A hearty first dish which has its origins in the past when sardines were preserved in salt and thus formed the basis of many dishes.
This recipe was developed by the chef of the “Osteria al Pescatore” in Castelletto di Brenzone.
- 350 g* spaghetti
- 5/6 salted sardine fillets
- ½ cup dry white wine
- a few capers in salt
- 20 g pine nuts
- extra virgin olive oil from Lake Garda
- chopped parsley
Cut the sardines into pieces, heat them in a saucepan with oil and then deglaze with white wine. Then add the chopped pine nuts and the washed and dried capers. Add the drained spaghetti and stir with oil and chopped parsley. Serve hot!
* 1g = 0.035 ounces