Ingredients: Salted anchovy extract (Anchovies (Engraulis encrasicolus)) and salt.
In Italy this liquid is called Colatura, in Spain it is SalMŭria, but by any name it is the liquid which results from the process of salt-curing anchovies over their months long journey from fresh fish to semi-preserved fillets.
A little goes a long away, and this chef’s secret ingredient can be used in myriad ways to add umami and complexity to hundreds of dishes. Try a splash on garden-fresh vegetables you’ve briefly sauteed, or drizzle over roasted potatoes, or go all out and make spaghetti con la colatura di alici.
3.5 fl oz bottle
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