I love to cook and bake from scratch. No recipes here, just free form cooking. Naturally I was excited when I found this anchovy juice and imagined the culinary possibilities. This will take me pasta to a whole other level. Here's the description:
Anchovy juice (colatura) is one of the most treasured ingredients in Campania. It is rich with the flavors of the sea and dates back to ancient Rome. This deep brown elixir is extracted during the anchovy curing process that takes five months to produce. IASA (Ittica Alimentare Salerno) uses only premium anchovies caught in the Mediterranean for their colatura since 1969. This special condiment is great with pasta and vegetables. (via Le Sanctuaire)