Delfino colatura di alici, also known as anchovy extract or garum, is used in Italy as an intensely umami alternative to salt. The deep, golden amber seasoning imparts wonderfully briny flavours to sauces, soups and stews with just a few drops.
Colatura di alici is made along the Amalfi coast by salting and fermenting anchovies in chestnut barrels. The salt draws out liquid from the anchovies, which is collected and aged before being filtered to produce the beautifully clear seasoning.
For the ancient Romans, anchovy extract was extremely popular and was often given to hosts as a gift. They used it on nearly everything and is even sometimes referred to as ‘Roman ketchup’. Though colatura faded into obscurity after the fall of the Roman Empire, its ability to transform flavours has seen anchovy extract making a comeback in modern kitchens.
Once of the most popular ways to use colatura di alici is in a simple pasta dish. Mix colatura with chilli-infused olive oil in a 1:3 ratio and add chopped parsley to taste. Stir through freshly cooked pasta and serve immediately. To best experience the flavour boosting properties of colatura, add a few drops to aioli or on top of a steak before cooking.
Ingredients: extract of salted anchovies (engraulis encrasicolus), salt. Allergens are listed in bold.