Insalata di Gianchetti

• 300 g gianchetti (newborn fish)
• salt and pepper
• juice of ½

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 country bread.