One of the most treasured ingredients of Campania is Colatura di Alici, rich with the flavors of the sea. The deep brown elixir is made by hand, using only natural ingredients. Colatura is the liquid obtained by curing their anchovies in a controlled environment for 9 to 12 months, then aging the resulting extract for 3 to 4 years in oak barrels.
An exceptionally versatile ingredient, Colatura can be used as a braising liquid for beef, pork, lamb or seafood. Adds an umami punch to pasta, and vegetables, and a small splash makes a more complex dressing.
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