are allowed to catch the nunnata only for a short and limited period
of time, usually fifteen days, between February 15 and April 15.
to just born sardines, anchovies or mackerel.
raw fresh nunnata served as an appetizer with lemon is a gourmet
delight; or can be an exceptional condiment for pasta or made as fritters, polpettine and served as as a main dish or as a snack.
Brooklyn, where I live, at times the nunnata is available frozen and
it is suitable to be boiled and seasoned with parsley, lemon juice, olive oil, and a hint of garlic to make a
everybody’s recommendation not to wash the nunnata, I advise strongly
to delicately wash it to eliminate any residual seaweeds or any sand or foreign articles. Do not wash in running
water, but place the nunnata in a basin with cold water and a little
at a time, using your hands, transfer into a strainer to drip. Repeat if necessary.
onto a kitchen rag to allow it to dry and refrigerate until ready to use.
using frozen nunnata: defrost overnight in the refrigerator, and wash
it, following the above directions.
Nunnata Raw - A Crudo – Cu Limiuni
1 lb nunnata (washed)
tablespoons olive oil
lemon, the juice
ground black pepper to taste
fresh nunnata must be served for this tasty antipasto. The nunnata is dressed with olive oil, lemon juice, and pepper and presented in
Nunnata Boiled - Lessa - Vughiuta
lb nunnata (washed). Frozen can be used
cup olive oil
lemon, the juice
tablespoon finely chopped parsley
salt and pepper to taste
a medium size bowl, beat together the oil and lemon juice; add the parsley, pepper and a pinch of
a 6-quarts sauce pot, bring to a boil 4 quarts of water and 1½ teaspoons of sea salt, keep heat to high and add
the nunnata, placed in a strainer so as not to disperse in the
boiling water. Boil the nunnata for 30 seconds, drain and transfer it
into the bowl with the lemon-oil emulsion. Garnish with freshly ground black pepper and serve