Colatura di Alici di Cetara Acquapazza 50ml

Colatura di Alici di Cetara Acquapazza 50ml



The Colatura di Alici Cetara Acquapazza Gourmet Traditional Anchovy Extract is a amber color liquid that is obtained from the maturation of the salted anchovies, whose history is rooted in the deepest food traditions of Campania. It is a typical product of the town of Cetara, on the beautiful Amalfi Coast. The preparation follows an ancient and rigorous process: the anchovies are caught with the cianciola, an ancient boat specialized in blue fish fishing, only in the sea of the Amalfi Coast from 25 March, the day the celebration of the Annunciation is celebrated; until July 22, on which the Catholic Church celebrates Santa Maria Maddalena. The freshly-picked anchovies are cleaned by removing their heads and interiors, put them in salt for 24 hours and then transferred to chestnut or oak barrels, covered in salt. By the pressure of the weights that are put on the barrels emerges a liquid that becomes the Colatura di Alici. In Cetara, colatura di alici is mainly used as spaghetti dressing, a typical recipe for Christmas Eve. The Colatura di Alici di Acqua pazza Gourmet Traditional Anchovy Extract is undoubtedly the most traditional interpretation of this extraordinary product.

Ideal dressing for spaghetti and pasta in general (do not salt the pasta during cooking because the Colatura of anchovies is already very rich in salt)

The perfect pairing: Linguine or Spaghetti, Extra Virgin Olive Oil, Garlic, and Colatura di Alici di Cetara!!
Ingredients for 2 people: 
- Spaghetti 200 gr
- Garlic 1 cloves
- Extra virgin olive oil 80 cl.
- Parsley
- 1 teaspoon pouring per person
Cook the spaghetti in abundant unsalted water
Pour the chopped garlic and parsley into a bowl togheter with Extra Virgin Olive Oil than mix with a little of the pasta cooking water. Add the cooked spaghetti or linguine al dente and mix serve on plate and enjoy it

Colatura di Alici di Cetara Acquapazza is a natural ingredient, can be considered a flavor enhancer and can be used instead of common salt to season pasta, fish, vegetables and legumes



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