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THE SUMMER sundowner menu

When editor Karen ate at Veneta soon after it opened, she loved the food so much she immediately asked Jamie, the chef, if we could feature recipes in delicious. These dishes call out for family or friends, a warm evening breeze, a setting sun and an Aperol spritz – or two

Sardines al saor

ZINGY STARTER Sardines, Venetian-style

SERVES 4. HANDS-ON TIME 25 MIN, PLUS AT LEAST 3 HOURS MARINATING

Sardines make a perfect starter or snack. The Venetian term for such small dishes is cicchetti; they’re served in bars and restaurants all over town.

MAKE AHEAD

These taste better after at least one day. Keep covered in the fridge for 24 hours and bring back to room temperature before serving. You can make the dish up to 5 days ahead – the pickling liquid helps to preserve the fish.

FOOD TEAM’S TIP

The fish is only partially cooked in this recipe. If you prefer it cooked more, grill for 2-3 minutes longer in step 3.

• Olive oil for frying and brushing

• 1 large onion, finely sliced

• 1 garlic clove, finely chopped

• 2 bay leaves

• 1 tbsp demerara sugar

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About Delicious Magazine

Mamma mia! July is delicious. magazine’s Italian issue and it’s packed with recipes from the world’s favourite cuisine. There are summer dishes from Eleonora Galasso, Giorgio Locatelli, Theo Randall, Gennaro Contaldo, Ursula Ferrigno, Sabrina Gidda and the godfather, Antonio Carluccio. Plus, there’s classic Tuscan food and a romantic menu from Venice as well as ‘nduja stuffed pork roast and three easy lasagnes. And don’t miss our cocktail-based desserts from Italian drinks – anyone for Limoncello drizzle cake or Negroni granita?
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