Neonato (Italian spelling is Nunnata) is an Italian Spicy Fish Condiment. Neonata is considered a delicacy and can only be made a few weeks a year when fish are very young. Different parts of Italy use different fish to make Neonata.  Anchovies, Sardines and Mackerel are popular in some parts but all kinds of other fish are used. The Coluccio Brand I used is made with ice fish. I was watching a cooking competition TV Show and Neonato was the ingredient the chefs had to use. The judge on the TV show said that Neonata is one of his favorite things. He also said many of the items on his menu in his restaurant have Neonata in them. I haven’t found Neonata at any of my local stores so I mailed away for some. I got the same exact brand they used on TV. It’s full of olive oil, not a strong fish taste…..maybe almost like tuna but lighter and it taste a bit like Calabrian Chili peppers. I since found out that most people spread the Neonata on bread or they mix it into pasta. I thought the Neonata would go pretty well with potatoes so I made Baked Crispy Neonata Potato Balls. This recipe makes around 40 balls.

Ingredients for about 10 servings

2 lbs potatoes – peeled – cut in half – in pot covered with cold water

1 Tablespoon salt – to put in pot of water with potatoes

4 Tablespoons Neonata

1 egg

1/4 cup scallions

1/2 teaspoon course sea salt

1/8 teaspoon ground white pepper

1 cup flour (bowl one)

1/4 teaspoon cayenne (bowl one)

4 eggs – lightly beaten (bowl two)

2 Tablespoons dijon mustard (bowl two)

2 cups whole wheat panko bread crumbs (bowl three)

2 Tablespoons dried basil (bowl three)

1/2 teaspoon course sea salt (bowl three)

1/2 teaspoon ground black pepper (bowl three)

non stick spray

Directions

Set oven to 350 degrees F

Spray baking Sheet(s) with non stick spray and set to the side.

Add a Tablespoon of salt to pot of potatoes and put on a medium boil. Cook till potatoes are tender (about 15-20) minutes. Drain the water off of the potatoes and take off heat and then mash. Then mash with Neonata. Then mash with one egg and add the scallions and 1/2 teaspoon sea salt and 1/8 teaspoon white pepper. Put pot of seasoned potatoes to the side.

Now set up your breading station with three large bowls.

Bowl #1 is 1 c. flour and 1/4 t. cayenne – Then mix.

Bowl #2 are 4 eggs (two eggs are pictured but I figured out I needed to double) and 2 Tablespoons dijon. Then mix.

Bowl #3 is 2 cups w.w. panko 2 T.basil 1/2 t. sea salt and 1/2 t. ground black pepper. Then mix.

Use a small scooper and put ball first in flour, then egg mixture, then crumb mixture and then onto sprayed baking sheet. You can do 5 or 6 balls at a time.

They go in 350 degree oven for about 15 minutes or until done.

I made an aioli with lemon juice, lemon zest and a touch of bomba calabrese.

They don’t really need a sauce but sauce is fun…..I think a marinara sauce would be fine…. a lemon-ee parsley sauce would also be great.

A tasty different appetizer or side dish…….Enjoy!