It is a concentration of pure Mediterranean essence which has its origin in the ancient Roman cuisine, the first that a long time ago discovered the capabilities and all the various applications of this particular kind of gravy. Both on a dish of pasta or a salad, the "colatura" of anchovies by Agostino Recca ennobles each dish and makes it uniqu. Nowadays, this sauce is a cult product that can be found in the kitchens of the famous chefs and of all those who appreciate the true flavours of Mediterranean.
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Country of Origin Italy Flat_Rate No Product Specifications
Spaghetti with Anchovy Juice ("Garum")
INGREDIENTS (SERVES FOUR):
2 tbs of Agostino Recca Anchovy Juice
Extra Virgin Olive Oil
Prepare in a serving bowl all the ingredients: extra virgin olive oil, parsley and chopped garlic, anchovy juice and chilli. Toast the breadcrumbs in a small saucepan, avoiding to burn them.
When the breadcrumbs start coloring, turn heat off, add a little bit of extra virgin olive oil and mix well. Cook the spaghetti in unsalted water and then drain them when they are "al dente".
Add the spaghetti to the sauce with a spoon of pasta cooking water. Season the spaghetti with a sprinkling of fresh parsley and toasted breadcrumbs.
For a particularly spicy dish we suggest a blend white wine, which enhances this flavour, especially the PGI Grillo-
Inzolia Sicilia 13% Vol.
Serve chilled at 8-