Fried Anchovies Marinated In Vinegar And Leeks

Preparation:

Preparation: Remove the head from the anchovies then bone them by opening them like a book; wash them quickly, dry them well then roll them in the flour and breadcrumbs and fry them in a thin layer of oil. Peel, cut the leeks into chunks and collect them in a saucepan together with half a liter of water, a drizzle of oil, a tuft of fennel; bring everything to a moderate heat and after 15 minutes of boiling add half a glass of vinegar, salt, pepper and, when boiling resumes, turn off the heat and pour the hot marinade over the fried anchovies collected in a rather deep dish; let them marinate at least 6 hours before serving. Recommended wine: Young, dry, harmonious, fragrant white wine (Alto Adige Sylvaner, Colli Amerini Malvasia dry, Costa d'Amalfi white).