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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.
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2
Continue with the procedure until all the fish are sauteed.
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3
In a large ceramic vessel, preferably one that is deeper than it is wide, place a layer of the fish.
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4
Dust the fish generously with the sauteed bread crumbs and strew over a bit of the minced garlic.
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5
Repeat the process until all the fish, the bread crumbs, and the garlic have been utilized.
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6
Now make their preserving bath.
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7
Lightly toast the saffron threads, then dissolve them in 2 tablespoons of warm vinegar.
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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.
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9
Should you run short of the vinegar mixture, make another one-quarter or one-third of the recipe, as necessary.
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10
If your preserving vessel is narrow enough, the suggested amount will be sufficient.
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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.
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12
Serve with good, warm bread to take up the juices and rivers of cold white wine.
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13
The scapece will only improve in flavor as they rest for up to a week or ten days.
