Gianchetti's frisceu

In Ligurian dialect means pancakes. It is a batter you use to prepare savory pancakes made with vegetables (pumpkin, Zucchini Flowers, artichokes) or fish (COD, shrimp, gianchetti) or sweet fritters made from fruit (apples, pears, bananas or raisins).

Dissolve yeast in a little warm water and add a pinch of sugar.

Place the water in a bowl and add the yeast previously dissolved,

Add the flour and using a whisk beat the whole thing so that it doesn't form lumps. Beat the eggs, add the parsley, garlic, and chives, chopped finely and add them to the batter of flour and water until mixture is thick and elastic.

Cover with a lid or with a cloth and leave to rise until it has almost doubled its volume to form large bubbles (about 2 hours).

Wash and gianchetti so remove any impurities, drain and place on absorbent kitchen paper. Tamponateli gently. Once the batter is ready, add salt, add the gianchetti and stir gently.

Place on medium heat a non-stick pan, pour about 1 finger of oil with 2/3 lemon rind; as soon as the oil begins to heat pour the dough in spoonfuls, a few at a time and just turning the pancake into the oil. Just imbiondiscono, appoggiatele, drain on paper towels and serve hot.