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/ck/ - Food & Cooking

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>> No.7625466 [View]
File: 22 KB, 300x561, 27-colatura_di_alici_di_cetara_MED.jpg [View same] [iqdb] [saucenao] [google]
7625466

>>7624220
This shit or herbes de provence

>> No.7584986 [View]
File: 22 KB, 300x561, 27-colatura_di_alici_di_cetara_MED.jpg [View same] [iqdb] [saucenao] [google]
7584986

>>7583342
Colatura di alici from Cetara (the village you were talking about)

Doesn't taste like Garum though (from what i've read about Garum as I obviously have never tasted it)

>> No.7453088 [View]
File: 22 KB, 300x561, 27-colatura_di_alici_di_cetara_MED.jpg [View same] [iqdb] [saucenao] [google]
7453088

>>7453078
If you don't have anchovies you can use Colatura di Alici. It costs more per bottle than a tin of anchovies but lasts long as you only use a little per dish so it works out the same price-wise. It's basically a more fishy version of the ancient Garum that Romans and Greeks used to put on everything (like our ketchup).

https://www.youtube.com/watch?v=Wr18nP8GIgc
https://www.youtube.com/watch?v=_LYyajDIsww

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