The anchovy sauce is a traditional Campania food product, made in the small fishing village of Cetara, on the Amalfi Coast.
The anchovy sauce is a transparent amber-colored liquid sauce that is produced by a traditional process of maturation of the anchovies in a saturated solution of water and salt.
The origins of this gastronomic product date back to the Romans, who produced a sauce very similar to today’s sauce, called garum. The recipe was then somehow recovered in the Middle Ages by the monastic groups present in the Coast.
The anchovy sauce is mainly used as a condiment for spaghetti, but also for flavoring fish or vegetable dishes.
Here below we propose one of the typical receipt of the Amalfi Coast:
Pasta with anchovy sauce
Ingredientes for 4 people
400 gr of spaghetti
2 tablespoons of extra virgin olive oil
1 clove of garlic
2 tablespoons of Cetara anchovy sauce
1 tuft of parsley
Put the extra-virgin olive oil in a bowl, the parsley, the peeled and slightly crushed garlic, the anchovy sauce and the chili pepper.
Stir with a fork and keep aside. I recommend: do not add salt!
Cook the spaghetti in boiling water, no salt again!
Let the water get full of starch and add a ladle to the seasoning. Pour the spaghetti into the bowl and stir.
Serve with a handful of chopped parsley.
A suggestion: avoid the soup dishes, the condiment would remain all on the bottom!