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