Insalata di Gianchetti

Name: Insalata di Gianchetti (Newborn fish salad)
Cuisine: Italian
Ingredients: 300 g gianchetti; 3 tbsp olive oil; juice of ½ lemon; salt and pepper; salt and pepper; lemon wedges to serve; 1 tbsp finely chopped chives

Newborn fish salad

Preparation info

Serves
6

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

It seems sinful to eat such small fish as newborn sardines, anchovies or elvers, but they are popular in many coastal regions of Italy. They are known as cehe in Tuscany and neonato in Sicily. Serve the fish as a little appetiser, or in a frittata.

Ingredients

300 g gianchetti
salt and pepper
juice of ½ lemon

Europe
Italy
Starter
Fish course
Pescatarian
Gluten-free
Sicily
Liguria
Tuscany

Method

Wash and drain the gianchetti. Plunge into a pot of slightly salted boiling water for 1 minute or less and drain well.

While still warm, mix with the lemon juice and olive oil. Season with salt and pepper to taste, and add the chives. Serve with lemon wedges and accompany with toasted bread.