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Post by Deleted on Mar 10, 2009 12:43:46 GMT
Ran across a piece on these (also while waiting in Dr.'s office). "Itty bitty bianchetti are big this time of year in Sicily,where the locals go wild for the little larval offspring (or neonata) of the pesce azzurro category (anchovies,sardines,mackerel,and the like).
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Post by Don Cuevas on Mar 10, 2009 13:54:23 GMT
Something like anguillas, which, by the way, I've never tasted. VERY expensive.
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Post by Deleted on Mar 10, 2009 15:09:44 GMT
The piece did say they are as hard to find here (NYC) as they must be to catch,but they import them from Greece. He includes a street-food style fritter recipe Frittelle di Bianchetti if anyone's interested.
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Post by bixaorellana on Mar 10, 2009 18:53:01 GMT
My mother tells a funny story of eating unborn eel in a fancy restaurant, claiming that all the untimely ripped babies were arranged to stare up at her sadly. Anguillas in the can seem to be the baby or pre-baby eels, but looking for anguilla recipes, all I could find were for the grown-ups. I have seem surimi baby anguilla in cans. Wrap your mind around that. Oh well, at least we now know what to serve for Good Friday: Last Supper menu. I am yearning to try those bianchetti though.
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Post by Don Cuevas on Mar 11, 2009 0:20:16 GMT
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