The perfect Colatura di Alici
The following article is taken from the blog of journalist Luciano Pignataro.
Spaghetti with Cetara Anchovy Sauce. The anchovy sauce has had in the last ten years a great success in gastronomy, characterizing the small fishing village on the Amalfi Coast.
The Spaghetti seasoned with this sauce, symbolize traditional flavors and a typical Southern Italy cooking style; it has always been one of the most delicious and simple recipes ever. Thanks to "Colatura", the small village of Cetara has earned praise from all over the world for its traditional cuisine. Here it is, with its classic amber color, to make the best impression at the last “Salone del Gusto” in Torino.
For the curious, the greedy and the fans an important notice: from now until Christmas is the best time to enjoy it. We will offer you the following versions of the three most popular restaurants, and present in all guides: Spaghetti with anchovies , according Gennaro’s way : Ingredients for 4 people: 400 g of spaghetti 2 tablespoons of anchovy sauce 1 ground clove of garlic extra virgin olive oil parsley and chili as required Put in a serving bowl all the ingredients: olive oil, parsley and minced garlic, the anchovy sauce and chili as you want.
Cook the Spaghetti "al dente" and, once drained, add them to the sauce with a tablespoon of cooking water. Mix all together and sprinkle with a bit of fresh parsley. Made by Acquapazza Restaurant Spaghetti with anchovy sauce , according to Franco’s way : Ingredients for 4 people: 400 g of spaghetti 2 tablespoons of anchovy sauce 2 tablespoons of extra virgin olive oil parsley 1 clove of garlic pine nuts and walnuts (as required) Bring the water to boil , for cooking the spaghetti. Meanwhile, you can prepare the raw seasoning: in a bowl , put olive oil, anchovy sauce, hand-crushed garlic and a little bit of minced parsley. Remember not to add salt into the cooking water. Drain the spaghetti and put them in the bowl with the other ingredients. If you wish, you can add either pine nuts or ground walnuts. Made by San Pietro Restaurant Spaghetti with anchovy sauce, according Pasquale’s way: Ingredients for 4 people: 400 g of spaghetti anchovy sauce of Cetara 1 clove of garlic parsley chili pepper extra virgin olive oil Put in a bowl the garlic, parsley, chopped chilly and olive oil. Cook the pasta “al dente” without salt and add to the sauce. Add anchovy sauce as your taste. Made by Al Convento Restaurant We provide you the fourth version, made by La Cianciola Restaurant Spaghetti with anchovy sauce according to Vincenzo and Claudio’s way: Ingredients for 4 people: 400 g of spaghetti 4 tablespoons anchovy sauce of Cetara 1 clove of garlic extra virgin olive oil 1 hot pepper Put in a bowl - exactly raw - extravergin olive oil, anchovy sauce, garlic and chopped chilly. Cook the Vermicelli pasta al dente without salt and add to the sauce. Made by La Cianciola restaurant A tip to choose the kind of Pasta. Personally, I prefer either “the Vermicelli or Mezzi vermicelli ones”. A tip to choose the kind of wine. The dish is very tasty and, despite appearances, also structured with an intense flavor, smoked and salty. I think in this case the best match is Greco di Tufo as Vigna Cicogna made by Benito Ferrara. The three interpretations come from the book of “La cucina napoletana di mare” (Neapolitan Sea cuisine )by Newton Compton