DRIPPING OF CALLIPO ANCHOVIES 100 ML

A secret weapon that elevates every savory dish without calling attention to itself.A pantry essential.

Fire up a pot of spaghetti, drain, and throw it in a skillet with fresh parsley, garlic and oil. Finish with a splash of this magical sauce. One of the best things you can make in under 15 minutes.After searching a couple years for a reliable source, good ol' Amazon comes through. While it's not the original from Amalfi, it's available, it's reasonable, and it's delicious.

This is a modern adaptation of the once thriving ancient Roman condiment called garum, aka liquamen. Now called Colatura di alici, this is a briny umami bomb from Italy that could be called a most elegant replacement for salt to add flavour, depth and umami to dishes during cooking. You can even see tiny flakes of anchovy material floating at the bottom. Trust me, this is NOT a bad thing, bearing in mind that this product is the result of many months of the virtually complete fermentation and breaking down of anchovies with salt. Nothing more. Call it if you will, a little evidence of where this amber treasure came from. Nature's little gift of fermentation. Smallish amount, but to be used sparingly. Nice! Get Roman!

A little salty for salads, but will work well in sauces and gravies if I exclude other salt sources.

C'est exactement ce que je voulais.