LESS PRESTIGIOUS FISH: BOGUES AND SCADS

The sea sustains thousands of species but we only consume about ten. Forgotten or “poor” fish (as they have been renamed) are that very tasty fish which for various reasons are not eaten (mainly because of the numerous bones). Fortunately over the last few years restaurants in the Versilia have rediscovered bogues, scads, pickerel (young pike), weever and the dear, original skate. Very good sauces are prepared with them, they can be used in fish soups but they are also relished on the grill. Rediscovering these species originated in Viareggio at the end of the 80s, when some restaurants wanted to use them to rebel against the fashion of eating sea bass which was on menus everywhere. Let's not forget, though, that those same chefs had already created recipes which had subsequently become considered "haute cuisine" classics, such as: prawns with beans, squid stuffed with shellfish and vegetables, fish carbonara, spaghetti cooked directly in the fish sauce. Above all, Versilia established itself as an innovator of a type of cuisine where fish was accompanied with vegetables. A way of cooking that emerges spontaneously from the territory: where the treasures from the sea are always associated with the fertility of the cultivated plain and vegetable plots.

ACCIUGHE AL FORNO

for 4 people: 400 g. fresh anchovies filleted, 400 g. uncooked, peeled potatoes cut in thin round slices, parsley, garlic cut in slices fresh tomatoes cut in round slices lemon juice.