📝 About This Recipe
Hailing from the sun-drenched coastal village of Cetara, Colatura di Alici is a shimmering, amber-hued elixir born from the ancient Roman tradition of Garum. This potent seasoning is the result of layering pristine Mediterranean anchovies with sea salt and allowing time to transform them into a complex, umami-rich masterpiece. It is the ultimate pantry secret, offering a deep maritime funk and a sophisticated saltiness that elevates simple pasta into a gourmet experience.
🥗 Ingredients
The Fish
- 5 kg Fresh European Anchovies (Engraulis encrasicolus) (Must be ultra-fresh, never frozen, caught in spring or summer)
The Curing Agent
- 1.5 kg Coarse Sicilian Sea Salt (Non-iodized, high-quality mineral salt)
Equipment Essentials
- 1 Terzigno (or small oak/chestnut barrel) (Can substitute with a wide-mouth glass or ceramic crock)
- 1 Wooden disk or ceramic plate (Must fit snugly inside the vessel)
- 5 kg Heavy Stone or Weight (To provide constant pressure)
- 2 pieces Fine Linen Cloth (For filtering the liquid)
👨🍳 Instructions
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1
Begin by cleaning the anchovies: remove the heads and the viscera (innards) by gently pulling the head away from the body. Do not wash the fish with water, as this introduces bacteria; the natural blood and juices are essential for the fermentation process.
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2
Place the cleaned anchovies in a large bowl and toss them lightly with 200g of the sea salt. Let them rest for 12 hours in a cool place to purge excess moisture.
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3
In your 'terzigno' or glass crock, sprinkle a generous layer of coarse sea salt on the bottom.
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4
Arrange the anchovies in a single, tight layer, alternating the direction of the fish (head-to-tail). Ensure there are no large gaps between them.
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5
Cover the layer of fish with a thin but even coating of sea salt. Repeat the layering process—fish then salt—until the vessel is nearly full, ending with a final thick layer of salt.
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6
Place the wooden disk or ceramic plate directly onto the top layer of salted fish. Position your heavy weight on top of the disk to begin the pressing process.
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7
Move the vessel to a cool, dark, and well-ventilated area (like a cellar or pantry). As the weeks pass, the pressure and salt will cause the fish to release their juices, which will rise to the surface.
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8
Allow the fish to ferment for a minimum of 6 months, though 12 months provides a much deeper, more refined flavor profile. The liquid should be a clear, dark amber color.
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9
To harvest the 'colatura', carefully remove the weight and disk. Using a small pipette or by making a small hole in the bottom of the barrel (if using a traditional terzigno), collect the liquid.
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10
Filter the collected liquid through a fine linen cloth or several layers of cheesecloth into a glass bottle. Repeat the filtration until the liquid is perfectly clear and free of sediment.
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11
Place the bottled colatura on a sunny windowsill for 2-3 weeks. This 'sunning' process helps to further concentrate the flavors and stabilize the liquid.
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12
Seal the bottles tightly. The colatura is now ready to use and will keep indefinitely in a cool, dark place.
💡 Chef's Tips
Always use the freshest fish possible; any hint of spoilage at the start will ruin the entire batch. Do not be tempted to use fine table salt; coarse sea salt regulates the osmotic process more effectively for fermentation. Ensure your fermentation vessel is kept in a temperature-stable environment (approx. 15-18°C) to prevent off-flavors. If using a glass jar, wrap it in brown paper or keep it in total darkness to prevent light from oxidizing the fish oils. Cleanliness is paramount; ensure all weights and disks are sterilized before they touch the fish.
🍽️ Serving Suggestions
Toss with al dente spaghetti, extra virgin olive oil, garlic, chili flakes, and parsley for the classic 'Spaghetti alla Colatura'. Use a few drops as a finishing salt on grilled turbot or sea bass to enhance the natural sweetness of the fish. Drizzle over roasted broccoli or charred Brussels sprouts for an unexpected savory punch. Mix a teaspoon into a classic Caesar salad dressing to add an authentic Mediterranean depth. Pair dishes seasoned with Colatura with a crisp, mineral-forward white wine like Greco di Tufo or Falanghina.