An curved arrow pointing right. Colatura di alici, which is Italian for "anchovy drippings," is a traditional sauce produced by fermenting salted anchovies inside small chestnut barrels.

However, you may be surprised that Italy's home to another version of the anchovy-based fermented sauce. Called colatura di ...

This Pasta Puttanesca recipe holds a special place in our hearts. It was the first meal that I (Bill) ever cooked for Leah ...

The courgettes are grated to make a sauce to coat the pasta. Anchovies give depth of flavour and chilli adds some zing. Bring a large pot of salted water to the boil. Add the pasta and cook until ...

Chop Italian parsley and anchovy. Make 2 to 3 incisions on skin ... Boil down soup until it turns into sauce. Pour on fish with clams. Pour 1/2 Tbsp olive oil on top and sprinkle with Italian ...

chef and owner of two of New York’s hottest Italian restaurants, sounds off on staying healthy, her coffee ritual, and her love of anchovies. I use anchovies in so many dishes—red sauce ...