4 ways with colatura di alici, the ancient roman’s sauce
TRANSCRIPT
4 Ways with Colatura di Alici,
the Ancient Roman’s Sauce
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4 WaysColatura di Alici, the fishy Italian sauce known in ancient
Roman times as ‘Garum’ is a magical amber essence
extracted from fresh anchovies which have been
preserved with salt inside a chestnut barrel with a heavy
weight on top of them! Here are 4 ways of using Colatura
di Alici, the Ancient Roman’s Sauce :
1. Linguine with Colatura di Alici, Pistachios and Lemon
2. Gennaro’s Spaghetti with Colatura di Alici
3. Spaghetti with Colatura di Alici and sundried tomatoes
4. Pasta salad with tuna, Colatura di Alici and almonds
Linguine with Colatura di Alici, Pistachios and Lemon
Ingredients for 4 people
• 360g Linguine pasta
• 3 tbsps Colatura di Alici
• 50g dried pistachios
• 2 slices of bread
• 1 lemon (unwaxed and untreated if possible)
• 2 tbsps extra virgin olive oil
MethodCoarsely chop the pistachios. Cut the bread into cubes of about half a cm
and toast in a pan on a low heat for about 10 minutes until they lightly brown.
With a vegetable peeler or a sharp knife peel off just the yellow part of the
lemon and cut into very fine strips.
Cook the pasta in a large pan of salted water and before draining set aside a
cup of the cooking water.
Heat the Colatura di Alici, olive oil and two tablespoons of cooking water in a
frying pan. Stir continuously on a medium heat for one minute, to bring the
ingredients together.
Add the drained linguine to the frying pan and stir. Add more cooking water if
necessary and mix well.
Turn off the heat and add the pistachios and toasted bread.
Sprinkle on the lemon peel into to decorate and serve immediately!
Gennaro’s Spaghetti with Colatura di Alici
Ingredients for 4 people
• 360g Spaghetti
• 3 tbsps Colatura di Alici
• 1 finely chopped clove of garlic
• 2 tbsps extra virgin olive oil
• 1 tbsp of chopped parsley
• 1 finely chopped chilli pepper
Method
Place all of the following ingredients into a large bowl: olive oil, parsley and
garlic, Colatura di Alici and chilli pepper to taste.
Cook the spaghetti in a large pan of boiling water until al dente and before
draining retain a little of the cooking water.
Add the drained spaghetti to the large bowl of sauce along with a
tablespoon of the cooking water. Toss well together and decorate with a
sprinkling of fresh parsley.
Serve immediately!
Buon Appetito!
Spaghetti with Colatura di Alici and sun dried tomatoes
Ingredients for 4 people
• 360g spaghetti or linguine
• 5 sun dried tomatoes in oil
• 3 anchovy fillets in oil
• 1 tbsp capers
• 3 tbsps Colatura di Alici
• 2 garlic gloves
• 1 chilli pepper
• 1 tbsp chopped parsley
• 2 tbsps extra virgin olive oil
• 3 tbsps toasted bread crumbs
Method
Cook the pasta in a large pan of salted water
Sauté the garlic in a frying pan with the olive oil and then remove the cloves.
Turn off the heat and add the chilli pepper, chopped sun dried tomatoes and
capers.
When the pasta is al dente, retain a little of the cooking water and drain.
Add the pasta to the frying pan with a few tablespoons of the cooking water
then add the anchovies and the Colatura and stir. Turn off the heat, add the
chopped parsley and a sprinkling of the toasted breadcrumbs.
Serve immediately.
Buon Appetito!
Pasta salad with tuna, Colatura di Alici and almonds
Ingredients for 4 people
• 360g fusilli pasta
• 2 tbsps Colatura di Alici
• 400g tuna in olive oil
• 50g peeled almonds
• 1 courgette
• 10 black olives
• 10 cherry tomatoes
Method
Cook the pasta in a large pan of boiling salted water. Once al dente, drain it
and retain a cup of the cooking water. Cool the pasta down under running
water and drain really well again.
In a blender whizz together the drained tuna, the almonds, the Colatura di
Alici, the olive oil and a little of the cooking water.
Cut the courgettes into fine slices (à la Julienne), and the tomatoes into very
small cubes.
Dress the pasta with the blended anchovy and tuna sauce and garnish with
the tomatoes, courgettes and olives and serve!
Buon Appetito!
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