Recipe: Venetian Seafood Pasta
Jonny Panzarin is Italian as they come: he speaks with his hands, is passionate about food and enjoys the occasional flirt.
The Venetian is ANFE Italian Club’s new weapon in the competitive Brisbane restaurant trade and the 26 year old has some grand plans for 55 year old Italian icon.
I caught up with the chef for the Village News discover where his love of cooking was born and why he thinks Australian seafood is boring, read the full interview here and try out his wicked sardine pasta recipe below.
A few notes before you jump in:
- Jonny's recipe suggested buying whole sardines but I found fresh, filleted ones at a local seafood shop.
- Bigoli pasta can be hard to find Bucatini is a good a substitution
- I employed a trick from Nigella Lawson at the end, stripping the herb-like fronds from the fennel stalks to use as a colourful garnish