Garum Colatura

If you like anchovies but you don’t want to actually deal with it, use garum colatura.  Here is the image I took from Zingerman’s website:

And, here is the New York Times article on garum colatura.  Melissa Clark called it “a translucent amber liquid that is the very essence of anchovy.”  Now who can resist that?  (Actually a lot of people.  I know a few who won’t eat anything anchovy.  I’m just talking to people who like anchovies.  Well, anyone who enjoys briny seafood should give it a try anyway, you may like it.)

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I like pasta!

I’ve always preferred rice over any type of noodles or pasta, but I’ve grown quite fond of pasta lately.  For a recent pasta tasting, I had to do some reading on pasta and ended up really hooked on it.  My favorite way to eat pasta is to saute some garlic in olive oil, add al dente pasta in it, grate some parmigiano reggiano, add a few drops of good balsamic vinegar, toss the whole thing with Halen Mon salt and pepper.  Simple and lovely…sigh.

Anyway, if you want to learn more about pasta, I highly recommend Pasta: the Story of a Universal Food by Silvano Serventi and Françoise Sabban:

The book is divided into a longer part on western pasta followed by a shorter part on Chinese noodles.  It focuses mostly on the history of it all but doesn’t fail to include fun factoids like, Casanova had such a tasty pasta dish and was so satiated that he could not perform the act of love.  Yeah, that is all it comes down to for me to judge a book, fun factoids.  Keeps things lively.