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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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