Colatura di alici is a distant cousin of Vietnamese nuoc mam and is made from anchovies to produce a tangy, salty and intense flavor. This fishy ingredient pairs well with pasta and certain nuts.
Published in Brief:
The French Goat
|CULINARY ARTS PROGRAM DIRECTOR AND INSTRUCTOR||
Nashville State Community College
Newport Harbor Corporation
|Executive Chef / Kitchen Manager||
Lake Panorama National Resort & Conference Center