All in the kitchen to prepare a gourmet dinner from dedicate to the father, on the day of his party. Refined dishes, but easy to make, because the beauty is also to involve the little cooks in the work, making them participants in Father's Day. Fish, rice and a desserts the chosen recipes, with the addition of vegetables, for a tasty and balanced menu.
As a starter, prepare a simple and very refined dish: scallops seared on a bed of mashed peas. For 4 people you will need: 12 scallops, a bunch of green asparagus, 500 g of shelled peas, tuna bottarga. First clean the peas and boil them in water with a little salt. Once cooked, reduce them to a puree with the mixer, to which you will add a teaspoon of liquid cream. Keep warm. Separately, boil the asparagus tips in salted water for a few minutes, drain, cut them in half lengthwise and sauté them in a pan with a drizzle of extra virgin olive oil and a clove of garlic in shirt for three minutes. Clean the scallops and separate the walnut from the coral, which you do not need. Place the walnuts one by one in a small saucepan without seasonings, blanch them for one minute on one side only, then remove them and place them on top adding the pea cream, scalded scallops and sauteed asparagus tips. Season with a drizzle of extra virgin olive oil and a sprinkling of tuna bottarga.
Following a lemon-scented risotto: prepare a fried shallot, toast the rice and add the vegetable stock with the zest of an untreated lemon. Cook and when there will be a few minutes left, add the juice of half a filtered lemon. Stir in a knob of butter and serve with thyme leaves.
As second, a clam chowder served on wholegrain friselle and garnished with garlic turnip tops. Open the clams in a saucepan with a lid, after leaving them at least two hours in cold, salted water to drain, once they are open place them in a saucepan with a drizzle of oil and poached garlic, add the cooking water filtered and cook for a few minutes. Shell them and arrange them together with their sauce on the friselle, so that they soften. Meanwhile, sauté the blanched and drained turnip greens in a little oil and garlic. Let them season and when they are tender, place them on the friselle. Serve with a glass of tasty white wine, such as a Vermentino di Gallura or a pure Carricante.
Finally, a rose-flavored panna cotta. Let your children help you in choosing very fragrant (and untreated) rose petals, which you will combine with the warmed cream with sugar and isinglass. Leave them to infuse for about half an hour and then remove them. Place the cream in the single-serving molds, leave to cool in the refrigerator for six hours and serve with the remaining rose petals as decoration. Under the sweet saucers, hide a ticket with a tender little thought for the dad and enjoy the party!
