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.

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 ...

Cook the pasta according to packet instructions in a large saucepan of salted boiling water. Heat a large frying pan over a medium heat. Pour 1½ tablespoons (or as much as there is in the tin if ...

He also set up a nearly 1,000-square-meter fish salting area in his garden. The primary ingredient in fish sauce production is black anchovies. Loi’s facility currently has 15 fermentation vats, each ...

The sauce will expand your idea of the possibilities for using anchovies, which have a tendency to loosen in hot oil, as a tasty seasoning. While anchovies go well with any vegetable ...

While the cauliflower is cooking, make a quick sauce of garlic, anchovies, capers, and lemon juice to sprinkle onto the cooked ''steaks'' It's a stellar vegetable side dish for any day of the week.