Anchovies in scapece are a very tasty fish appetizer made with very few ingredients. The anchovies are first treated with vinegar, a typical method of southern regions to preserve food in Italy.
The recipe for alici in scapece actually dates back to Roman times: They would use it to preserve vegetables and fish so they would last longer. For this particular anchovies in scapece recipe, the anchovies are first fried and then covered with a marinade of vinegar and spices for flavor.
How to clean the anchovies
Anchovies belong to the Engraulidae family and they are an extremely tasty blue fish, rich in good fats like Omega-3. Before cooking them, it’s essential to clean them well. Here’s how: Using two hands, remove the head between your fingertips at the level of the gills by pulling it towards you with just a little pressure. Then rinse the anchovy to remove any residue. Slide your fingers along the body to remove the scales. Use your thumb to apply pressure and divide the anchovies in two, removing the internal fishbones as well. (Be sure to leave the tail on, though!) Next rinse them well under running water and dry with paper towels. And voilà – the anchovies are ready to be cooked!
Anchovies in scapece recipe
Ingredients:
1 lb | 500 fresh anchovies, cleaned and gutted
2 cloves of garlic
1 bay leaf
Fresh mint leaves
250 g white wine vinegar
Water
Flour (for frying)
Peanut oil (for frying)
Salt
Extra-virgin olive oil
Method:
First rinse the anchovies. Then dry and flour them. Transfer to a plate and in the meantime, heat the oil in a large non-stick pan. Once the oil is ready, fry the anchovies a few at a time. Once fried, drain with a slotted spoon and transfer to a plate covered with paper towels to absorb excess oil.
In a small saucepan, add the vinegar, water, garlic, a drizzle of extra-virgin olive oil, a few red pepper flakes and the bay leaf. Bring to a boil and pour the marinade over the anchovies (previously salted and transferred to a serving dish with frest mint leaves).
Cover with a sheet of plastic wrap and let the anchovies marinate for 24 hours. Serve at room temperature.