The dialectal denomination of this monegliese appetizer comes from the typically Genoese word "mette scabescio"
, the way to prepare some fish (mackerel, anchovies, eels) corresponding to the Lombard "carpione". The basic ingredient are in fact the fillets of mixed fish, which are fried and left to flavor in a special marinade, called precisely scabescio
, which is prepared with wine vinegar, sage, lemon and thin slices of onion and garlic. The scabescio
is not born as a condiment but as a method of conservation and it is in fact an ancient custom and linked to the poor cuisine, as the fish, once cleaned and cooked, was immersed in this special sauce to be always ready to be enjoyed during all the year.
Original and easy to bring to the table, the appetizer of Moneglia is perfect to open our menus based on fish.
for 4 persons
- 600 gr. of blue fish
- 1 dl and a half of white wine vinegar
- Sage leaves
- 1 lemon
- 1 clove of garlic
- A pinch of peppercorns
- 1 spring onion
- Olive oil
- Olive oil or peanut oil for frying
Slice the clove of garlic and the spring onion thinly and let it gently brown in a pan with a tablespoon of oil. Vanish with vinegar and let simmer for a minute. Then add the sage leaves, a few grains of pepper and let the marinade cool in the fridge. Then fillet the fish, in the flour and fry them in boiling oil. Drain on paper towels and then dip the fish in the marinade.
Now let's season a couple of hours in the refrigerator. Finally, drain the fish and add it to the serving dish that we will sprinkle with onion, lemon slices and a little marinade to make it even tastier.