The idea was given to me by Silvestro Greco,assessore all’Ambiente of the Regione Calabria, says John It’s his brainchild There’s no real recipe. you just boil the potatoes, mash them with extra virgin olive oil and chopped flat-leaf parsley, let them cool and dress them with the colatura di alici (garum).
You may have some difficulty in laying your hands on authentic neo-classical Italian Colatura di Alici. Use Nam Pla, the Vietnamese fish sauce, instead. It doesn’t have the balance and oomph of the Italian stuff, but it’s pretty yummy in its own right, and it’s available in most well-conducted supermarkets as well as Asian delis.