The scapece anchovy is a delicious recipe typical of the cuisine of Molise, but there are variations in Puglia and Campania, as well as in other parts of the Mediterranean. This is a simple dish to prepare but really delicious, fresh and pleasant to drink as an aperitif or as a starter, over a good glass of wine!
Ingredients for 4 people
- Anchovies – 500 g
- Vinegar – 200 g
- Water – 50g
- Durum wheat flour
- Oil for frying
- Garlic – 1 clove
- Extra virgin olive oil
Preparation of the anchovy scapece
To start, empty and clean the anchovies. To do this, using a small knife or scissors, take the anchovies one by one and cut off their heads and open their bellies from the top to the tail and remove viscera and bones of fish. Finally, rinse the anchovies and flour and fry in plenty of oil and place on a plate lined with paper towel.
Once drained, put the anchovies in a bowl and add the mint leaves (at your option), minced garlic and extra virgin olive oil. Then boil the water and vinegar in a saucepan with a little salt and let cool for a few minutes. Then pour the hot liquid (but not boiling) on anchovies and marinate in the refrigerator for a day at least.
We advise you to taste the anchovies scapece several days after cooking, you will not regret for your patience!