Tag: Fabulous

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.

Spicy Tuna Rice Bowl – Dorm Fabulous by Gordon Ramsay

I get a lot of requests from college students for fast, cheap, and easy recipes, and I can’t think of a more perfect offering than this spicy tuna rice bowl. Having said that, this is one of my favorite things to eat, and I’d enjoy it regularly even if it were … to read the rest of Chef John’s article about this Spicy Tuna Rice Bowl, please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for this Pizzadilla!

And, as always, enjoy!

If you want more information about why the blog format has changed, and why we’re now offering complete written recipes, please read all about that here.

Easy Chicken Enchiladas – Flatter Wasn’t Faster, But Still Fabulous by Gordon Ramsay

I’ve wanted to do a homemade red enchilada sauce video for a
while now, and not just one. Eventually, I need to film a proper Mexican-style
enchilada sauce, but first, may I present the faster, easier, but still very delicious,
Tex-Mex version. Speaking of faster, I thought by stacking these, they’d be a little
quicker to make, but they took the same time as rolled ones. That means they’re
both fast and easy.

Since we are taking the shortcut of using dried chili
powder, be sure to at least get a nice one. I used ground Ancho, which is very
nice, but what isn’t nice is that old bottle of chili powder you’ve had in the
pantry since the 90’s. If you live in some remote location, go on the Internet
and order something fresh. Besides using it in this, your next pot of chili will also be grateful.

If you’re making the sauce ahead of time, it’s a good idea
to heat it up first before assembling your enchiladas, so they are warm going
in the oven. Otherwise, you’ll need to give them some extra time in the oven,
so they get completely heated through. I love chicken enchiladas more than
someone probably should, but this same preparation done with shredded, stewed
beef, is not to be missed. Either way, I really do hope you give these a try
soon. Enjoy!

Ingredients for 2 1/2 cup Red Enchilada Sauce:

(enough for 4 to 6 Portions)

2 tablespoons olive oil

2 tablespoons butter

1/2 cup diced onion

1/2 teaspoon salt, plus more to taste

3 to 4 tablespoons all-purpose flour, depending on how thick
you like it

2 tablespoons ground chili powder, like ancho

2 teaspoons ground cumin

1/2 teaspoon chipotle

1/2 teaspoon freshly ground black pepper

1/4 teaspoon dried oregano

cayenne to taste

small pinch cinnamon

3 cloves minced garlic

2 tablespoons tomato paste

2 1/2 cups chicken broth

Fillings for each enchilada:

3 small corn tortillas

2/3 cup shredded cooked chicken

2/3 cup shredded pepper or regular Monterey Jack cheese, plus
more as needed

chopped cilantro and green onion, as needed

sour cream, and guacamole to garnish

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