Fried Anchovies, Marinated in Vinegar and Leeks (Alici Fritte, Marinate in Aceto e Porri)
Instructions
Disconnect the anchovies then head spinatele opening to the book; wash them quickly, dry well and then put them in flour, breadcrumbs and FRY in a little oil.
Peel, cut leeks into small pieces and collect them together in a saucepan with half a litre of water, a little olive oil, a sprig of wild fennel; bring it all on a moderate flame, and after 15 minutes of boil add half a cup of vinegar, salt, pepper and, to return to a boil, turn off and pour hot marinade over fried anchovies in a rather deep dish; Let marinate at least 6 hours before serving.
Suggested wine: young white wine, dry, harmonious and fragrant (South Tyrol Sylvaner, Colli Amerini Malvasia dry, Costa d'amalfi white).
Ingredients and dosing for 6 persons
- 18 large anchovies
- 2 leeks
- 1 tuft of fennel
- Flour
- Breadcrumbs
- 1/2 cup of wine vinegar
- 1 thread of olive oil extra virgin
- Salt
- Pepper