One of the most treasured and special ingredients of Campania iscolatura di alici. Its roots date back to ancient Rome where it was known as garum. The deep brown elixir is made by hand, using only natural ingredients and without adding any preservatives. Colatura is the liquid obtained by ageing the anchovies in a controlled environment for 9 to 12 months during the anchovy curing process. The resulting extract then aged for 3 to 4 years in oak wood barrels before being filtered and bottled. Colatura is rich with the flavors of the sea and anchovy flavor.
Colatura is a versatile ingredient and it can be used with pasta, fish, meats, vegetables and bruschette. Use in dressing spaghetti with lightly golden garlic, chili flakes, a small splash of colatura, olive oil, parsley, topped with toasted breadcrumbs. Colatura is also added to the braising liquid for lamb or beef. Try sea bass braised with tomatoes, olives, garlic, parsley, and a splash of colatura. Substitute colatura for anchovy filets in a Caesar salad, again a small splash is all that is needed. Orecchiette with cauliflower, garlic, chilies, raisins, and pine nuts is also enhanced by its magical properties. Also, blanched broccoli tossed with extra virgin olive oil, a small splash of colatura, red pepper flakes and toasted garlic.
It is important not to add any salt to the recipe and we suggest adding colatura little by little until the desired flavor is obtained.