Whitebait With Egg Cream

Preparation:

Preparation: In a bowl, lightly beat the eggs with salt and pepper. In a saucepan, heat half a glass of oil and let the finely chopped onion dry in it. When it has become transparent, reduce the heat, add the washed and drained whitebait, pour over the beaten eggs with a spoonful of hot water. Stir so that the mixture maintains a fluid and slightly creamy consistency as it heats up. Sprinkle with lemon juice, stir and serve. Accompanying wines: Soave DOC, Torgiano Chardonnay DOC, Bianco D'Alcamo DOC.