What is colatura di alici?
An Italian condiment made from fermented salted anchovies. It comes from the ancient Roman tradition of ageing pungent fish (garums) in wooden barrels (terzigni), and a little really does go a long way!
How to use colatura di alici?
Just a few drops in pasta or dressings gives deep, rounded savouriness.
Where to find colatura di alici?
Buy online at souschef.co.uk
- carrot 1 large, peeled and sliced into matchsticks
- celeriac ¼, peeled and sliced into matchsticks
- lemon 1, zested and juiced (you’ll need 1 tsp of zest and 2 tbsp of juice)
- mayonnaise 2 tbsp
- extra-virgin olive oil 50ml, plus extra for drizzling
- garlic 1 clove, finely minced
- flat-leaf parsley 15g, finely chopped
- colatura di alici 1½ tsp, plus a few drops
- lamb cutlets 4 small (about 275g each)
Try more lamb chop recipes
- Kcals 746
- Fat 66.8g
- Saturates 19g
- Carbs 6.4g
- Sugars 5.2g
- Fibre 5.8g
- Protein 27g
- Salt 0.7g