ITALIAN RECIPES TRADITIONAL AND CREATIVE
The description and the Italian recipes of the sea fish
Gianchetti (also bianchetti) are the “newborn” whitebait of the pesce azzurro of the
They have a not inviting look: a jelly and semitransparent mush. Boiled they are white and thick, with the black eyes evident.
Fresh they have a very good sea smell, and don’t become a pulp while cooking.
For cleansing rinse them quickly in running water.
A speciality of the Ligurian cuisine, gianchetti are generally lightly boiled in salted water and served hot, dressed with oil and lemon juice (10 seconds!); another classic approach is to make fritters of the fish together with an egg and flour batter; finally they may simply be dipped in flour and deep fried.