ideal on toasted bread or long pasta.
The sauce of colatura Cetara anchovies is a condiment raw, off the heat intense and aromatic, suitable for enhancing toasted homemade bread or long pasta. colatura It brings a pronounced marine flavor, while extra virgin olive oil softens its strength and binds the aromas. Garlic and parsley add clean, fresh, and persistent aromas; pine nuts and walnuts, indicated as an optional ingredient, introduce a softer note and a pleasant crunch. The preparation does not require cooking: the quality of the result depends on the balance between the quantity of colatura and oil, as well as an even distribution of the ingredients. When pairing with pasta, it's important to limit the salt in the water, so the sauce retains a strong yet harmonious flavor. The recipe is referred to as Campanian.
Instructions
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Prepare the parsley
Finely chop the parsley after washing and drying it. Break it into small, even pieces so it can be evenly distributed throughout the sauce without forming separate clumps. Keep it ready for assembly. raw, off the heat; do not cook it, because the preparation must retain its fresh, vegetal aroma.
Crush the garlic
Crush it clove of garlic By hand, without necessarily reducing it to a cream. This process allows you to flavor the dressing while still allowing you to leave it whole and remove it if desired. The garlic should release its aroma, without any burnt or cooked parts.
Combine oil and colatura
Pour the extra virgin olive oil into a bowl, then add the colatura of anchovies. Mix gently until you obtain a smooth, fluid sauce, without whipping or heating it. The sauce is ready when the two liquids are well distributed and the marine aroma of the colatura emerges clearly.
Complete the sauce
Add the crushed garlic and chopped parsley to the bowl. If you prefer a more rounded flavor and a slightly grainy texture, add the pine nuts and chopped walnuts. Stir. raw, off the heat to distribute the aromas in the oil; do not cook the sauce, as the preparation is designed to preserve the fresh aromas.
Serve on bread
Spread the sauce on slices of toasted homemade bread. Pour the dressing just before serving, so the bread will retain some of its crunch while absorbing the fragrant oil. Finish when the surface is evenly coated and the bread is dry and golden brown.
Season the pasta
You can also use the sauce to dress long pasta, keeping it cold. In this case salt very little cooking water maccheroni, since the colatura It already adds a strong flavor. Add the pasta to the sauce when it's ready, stirring until the strands are evenly coated and without adding any additional salt.
Chef's Tips
The editorial staff recommends using very little salt in the water. maccheroni, because the colatura of anchovies is already very tasty and must remain the dominant element of the seasoning.
Ingredients
- Ingredients for 4 people
- (3 tbsp) 3 tablespoons Of colatura of anchovies
- ½ glass of extra virgin olive oil
- 1 bunch of parsley
- 1 clove of garlic
- (2 tbsp) 2 tablespoons of chopped pine nuts and walnuts (optional)
Can't find it in the US?
- colatura (anchovy extract)Mostly online
Asian fish sauce, half the amount
Fish sauce is stronger and slightly sweeter.
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