Name: Anchovies Lucanian Style
Prep time: 15 min
Yield: 6 people
Cuisine: Italian
Ingredients: 2.2 lbs anchovies; 2.1 oz flour; 2.1 oz semolina; 2.5 cups vinegar; 1.27 cups water; to taste extra virgin olive oil; 4 cloves garlic; to taste parsley; to taste mint; to taste chili pepper; to taste salt; to taste pepper

Anchovies Lucanian Style.

Simple, tasty, flavorful.

The anchovies in scapece are the southern version of the northern Italian anchovies in carpione, indeed the two recipes are very similar, differing mainly in aromas: while in Liguria, Lombardy, and Veneto they use onion and bay leaf, in the south, we use mint and garlic. Easy to prepare, aromatic, tasty, and very flavorful, the Lucanian anchovies are a perfect dish as an appetizer or as a second course, plus they are a delicious way to preserve anchovies for a few days.

I ate the Lucanian style anchovies in a trattoria in Potenza when I was traveling to Lecce, and we stopped at a typical little restaurant where these delicious Lucanian anchovies were part of the appetizer, and they won me over at the first taste. Try them too, you’ll see how delicious they are 🙂

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Difficulty: Easy
Cost: Cheap
Rest time: 8 Hours
Preparation time: 15 Minutes
Portions: 6 people
Cooking methods: Frying
Cuisine: Italian

Ingredients

2.2 lbs anchovies
2.1 oz flour
2.1 oz semolina
2.5 cups vinegar
1.27 cups water
to taste extra virgin olive oil
4 cloves garlic
to taste parsley
to taste mint
to taste chili pepper
to taste salt
to taste pepper

Tools

1 Baking Dish
1 Frying Pan
1 High-Sided Casserole

Steps

First of all, clean the anchovies.
Quickly rinse them under running water and clean them delicately by removing the head and the innards, rinse again very gently and let them dry slightly on paper towels.
Place flour and semolina in a plate, mix them, coat the anchovies well with the flour mixture on both sides, and shake off the excess.
Heat some oil in a large pan, as soon as the oil is hot, fry the anchovies a few at a time, making sure they turn golden on both sides. As they are cooked, let them dry on paper towels, and fry all the anchovies previously coated in the flour and semolina mixture in the same way (I recommend coating the anchovies as you fry them for a better crumbing).
Arrange the anchovies in a baking dish, lightly salt them.
Peel and chop the garlic, and also chop some parsley.
In a small saucepan, combine the vinegar and water, add a grind of pepper, the chopped garlic, and some chopped chili pepper. Once it boils, simmer on low heat for 10 minutes, at the end of cooking, add chopped parsley and mint.
Pour the hot marinade just prepared over the fried anchovies and let sit for at least half a day, the anchovies will absorb all the marinade and gain a very tasty flavor.
The anchovies Lucanian style are ready to be enjoyed… Bon appétit!
Try all my recipes with anchovies, you can find them all CLICKING HERE.