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The description and the Italian recipes of the sea fish 



The whitebait (gianchetti or bianchetti): description and Italian names 


Gianchetti (also bianchetti) are the “newborn” whitebait of the pesce azzurro  of the Mediterranean (sardines and anchovies, etc), caught with special nets in the early months of the year.

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.

The Italian whitebait recipes proposed by Italian Homemade Cooking


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