Australian_Gourmet_Traveller_2017

WHAT IS IT?

Colatura di alici is a deeply savoury Italian fish sauce;

it derives from a sauce called garum that was popular

in ancient Rome. It’s produced in Campania from

fermented local anchovies caught off the Amalfi Coast,

notably at a fishing village called Cetara. The amber

liquid is sold in small bottles, an indication of its

potency. Colatura di alici is considered a delicacy and

priced as such. Thankfully a little goes a long way.

WHY DO WE CARE?

This sauce adds complexity and depth to many dishes.

It’s a natural addition to many a seafood dish, but also

excellent for seasoning a simple grilled steak, say, or in

a quick pasta dish like the one here. The secret is to add

it at the end of cooking to preserve its punch.

WHERE CAN I GET IT?

Italian delicatessens and specialist food shops such

as Simon Johnson (simonjohnson.com) are your best

bet for this essential Italian ingredient.

This potent Italian flavour

enhancer will be your new

secret kitchen weapon.

Colatu ra

di alici

Spaghettini con colatura

di alici SERVES 4

Cook 400gm dried spaghettini in a saucepan of

boiling salted water until al dente (5-6 minutes). Drain

and return to the pan with 2 tbsp of the cooking water.

Meanwhile, heat 60ml extra-virgin olive oil in a frying

pan over medium-high heat, add 2 finely chopped

garlic cloves, the finely grated rind of ½ lemon

and ½ tsp dried chilli flakes and stir until fragrant

(20-30 seconds). Add spaghetti and cooking water,

and toss over heat to coat well. Season generously

to taste with freshly ground black pepper, then add

¼ cup coarsely chopped flat-leaf parsley, 2 tbsp

colatura di alici and the juice of ½ lemon, and toss

to combine. Check seasoning and serve hot topped

with toasted coarse sourdough breadcrumbs. ●

The explainer

46 GOURMET TRAVELLER

WORDS, RECIPE & STYLING EMMA KNOWLES. PHOTOGRAPHY WILLIAM MEPPEM. ALL PROPS STYLIST’S

OWN.