If during your stay at the Hotel Margherita of Praiano you fancy tasting the flavour of a typical Amalfi Coast product, our restaurant M’ama! has the right dish for you on its menu: “Spaghetti con Colatura di Alici”, spaghetti dressed in a sauce with essence of anchovy.
We all know spaghetti is a delicacy in itself, however, dressed with Colatura di Alici it becomes a real joy for your palate, an irresistible and unmissable dish if you really want to get in touch with the flavours of our land and its most ancient traditions.
The “Colatura”, already famous at the time of the Roman Empire (the Gourmet Apicious always used it in the sumptuous banquets that made him famous), was rediscovered in the middle ages by the monks of the Amalfi Coast, who used to preserve the anchovies in wooden barrels letting their liquids drizzle with the use of salt.
This procedure was then passed on from father to son amongst the fishermen of the Amalfi Coast and, above all, of the maritime village of Cetara, currently the main centre of production of this sauce, which can be used as a delicious dressing for pasta, fish, vegetables, eggs and even in pizza dough.
This very year the “Colatura di Alici” was exposed at the Terra Madre 2016, a huge gastronomic event in Turin that celebrates the work of the Salone Internazionale del Gusto and Slow food, real giants as far as environmentally sustainable and high quality, typically local food is concerned.
However, we now think we’d better get into the kitchen and start cooking spaghetti. Let’s follow this recipe by our chef Giulio Coppola:
Ingredients for 4 people
400gr of Gragnano Spaghetti
40ml of Colatura of Cetara
100ml of Extra Virgin olive oil
1 stalk of green garlic (or three stalks of garlic)
12 anchovy fillets
80gr of peeled almonds
Spread the almonds out on a non-stick oven tray and place the anchovy fillets on top of them; place in the oven at 85 degrees for one hour. Once they are dried, crush them with the help of a rolling pin. Cook the spaghetti in a pot with slightly salted boiling water and in the meantime slice the garlic thinly; sauté the garlic with olive oil in a pan, add a spoonful of the pasta water and take out the spaghetti whilst it is still al dente. Add it to the pan and toss the pan many times in order to aerate the pasta, creating a sort of emulsion between the pasta and the dressing and release more amid. Then add the Colatura Di Cetara and continue tossing, keeping the pan away from the flame. With the help of a ladle and a big fork create a turban of spaghetti and place it at the centre of the dish. Now you just need to complete the dish by adding the crushed almonds and anchovies to make the dish crunchier and tastier. Finish by decorating with a few parsley leaves. The meal is ready, enjoy!
he Amalfi Coast. An experience that remains in the mind and heart, made of sensations that you will love to remember and places you will not want to leave. Read our blog to discover all the secrets and wonders of your stay.
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