Barilla recipes  google plus pinterest facebook twitter  Scapece
de Licette (Anchovies Marinated in Vinegar)  di Academia Barilla
Big Image Scapece de Licette (Anchovies Marinated in Vinegar) 1
hours   Ingredients for 4 people  1 pound fresh anchovies (small
size) 3/4 cup durum wheat flour Oil for frying  as needed 1
clove garlic 2 cups white wine vinegar 1 cup water 1 sprig
peppermint Salt to taste Chili pepper to taste  Preparation 45
minutes preparation + 15 minutes cooking 1. Gently rinse small
anchovies in a colander, drain and coat with flour  2. Fry in a
pan with plenty of oil until golden  3. Remove with a slotted
spoon, season with salt and arrange in layers in a glass or
ceramic bowl  4. Prepare the marinade: Bring vinegar, water,
sliced garlic, peppermint, a pinch of chili pepper and a pinch
of salt to a boil  5. Cool slightly  6. Pour the hot sauce over
the fish  7. Marinades prepared in this manner can be made in
advance and will keep for several days  8. Small anchovies
(usually eaten whole) ar