Tag: bruschetta

Quick recipe for Pasta and Bruschetta! – Gordon Ramsay’s version

Meat and pumpkin ragout

The Meat and pumpkin ragout it's a warm and comforting seasoning perfect forAutumn is winter! A variant of the classic version; in this case blank, based on minced veal stir-fried with Rosemary, to which it is added instead of the classic tomato sauce, a delicate one pumpkin cream; which at slow cooking will become a one with the base! Turning into a seasoning of a unique goodness! Creamy And very fragrant just not perfect for season the pasta, but also for stuffing bruschetta, croutons, pizzas, savory pies!

Meat and pumpkin ragout

It's about a quick preparation And very easy! You can use the type of pumpkin you prefer: I chose the delica, because it is more full-bodied and flavoursome, but it is also fine there yellow! once ready I chose to season the Wholemeal fusilli Barilla, 100% Italian wheat that I am loving for its perfect cooking resistance but also for the full-bodied texture that perfectly envelops any type of condiment. With this meat and pumpkin ragout I'm simply amazing! Try it soon also in other preparations you will love it!

Discover also:

Pasta with pumpkin (simple and vegan pumpkin sauce)

Meat and pumpkin ragout recipe


Preparation Cooking Total
5 minutes 20 minutes 25 minutes


Quantity for 4 people
  • 320 gr of Barilla wholemeal Fusilli
  • 500 gr of dedicated pumpkin (net weight of waste)
  • 400 gr of minced veal
  • 1/2 cup of dry white wine
  • extra virgin olive oil
  • 1 clove of garlic
  • Rosemary
  • salt
  • pepper (optional)


How to make the meat and pumpkin ragout

First of all, cook the Pumpkin in the oven or in a pan to blend it into cream.

Add a pinch of salt and set aside.

Meanwhile, peel 2 cloves of garlic, sauté them in a pan with 1 tablespoon of oil, add the minced veal, the sprigs of rosemary and sauté over high heat.

After 2 minutes, blend with the white wine and let it evaporate completely over high heat!

how to make meat and pumpkin ragout

Finally, add the pumpkin cream, lower the heat and let it simmer for about 15 minutes.

Shell the meat with a fork so that it is not stuck, see if it needs a drizzle of oil.

In the meantime, cook the pasta al dente and as soon as it is ready, season the Barilla wholemeal pasta with the meat and pumpkin ragout!

pasta with meat and pumpkin ragout


Bon Bon Trinacria And Mediterranean Bruschetta Recipe – Gordon Ramsay’s version

Bon Bon Trinacria And Mediterranean Bruschetta Recipe

4 slices Rye bread

4 tablespoons Olive oil

40 gr Chopped pistachios

2 teaspoons Dried tomato pesto

3 tablespoons Spreadable cheese

60 gr Tuna in oil

40 gr Chopped almonds

40 gr Chopped walnuts

3 tsp Basil pesto without garlic

4 slices Pancarrè

5 Cucunci in brine

150 gr yellow cherry tomatoes

A pinch of salt

5 Basil leaves

In a bowl, coarsely crumble the slices of bread, add the spreadable cheese and mix everything until the mixture is soft but consistent and compact to handle. We divide the mixture into 3 equal parts.

Let's flavor the first part of the mixture with basil pesto, taking care to leave some for the bruschetta. We mix with our hands and form some meatballs medium sized. We bread the meatballs with chopped pistachios and keep them aside.

Let's proceed with the second compound: let's combine the dried tomato pesto and form other balls. We cover the balls with the chopped almonds.

At this point we proceed with the third and last compound: add the tuna in oil, previously drained and crumbled. Take a small amount of dough with your hands and crush it lightly creating a small groove inside which we insert a cucuncio, Leaving out the peduncle. We form a meatball and roll it on the walnuts. We proceed in the same way until all the ingredients are used up.

Transfer all the bonbons to the refrigerator and let them rest for at least 2 hours.

In the meantime we prepare the bruschetta: Wash and cut into cubes i yellow Pachino tomatoes, add a drizzle of extra virgin olive oil, a pinch of salt and the hand-cut basil leaves. Toast the slices of rye bread, spread a light layer of basil pesto on the surface and add the diced cherry tomatoes over each slice.

Let's proceed with the dish: place our bruschetta in the center of the plate and the bon bon next to it, it will also be eaten with the eyes!

About the author

Francesca Pipia

My name is Francesca and I am 51 years old and I am a mother of two boys and guardian of two other boys (my grandchildren). I worked for 30 years in a bakery and I cultivated a love for good food and Sicilian traditions in the kitchen. The large family "forced" me to take action to cook for many people also trying to follow an economic line that would satisfy everyone by spending as little as possible (as a good housewife and mother of a family) while trying to maintain taste and quality. As a hobby I sing in a gospel choir

Mediterranean Bruschetta Recipe – Cuor di Cucina – Gordon Ramsay’s version

Mediterranean Bruschetta Recipe - Cuor di Cucina

Mediterranean Bruschetta, a great Italian classic! Quick and easy recipe to prepare an aperitif or an appetizer. The unmistakable scent of basil will give the bruschetta that intensely Mediterranean touch that your guests will love very much.

We wash the tomatoes (cherry and datterino) and cut them into cubes. We peel the onion and cut it finely.

We season the diced tomatoes with extra virgin olive oil, salt, basil and onion. We gently mix everything and let it rest.

In the meantime we toast the slices of bread (both sides) for a few minutes on low heat in a non-stick pan or in the oven with the grill function at 200 ° C for 8 minutes (approximately). For an excellent bruschetta the bread it will have to be toasted outside and soft inside.

At this point we just have to lay down our diced tomatoes above slices of bread still hot and good appetite!

For the preparation of Mediterranean bruschetta you need to pay attention to some steps: it is advisable to prepare the diced in advance tomatoes to enhance the scent of basil; after preparation serve immediately so that the bread does not absorb too much liquid tomatoes.

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