Sicily is a paradise in disguise for tourists seeking a tryst with rich earthy flavor kissed food that only
Mediterranean islands can offer. The Sicilian soil is immensely fertile and bountiful, thanks to the volcanic eruptions of Mount Etna and other highly active volcanoes dotting the archipelagos. Home to the famous Cassata Sicilicana (sponge cake soaked in liqueur), Pasta alla norma ( macaroni with aubergines and ricotta cheese), Frutta Martorana (almond paste molded into fruits), Arancini (deep-fried rice balls) and the mouth-watering Granita ( crushed ice with sugar and fruit), Sicily also has a hidden gem in its cuisine.
The unique frittelle-di-neonata, also called baby girl pancakes, are the most sought-after meatballs in this scenic island. Neonata, meaning newborn, can be of two types: Bianchetti or the larvae of sardines, anchovies and mullets, and Rossetti, denoting a minute species called Aphia minuta.
These fresh juveniles are lovingly called baby girls, and great care is taken to ensure they are fished with the least damage to the Sicilian aquatic fauna. They are exclusively seasonal, and strict regulations stipulate harvesting of baby girls only in the first few months of the year. This rarity adds to the charm of the delicious dish, beckoning hordes of food lovers to join the baby girl brigade.
The fish larvae are seasoned with salt and tossed with chopped parsley, eggs, durum wheat flour, and cheese. The kneaded dough is then spooned into hot olive oil, forming crispy golden-brown meatballs. The preparation of this dish is relatively simple and straightforward, but the heavenly sensation it brings to the palate is on a league of its own!