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Caesar Salad Dressing

This recipe uses colatura, rather than anchovies, because it's quicker and simpler, but it also gives a richness that we love.


  • 1 clove garlic
  • 2 egg yolks
  • 2 teaspoon dijon mustard
  • 2 teaspoons colatura
  • 2 lemons, juiced and the zest of one
  • 2/3 cup extra virgin olive oil
  • 1/2 cup finely grated Parmigiano Reggiano
  • ground black pepper, to taste


Mince the garlic as finely as possible - alternatively, scrape it against a cutting board into a fine paste. Place the rest of the ingredients, except for the olive oil and the cheese, into a blender and process for 15-20 seconds. Then, with the blender running, slowly drizzle in the olive oil until the dressing is nicely emulsified. Finally, blend in the cheese, reserving a bit for the finished salad. Toss with romaine lettuce and serve.

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Orecchiette with Roasted Cauliflower, Raisins and Colatura

This traditional dish relies on the perfect balance of sweet and savory.

Serves 4


  • 1 head of cauliflower, cut into small florets (the size of grapes)
  • 4 tablespoons tablespoons extra virgin olive oil
  • salt and pepper
  • 1/2 cup raisins (golden or black)
  • 2 tablespoons pine nuts
  • 1 tablespoon colatura
  • 8 ounces orecchiette (choose organic, traditional or the whole wheat)


Preheat the oven to 450 degrees.

Toss the cauliflower with 2 tablespoons of extra virgin olive oil and 1 teaspoon of salt and 1/2 teaspoon of pepper. Spread on a baking sheet in a single layer and roast for 10-12 minutes until nicely caramelized. In the last 3-4 minutes, add the raisins and pine nuts and continue roasting. (Careful not to burn the pine nuts!)

Meanwhile, cook the orecchiette in lots of salted, boiling water. Reserve 1/4 cup of the cooking water and drain the pasta. Return the hot pasta to the pot and stir in the pasta water, colatura, 2 tablespoons of fresh extra virgin olive oil and the roasted cauliflower mix. Serve immediately.


Colatura di Alici (Anchovy Syrup) from Azienda IASA


One of the treasured ingredients of the region of Naples is colatura di alici. The deep brown elixir is extracted during the anchovy curing process taking five months to produce. Rich with the flavors of the sea and the anchovy flavor, colatura dates back to ancient Rome.  Until recently this ingredient was rarely found in the United States. In fact, the production of this incredible liquid has dwindled enough that Slow Food International has declared their protection of this ancient ingredient.

Pasta has never met a nicer friend than colatura. The most simple dish involves spaghetti, chili flakes, olive oil and a dash of colatura. But you can add lots of twists to this simple recipe - lemon zest, toasted breadcrumbs, parsley.

Another dish calls for orecchiette, cauliflower, raisins and pinenuts, all tossed with extra virgin olive oil and colatura.  Green vegetables also play nicely with colatura - broccoli, green beans, and leafy greens love the briny, fishy flavor.

Ittica Alimentare Salerno (IASA)
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  1. Instant Umami

    Posted by Danica on 14th Jun 2013

    Initially I thought of this as a specialized product but then realized, it's salty, it's umami, its a flavor enhancer. Use this instead of soy sauce, to create 'vegetarian' beef broth, to enhance soups, stews, braises, sauces. It's a super versatile product.

  2. Eau d'Anchois

    Posted by chambolle on 7th Aug 2012

    Some folks love anchovies, some folks hate 'em. If you love anchovies, you gotta have this. Toss a bit of colatura in a bowl of spaghetti, drizzle with some very fresh and fruity olive oil - olio nuovo does the trick - and sprinkle with freshly ground mixed peppercorns and a squeeze of lemon. Pour a glass of chilled Soave. Die and go to heaven.

  3. You HAVE To Try This!

    Posted by Susan on 1st Jun 2010

    I made the Caesar Salad Dressing - it's fabulous! Even my seven-year-old grandson loved it! I plan on serving it at all my family gatherings. Thanks so much!

  4. Amazing

    Posted by riannacone on 4th Mar 2010

    Read about this on Alexis Stewart's blog, whateverradio.com and wanted to try it. It was from a NYTimes recipe for Pasta with Colatura. Since I also love anchovies, decided to try. It's worth it!

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