Name: Pupiddi a Scapece (Marinated Picarel)
Cuisine: Italy
Ingredients: 1 kg (2¼ lb) picarel flour; 1 beaker of white wine vinegar (enough to souse the fish); salt; 5 or 6 saffron ‘threads’; 1 bunch of mint; 2 cloves of garlic; 3 tablespoons of white crumbs; olive oil

Preparation info

Difficulty
Medium

Appears in

Honey from a Weed

By Patience Gray

Published 1986

About

Ingredients

1 kg (2¼ lb) picarel flour
olive oil
3

Method

The fish are not gutted. Wash, drain and dry them, then shake in white flour. Fry them in hot oil, drain on absorbent paper and set them in an earthenware dish, interspersed with the white crumbs. Peel and chop the garlic very fine, and chop the mint. Put both these in a pan with the wine vinegar, a little

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of