Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Thursday, September 3, 2015

Colatura di Alici

For all of you condiment junkies out there this Italian fish sauce is a must have, especially when combined with some local garlic. Colatura di Alici goes back to Roman times and is still made the same way in a small village on the Amalfi coast from anchovies and salt. It’s readily available online but for this recipe you can substitute a can of anchovies and a teaspoon of coarse salt.

On a washable cutting board mince together three large garlic cloves, a generous handful of parsley, a half teaspoon of chili flakes, and if you’re not using the sauce, the anchovies and salt . If you are using the sauce combine four tablespoons with eight of extra virgin olive oil then stir in the garlic mixture. This can be done several hours ahead of time.

When you’re ready to go cook and drain a pound of pasta, toss with the sauce, and top with some parmesan. And if you like it on pasta definitely try smearing it on a thick steak…incredible!

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