Anchovies in Oil (Alici in Scapece)
Instructions
Open with a knife the anchovies lengthwise (doing careful to leave them stuck on one side), liberating them from the spine and head, but leaving the queue.
Rinse several times with delicacy, drain, dry lightly and quickly put them in flour; Let them then FRY in a cast iron pan, into the hot oil.
When they are ready, estraetele oil and put them in sheets of blotting paper or paper napkins, to remove any excess oil.
After being sprinkled with a little salt, place in layers in an earthenware or glass jar with lid.
Place in a small saucepan 1/2 glass of water, a glassful of vinegar, crushed garlic clove, thinly sliced onion, Bay leaves, a pinch of oregano and peppercorns, 3 and let simmer slowly for 1/4 of an hour.
Pour the aromatic blend on anchovies, making sure that they are completely submerged.
Finally, let cool to room temperature, then cover the Pan and let rest in a cool place, to serve the next day.
Ingredients and dosing for 4 persons
- 500 g of fresh anchovies
- A few tablespoons of flour
- 4 leaves of laurel
- == 1 small onion
- 1 clove of garlic
- 25 cl of olive oil
- 1 glass of wine vinegar
- 1/2 cup of water
- 1 == Pto Oregano
- 3 grains pepper
- Little of salt