This is the contemporary version of what the Ancient Romans called garum, which was a much valued condiment made from fermented fish and was widely used to flavour cooking. It is a dense amber liquid with an agreeable fragrance.Colatura is one of the ‘umami‘ foods and is used in Southern Italy to flavour pasta and rice dishes. It can be used to enhance other seafood ingredients, but also vegetable-based sauces. Most often, it is simply combined with garlic, olive oil and lemon zest to make a quick and delicious plate of spaghetti.
The word colatura means ‘leakage’, which refers to the way the liquid is collected drop by drop.
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