Traditional anchovy colatura

Anchovy colatura is the ideal ingredient to season not only pasta, but also fishes, vegetables (fresh or boiled), boiled potatoes, etc.

How anchovy colatura is obtained

The freshly caught anchovies are beheaded and eviscerated (scapezzate) and placed in a wooden container called “terzigno” (a third of a barrel) in alternate layers with the salt. Directly on the last layer is placed a wooden lid said “tompagno” on which is placed a heavy stone. The anchovies mature for twelve to eighteen months. After maturation, a liquid rises to the surface due to the pressure exerted by the stone. With a pointed tool called “vriale” a hole is drilled under the terzigno from which the amber liquid begins to come out drop by drop.
Slowly going through the various layers, the fluid collects the best of the organoleptic characteristics of anchovies and exits from
the hole, already filtered by the same layers of anchovies and salt.
The anchovy colatura is collected in a glass container and then bottled.

The recipe

Pasta with anchovy colatura cooked in our traditional way

Ingredients: 

– 2 tablespoons of oil per person
– 1 tablespoon of anchovy colatura per person
– Parsley and garlic to taste
– Spaghetti or vermicelli (as tradition) but you can use any type of pasta

Preparation:
Mix in a container, without cooking, oil, anchovy colatura, minced parsley and garlic. Cook the pasta in water without salt, “al dente”, not too long, and mix it well with previously prepared ingredients.