Treat your Papa to a home-cooked meal this Father’s Day

Nothing says ‘I love you’ like a home-cooked meal, and the odds are your father has cooked for you many, many times over the years.

So how better to repay him than by reciprocating, with a special, Italian feast?

Starter: Prosciutto, Sun-Dried Tomato, Olive and Mozzarella Palmiers

Serves: 4

These look complex to make but you will be surprised by how easy (and delicious!) they are.


Puff Pastry – 1 pack, ready rolled

Giovanna Olives – 75 grams, sliced

Prosciutto Crudo – 6 slices

Egg – 1, beaten

Semi-dried Cherry Tomatoes – 100 grams, roughly chopped

Basil Pesto – 2 tablespoons

Mozzarella – 150 grams, torn into small chunks


Roll out the pre-prepared pastry and spread a thin and even layer of  Basil Pesto across all of it, leaving a small border around the edges.

On top of the Basil Pesto, scatter the Semi-dried Cherry Tomatoes,  Giovanna Olives,  Prosciutto Crudo and Mozzarella.

Roll in the sides of the pastry towards the middle and using an egg-wash, stick these together.  Pop the roll in the freezer for 15 minutes.

Remove the roll from the freezer and slice into quarter of an inch-thick slices and place onto a baking tray, linked with baking paper.

Bake at 200 degrees until the palmiers are golden brown. Allow to cool slightly or serve at room temperature.



Main: Italian Venus Rice with Roasted Pears and Gorgonzola

Serves 4

This indulgent dish not only tastes delicious, it looks pretty striking on the plate too so will definitely impress on first sight!


Chicken or Vegetable Stock – 2 litres

Onion – 1, Finely Chopped

Celery – 2 Sticks, Finely Chopped

Extra Virgin Olive Oil – 3 Tablespoons

Venus Black Rice – 300 grams

Aglianico Red Wine – 150 ml

Pears – 4, Firm, Peeled, Quartered and Cored

Thyme – 15 grams

Unsalted Butter – 100 grams

Parmesan Cheese – 50 grams

Gorgonzola Cheese – 100 grams


Preheat the oven to 180 degrees and add your chosen Stock to a pan, simmering over a medium-high heat.

Place the Onion and Celery in a large casserole dish on a medium heat together with one tablespoon of Extra Virgin Olive Oil. Cook until soft but not coloured, stirring occasionally.

Stir in the Venus Black Rice  for two minutes, to toast, then add the Aglianico Red Wine.  Let it cook until the Aglianico Red Wine evaporates and then pour in the Stock, cover and simmer until the Venus Black Rice is cooked. This should take roughly an hour. If needed, add splashes of water to keep the mixture moist.

Meanwhile, place pears on a baking tray and drizzle with a little Extra Virgin Olive Oil, a pinch of salt and thyme sprigs. Roast until soft and golden.

Once the Venus Black Rice is ready, take off the heat, stir the Butter through the mixture and then stir in the Parmesan Cheese.  Add Salt and Pepper to taste.

Pour the Venus Black Rice mixture onto a serving platter and top with roasted pears and hunks of Gorgonzola Cheese. Drizzle a little Extra Virgin Olive Oil over the top.



To Finish:

We stock an incredible selection of delicious, handmade sweet treats and pastries that are the perfect ending to a home-cooked meal. We would recommend some tangy,  Sicilian Lemon Cannoli, fragrant and rich Pistachio-filled Cannoncini or sweet and silky White Chocolate-filled Aragostine. We would serve dessert alongside a short and aromatic cup of Moak Arabica Coffee or a digestif of chilled Grappa Del Vesuvio Barrique.

If you are unable to be together this Father’s Day, worry not, as you can show your love by sending one of our Father’s Day Hampers, which contains a selection of delicious Italian treats sure to please.


Leave a Reply