FIVE WAYS WITH PASTA ALLA COLATURA DI ALICI

FIVE WAYS WITH PASTA ALLA COLATURA DI ALICI
July 10, 2014 Sarah
In Recipes

Colatura di Alici di Cetara is the amber-coloured, aromatic juice of salted anchovies. The preparation of the colatura by Aquapazza Gourmet, a small company founded in Cetara [a UNESCO World Heritage Site on Italy’s costa Amalfitana] by five gentlemen united by their passion for traditional methods of fishing, preservation and, in particular, for the processing of the colatura [a symbolic product of Cetara], is one which respects ancient traditions and rigorous rules. The preparation starts with the fishing of the very best anchovies, from March until July, and only in the Gulf of Salerno. The fish is gutted, and then salted and layered in typical chestnut wood barrels called terzigni. As the anchovies mature, a liquid emerges to the surface of the terzigni. This is collected and exposed to sunlight for 6 months. It is then poured once again into the terzigni and over the anchovies, and slowly passes through the layers of anchovies and collected as it pours, drop by drop, through a hole at the bottom of the barrel. The full process takes 18 months, but the final product is well worth every minute, of every day, in those 18 months!

 

Here are some simple, yet delicious recipes, using colatura. We do suggest you use this particular colatura di alici by Aquapazza Gourmet, locally stocked exclusively at us, at The White Sheep. It may be a little pricier than its commercial counterparts, but it does go a very long way as you only need to use a few drops at a time. It is really a world away from the other commercial stuff which is produced in a much shorter time span and enhanced with added salt. Trust us on this one, we’ve done our fair share of tasting before we settled for this truly gorgeous one!

 

Spaghetti with Colatura di Alici

Serves 2

200g durum wheat spaghetti

2 tsp colatura di alici di Cetara by Aquapazza Gourmet

6 tblspn extra virgin olive oil by Seggiano

1 clove of garlic

Fresh parsley

2 small chilli peppers

Bring a large pot of salted water to the boil. Toss in the pasta. As pasta reaches around three-quarter’s of the way through its cooking time, in a large pan, mix the olive oil, colatura, finely sliced garlic, finely chopped parsley. Heat just very slightly over low fire. Using pasta tongs, pick the spaghetti straight from the pot, into the pan, and finish its cooking in the colatura mix, adding salted water you cooked the pasta in, if necessary. Toss well over low heat until pasta is cooked al dente. Serve immediately, garnishing with a chilli pepper. A simple yet delicious dish, served profusely at Aquapazza restaurant, in Cetara, on the Costa Amalfitana.

 

 

Fettuccine al Limone with Pistachios and Colatura di Alici

Serves 2

200g egg fettuccine al limone by La Campofilone

1 tsp colatura di alici di Cetara by Aquapazza Gourmet

30g pistacchi di Bronte by Sicilfrutti

1 lemon

A couple of slices of good quality white bread

Extra virgin olive oil by Seggiano

Remove crust from bread slices, cut into very small cubes. Toast in a dry pan, over moderate heat, tossing the cubes constantly, until golden brown. Remove from heat and set aside. Roughly chop the pistachios. Set aside. Finely slice the rind of the lemon and set aside. Bring a large pot of salted water to the boil. In a large pan, over low heat, bring together the olive oil, the colatura, a couple of tablespoons of the salted water, and a few slices lemon rind. Very gently stir to bring the mixture to an emulsion. Cook the fettuccine al limone, in the boiling water, for just 1 minute. Using pasta tongs, pick the fettuccine straight from the pot, into the pan, and finish its cooking in the colatura emulsion, adding olive oil and the salted water you cooked the pasta in, as necessary. Toss well and finish cooking the pasta in the pan, for just another minute [La Campofilone’s egg-pasta requires only 2 minutes of cooking time]. Serve immediately, topping each pasta dish with pistachios, toasted bread cubes and lemon rind.

 

Mafaldine with Oven-Dried Cherry Tomatoes, Capers and Colatura di Alici

Serves 2

200g durum wheat Mafaldine pasta

20 oven-dried cherry tomatoes by Seggiano, roughly chopped

2 fillets of anchovies by Conservas Ortiz

1 tsp capers in olive oil by La Nicchia di Pantelleria [do not opt for the local ones in vinegar for this recipe]

2 tsp colatura di alici di Cetara by Aquapazza Gourmet

1 clove of garlic

Fresh parsley

1 small fresh chilli

Fresh breadcrumbs – just whizz some ‘dry-ish’ bread in a blender

6 tblspn extra virgin olive oil by Seggiano

Toss the pasta in a large pan of boiling, slightly salted water. In a large pan, fry the breadcrumbs in olive oil until crisp and golden brown. Set aside. Wipe the pan clean with kitchen tissues. Thinly slice the garlic and cook gently in extra virgin olive oil in same pan. Add anchovies, cook until they dissolve. Add cherry tomatoes and capers. Pasta should be three-quarter’s of the way through its cooking time by now. Using pasta tongs, pick the mafaldine straight from the pot into the pan, adding a touch of the boiling, salted water from the pot. Toss and mix the pasta very well and continue cooking, adding water from the pot as necessary. Just before you turn off the heat, add the colatura di alici, breadcrumbs, and finely chopped parsley and chilli. Serve immediately.

 

Toscani Pasta with Raw Calamari Rings and Colatura di Alici

Serves 2

200g organic toscani pasta by Seggiano

4 small calamari, thoroughly cleaned, peeled and cut into thin rings

1 clove of garlic

Pepper

2 tsp colatura di alici di Cetara by Aquapazza Gourmet

6 tblspn extra virgin olive oil by Seggiano

1 lemon

Dress the calamari rings in olive oil, lemon zest and juice and plenty of freshly ground pepper. Set aside. Toss the pasta in a large pan of boiling, slightly salted water. Thinly slice the garlic and cook gently in extra virgin olive oil in a large pan. Pasta should be three-quarter’s of the way through its cooking time by now. Using a slotted spoon, pick the toscane straight from the pot into the pan, adding a touch of the boiling, salted water from the pot. Toss and mix the pasta very well and continue cooking, adding water from the pot as necessary. Just before you turn off the heat, add the colatura di alici, calamari rings, olive oil and freshly ground pepper. Toss well, remove from heat and serve immediately.

 

Linguini with Colatura di Alici and Bottarga di Muggine

Serves 2

200g egg linguini by La Campofilone

1 clove of garlic

15 fresh cherry tomatoes

2 fillets of anchovies by Conservas Ortiz

2 tsp colatura di alici di Cetara by Aquapazza Gourmet

1 small fresh chilli

6 tblspn extra virgin olive oil by Seggiano

Some 50g bottarga di muggine – we carry a great fresh mullet bottarga from Sardegna

Bring a large pot of salted water to the boil. In a large pan, cook the finely sliced garlic, the anchovy fillets and halved cherry tomatoes in olive oil. Cook the linguini, in the boiling water, for just 1 minute. Using pasta tongs, pick the linguini straight from the pot into the pan, adding olive oil and the salted water you cooked the pasta in, as necessary. Add the finely sliced chilli and parsley, toss well and finish cooking the pasta in the pan, for just another minute [La Campofilone’s egg-pasta requires only 2 minutes of cooking time]. Just before you turn off the heat, add the colatura and finely grate the bottarga over the pasta, mix well and serve immediately.

 

 All products used in the recipes are exclusively available at The White Sheep.