LINGUINE ALLA COLATURA DI ALICI DI CETARA. A dish of disarming simplicity, but at the same time of absolute difficulty. <\/p>\n\n\n\n
DO THIS.<\/strong> Then add the drippings and a squeeze of lemon and reblend for a few seconds.<\/p>\n\n\n\n Place the mixture in a large bowl, without adding salt.<\/p>\n\n\n\n Cook the linguine and drain when al dente. Pour them into the bowl and stir, adding a little cooking water if necessary.<\/p>\n\n\n\n
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)<\/strong>
- 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
- \u00bd clove of garlic
- 6 kernels of Sorrento walnuts
- 1 dl olive oil DOP Colline Salernitane
- chili pepper and sfusato amalfitano lemon juice to taste.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n