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Bianchetti fritte

whitebaitBianchetti fritte: I Bianchetti si trovano in tutto il Mediterraneo, sono giovani sardine o acciughe. Sono chiamati gianchetti (neonata) o bianchetti (in inglese: ‘whitebait’). Bianchetti fritte viene preparato utilizzando questi giovani pesci con un leggero strato di farina e fritti in abbondante olio e è una delle specialità di Ponza.

Normalmente 125 – 200 g (1/2 – 1/3 lb) di bianchetti sarà sufficiente per una persona.


  • 500 gr bianchetti o simili da le dimensioni di un dito,
  • 1 cucchiaio raso di sale
  • 135 g di farina
  • 4-8 spicchi di limone
  • 1-2 tazze di olio per friggere


  1. Scegliere il pesce ed eliminare quelli rovinati.
  2. Unire il sale con la farina.
  3. Scaldate l’olio a 175 C/350 F.
  4. Infarinare il pesce nella farina condita scuotendo la parte in eccesso.
  5. Lavorare in piccoli lotti per evitare il raffreddamento dell’olio, friggere il pesce per 2 – 3 minuti fino a quando saranno dorati girarli per non farli attaccare tra loro.
  6. Scolare su carta assorbente e tenerle caldi. Se si stanno friggendo tanti pesci, disporli su una teglia sul fondo del forno.
  7. Servire caldo con la salsa che preferisci o semplicemente con le fette di limone appena tagliate.

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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