In Trapani, to describe the goodness and freshness, I would say that in the “puppette of nunnata” (Gianhcetti pancakes) feels “u Sapuri ru mari” (the taste of sea). Such kind of fried fish cakes are one of the best recipes of the Sicilian culinary tradition, and despite the simplicity of preparation, are considered a delicious dish, even and especially due to the difficulty of finding the nunnata fish. Gianchetti (also bianchetti) are the whitebait of the pesce azzurro of the Mediterranean (sardines and anchovies, etc.), caught with special nets in the early months of the year.

I added to the original recipe some fresh marjoram and lemon rind that made my Giacchetti pancakes more tasty than ever.

Recipe: main dish/side dish
Cuisine: Italian (Sicilian tradition)
Serving: 4 people
• 400 g Gianchetti
• 100 g di farina “00″
• 100 g flour “00”
• 1/2 teaspoon salt
• 200 ml sparkling water
• 1 organic lemon
• fresh marjoram
• a pinch of freshly ground pepper
• oil sunflower seeds

1. In a bowl, prepare the batter by mixing the ingredients with the grated lemon peel. Work with the whip, making sure no lumps form and store it in the fridge for at least an hour.
2. Heat the oil in a large frying pan, dip a spoon of nunnata at a time into the batter and place the obtained balls in the oil (the batter should be only a slim wrap for the little fishes, which otherwise would be dispersed).
3. When the pancakes are ready on both sides, pull them out and let them drain on paper towels.
4. Serve hot and… Enjoy! 😉