Sicilian Anchovy Colatura

Sicilian Anchovy Colatura: DOP food excellence, it is a savory and amber sauce typical of Cetara. Recently brought back into vogue, it is used to season pasta and vegetables

Format: 100 ml

Sicilian Anchovy Colatura

Sicilian Anchovy Colatura is obtained by pressing salted anchovies, Garum is a flavor elixir used as early as the 5th century BC by the Greeks, who preferred it to salt to flavor foods. Thanks to the Punic Wars, the Romans became aware of it and began to use it as a condiment for various dishes: the great Roman chef Apìcio made extensive use of it in preparing all his banquets. The recipe for Garum, lost for a hundred years during the Middle Ages, was rediscovered and readapted over the centuries, reaching the present day.

Sicilian Anchovy Colatura is a sort of transparent liquid sauce, with a bright yellow-amber colour, obtained by letting the anchovies ripen in a solution composed of salt and water.

More specifically, Sicilian Anchovy Colatura can be defined as a sort of "precipitate" of anchovies, which, due to its strong and salty flavour, is used in drops to give more flavor to your dishes. Anchovy sauce is not only particularly tasty, but is also full of benefits for our body, as it is rich in nutrients such as mineral salts, amino acids and vitamin A.

Nutritional Properties:

Anchovy sauce, on the other hand, is rich in sodium, coming from the sea salt-based brine. Due to the osmotic effect, the concentration gradient and the cellular breakdown mentioned above, it is logical to deduce that the anchovy sauce also contains a modest quantity of:

• Potassium

• Magnesium

• Soccer

• Iron

• Iodine and other minerals

Spaghetti with Sicilian Anchovy Colatura?

Boil the water, salt it and boil the spaghetti. Meanwhile, heat the oil with the crushed garlic in a pan. When the spaghetti are al dente, sauté them in the pan, from which you have removed the garlic, with the Sicilian Anchovy Colatura and the lemon juice. Add pepper to taste and stir. Serve the spaghetti with anchovy sauce on a serving plate, the grated lemon zest, a few sprigs of fennel and a sprinkling of pepper.

With which dishes is Sicilian Anchovy Colatura used?

Sicilian Anchovy Colatura is a decidedly versatile condiment in the kitchen, useful for the preparation of numerous dishes. In general, whatever dish you use it with, as it is a savory sauce with a particularly intense flavour, you must always avoid adding salt or other condiments.

Sicilian Anchovy Colatura is generally used mostly as a sauce to accompany other dishes: in fact, it is usually poured in small teaspoons, to give them greater flavour. The dishes in which anchovy sauce is most suitable are first of all vegetables, and in particular those sautéed in a pan, such as escarole (especially when used to prepare the filling for stuffed pizza), spinach, chard and tomatoes.

Sicilian Anchovy Colatura for sale online on our website www.emporiosicilia.it

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