Casa Gerardo fabada is much more than a simple stew: it is a true masterpiece of traditional Asturian cuisine, and today at La Latilla we are going to tell you its secret. This fabada is an exact replica of the one prepared by Marcos Morán in his restaurant. Gerando House, awarded a Michelin star. The result? A dish that encompasses tradition, innovation and the art of cooking with passion and precision.

A recipe with history and distinction

Casa Gerardo fabada, backed by the prestigious The Cathedral of Navarra, is the result of years of experience and love for good food. Marcos Morán has managed to capture the essence of authentic Asturian fabada, using selected beans, chorizo, blood sausage and bacon, cooked over a low heat to obtain a creamy texture and a deep flavour that transports you directly to the heart of traditional cuisine. Each ingredient is meticulously chosen so that, when combined in this stew, they tell a story of tradition and gastronomic excellence.

This recipe, which in its original form is carefully prepared in a haute cuisine restaurant, has been adapted so that you can enjoy it at home without losing any of its authenticity. It is an invitation to rediscover the flavour of true fabada, in which each spoonful is a tribute to the Asturian culinary heritage.

Tips to enjoy it as it deserves at home

Enjoying Casa Gerardo fabada at home is quite an experience, but it requires certain care to ensure that each bite is perfect. Here are some essential tips:

1. Delicate Handling of Beans

Fresh beans are very delicate and we must be especially careful not to break them when removing them from the jar. Each bean is cooked to perfection to absorb the juices and seasonings of the stew. When handling them, remember to do so gently to preserve their characteristic shape and texture.

2. Heating in a bain-marie

To revive the essence of fabada without compromising the delicacy of the beans, the reheating process is essential. Follow these steps:

• Bain-marie: Place the sealed jar of fabada in a container with hot water and leave it in a bain-marie for 20 minutes. This method ensures an even distribution of heat, keeping the flavours and creamy texture of the stew intact.

3. Transfer and Service

Once the bain-marie time has elapsed:

Opening and Transfer: Open the jar carefully to avoid breaking the beans and pour it into a saucepan.

Final Cooking: Heat the contents in the saucepan for about a minute. Keep an eye on it: as soon as it starts to boil, remove it from the heat. This brief boil ensures that the fabada reaches the ideal temperature to enjoy without altering its structure.

The pleasure of tasting a haute cuisine fabada at home

The magic of Casa Gerardo fabada lies in its ability to combine tradition and sophistication. By replicating the recipe of Gerando HouseThis dish brings the distinctive touch of haute cuisine to your table, without you having to leave home. It is ideal for those days when you are looking for something comforting, full of flavour and with the same level of excellence as in a Michelin-starred restaurant.

Every step of the reheating process is designed to preserve the quality of the product. Patience during the bain-marie and the brief simmering in the saucepan are simple but essential techniques to ensure that the creamy texture and intense flavour remain intact. This way, you can enjoy a delicious, Gerardo House Fabada which not only pays homage to the Asturian tradition, but also celebrates the legacy of The Cathedral of Navarra and the excellence of Gerando House.