SUMMER MENU A complete summer menu for 4 Antipasto Acciughe marinate a crudo Anchovies "cooked" in lemon juice: a recipe from Liguria Ingredients: anchovies lemon olive oil preparation: Wash small anchovies under running water and split them open with the help of the jet of water. Take away the bone. Spread them flat on a shallow plate, and cover them with lemon juice. After about two hours, substitute the lemon juice with fresh juice. After two more hours, drain the juice, and cover with olive oil. Add, if you wish, a dash of oregano. Serve at room temperature. Pasta Taglierini Verdi al limone Spinach-flavored fresh pasta with lemon sauce Ingredients for 4: Pasta: 3/4 lb flour 3 eggs 1/3 lb spinach salt Dressing: 2 lemons 1 1/2 oz. butter 1/2 cup cream salt and pepper Prepare the pasta: Clean the spinach then cook it for approx. 3 minutes. Drain well and chop finely. Put back into pan and cook briefly to evaporate excess liquid, stirring with a wooden spoon. Set aside to cool in a bowl. Sift flour into a mound onto a pastry board. Place cold spinach, egg and a pinch of salt in the center of the flour and work the ingredients into a smooth dough. Wrap the dough in plastic wrap and let rest for 30 minutes. Roll out the pasta into a thin sheet and cut it into ribbons. Prepare the dressing: Grate lemon as fine as possible after washing, put the grated peel into a small saucepan, cover with cold water and bring to boil. Cook 2 minutes. Drain and repeat the previous step. Melt the butter in a saucepan. Add drained grated lemon peel and cook briefly. Add the cream, pinch of salt and pepper. Reduce over low flame. Cook the pasta in salted, boiling water. Drain and rinse under cold running water. Put into a serving bowl and combine all ingredients. Mix well. Main Course Branzino al forno Marinated bass Ingredients for 4: 1 whole cleaned bass, approx. 2 lbs. 1 glass olive oil 1 small onion thyme, laurel leaves, fresh parsley, salt, pepper Preparation: Marinate the fish in the oil with chopped onion, laurel, thyme and parsley for about an hour, turning the fish every once in a while. Salt and pepper the fish only before placing it in an oven casserole. Pour the oil filtered from the other ingredients. Cook in a hot oven for 20 minutes, basting it often with its own sauce. Serve on a frame of parsley twigs. Dessert Sgropěn Ice cream and Prosecco wine: a traditional recipe from Venice Ingredients for 4: 1 lb. lemon ice cream 1 bottle of Prosecco (a white dry sparkling wine from northeastern Italy) lemon vodka, if desired Preparation: Quickly but gently fold the wine into the ice cream until you obtain a soft and homogenous cream. Add the vodka if desired Serve immediately in frozen champagne glasses