Ingredients: Per 4 servings
Wash the baby anchovies gently in a colander, drain them and coat in flour. Put a pan onto the heat containing abundant oil, and as soon as it comes to the boil, fry the anchovies.
When they are golden, remove with a slotted spoon, salt, and arrange them in a glass or earthenware salad bowl, sprinkling each layer with sage leaves and chopped garlic. In a pan boil the vinegar with the water and a pinch of salt and pour the liquid while still hot, but not boiling, onto the anchovies.
They are superlative after some days. Young anchovies – to be eaten whole – are only available in the spring. They can be substituted by baby sardines and therefore “scapece” can be prepared all year round.
A recipe for anchovies prepare a scapece appears on p.90 of the 1778 book by Vincenzo Corrado, “Il cuoco galante” available in digital format in the Academia Barilla Gastronomic Library
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