Anchovies in scapece, fried and marinated – Italian Cuisine

Anchovies in scapece, fried and marinated


Are you looking for an idea to bring anchovies to the table? Here's how to make this preparation that also allows you to keep them for days

The anchovies in scapece I'm a fish appetizer very tasty, which is prepared with very few ingredients, in which the anchovies are treated with thevinegar, a typical method of the southern regions for storing food. Preparation for scapece in fact it is an ancient treatment that since Roman times was made to foods such as vegetables and fish, in order to better preserve food. In the case of anchovies in scapece the fish it is fried and then covered with a marinade based on vinegar and spices which enriches the flavor of anchovies.

How anchovies are cleaned

The anchovies they belong to the Engraulidae family and are a blue fish extremely tasty and rich in fats as good as omega 3. Before cooking it is essential clean them well, let's see how. Take the anchovies with two hands, then deprive them of their heads taking it between your fingertips at the level of the gills and, applying light pressure, remove it by pulling it towards you. Then rinse the anchovy to remove any residue and sliding your fingers over the body will also eliminate the scales. With the thumb press and open the anchovy in two, also eliminating the internal bone, without removing the tail. At this point, rinse them well under running water and then dry them with a sheet of absorbent paper. Your anchovies are ready to be cooked.

The recipe of anchovies in scapece

Ingredients: 500 g of gutted anchovies, 2 cloves of garlic, a bay leaf, fresh mint leaves, 250 g of white wine vinegar, water, flour, frying oil, salt, extra virgin olive oil.

Method: rinse the anchovies, dry them and flour them. Arrange them on a plate and in the meantime heat the oil in a large non-stick pan. Once the oil is ready, fry the anchovies little by little, and once fried, drain them with a slotted spoon and place them on a plate covered with paper towels, so that they lose the excess oil. In a saucepan, put the vinegar, water, garlic, a drizzle of extra virgin olive oil, some chilli seeds and bay leaf. Bring to a boil and then pour this marinade on the anchovies, which you have previously salted and placed on a serving plate with a few leaves of fresh mint. Cover with plastic wrap and let sit for 24 hours. Serve at room temperature.

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