Ligurian sea-based cuisine makes liberal use of a variety of fish and shellfish, but the most widespread fish products used are oily fish such as anchovies, limonetti and whitebait. Boiled and dressed with oil and lemon or even better fried whitebait (known as bianchetti or gianchetti) make for a delicious appetiser. Adding them to eggs, on the other hand, makes for a nourishing and mouth-watering omelette which is ideal as a second course.
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INGREDIENTS |
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White bait |
400 |
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g |
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Eggs |
4 |
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n° |
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Chopped fresh marjoram and parsley |
2 |
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spoons |
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Parmigiano Reggiano cheese |
40 |
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g |
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Salt |
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to taste |
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Pepper |
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to taste |
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Extra virgin olive oil |
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to taste |
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PREPARATION |
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Clean the whitebait, removing any seaweed. |
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| 2. |
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Beat the eggs in a bowl and add the cleaned whitebait, chopped parsley and marjoram, grated Parmigiano Reggiano cheese, salt and pepper to taste. Mix all the ingredients thoroughly. |
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| 3. |
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Warm the oil in a pan and pour in the mixture. |
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Cook the omelette for a few minutes on each side, using a plate to help turn it over. Serve piping hot. |
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CHEF'S NOTE |
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Whitebait includes both baby anchovies and baby sardines. It is easy to clean these tiny fish: all they need is to be rinsed, preferably in sea water but in any case in salted water. |
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Vermentino or another typically Ligurian dry white wine such as Pigato. The fruity, slightly almondy flavour is ideal for fish and vegetable specialities. |
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