Sometimes, to fully enjoy a dish, even the simplest, even if the pot is not there, and it is just a bag of paper, greasy fingers and tongues cooked, it helps to know where and how to get what we put in our mouths:
It's cold this morning, on the beaches of the west, we are in mid-March and the north breeze that comes from the mountains has brought spectacular sunrise, a clear sky as seen only in winter here in Liguria.
goiter has already reported the remains to shore and then we start pulling my trousers rolled to the knee because we bathe the feet, the sea smooth as a table.
"Tia, Tia, dagga Cyanine that if sciacca! Belinùn! "
(pull, pull, do you plan snaps! Stupid!)
The chief gives the network time, you slowly pull the net, inside there are whitebait, small sardines, do not ruin them, tonight is San Joseph and must prepare frisceu.
"And a little wine shops 'bèl'òmmo "
(and hurry up a bit' handsome, ironic).
must stay awake, the network, as they will recover, it must be rolled, otherwise convoluted. The
cazziatone is de rigueur, the defense also:
"Wrong finn-a or praevia in to set-up,"
(even the wrong priest to say mass!), but you continue to pull the rest, then the arms until the end.
The lot is waterfront, seems a good "full", today we have earned the day, and tonight the wives have to work in the kitchen.
The trawling fishery is a very old, has already been used since the Egyptians. It is practiced from the shore (by boat but also is slightly different) and it takes several men to pull the network. Even today on some beaches in Liguria, especially in the west, you can see even now is becoming a rarity.
The March 19 is St. Joseph, and traditionally are prepared frisceu of whitebait, or whitebait, juvenile sardines and anchovies, or between home friends. The whitebait
sardines and anchovies are very similar to those and recognize it is not easy, but the first start at the end of December and are at their highest in March, while those of anchovy are typical summer.
frisceu that I train with these fish, are round, crispy outside and soft inside, have to eat immediately, right out of boiling oil.
Greasy hands and burned his tongue is a small price to pay for this first fruits of the sea.
Ingredients for 4 servings: 2 cups of whitebait
egg flour
parsley garlic salt
in case you are serious people doubled doses above those to me are cool.
Preparation:
prepare the batter with egg, flour, a bit 'of water, parsley and garlic chopped fine salt. Beat thoroughly and let rest a couple of hours.
add the whitebait well cleaned and drained the mixture and mix well.
We have the oil in a frying pan and scaldiamolo well, fry the batter by the spoonful. When well browned on both sides, scoliamoli and put it on a plate with paper towel with a pinch of salt. From
eat them hot.
Obviously there are various ways to savor, one of the alternatives could be the following:
gianchetti steamed
Ingredients for a person
200 g of whitebait (or depends on the subsequent hunger and food)
1 lemon basil
oil (if you find the olives)
Preparation:
finely chop the basil and emulsify with the oil .
In a small saucepan pour two inches of water, squeeze the lemon and start to heat gently.
Meanwhile rinse the whitebait, place them in the basket and steam when the water boils put them in the pot to steam for about ten seconds, then transfer to a bowl, add a pinch of salt and season with the emulsion of basil oil.
Simple but tasty, with all taste of the sea and feel the sand between your toes cold, early morning.
It's cold this morning, on the beaches of the west, we are in mid-March and the north breeze that comes from the mountains has brought spectacular sunrise, a clear sky as seen only in winter here in Liguria.
goiter has already reported the remains to shore and then we start pulling my trousers rolled to the knee because we bathe the feet, the sea smooth as a table.
"Tia, Tia, dagga Cyanine that if sciacca! Belinùn! "
(pull, pull, do you plan snaps! Stupid!)
The chief gives the network time, you slowly pull the net, inside there are whitebait, small sardines, do not ruin them, tonight is San Joseph and must prepare frisceu.
"And a little wine shops 'bèl'òmmo "
(and hurry up a bit' handsome, ironic).
must stay awake, the network, as they will recover, it must be rolled, otherwise convoluted. The
cazziatone is de rigueur, the defense also:
"Wrong finn-a or praevia in to set-up,"
(even the wrong priest to say mass!), but you continue to pull the rest, then the arms until the end.
The lot is waterfront, seems a good "full", today we have earned the day, and tonight the wives have to work in the kitchen.
The trawling fishery is a very old, has already been used since the Egyptians. It is practiced from the shore (by boat but also is slightly different) and it takes several men to pull the network. Even today on some beaches in Liguria, especially in the west, you can see even now is becoming a rarity.
The March 19 is St. Joseph, and traditionally are prepared frisceu of whitebait, or whitebait, juvenile sardines and anchovies, or between home friends. The whitebait
sardines and anchovies are very similar to those and recognize it is not easy, but the first start at the end of December and are at their highest in March, while those of anchovy are typical summer.
frisceu that I train with these fish, are round, crispy outside and soft inside, have to eat immediately, right out of boiling oil.
Greasy hands and burned his tongue is a small price to pay for this first fruits of the sea.
Ingredients for 4 servings: 2 cups of whitebait
egg flour
parsley garlic salt
in case you are serious people doubled doses above those to me are cool.
Preparation:
prepare the batter with egg, flour, a bit 'of water, parsley and garlic chopped fine salt. Beat thoroughly and let rest a couple of hours.
add the whitebait well cleaned and drained the mixture and mix well.
We have the oil in a frying pan and scaldiamolo well, fry the batter by the spoonful. When well browned on both sides, scoliamoli and put it on a plate with paper towel with a pinch of salt. From
eat them hot.
Obviously there are various ways to savor, one of the alternatives could be the following:
gianchetti steamed
Ingredients for a person
200 g of whitebait (or depends on the subsequent hunger and food)
1 lemon basil
oil (if you find the olives)
Preparation:
finely chop the basil and emulsify with the oil .
In a small saucepan pour two inches of water, squeeze the lemon and start to heat gently.
Meanwhile rinse the whitebait, place them in the basket and steam when the water boils put them in the pot to steam for about ten seconds, then transfer to a bowl, add a pinch of salt and season with the emulsion of basil oil.
Simple but tasty, with all taste of the sea and feel the sand between your toes cold, early morning.
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