Following up on goodhealthgourmet's mention of using it with pasta - the New York Times had an article about the history of colatura and also a specific recipe for linguini. We make it all the time and love it (although we reduce the colatura down to 3-4 T.). You can easily do a search for the article.
whenever you need to use anchovies.
as goodhealthgourmet says, colatura is wonderful with pasta. i add lots of parsley, lemon juce and zest. and mix all together.
i use it when i make chicken with vinegar, at the beginning, when i sautee the minced garlic and rosemary, i add the colatura. ... with steamed vegetables, like cauliflowers.
it is a wonderful and versatile ingredients which enhances the taste of any dish.
- sauté some sliced or crushed garlic in olive oil until fragrant, stir in a little of the colatura, and toss the sauce with pasta or vegetables.
- use it in a dressing for Caesar salad.
- whisk into mayonnaise (preferably homemade) along with garlic, lemon juice, pepper & fresh herbs - use as a sandwich spread; or in egg salad, potato salad, or chicken salad; or as a dipping sauce for french fries or fried calamari