First dishes for Father’s Day: 20 tasty and simple recipes to try

There genoese octopus it is the tasty and unusual seafood variant of the homonymous dish of Campanian origin, one of the cornerstones of the regional gastronomic tradition. In our version the classic beef is replaced by the octopus which, once cleaned and cut into pieces, is cooked in a frying pan with the addition of onions, an essential ingredient in the original recipe. These, thanks to a slow and prolonged cooking, will melt to the point of turning into a single creamy mash and enveloping, while the octopus will become very tender Is it tasty.

There carbonara in the oven it’s a first rich and tasty, which is inspired by the recipe signed by the starred chef Bruno Barbier. The basic ingredients are the same as the symbolic dish of Roman cuisine, to which lo stracchino which will give the dish a creamy and super enveloping consistency, essential for its excellent result. There final gratin in the oven it will make everything even more crunchy and irresistible. Find out how to make it perfectly by following our simple step-by-step instructions and serve it at a sunday lunch in the family or cena important to the guests: success will be more than guaranteed.

THE nettle gnocchi I am a first course tasty and original, perfect for spring. A twist on classic potato gnocchi with this one spontaneous grass of ancient origin and with innumerable beneficial properties. Very versatile in the kitchen and characterized by a slightly bitter aftertaste, similar to arugula, nettle is sautéed in a pan and mixed with boiled potatoes e flour 00; once the gnocchi are made, they are boiled in boiling water then sautéed with foaming butter, fresh sage and grated parmesan.

I baked noodle nests I am a first rich and delicious, perfect for Sunday lunch and special occasions. Its particularity lies in the cooking method which – like ready-to-use dry pasta lasagna – provides for the egg noodles to be raw seasoned, in a baking dish, then go straight to the oven. It is also a very easy and quick preparation to make: the pasta is seasoned with a very simple tomato sauce without meat, then enriched with béchamel and cheesessuch as emmental, fontina and spicy gorgonzola, for a creamy and super gooey end result.

I shrimp ravioli I am a first elegant and refined, ideal to bring to the table during Christmas celebrations, or to enjoy with friends for a special occasion. A variation of the classic fish ravioli with i Argentinian shrimpa fine variety of crustaceans with tender, pink flesh, present both in the stuffing, chopped and mixed with the potatoes puree the chives, egg and grated lemon zest, both in the sauce, stripped of the shell and browned in a pan with a drizzle of oil and a drizzle of white wine.

He chicory and taleggio risotto it is a simple but refined starter, which quickly and elegantly solves both a dinner with friends and a family meal. THE radicchio It is a vegetable from the salad family, with a slightly bitter aftertaste, typical of northern Italy. There are many varieties and for risotto one of the most popular is the long red. The sweetness and smoothness of Taleggio cheese they will do the rest, giving the risotto an irresistible aroma. A classic recipe but easy to make, which will conquer all the guests.

I ricotta and spinach shells I am a first rich and greedy, perfect for Sundays and festive occasions, like the Easter lunch. Conchiglioni, a special type of large pasta, are cooked al dente, drained and then stuffed with a filling made from ricotta, spinach, eggs and cheese. They are covered with tomato sauce and bechamel, then baked with the addition of lots of parmesan: the result is a dish crispy crust and irresistible, which will conquer friends and relatives.

There pasta with artichokes, pine nuts and pecorino it’s a first course simple and gourmet, perfect for a family lunch or a dinner with friends. The artichokes are quickly sautéed in a pan with garlic and oil until cooked but still firm, then tossed with the paccheri cooked al dente. To make it more appetizing, the dish is completed with grated pecorino cheese, toasted pine nuts and thyme leaves fresh, for a very fragrant final touch.

THE spaghetti with broccoli cream I am a first course simple and gourmet, perfect for a family lunch or a dinner with friends. The broccoli is blanched in water then mixed with garlic and a little cooking water. Add extra virgin olive oil and you get a enveloping cream and tasty to season spaghetti or any other long pasta format you have. For a pleasantly fragrant note, the dish ends with Orange zest grated and toasted pine nuts.

Irisotto with artichokes and pancetta it’s a first course rich and particularly tasty, perfect to serve on the occasion of a good family lunch. The last artichokes of the season, tender and very sweet, are mixed with rice of the Carnaroli variety and cooked by adding a cream made with the stems and then a hot vegetable broth. The seal with the crispy bacon and the final creaming, based on butter and parmesan, will make the creamy dish and very enticing. Quick and easy, find out how to make it perfectly by following our recipe step by step.

I salmon ravioli are a simple and at the same time refined starter: a recipe in which the classic egg puff pastry, wrapped by hand, contains a surprising filling of fish, ricotta and spinach, for a result elegant and delicate. A suitable preparation for a festive table or a dinner between guests: the proposed condiment, based on butter and pink pepper, was designed to enhance the filling without overpowering its flavor. If you are a fan of homemade pasta, that of salmon ravioli is the right recipe for you.

THE Mushroom Pancakes I am a first course really simple to prepare, but makes a beautiful scene and is suitable for an elegant dinner or a Sunday lunch: a easy and tasty recipe, which you can use in a thousand different ways. In the preparation we folded them in half, but you can also roll them on themselves: they will be more comfortable to carry if you want to prepare them for a buffet or a brunch. Follow the recipe step by step and let us know what you think.

I Baked shells with zucchini and salmon they are a variation of the classic conchiglioni stuffed with meat sauce, a first course simple and at the same time very refined, perfect to serve on the occasion of a family lunch or one Special dinner with guests. This characteristic format of dry pasta lends itself to being stuffed with a delicate and super creamy filling, thanks to the addition of homemade béchamel. The last passage in the oven will allow us to obtain an enveloping and irresistible dish au gratin on the surface. Find out how to make it by following our recipe step by step.