Ingredient
What is Colatura di alici?
Pronounced /koh-lah-TOO-rah dee ah-LEE-chee/
Definition
Colatura di alici is the amber liquid drained from barrels of salted anchovies — an Italian fish sauce used a few drops at a time.
Made in Cetara on the Amalfi Coast, it seasons pasta with garlic, oil, and parsley without ever seeing a stove.
Use it like salt: a teaspoon in a sauce adds savory depth that nobody identifies as fish.
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What kind of peppers do you use for sausage and peppers?
Use two red or yellow bell peppers for sweetness and one green bell pepper for the classic bitter edge. Cubanelle peppers are the Italian-American original — thinner walls, faster cooking, more flavor. Add one long hot or a pinch of chili flake if you want heat.