Anchovies In Scapece

Preparation:

Preparation: Open the anchovies lengthwise with a knife (but be careful to leave them attached to one side), freeing them of the spine and head, but leaving the tail. Gently rinse them several times, carefully drain them, dry them slightly and quickly roll them in the flour; then fry them in an iron pan in boiling oil. When they are ready, remove them from the oil and pass them in sheets of absorbent paper, or on paper napkins, to remove any excess grease. After having sprinkled them with a little salt, arrange them in layers in an earthenware or glass container with a lid. Now place 1/2 glass of water, a large glass of vinegar, a crushed clove of garlic, the onion cut into thin slices, the bay leaves, a generous pinch of oregano and 3 grains of pepper in a small saucepan. and let it simmer slowly for 1/4 of an hour. Then pour the aromatic mixture on the anchovies, making sure that they are completely submerged. Finally, let it cool to room temperature, then cover the container and let it rest in a cool place, to serve the following day.