A dish of disarming simplicity, but at the same time of absolute difficulty, as traditional dishes often are. Indeed, it takes all of Erminia's wisdom to transform a prized (and unique) product of the Amalfi Coast, Colatura di alici, into an exceptional dish. Her Linguine alla Colatura are in fact a 'tasty yet delicate expression of a dish that is not easy to balance, taking all its flavor from the Colatura, a condiment of ancient origin, obtained from the maturation of salted anchovies, following a procedure handed down from father to son by the fishermen of Cetara.
Ingredients
350g of linguine
10 Gaeta olives
5 sweet green olives
1 tablespoon of desalted capers
1/2 clove of garlic
chili pepper to taste.
6 kernels of walnuts
1 dl extra-virgin olive oil
1 tablespoon of drippings
lemon juice to taste.
Preparation
Stone the olives and place them in the blender glass. Combine the other ingredients, except the anchovy drippings and the lemon, and blend everything together. Add the drippings and a squeeze of lemon and blend again for a few seconds. Place the mixture in a bowl, without adding salt. Cook the linguine and drain when al dente. Pour them into the bowl and stir, thinning the mixture with a little cooking water if necessary.
