Delle Venezie, Italy Recipe

Chill wine

Place the Prosecco or light white wine in the refrigerator for at least 2 hours before serving so it is well chilled (around 8–10°C / 46–50°F). If using sparkling mineral water to lighten, chill it as well.

Shortly before serving, prepare a wine jug or carafe: combine 3 cups chilled wine with up to 1 cup sparkling mineral water if you prefer a lighter, spritz-style drink. Add ice cubes to glasses only (not to the bottle) to avoid watering down the jug.

Garnish each glass with a thin lemon or orange slice on the rim. Serve immediately alongside the crostini.

Prepare and toast bread

Preheat oven to 375°F (190°C). Slice the loaf on the diagonal into 12–14 slices about 1/2-inch (1.2 cm) thick. Place slices on a baking sheet in a single layer.

Brush each slice lightly on both sides with extra-virgin olive oil (approximately 3 tbs total). Sprinkle evenly with sea salt and freshly ground black pepper.

Toast in the oven for 8–10 minutes, flipping once halfway through, until edges are golden and crisp. If you prefer, grill on a skillet over medium-high heat for 2–3 minutes per side.

Remove to a plate and immediately rub the cut side of the halved garlic clove across the warm toasts to impart a subtle garlic aroma.

Pickle the onions

While the bread toasts, place the thinly sliced red onion in a small bowl. Add the white wine vinegar and granulated sugar, toss to combine, and let sit 10–15 minutes. This quick-pickle softens the onion and lends the sweet-sour balance characteristic of Venetian 'in saor' preparations.

Prepare sardine topping

Drain the canned sardines and pat gently with paper towel. If fish are whole, leave them as small fillets or break into large chunks. Place sardines in a medium bowl. Add the quick-pickled onions (with a little of the pickling liquid), golden raisins (if using), and toasted pine nuts. Toss gently to combine so flavors meld but the fish remain in pieces.

Fold in chopped flat-leaf parsley and adjust seasoning: add a light pinch of sea salt only if needed (be careful — the fish are salty) and a small grind of black pepper. Taste and add another 1/2 tsp vinegar or a few drops of olive oil if you want more brightness.

Spoon the sardine-onion mixture onto each garlic-rubbed toast just before serving so the bread remains crisp. Garnish with an extra parsley leaf or a few pine nuts if desired.