Key Ingredient: colatura 

In this week's chef's challenge, Meg Colleran Sahs uses fermented fish juice sparingly

Pasta alla chitarra with tomato sauce and colatura.

Pasta alla chitarra with tomato sauce and colatura.

Julia Thiel

The Chef: Meg Colleran Sahs (Terzo Piano) The Challenger: Sarah Grueneberg (Spiaggia) The Ingredient: Colatura It takes several months to make colatura, the liquid that seeps out of anchovies that have been packed in salt in a wooden barrel, pressed down with…

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