Anchovies in vinegar marinate (Scapece de licette)

Scapece (from the Arabic “iskebegh”) is a way to prepare, and even preserve, fried foods. This style of preparation of Arab origin generally consists in soaking the fried ingredient in vinegar, garlic and herbs. During the Middle Ages, it was a technique used throughout a large part of southern Italy and even became a favorite dish of Holy Roman Emperor, Frederick II
969 Views
 
MASTERY Level
60 min
970 Views
 
MASTERY Level
4 People
60 min
INGREDIENTS for 4 people

500 g anchovy

100 g durum wheat flour

frying oil

 

 

For the marinade

1 Clove of garlic

2 Glasses of white wine vinegar

1 Glass of water

1 Tuft of mint

chili pepper

salt

Preparation

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.

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