Scapece gallipolina
This traditional Pugliese dish dates back to medieval times and is still popular among locals. Featuring fresh fish and crumbled bread, this meal is a mosaic of textures and flavours that all marry perfectly together.
• 800g oily fish (mackerel, sardines, salmon etc) unboned
• Salt, for seasoning
• 1 cup flour
• 1L vinegar
• 1L frying oil
• 1 kg fresh bread
• 3 sachets of saffron
1. Coat fish in flour. Do not remove bones as they will soften in the marinade.
2. Heat oil in a large frying pan over medium heat. Fry fish until completely golden.
3. Drain and store in a container with paper towel. Salt and set aside to cool.
4. Pour vinegar into a large bowl. Add saffron and stir thoroughly until dissolved.
5. Whizz bread into breadcrumbs and place in a large bowl.
6. Pour vinegar over breadcrumbs until completely covered.
7. Set aside to rest for a few minutes.
8. Coat the base of a deep dish with a portion of the breadcrumbs, then follow with a thin layer of the fish.
9. Continue to add breadcrumbs and fish in alternate layers until all ingredients are used up.
10. Leave to marinate for at least 24 hours.
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