A TASTE OF VENICE

Enjoy Venetian cuisine at its very best with traditional recipes exclusively created by top chef Aldo Zilli

Marinated sardines

SERVES 4

INGREDIENTS

8 sardines, gutted and descaled

2 tbsp red wine vinegar

4 bay leaves

1 red chilli, chopped

1 tsp pine kernels, lightly toasted

Salt

Black pepper

4 tbsp extra-virgin olive oil

2 tbsp chopped flat leaf parsley

Italian bread, to serve

METHOD

■ Ask your fishmonger to prepare the sardines for you. Give them a wash, dry on kitchen paper and place in a large deep tray.

■ Cover the sardines with vinegar. Add the bay leaves, chilli, pine kernels, salt and pepper. Leave to marinate for at least 4 hours.

■ Take the sardines out of the vinegar, wash them and pat dry on kitchen paper.

■ Place the sardines in a dish, cover them with oil.

■ Sprinkle with chopped parsley and serve with toasted Italian bread.

Spaghetti carbonara SERVES 2

INGREDIENTS

60g pancetta or guanciale