Alici Croccanti Ripiene con Salsa Base di Pomodoro e Colatura di Alici, Spuma di Basilico

Alici Croccanti Ripiene con Salsa Base di Pomodoro e Colatura di Alici, Spuma di Basilico is a contemporary dish rooted in the Campania region of Italy, where alici (fresh anchovies) have long been a staple. It reinterprets the classic stuffed anchovy (alici ripiene) by incorporating colatura di alici, a prized amber fish sauce from the nearby town of Cetara, and a modern basil spuma. The key ingredients are butterflied anchovies stuffed with a breadcrumb mixture—often including garlic, parsley, and sometimes capers or cheese—then breaded and fried until golden and crispy. The sauce combines crushed tomatoes with colatura di alici for umami depth, while the basil foam adds a light, aromatic counterpoint. What distinguishes a great version is the contrast: the anchovy must remain delicate inside an impeccably crisp crust, the tomato-colatura sauce should be balanced rather than overly salty, and the basil foam should be airy and fragrant, not heavy. This precise execution is exemplified at Re Maurì in Salerno, where, as documented by the creator Piattoriccomicificco on ReTubeIt, the dish is presented with evident technical care. Regional variations of stuffed anchovies exist along the Amalfi Coast: some include raisins and pine nuts (all’acciuga), others use a simple lemon-and-oil dressing. The version at Re Maurì stands out by pairing traditional ingredients with contemporary techniques—colatura for salinity and a basil spuma for freshness—placing it at the intersection of Campanian heritage and modern gastronomy.