Everybody loves anchovies—some people just don't know it yet. Chances are you have enjoyed these delicious little fish in more dishes than you imagine—anchovies are a chef's secret ingredient, adding umami to everything from salads, appetizers, soups, stews and pasta dishes to pizza, fish and meats.
Daughter Lucia of IASA gets creative with the Colatura (pictured)
Here are just a few ideas inspired by our tasty anchovy delicacies from Ittica Alimentare Salerno (IASA):
The perfect 3-ingredient appetizer. Lay a thick, chilled sliver of sweet butter on a slice of toasted baguette and top with an anchovy fillet.
The inspiration for this dish was a simple but delicious pasta we had in Cetara with IASA, made with their own Colatura di Alici—a prized anchovy elixir rich with deep, briny flavors of the sea. In this version, our good friend Chef Sara Jenkins puts her own twist on it. Check out her recipe for 90" Rapida Spaghetti with Colatura di Alici & Capers >> (pictured, right).
Sauté zucchini in a pan with garlic and extra virgin olive oil. Stir in a few drops of Colatura di Alici and toss in the al dente pasta.
The late-night Roman staple gets a new twist with Spicy Anchovies used in place of spicy peppers. Put oil, garlic and one whole spicy anchovy in a pan over medium-high heat. Cook until the garlic is translucent and golden. Add the drained spaghetti and coat well with sauce.
Prepare this dish as traditionally made in Cetara. Colatura di Alici gives the soup its deep, delicious flavor. A few drops will be enough—a little goes a long way. Check out our recipe for Zuppa di Farro e Colatura >>.