Name: Scapice - Marinated Anchovies
Ingredients: Stephen Ceideburg; 1 kg Anchovies; 3 tb Flour; Salt and pepper to taste; 1 c White wine; 3 Cloves garlic, Crushed; 2 Birdseye chillies; 3 tb Mint

If lustful looking be so grievous a sin, then those who dress and expose themselves with desires to be looked at and lusted after...are not less, but even more guilty. In this matter it is only too often the case that men sin, but women tempt them so to do. How great, then, must be the guilt of the great majority of the modern misses who deliberately seek to arouse the sexual passions of our young men. And how much greater still is the guilt of most of their mothers for allowing them to become lascivious temptresses.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Seafood	Italian	Italian, Fish	6	Servings

INGREDIENTS

		Stephen Ceideburg
1	kg	Anchovies
3	tb	Flour
		Salt and pepper to taste
1	c	White wine
3		Cloves garlic, Crushed
2		Birdseye chillies
3	tb	Mint

INSTRUCTIONS

Just about every cuisine of Europe has a recipe for oily fish steeped in
vinegar or lemon and served cold. In Spain it is escabeche. The English
have soused herrings. In southern Italy, they make scapice.
Remove the heads and gut 1 kg fresh anchovies. Wash them and set aside on
kitchen paper to dry.
When they are dry, heat oil for deep-frying. Put 3 table- spoons plain
flour in a paper or plastic bag and add salt and pepper. In batches, put
the anchovies into the bag and shake until they are coated with seasoned
flour. Shake off excess flour, then deep-fry. Drain the cooked anchovies
and lay them in a large shallow pan.
In a saucepan heat a cup of white wine vinegar with 3 cloves of garlic
crushed, 2 birdseye chillies halved lengthways and 3 tablespoons mint,
finely chopped. When the mixture comes to the boil, spoon it over the fish.
Cover the dish and refrigerate for at least 24 hours, turning the fish
midway.
Serve as an antipasto with crusty bread.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald, 4/20/93.
Courtesy Mark Herron.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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