Bet on savory recipes on your plate for Father’s Day! They are great options, since, in order to plan the entire menu for that special day, you need to consider the dishes that serve the whole family. And, of course, don’t forget to select your special starter and dessert.
For now, cross the main course off your to-do list! To celebrate this special Sunday and surprise the whole family with an explosion of flavors, invest in delicious savory recipes on the table for Father’s Day. There are suggestions for all tastes. Check it out:
Rice with cod
Time: 1:15
Performance: 6 servings
Difficulty: easy
ingredients
- 2 cups of raw boiled rice
- 2 cups desalted cod, flaked
- 150 g of chopped green beans
- 1 diced carrot
- 1 diced potato
- 1 chopped onion
- 6 cups of warm water (tea)
- 1 fish cube
- Salt to taste
- 150 g of grated Parmesan cheese
- Chopped parsley for garnish
Method of preparation
Mix the rice, cod, green beans, carrots, potatoes and onions in a bowl. Pour into a large refractory and cover with the water mixed with the fish broth and salt. Cover with aluminum foil and bake in a medium oven, preheated, for 40 minutes or until the water dries and the ingredients are cooked. Remove the aluminum foil, sprinkle with the Parmesan cheese and put it back in the oven for another 10 minutes. Sprinkle with parsley and serve.
hot dog on the plate
Performance: 5 servings
Preparation time: 30 minutes
Difficulty: Easy
ingredients
- 800 g of boiled and mashed potatoes
- 2 tablespoons of butter
- 1 cup (tea) of milk
- 1/2 cup (tea) of cream
- Salt to taste
- oil for greasing
- Mozzarella for sprinkling
Filling
- 2 tablespoons of oil
- 1 chopped onion
- 1 teaspoon of hot paprika
- 500 g of sausage, sliced
- 2 chopped tomatoes
- 1/2 cup (tea) of tomato sauce
- 4 tablespoons of mustard
- Salt to taste
Method of preparation
For the filling, heat a pan with oil over medium heat and sauté the onion and paprika for 3 minutes. Add the sausage, tomato, sauce, mustard, salt and sauté for 3 minutes. Turn off and book.
For the puree, put all ingredients over medium heat, stirring constantly until smooth. Put the stewed sausage in a greased refractory and spread the filling. Put the puree on top. Sprinkle with mozzarella and take to a preheated medium oven for 15 minutes. Remove from the oven and serve immediately.
Pepper pie on the plate
Time: 1 hour
Performance: 6 servings
Difficulty: easy
ingredients
- 2 slices of Calabrian sausage, diced
- 2 tablespoons of oil
- 1 chopped onion
- 2 crushed cloves of garlic
- 2 seedless cherry tomatoes, diced
- Black pepper, oregano and chopped parsley to taste
- 1 1/2 cups (tea) of mozzarella, diced
- 1 pack of bread without crust
- 1/2 cup finely grated Parmesan
Sauce
- 2 tablespoons of butter
- 2 tablespoons of wheat flour
- 2 cups (tea) of milk
- 1 box of sour cream (200 g)
- Salt and grated nutmeg to taste
Method of preparation
In a skillet over medium heat, brown the sausage in the oil. Add the onion, garlic and sauté for 3 minutes. Add the tomatoes and sauté for 2 minutes. Season with pepper, oregano and parsley. Let it cool down.
Place a skillet over medium heat with the butter and fry the flour for 2 minutes. Pour in the milk, stirring until it thickens. Season with salt and nutmeg.
In a medium refractory, spread some sauce on the bottom and make a layer of bread. Spread part of the sautéed, diced cheese and cover with part of the sauce.
Repeat the layers until all the ingredients are used up, finishing with the sauté and the sauce. Sprinkle with Parmesan and bake in a preheated medium oven for 25 minutes or until golden brown. Remove from the oven and serve.
Bolognese dumplings in the dish
Time: 50 min
Performance: 6 servings
Difficulty: easy
ingredients
- 2 kg of diced peeled potatoes
- 1 cup (tea) of milk
- 1 tablespoon of coarse salt
- 2 bay leaves
- 1 tablespoon of butter
- 2 tablespoons of sour cream
- 2 tablespoons of oil
- 1 chopped onion
- 3 minced garlic cloves
- 1 kg of minced meat
- 10 tomatoes
- 1 can of ready-made tomato sauce (520 g)
- 2 eggs
- 1 1/2 cups (tea) of wheat flour
- Salt to taste
- 1 cup of fresh basil
- 3 cups of grated mozzarella
Method of preparation
In a pan over medium heat, put the potatoes with the milk, coarse salt, bay leaf and cover with water. Cook until soft. Drain and mash the potatoes. Mix with butter and cream. Wait for it to cool down. Meanwhile, for the sauce, in a pan over medium heat, heat the oil and brown the onion until soft. Add the garlic and fry the meat until golden brown.
Beat the tomato in the blender and pour it into the pan along with the tomato sauce. Season with salt and pepper and wait for it to come to a boil. Combine the mashed potatoes, egg and flour until dough is smooth, if necessary add more flour.
Make rolls with portions of dough and cut them into 2 cm squares. Boil the gnocchi in boiling salted water and drain them with a slotted spoon when they come to the surface. In a baking dish, line the bottom with the gnocchi and cover with a portion of the sauce and a few basil leaves.
Spread the grated mozzarella and repeat the operation 2 more times, finishing with mozzarella and basil leaves. Bake in a preheated oven for 15 minutes. Serve immediately.
Polenta dish with dried meat
Time: 1 hour
Performance: 8 servings
Difficulty: easy
ingredients
- 1 and 1/2 cups (tea) of precooked cornmeal
- 5 cups of water (tea)
- 1 cup (tea) of milk
- Salt, pepper and chopped parsley to taste
- 1 tablespoon of oil
- 1 chopped onion
- 2 crushed cloves of garlic
- 2 chopped seedless cherry tomatoes
- 1 kg of dried, desalinated, cooked and chopped meat
- 1/2 cup chopped green olives
- 1 cup (tea) of Catupiry®
- 50 g of grated Parmesan cheese
Method of preparation
In a pan put the corn flour dissolved in water, milk, salt, pepper and bring to low heat, stirring until it boils. Cook for 10 minutes, stirring constantly until it thickens slightly. Reserve. In another skillet, over medium heat, heat the oil and saute the onion and garlic for 3 minutes or until golden brown. Add the tomato, dried meat and sauté for 5 minutes. Add the olive, salt, pepper, the smell of green and turn off. Spread half of the polenta in a medium refractory, spread the sautéed dried meat, Catupiry® and cover with the remaining polenta. Sprinkle with Parmesan cheese and bake in a preheated medium oven for 15 minutes or until lightly browned. Serve immediately.
Stuffed kibbeh on the plate
Time: 1h (+ 4h of soaking)
Performance: 6 servings
Difficulty: easy
ingredients
- 2 cups of wheat (per kibbeh)
- 500 g of minced meat
- 1 chopped onion
- 2 minced garlic cloves
- 1/2 grated carrot
- 1 chopped seedless tomato
- 1/2 cup chopped green olives
- 1/2 cup mint (chopped)
- Salt and Syrian pepper to taste
- Olive oil for dressing and greasing
- Filling:
- 1 cup of cream cheese
- 2 cups (tea) of Catupiry®
Method of preparation
Put the wheat in a bowl, cover with warm water and let it soak for 4 hours. Drain and squeeze to release all the liquid. Transfer to a bowl, add the meat, onion, garlic, carrot, tomato, olive, mint, salt, pepper and mix well. Roll out half of the dough in a greased medium refractory, squeeze it well and spread the ingredients of the mixed filling on top. Cover with the remaining dough and make some shallow scratches with a knife. Drizzle with olive oil and place in a preheated medium oven for 30 minutes or until golden brown. Remove from the oven and serve.
heart of palm cannelloni
Time: 40 min
Performance: 4 servings
Difficulty: easy
ingredients
- 1 jar of cream cheese (200 g)
- 1 box of sour cream (200 g)
- 1/2 cup (tea) of milk
- 2 tablespoons of chopped parsley
- 2 tablespoons of oil
- Salt to taste
- 250 g of shortcrust pastry discs
- 250 g of sliced ​​ham
- 250 g of sliced ​​mozzarella
- 500g canned palm hearts, drained
- 100 g of freshly grated Parmesan cheese
Method of preparation
In a bowl, mix the curd, cream, milk, parsley, olive oil and salt. On each disc of puff pastry lay a slice of ham, a slice of mozzarella and a heart of palm. Roll up like Swiss rolls and set aside.
Line a plate with 1/3 of the curd sauce, place the cannelloni on top and cover with the remaining sauce. Sprinkle with Parmesan and bake in a preheated medium oven for 20 minutes or until golden brown. Remove from the oven and serve immediately.
bruschetta to the plate
Time: 35 minutes
Performance: 5 servings
Difficulty: easy
ingredients
- 2 seedless cherry tomatoes, diced
- 1 diced onion
- 2 eggs
- 1/2 cup (tea) of cream
- 1/2 cup (tea) of milk
- 250 g of diced cooked ham
- 250 g of diced mozzarella
- Salt and oil to taste
- 1 sliced ​​Italian bread
- 100 g of grated Parmesan cheese
- oregano to sprinkle
Method of preparation
In a bowl, mix the tomato, onion, eggs, cream, milk, ham, mozzarella, salt and oil. Spread the bread on the bottom of a greased medium refractory, sprinkle with a drizzle of olive oil and spread the filling over it. Sprinkle with Parmesan cheese and bake in a preheated oven for 20 minutes. Remove from the oven, sprinkle with oregano and serve.
Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
