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Friday, May 29, 2009

Bianchetti Bingo

PORTOPALO DI CAPO PASSERO, Sicily

“Francesco – let’s grab my folks and get dinner on the ocean. You know that place I went for pizza at this place a couple years ago… in one of those towns at the southern tip of the island…you weren’t there…know the place I’m talking about?”

I fear for my memory when I’m older.

Strangely, he knew. Or thought he did. Maybe we’re both doomed.

In any case, the place we went – La Giara – was much better than the one I could only vaguely remember.

The good stuff comes first – we get fish called neonatu if you’re Sicilian, bianchetti if you’re Italian and gianchetti if you’re Ligurian (it’s big up there, too.)

Three names for a fish that’s as long as my thumb is wide? Turns out there are many species that can fall into the neonatu category – the baby form of anchovies, sardines and many other fish lumped into a group known as pesce azzurro – the veal of anchovies.

Until this night, I couldn’t figure out what the fuss was about. Bianchetti are often breaded individually, fried up and served on a plate – in Barcelona, they pay through the nose for this stuff – but being so tiny, their delicate flavor is overwhelmed by breading and fry oil.

Here, they make fritters out of them. Little balls of little fish where the outside stays nice and crunchy – that good fried-ness – and inside, you get sweet, delicate fish flavor. Realizing there’s only one left, Mom and I briefly glare at each other, but I realize I should be a good Sicilian boy and defer with a grunt.
…
We also have an octopus carpaccio – which almost seems like a contract between chef and customer that says, “You trust us and we’ll do it right.”

They do. Serving it on a bed of rocket and spiced up with red pepper flakes, Mom, who prefers everything she eats well done has several bites.
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Wine worth noting: 2006 Sicilia by MandraRossa using the fiano grape. The father/uncle of the Planeta clan LINK, shows the grace and restraint of a proud patriarch.
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The pasta (a bit more photogenic than fried fritters) is honest and good. At the end of my meal, I make a note – ‘There are thousands of places like this in Italy, and we’re lucky every time we eat in one.”

La Giara MAP
Portopalo di Capo Passero (Along the port.)
Sicily
+39 0931 843217
Closed Monday



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