Anchovy sauce: what it is and where to buy it online

Specifically, it can be defined as a kind of 'preparation' of anchovies that takes the form of a sauce. Due to its high salt and flavour content, it has been used for centuries as an ingredient in various dishes. It is a typical product of Cetara. 

Anchovy sauce is a product with very ancient origins. More precisely, it is a typical sauce from Campania and has its origins in the regions around Naples, the most famous being the anchovy sauce from Cetara. The ancient Romans produced garum, a fish sauce made from fermented anchovies. It was used as an ingredient in many dishes and even served with bread, so it is believed that the modern Anchovy sauce was derived from this ancient recipe.
The original recipe for colatura was later adopted by the Cistercians living in the monasteries of Amalfi during the Middle Ages. Fortunately, they have been able to pass it down to the present day.

Preparing anchovy sauce is very time-consuming. The key ingredient for making a great anchovy sauce is for sure anchovies, which are fished off the coast of the Amalfi region of Italy from the end of March to the end of July.

During these months, due to the particular water temperatures and the stage of the fish's life cycle, the anchovies are practically devoid of fat inside, making them ideal for the preparation of this delicious sauce.

After being caught, the anchovies must be cleaned of their heads and innards before being salted for 24 hours. Then they are put into wooden barrels called terzigni, which are filled completely with salt. When the barrels are closed, weights are placed on them, almost always stones.

Due to the weight of the stones, the liquid that makes up the drippings emerges, is then extracted and placed in large glass jars filled with fresh oregano leaves and stored in the sun for about five months. A few months later, in October, the precious amber-coloured liquid is again put into the barrel and filtered through a small opening in the bottom of the barrel and placed in special glass bottles. After filtering, the anchovy sauce must be stored for at least 18 months before being released.
A curiosity: it takes about 30 kg of anchovies to produce 1L of anchovy sauce, which also partly explains how much anchovy sauce costs.

1. 

   Colatura di Alici di Cetara (Traditional Anchovy Sauce) Delfino Battista 100mL

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2. 

   Colatura di Alici (Anchovy Sauce) Sapori di Mare 100mL

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Anchovy sauce is a very versatile ingredient in the kitchen, useful in the preparation of various dishes. Whatever dish you will use it with, as it is a sauce with an intense flavour, you should always bear in mind that only a small amount should be used as it will be enough to flavour the dish in a strong and unique way.

It is most commonly used as an accompaniment for other foods, especially vegetables. For example, it is often served with spinach, Swiss chard and pan-fried tomatoes.

Perhaps the most famous dish, however, that is cooked with anchovy sauce is the typical pasta with olive oil, garlic, chilli pepper and, of course, anchovy sauce. But how do you cook spaghetti with anchovy sauce?

Ingredients for 2 persons:
200 g spaghetti
1 tablespoon anchovy sauce
1 clove of garlic
Chilli pepper to taste
Extra virgin olive oil to taste
Chopped parsley to taste

1. 

   Colatura di Alici di Cetara (Traditional Anchovy Sauce) Delfino Battista 100mL

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2. -12% OFF

   

   Tenute Orestiadi

   Orestiadi Estates Nocellara Extra Virgin Olive Oil 0.5L

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Procedure

In a pot put plenty of water and bring it to the boil to cook the pasta. In the meantime, put a drizzle of extra virgin olive oil in a frying pan and turn on the heat to brown the garlic with the chilli pepper and add the anchovy sauce without overdoing it (otherwise the pasta will be too salty).

Once the garlic has browned, remove it from the pan to prevent it from burning and giving the oil a bitter taste. Now the water will have come to the boil so proceed to cook the pasta and drain al dente. Then add the spaghetti to the pan with the oil and the colatura and finish cooking, stirring continuously. Remove the pan from the heat, add a sprinkling of chopped fresh parsley and serve on plates.