Scapece De Licette : Anchoovies Vinegar Marinade
- Category
- Italian Cuisine
- Published Date
- Served
- 4 servings
- Preparation
- 60 minutes
- Rating
A traditional Italian dish where young anchovies are marinated in a flavorful vinegar mixture, perfect for spring when fresh anchovies are available
Ingredients
-
Anchovies
Fresh young
1 lb. (500 g) -
All purpose flour
3/4 cup plus 1 tbsp. (100 g) -
Vegetable oil
for frying
-
Salt
to taste
-
Fresh sage leaves
5 -
Garlic
Chopped
1 clove -
White wine vinegar
2 cups (450 g) -
Water
1 Cup
Preparation
Directions
Step 1
Rinse and drain the anchovies gently in a colander.
Step 2
Coat the anchovies in flour.
Step 3
In a skillet, heat 1/2 inch (1 cm) of oil until it is shimmering.
Step 4
Fry the anchovies until they are golden. With a slotted spoon, transfer them to paper towels to drain.
Step 5
Salt to taste. Arrange the anchovies in a glass or ceramic salad bowl, sprinkling each layer with sage leaves and chopped garlic.
Step 6
In a large pan, bring the vinegar, water, and a pinch of salt to a boil.
Step 7
Let the marinade cool slightly (it should still be hot but not boiling).
Step 8
Pour over the anchovies. Cover and let rest in the marinade for a few days (that is when they taste best).
Tips
You can substitute baby sardines if young anchovies are not readily available. This recipe is best made with fresh sage leaves and garlic for the best flavor
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