Welcome Spring with a refreshing supper reminiscent of Venice! All recipes from this Venetian spring menu serve four.

Spring cooking means lighter, brighter, and fresher ingredients. This Venetian Spring menu will bring in the sunshine and impress your guests while you cruise.

Capesante Al Forno
(Broiled Scallops with Parmesan)
8 large scallops
2 Tbsp. grated Parmesan
1 ½ Tbsp. plain breadcrumbs
1 ½ Tbsp. olive oil
Pinch of Italian seasoning
¼ tsp. each salt and pepper
1 lemon, quartered

Heat broiler or grill to high. Place scallops in shells on a baking sheet or in an oven-safe baking dish. In a small bowl, combine Parmesan, bread crumbs, oil, spices, salt, and pepper; sprinkle on top of scallops. Broil until browned, about 3 minutes or until scallops are just cooked. Serve two scallops per person with a quarter of a lemon.

Venetian Spritz
12 oz. Prosecco
6 oz. Campari
6 oz. club soda
Orange slices

Fill 4 tall glasses with ice. Pour into each glass: 3 oz. Prosecco, 1 ½ oz.
Campari, 1 ½ oz. club soda. Garnish each with an orange slice.

Asparagi Con Salsa All’Uovo
(Asparagus in Egg Sauce)
1 lb. asparagus, trimmed
2 eggs, hard-boiled
2 Tbsp. lemon juice
2 Tbsp. oil
1 anchovy fillet
1 tsp. capers (or 1 tsp. vinegar)
Salt and pepper to taste

Cook asparagus in salted water (or in the microwave) until just done. Mash egg
yolks with lemon juice, oil, and anchovy; stir until smooth. Add capers and diced
egg whites. Season sauce with salt and pepper and pour over warm asparagus.

Bigoli in Salsa
(Pasta in Fish Sauce)
1 lb. pasta (e.g., bigoli, penne, linguine or
other sturdy pasta)
6 Tbsp. oil
¼ cup pasta water
2 white onions, thinly sliced
10 oil-packed skinless, boneless canned
sardines, drained (may substitute canned
tuna in oil or anchovies in oil)
Salt and pepper to taste

Cook the pasta according to the instructions on the package; reserve 1/4 cup pasta water. In a large skillet over medium-low heat, fry the onions gently in oil and pasta water until very soft and creamy, usually about 15 minutes. Add sardines and then
mash them into the onions until they are well blended and nearly smooth. Next, transfer the pasta to the skillet containing sauce. Over medium heat, toss the pasta with the sauce for a couple of minutes until the sauce clings to the pasta. Season with salt and pepper and serve.

Insalata Di Fagioli
(Kidney Bean Salad)
¼ cup vinegar
3 Tbsp. oil
¼ tsp. Italian seasoning
¼ tsp. salt
1/8 tsp. pepper
1 ½ cups canned kidney beans, rinsed and
drained
¼ cup diced celery
4 cups lettuce, coarsely chopped
½ onion, thinly sliced

In a medium bowl, whisk first 5 ingredients for dressing. Add beans and stir to coat evenly; marinate for 30 minutes. Toss beans with remaining ingredients in a salad bowl, season to taste and serve immediately.

By Lori Ross, Southern Boating April 2018