Colatura di Alici (Garum, Liquamen, Anchovy Extract)
Colatura di Alici - a traditional Italian anchovy extract that was originally created by Cistercian monks in Amalfi but with roots going back to the Roman condiment garum. Making this strongly flavoured Colatura is a slow process of extraction from salted anchovies using techniques handed down from one generation to another.
Use Colatura to add umami to dishes, in similar way to adding fish sauce and shrimp paste to Thai dishes or adding Worcester Sauce (which has its origins in the garum brought to ancient Britain by the Romans). Colatura can be seasoned with fresh herbs such as parsley, garlic, and paprika and added to olive oil as a dressing for spaghetti or linguine, or try adding just a few drops to sauces or drizzle over bruschetta or grilled vegetables. A little goes a long, long way.
100g (net)
Code [580-000-163]
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