It represents one of the features of the best-known coast of our country, with its crystal clear sea and famous villages such as Amalfi and Positano is one of the sites UNESCO heritage. Outside of textbook tour, along the whole Amalfi coast, We realize how much man has been able to create excellence, gastronomic and not, in such seemingly antagonistic territory.
How to produce the pouring Anchovy
As its name suggests, the anchovy is a kind of salsa transparent liquid, from yellow-amber color and bright, obtained leaving mature anchovies in a solution composed of salt and water. More specifically, it can be defined as a sort of "precipitate" of anchovies, that, because of his strong and salty flavor, It is used in drips to give more flavor to their dishes. The not only is particularly tasty anchovy, but it is also rich in benefits for our body, as rich in nutrients such as minerals, amino acids and vitamin A.
The anchovy, to be realized, It requires long preparation times: not the case, It is contained within small glass flasks (considers that requires at least 30 pounds of anchovies to produce one liter of casting!) and it is normally difficult to find outside of the province of Salerno.
anchovies, once fished with the traditional method of cianciolo (ie using the lampara), in order to be used must first be Private head and entrails. Once that is done, the anchovies are put to 24 consecutive hours under salt, e, spent this time, filled in large wooden barrels (the so-called terzigni), usually oak or chestnut, and entirely covered with the salt. Once he closed the barrels with their wooden lid (tompagno), the latter of the above weights are positioned, usually of large marine stones.
It is precisely thanks to the pressure of the weights that with the passage of time brings in its surface that amber liquid which constitutes the casting. This liquid is then poured into large stoppered glass containers with fresh oregano leaves and then exposed to sunlight for about five months. In late October, the liquid is again put into the barrels with anchovies, and made particular by means of a hole made on the bottom of the barrels in special glass containers.
Finally, the liquid must be filtered through the appropriate sheets of linen, and it may eventually be used once they are passed 18 months.
Recipes with pouring Anchovy
The anchovy is a very versatile condiment in the kitchen, useful for the preparation of many dishes. Generally, whatever the dish with which you will use, it is a very intense flavor from salty sauce, you always avoid adding salt or other seasonings.
The casting is generally used mostly as a sauce for other dishes: usually, indeed, it is poured into small spoons, to give them greater flavor. The dishes in which the anchovy is most suitable are first and foremost the vegetables, and especially those sauteed, such as escarole (especially when it used to prepare the stuffing of stuffed pizza), spinaches, the beets and tomatoes.
Not only: the anchovy is also perfect to flavor the olives and eggs. Since then a made from a blue fish sauce, It is perfectly matched to all the seafood dishes.
The plate, however, perhaps the most famous which is prepared with anchovy is the typical pasta with garlic, oil, chili and obviously colatura. It is a typical first course of Cetara which is always prepared the day of Christmas Eve. Make this recipe is really easy: put in a pot to cook the Gragnano pasta (the most suitable formats are definitely the spaghetti and spaghettone), no salt water. While you wait for the water to boil, shreds in a bowl with garlic, the chilli and a few leaves of parsley, and mixes with this compound eight tablespoons of extra virgin olive oil and four tablespoons anchovy. Once the dough is ready and you will have drained, put it back in your pot and season with this preparation, mixing everything well, and server ben calda.
