An curved arrow pointing right. Colatura di alici, which is Italian for "anchovy drippings," is a traditional sauce produced by fermenting salted anchovies inside small chestnut barrels.

Add chili pepper when anchovy has melted and fine aroma rises. 5. Pour hot sauce over okra. Kuniaki Arima is the owner-chef of Passo a Passo, an Italian restaurant in Tokyo's Fukagawa. Hiroya ...

If you have a can or jar of anchovies, don't toss out the oil the fish came packed in. It's liquid gold that you can put to ...

I didn’t realize this until I had an anchovy sauce in a small Italian trattoria that was brilliantly balanced. So back at home, I started experimenting with using anchovies—realizing that they ...

Fresh anchovies don't travel well so are best eaten in the Mediterranean. They're not easy to find in the UK because there isn’t a great demand for them, but try Italian or Spanish delis.