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Sea lardiata from Cannavacciuolo, the creamy and delicious Neapolitan recipe, better than the classic one with a fabulous addition – Gordon Ramsay’s version

The sea lardiata it is the revisitation of one of the typical dishes of the Neapolitan gastronomic tradition. From the name you will understand that the main ingredient is its own the lard. For this reason, it is certainly not one of those dishes that can be consumed every day. Your figure and your health would be at stake. But it’s definitely one of those dishes to cook in days of celebrationwhen excesses are allowed and the only thing that matters at the table is the taste. And this dish has a lot of flavor. For the marine version you will only need a few ingredients for an exceptional result.

Sea lardiata

Ingredients

bacon 130 g
swordfish 1 slice of 120 g
pin squid 4
tomato puree
fresh parsley
bronze drawn linguine 150 g

Preparation

The first thing to do to prepare the sea lardiata is to cut the bacon into very thin slices. Put it in the pan and let it melt its fat over medium heat. Meanwhile, rinse the swordfish slice and cut it into cubes. Also wash the squid and cut them. Add them to the bacon and let them brown in the lard for a few minutes. Pour the tomato puree and let it cook. Meanwhile, you have brought the lightly salted water for the pasta to the boil. Add it, let it cook while the sauce reduces, and drain it 3 minutes earlier of the time foreseen by the package.

Transfer it immediately to the pan with the seasoning and let it finish cooking. Turn off the heat and stir with a nice sprinkling of fresh chopped parsley. Your sea lardiata it is already ready. The ingredients are indicative, in Naples you actually cook by eye and feeling, based on your preferences. The only advice we can give you is to always abound, You will not regret it. Enjoy your meal.

Artichoke risotto flavored with lemon – Gordon Ramsay’s version

An artichoke risotto that tastes like spring, fresh and delicate. To bring a fragrant and timeless vegetarian first course to the table.

It is a classic preparation, without too many head twists, ideal for enhancing the intense flavor of artichokes. I just wanted to add lemon zest, which I love very much in combination with this vegetable.

Another small license is the choice of pepper: the Timut pepper*. This variety of pepper, like its botanical “cousin” Sichuan pepper, is a Nepalese pepper with a note reminiscent of grapefruit and passion fruit. An additional citrus nuance that I’m sure will win you over. Alternatively you can use Sichuan pepper or common black pepper.

To make this artichoke risotto, alas, you will have to clean them. But don’t despair, arm yourself with patience and follow my tips to clean artichokes quickly and easily.

First of all I recommend theuse of gloves: they will protect you from the thorns and prevent your hands from being stained by the artichoke.

Start by eliminating the hardest, outer leaves until you get to the heart, with the light, bright colored leaves at the base. Continue by cutting the tip by about 2/3 cm, then cut the stem 2/3 cm from the base and peel it with a mandolin.

With a clean cut, divide the artichoke in half, remove its internal “beard” with the help of a teaspoon or a small knife, checking that there are no remaining thorns.

And now a little twist: dip each artichoke heart thus obtained in a bowl with ice and lemonwhere you will leave it until the time comes to cook them in your risotto.

Baked courgettes with tuna and breadcrumbs – Gordon Ramsay’s version

The Baked courgettes with tuna and breadcrumbs they are a tasty and light side dish, excellent for completing a dinner. A simple recipe to prepare in a few minutes, excellent to enjoy even cold.

Courgettes are a very popular light summer vegetable and in this season they are real protagonists in the kitchen.

They can be cooked in many ways more or less light, such as golden and crunchy in the oven, or simply pan-fried courgettes, or a nice courgette flan.

Alternatively, courgettes are also an excellent condiment for a good pasta dish.

However, among the various combinations, canned tuna cannot be missing, also another protagonist of summer dishes!

To prepare this recipe you need a few simple ingredients. Afterwards, the courgettes with tuna can be eaten both hot and cold.

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Sea lardiata

Ingredients

Preparation

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