Scapece

• All-purpose flour
• 3 pounds fresh sardines, fresh anchovies, smelts, or other small, whole fish, scaled, cleaned, and filleted
• Extra-virgin olive oil
• Fine freshly made bread crumbs, pan-roasted in olive oil
• 2 heads garlic, the cloves peeled, crushed, and finely minced
• 1 teaspoon saffron threads
• 5 to 6 cups plus 2 tablespoons good white wine vinegar

1. Lightly flour the fish and, in a large saute pan over a lively flame, saute them until deep gold in abundant, bubbling olive oil, removing them to absorbent paper towels.
2. Continue with the procedure until all the fish are sauteed.
3. In a large ceramic vessel, preferably one that is deeper than it is wide, place a layer of the fish.
4. Dust the fish generously with the sauteed bread crumbs and strew over a bit of the minced garlic.
5. Repeat the process until all the fish, the bread crumbs, and the garlic have been utilized.
6. Now make their preserving bath.
7. Lightly toast the saffron threads, then dissolve them in 2 tablespoons of warm vinegar.
8. In a large pitcher or bowl, mix the remaining vinegar with the dissolved saffron and pour the potion over the layers of fish, immersing them in the bath.
9. Should you run short of the vinegar mixture, make another one-quarter or one-third of the recipe, as necessary.
10. If your preserving vessel is narrow enough, the suggested amount will be sufficient.
11. Cover the fish with a lid of some sort, even baking parchment tied with butchers twine or several thicknesses of aluminum foil and permit the fish to rest in their bath for a day or so in a cool place before presenting them as an antipasto.
12. Serve with good, warm bread to take up the juices and rivers of cold white wine.
13. The scapece will only improve in flavor as they rest for up to a week or ten days.

flour, fresh sardines, extravirgin olive oil, freshly made bread crumbs, garlic, saffron threads, white wine vinegar

Taken from www.epicurious.com/recipes/food/views/scapece-391120 (may not work)