Tag: ketchup

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.

What does salmon contain – QuantoFood – Gordon Ramsay’s version

When we ask ourselves what does salmon contain?we are actually wondering about a topic of great relevance for both fans of Kitchen that for anyone interested in maintaining a lifestyle greet. Salmon, in fact, is not only an extremely versatile fish in the kitchen, but it is also rich in essential nutrients. Understanding what makes salmon so valuable from a nutritional point of view can help us make informed food choices and make the most of this ingredient in our preparations.

What does salmon contain?

Salmon is a fish that stands out not only for its delicate flavor and soft texture, but also for its impressive nutritional profile. Rich in Omega 3, salmon is a true ally for heart and brain health. Omega-3 fatty acids are essential for our body, which is unable to produce them on its own, and help reduce inflammation, improve cardiovascular health and protect cognitive functions.

In addition to Omega-3s, salmon is an excellent source of high quality proteins, essential for building and repairing body tissues, as well as maintaining muscle mass. It is also rich in vitamins And mineralsincluding vitamin D, rare in foods and essential for bone health and the immune system, and selenium, a mineral that plays a key role in preventing cell damage.

The contents of should not be forgotten antioxidants, especially astaxanthin, which gives salmon its characteristic pink-orange color. This powerful antioxidant helps fight inflammation and reduce the risk of several diseases.

In short, salmon is not only a pleasure for the palate, but also an excellent ally for our health. Rich in fundamental nutrients, it represents an intelligent and tasty food choice. Therefore, including salmon in our diet not only enriches our meals with refined flavors, but also contributes to improving our general well-being.

As we’ve seen, salmon offers a wide range of health benefits, making it a valuable ingredient in any diet. For those looking for inspiration on how to incorporate this nutrient-rich fish into their meals, here is a delicious and easy to prepare recipe: Salmon Farfalle.

Baked arancini (lighter, equally delicious!) – Gordon Ramsay’s version

The Baked arancini I’m a light variant perfect for those who don’t want to fry of the classic Sicilian Arancini! They are made with the same typical reciperice stuffed with ragù with peas and caciocavallo in the center. They round out in your hands, then they are breaded to perfection, but in this case we cook them Baked rice balls for a result lighter but believe me equally delicious! Imagine them crispy on the outsidesuper tasty stringy!

By now you know, often I enjoy revisiting the great classics in a lighter key; It was like this with the baked Mozzarella in carrozza, or with the baked cutlets, and I must say I satisfied everyone a little! This time I thought of transforming it into a light key Sicilian street food par excellence! I’m honest, I was a little skeptical, mainly I was afraid they wouldn’t keep their shape instead, thanks to the trick of cooling them in the fridge, they turned out baked arancini perfect! in taste, texture and even appearance! So much so that I even prepared them with leftover rice , and believe me they turned out even better because the mixture was more compact. Excellent hot freshly baked not only like appetizersbut also how first course, they are nice and substantial and are delicious even the next day. Simply heat them up a little to make the heart go stringy again.

Baked arancini recipe

PREPARATION TIMES

Preparation	Cooking	Total
30 minutes	1 hour	1 hour and 30 minutes


Bass	Italian	453 Kcal

Ingredients

Quantity for 10 pieces

Method

How to make baked rice balls

First of all, boil the rice in plenty of water and salt, drain al dente and stir in the pan with butter and saffron. Then transfer to a baking tray to cool and compact well.

Then dedicate yourself to the ragù by chopping onion, celery and carrot, fry in oil, then add the minced meat and brown for 1 minute, then add the wine and let it evaporate.

Finally add the puree, bay leaf, cloves and cook for about 50 minutes. at the end of cooking it should be dense and creamy, add the peas and cook for another 10 – 15 minutes without crushing them.

Then remove the bay leaves and cloves, let them cool well and add the grated caciocavallo cheese and a pinch of salt. Leave aside to cool.

Rice and filling must be perfectly cold.

Formation of baked arancini

Take a handful of rice and round the shell with one hand, hollow out with the other, so as to have a concave for the filling:

how to make baked rice balls - Recipe by Tavolartegusto

Then add 2 teaspoons of ragu with peas and a piece of caciocavallo, then a teaspoon of rice on top and round with your hands. If you want to create the conical shape, follow the original version

At this point the trick for cooking arancini in the oven

Once you have made all the balls, place them in the fridge for 30 minutes so that they harden even better, this step will ensure that they do not open during cooking!

Finally when you prepare the breading. add flour and water to a bowl to form a batter. First pass them in this batter then dip them in the breadcrumbs, round them very well between your hands so that they will be very compact.

Then place on a baking tray previously lined with baking paper with a drizzle of extra virgin olive oil

arancini ready for cooking in the oven - Recipe by Tavolartegusto

Finally, cook in a very hot static oven at 180° in the middle part for about 25 minutes. Check halfway through cooking, turn them over and continue, if necessary add a few drops of oil.

Here are yours ready Baked arancini

baked arancini recipe - Recipe by Tavolartegusto

storage

You can store them raw in the fridge ready to cook for 2 days or you can freeze them directly raw. If you have already cooked them, they will keep for the next day very well.

Also discover my entire collection of starters