Anchovies in vinegar marinate (Scapece de licette)
500 g anchovy
100 g durum wheat flour
For the marinade
1 Clove of garlic
2 Glasses of white wine vinegar
1 Glass of water
1 Tuft of mint
Wash the baby anchovies gently in a colander, drain them and coat in flour. Put a pan onto the heat containing abundant oil, and as soon as it comes to the boil, fry the anchovies.
When they are golden, remove with a slotted spoon, salt, and arrange them in a glass or earthenware salad bowl, sprinkling each layer with sage leaves and chopped garlic. In a pan boil the vinegar with the water and a pinch of salt and pour the liquid while still hot, but not boiling, onto the anchovies.
They are superlative after some days. Young anchovies – to be eaten whole – are only available in the spring. They can be substituted by baby sardines and therefore “scapece” can be prepared all year round.