La colatura di alici di Cetara,the anchovy drippings ,is a very special product, really excellent. Produced in Cetara, Campania, it is a liquid sauce with an amber color produced by a traditional anchovy ripening process in a solution of water and salt.
When it is said to be traditional, reference is made to the ancient Romans.
It’s a DOP product, maybe a little expensive but really unique.
Today we propose a simple recipe that enhances all its flavor
- 200 g (half a regular package) spaghetti
- 2 tbsp. colatura di alici
- 1 peperoncino =red chilli pepper flakes
- 6 tbsp.EVOO
- 1 garlic clove
- 100 gr.= ½ cup breadcrumbs
- 1 handful fresh parsley
- NO SALT
Chop the parsley with the garlic.
Pour 2 tbsp. olive oil in a pan, add parsley, garlic ,pepper and peperoncino.
After a minute add the breadcrumbs and stir till they’ve got a little color.
In a bowl pour 4 tbsp. EVOO and 2 tbsp. Colatura di alici, mix well.
Cook the spaghetti in boiling water ,with no salt. The colatura is already salty by itself.
When the spaghetti are ready pour them in the bowl, stir well and add the mix with the breadcrumbs.
Serve hot and enjoy this simple and special tasty dish.
This blog has no paid ads but pure personal taste.