Bianchetti al Limone

Ingredients

• 500g (1.1 lb) bianchetti (whitebait) 500g (1.1 lb) bianchetti (whitebait)
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• Zest of 1 lemon Zest of 1 lemon
• Juice of 1 lemon Juice of 1 lemon
• 2 tablespoons olive oil 2 tablespoons olive oil
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 15g, 0g
• Protein: 20g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a shallow bowl, combine the flour, salt, and black pepper.
2. 2.
   Rinse the bianchetti under cold water and pat them dry with a paper towel.
3. 3.
   Toss the bianchetti in the flour mixture, ensuring they are evenly coated.
4. 4.
   In a large skillet, heat the olive oil over medium heat.
5. 5.
   Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
6. 6.
   Carefully add the coated bianchetti to the skillet and cook for 2-3 minutes on each side until golden brown and crispy.
7. 7.
   Remove the bianchetti from the skillet and place them on a paper towel-lined plate to drain excess oil.
8. 8.
   In a small bowl, combine the lemon zest and lemon juice.
9. 9.
   Drizzle the lemon mixture over the cooked bianchetti and toss gently to coat.
10. 10.
    Garnish with fresh parsley and serve immediately.

Treat your ingredients with care...

• Bianchetti — Ensure that the bianchetti are fresh and properly cleaned before using them in the recipe. Rinse them thoroughly under cold water and pat them dry to remove any excess moisture.
• Lemon — Use organic lemons for the best flavor and zest. Make sure to wash and dry the lemons before zesting or juicing them to avoid any contamination.

Tips & Tricks

• For an extra crispy coating, you can double coat the bianchetti by dipping them in beaten egg before tossing them in the flour mixture.
• Serve the Bianchetti al Limone with a side of aioli or tartar sauce for added flavor.
• If bianchetti is not available, you can substitute it with small sardines or anchovies.
• Make sure the oil is hot enough before adding the bianchetti to the skillet to ensure a crispy texture.
• Serve the dish immediately after cooking to enjoy the bianchetti at their best.

Serving advice

Serve the Bianchetti al Limone as an appetizer with a squeeze of fresh lemon juice and a sprinkle of fresh parsley. Alternatively, serve it as a main course accompanied by a side of mixed greens and crusty bread.

Presentation advice

Arrange the crispy bianchetti on a platter and garnish with fresh parsley. Serve with lemon wedges on the side for an extra touch of freshness. For an elegant presentation, serve the dish on individual plates with a drizzle of olive oil and a sprinkle of lemon zest.