This modern version of anchovy sauce is called colatura di alici ... You can easily recognize them for their distinctive white color. Sardines Are Often Sold And Cooked Fresh Due to their long shelf ...

Here at Nettuno, the third-generation producer Giulio Giordano ages his anchovy sauce for three years to make sure it's the perfect color and flavor. But how exactly is this sauce made?

The bold umami blast from the anchovy sauce is offset by the brightness of lemon and herbs. This dish is so versatile as it can be served as a dip, topping on crostini, or even something you serve ...

If using a bullet or other high-speed blender, put the drained anchovies, garlic, lemon juice, olive oil and the water into the blender and blitz until you have a smooth sauce. If using a stick ...

Let it infuse on the stove for a couple of minutes; once the garlic starts to color, add the bread crumbs ... In a bowl, pour ...