El Capricho SalMŭria


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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In stock

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Ingredients: Salted anchovy extract (Anchovies (Engraulis encrasicolus)) and salt.


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