Free samples
Recieve 2 free samples with orders over $50. Simply use the code at checkout.
SAMPLESALE
Colatura di Alici - Anchovy Extract 100ml
Produced By: IASA
in Campania, Italy
One of the most treasured and special ingredients of Campania is colatura di alici. Its roots date back to ancient Rome where it was known as garum. The deep brown elixir is made by hand, using only anchovies and salt, and without adding any preservatives. Colatura is the liquid obtained during the 12-month anchovy curing process. The resulting extract is then aged for three to four years in oak wood barrels before being filtered and bottled. Colatura is rich with the flavors of the sea and of high-quality anchovies. It is an umami powerhouse and one of our secret weapon ingredients—a few drops have the ability to completely transform a dish.
Colatura is a versatile ingredient and it can be used with pasta, fish, meats, vegetables and bruschette. It is important not to add any salt to the recipe and we suggest adding Colatura little by little until the desired flavor is obtained.
Product Code
54200
Unit Size
100 ml/3.4 fl oz
Unit/Case
6
Case Weight
1.4 kg/3 lb
Unit Price
**
Case Price
**
UPC Code
7-93232-54200-3
anchovies, salt
- Use in dressing spaghetti with lightly golden garlic chili flakes olive oil parsley and top with toasted breadcrumbs.
- Add to the braising liquid for lamb or beef.
- Try in a braise for sea bass with tomatoes olives garlic and parsley.
- Substitute Colatura for anchovy fillets in a Caesar salad.
- Toss orecchiette with cauliflower garlic chilies raisins pine nuts and Colatura.
- Drizzle over blanched broccoli tossed with extra virgin olive oil red pepper flakes and toasted garlic.
- Drizzle over blanched broccoli tossed with extra virgin olive oil red pepper flakes and toasted garlic.
One of the most treasured and special ingredients of Campania is colatura di alici. Its roots date back to ancient Rome where it was known as garum. The deep brown elixir is made by hand, using only anchovies and salt, and without adding any preservatives. Colatura is the liquid obtained during the 12-month anchovy curing process. The resulting extract is then aged for three to four years in oak wood barrels before being filtered and bottled. Colatura is rich with the flavors of the sea and of high-quality anchovies. It is an umami powerhouse and one of our secret weapon ingredients—a few drops have the ability to completely transform a dish.
Colatura is a versatile ingredient and it can be used with pasta, fish, meats, vegetables and bruschette. It is important not to add any salt to the recipe and we suggest adding Colatura little by little until the desired flavor is obtained.
