Gianchetti omelette

Gianchetti omelette
Gianchetti omelette 5 1 Stefano Moraschini



Ligurian name for "babies" of anchovies and sardines.

Gianchetti put in a colander and wash them under running water to clean it, sand algae and other contaminants and then let them drain, carefully place them on absorbent paper towel and gently tamponateli. Chop the parsley, garlic, and fresh Marjoram.

In a bowl beat the eggs, bread crumb aggiuntevi squeezed, chopped garlic, parsley and Marjoram and 50 grams of Parmesan; Add salt according to your habits and mix. Add to the mixture the gianchetti and stir gently.

Grease the bottom of a pan with a tablespoon of oil, making sure to distribute it even on the walls. Use your hands

Put the pan on the stove on medium setting and soon will begin to heat, pour in the mixture and proceed as when prepared any omelet. Keep in mind that the gianchetti bake in 2 minutes.

Serve warm, cut into wedges or cubes.


Alternatively you can use Marjoram 4/5 basil leaves; of course the flavor changes, but is an excellent Variant.

If you want a fat free cooking, you can proceed with baking with the same procedure as when you cook the eggs.

Gianchetti omelette

Ingredients and dosing for 4 persons

  • gianchetti (also bianchetti) 300 g (fresh) if frozen, check the weight of the drained product
  • eggs: 3 if large, 4 small
  • Breadcrumbs (a sandwich) soaked in stale milk
  • 50 g parmesan
  • Chopped parsley 1 tablespoon
  • 3 pinches chopped fresh marjoram
  • 1 chopped garlic clove
  • 1 tablespoon oil


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