The silver scabbard fish, or flag fish as it is called locally, is a classic example of forgotten product that has, in recent years, become appreciated by the restaurants along our coast. It is a naturally silvery long, slender shaped fish - its Italian proper name Pesce Sciabola (Sabre fish) represents these characteristics. I have chosen it for its delicate and tasty meat. In this signature dish of the Osteria La Pace, the fish fillet is filled with a soft citrus spice bread and wild fennel, and seasoned with oil, salt and marjoram. It is then baked in foil for about 6 or 7 minutes. The fish is served with a vegetable ensemble made with aubergines, potatoes, courgettes, peppers, red onions, violet potatoes and a Mea Rosa reduction sauce; this is a rosé wine made with black Vermentino grapes by Cantine Lunae, a Ligurian Lunigiana farm winery, reminiscent of one of the homelands of the people of Porto S. Stefano.
Francesco Carrieri, chef of Osteria La Pace in Porto S. Stefano
