LINGUINE ALLA COLATURA DI ALICI DI CETARA. A dish of disarming simplicity, but at the same time of absolute difficulty.
In fact, it takes all the wisdom of Erminia Cuomo of the Baccofurore restaurant Albergo Dipinto and Hostaria since 1930 to transform traditional Colatura di alici, a condiment of very ancient origin, obtained from the maturation of salted anchovies using a process handed down from father to son by the fishermen of Cetara, into the unforgettable ingredient of a dish with a perfect balance of intense flavor and delicate taste.
INGREDIENTS (for 4 people)
- 350 g of linguine from Gragnano
- 1 tablespoon of colatura di alici di Cetara (anchovies from Cetara)
- 10 Gaeta olives
- 5 green olives
- 1 tablespoon of desalted capers
- ½ clove of garlic
- 6 kernels of Sorrento walnuts
- 1 dl olive oil DOP Colline Salernitane
- chili pepper and sfusato amalfitano lemon juice to taste.
DO THIS.
Stone the olives and place them in the glass of a blender. Combine the other ingredients, except the anchovy drippings and lemon; blend everything together.
Then add the drippings and a squeeze of lemon and reblend for a few seconds.
Place the mixture in a large bowl, without adding salt.
Cook the linguine and drain when al dente. Pour them into the bowl and stir, adding a little cooking water if necessary.
Hostaria Bacco Furore painted hotel. via G. B. Lama, 9 84010 Furore Salerno. +39 089 830360 [email protected]
