Australian_Gourmet_Traveller_2017

(Jacob Rumans) #1
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.
Free download pdf