Colatura di Alici Agostino Recca – Anchovy Juice
Price per bottle (100ml)
It is a concentration of pure Mediterranean essence which has its origin in the ancient Roman cuisine. Both on a dish of pasta or salad, the "colatura" of anchovies by Agostino Recca ennobles each dish and makes it unique. Nowadays, this sauce is a cult product than can be found in the kitchens of the famous chefs and of all those who appreciate the true flavours of Mediterranean.
SPAGHETTI WITH ANCHOVY JUICE:
INGREDIENTS (SERVES FOUR): 400g Spaghetti, 2 tbs of Anchovy Juice, Extra Virgin Olive Oil, Garlic, Parsley, Breadcrumbs and Chilli.
PREPARATION: Prepare in a serving bowl all the ingredients: extra virgin olive oil, parsley and chopped garlic, anchovy juice and chilli. Toast the breadcrumbs in a small saucepan, avoiding to burn them.
When the breadcrumbs start coloring, turn heat off, add a little bit of extra virgin olive oil and mix well. Cook the spaghetti in unsalted water and then drain them when they are "al dente".
Add the spaghetti to the sauce with a spoon of pasta cooking water. Season the spaghetti with a sprinkling of fresh parsley and toasted breadcrumbs.
SUGGESTED WINE: For a particularly spicy dish we suggest a blend white wine, which enhances this flavour, especially the PGI Grillo-Inzolia Sicilia 13% Vol.
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