Emiliana Garum Colatura di Alici (Anchovy Essence)
Colatura di Alici is an ancient food (thought by most to be what ancient Romans called garum) that adds great anchovy flavor to a dish without having to fillet, rinse and chop the fish. It's essence of anchovy.
This Colatura comes from the fishing village of Cetara on the Amalfi coast. When the fish are caught in the summer, the Cetaresi throw them into wooden barrels, alternating layers with handfuls of sea salt .
The most common thing to do with colatura is make a "salsetta" by mixing a few tablespoons of extra virgin olive oil with a clove or two of crushed garlic and a teaspoon of colatura. Toss this little sauce with spaghetti, or flavor swiss chard, escarole or potatoes.