Gastronomixs

Crunchy potato colatura

Colatura means "leaking the anchovies". It refers to the liquid that runs out of the barrels when anchovies are ripening. It is an ideal flavour enhancer and is similar to the centuries-old Garum of the Romans. Here it is used to enhance the flavour of a crunchy potato garnish.

Creation by Nico Boreas, Sabero restaurant, Roermond, the Netherlands.

Crunchy potato colatura

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Ingredients

100

g

cooked floury potatoes

100

g

browned butter

 

 

some of the cooking liquid from the potatoes

100

g

egg whites

100

g

rice flour

 

 

Colatura di Alici.

Preparation method

  • Blend the potato, butter and cooking liquid until you have an homogeneous mixture.
  • Add the egg whites and rice flour.
  • Add flavour with a few drops of Colatura di Alici.
  • Allow the batter to rest.
  • Spread the batter thinly on silicon baking sheets and bake at 160°C.

Serving suggestions

  • As an aperitif snack.
  • As a crunchy garnish in a range of dishes.

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