Scapece of anchovies alla gallipolina (from Gallipoli)
Fried and marinated anchovy fillets between layers of bread crumbs soaked with vinegar and saffron
recipe given by our chef at .
2 Kg anchovies
300 g flour 00
oil for frying
3 sachets of saffron
1 kg bread crumbs
These ingredients are able to feed: 10persons
- This course is: No
- Difficult to prepare: FACILE
- is a typical course made in: PUGLIA
- You should drink:
- The time to prepare this course is: , and cooking time is:
Generally scapece in from Gallipoli, fish (typically "ope" and "cupiddhi") is fried without removing the thorns because the subsequent marinating softens even the fishbone and renders it edible.
In this recipe, we decided to use the method "alla gallipolina" scapece using fish as anchovies already bought without thorns.
Open the anchovies, salt and let them drain in a colander for 15-20 minutes. Pour the flour into a bowl, cover them in flour and fry in hot oil. When they are golden brown on both sides, drain and place them on paper towels to remove the excess oil.
After frying proceed with the preparation of the crumb. Take a loaf of stale bread (preferably hard wheat) and detach the crumb crust, then crumble the bread and put it in a container. If the bread is very stale by rubbing your hands, the crumb will crumble very easily; but if you have not too stale bread, after reducing the crumb into small pieces you can put it in a hot oven for a few minutes, so as to let it dry slightly and you can proceed with the crumbling.
To prepare the scapece you need a tall container, the ideal would be a wooden tub, but they are often not available at home or they are very large and would force in preparations in large quantities, so we can use the oven dishes tall glass or porcelain such as that shown in the images, avoid aluminum containers.
Proceed by placing a first layer of bread crumbs, sprinkles it with vinegar in which was dissolved saffron, continue with a layer of fried anchovies and continue alternating layers of bread crumbs soaked in vinegar and saffron and fried anchovies until you you reach the edge of the pan, the last layer should be made of soaked bread.
Close the container with its lid or with plastic wrap and keep in the refrigerator for at least 2 days for marinating. They are actually already good to eat after a few hours, but to have an optimal scapece, fried fish needs to marinate long enough, especially if you use fish with thorns still inside.