Colatura di Alici di Cetara (Anchovy Syrup Condiment)
One of the traditional dishes of the region is spaghetti with lightly browned garlic, chili flakes, a small splash of colatura, olive oil, parsley, and toasted breadcrumbs. Colatura is also added to the braising liquid for lamb or beef. Try sea bass braised with tomatoes, olives, garlic, parsley, and a splash of Colatura. Substitute Colatura for anchovy filets in a Caesar salad, again a small splash is all that is needed. Orecchiette with cauliflower, garlic, chilies, raisins, and pine nuts is also enhanced by its magical properties. Try blanched broccoli tossed with extra virgin olive oil, a small splash of Colatura, red pepper flakes and toasted garlic.