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Pasta and beans in a pan, the clever Neapolitan recipe that can be made in 10 minutes. Ideal as a dinner saver or lunch saver. – Gordon Ramsay’s version

The preparation of pasta with canned beans it’s a brilliant trick for making an authentic traditional Italian dish in less than half an hour, thanks to the already pre-cooked beans contained in the box! This recipe is extremely easy to put into practice, using Borlotti or Cannellini beans depending on your preference. In the blink of an eye, you will get a delicious bean soup, rich and tasty, a real pleasure for the palate!

Pasta with canned beans

Ingredients for 4 people

450g canned beans
250 g of pasta
extra virgin olive oil, salt, chilli pepper, rosemary to taste
1 clove garlic
5-6 piccadilly tomatoes
2 bay leaves

Preparation

In a pan, pour a drizzle of olive oil and add garlic and chilli, flavoring the sautéed with a sage leaf and a sprig of rosemary. If you prefer, you can prepare the sauté with onion, celery and carrot, but this will take a few more minutes. Peel the tomatoes and cut them into pieces, adding them to the sauce and mixing.

Then, drain the beans from their preserves and rinse them. Add them to the sauce and mix. Add enough water to completely cover the beans. Add salt, flavor with a bay leaf, cover with the lid and leave to cook for about 15 minutes. After this time, remove the aromas and garlic, then blend part of the beans with an immersion blender. Add a little hot water, bring back to the boil and add the pasta.

A few minutes before the end of cooking, add a drizzle of olive oil. Once cooked, prepare a mixture of fresh herbs (thyme, rosemary and oregano) and add it to the pasta. Mix and blend well. At this point your creamy and tasty dish is ready! Enjoy your meal!

Read also: Pasta and potatoes alla tiella, the baked version of the Neapolitan classic. Super creamy and stringy with an unexpected addition

Baked stuffed meatloaf with spinach, eggs and cheese – Gordon Ramsay’s version

A traditional home-made recipe for parties and occasions, grandmother’s baked stuffed meatloaf takes us back in time to family lunches with relatives in which at a certain point the meatloaf was served in slices with various fillings including the delicious one with stringy cheese, spinach and eggs. Baked meatloaf always makes a scene when served, being inviting and succulent and is perfect for lunch or dinner with a side of baked potatoes. An alternative to grandma’s classic meatloaf with sauce. Among other things, children love meatloaf and our children really appreciate spinach served like this, so it’s an excellent idea for the children’s menu.

INGREDIENTS FOR 8 PEOPLE

800 GR of minced veal
7 eggs
100 g of stale breadcrumbs
80 g of breadcrumbs
80 g of Parmigiano Reggiano
160 g of stringy cheese
A sprig of parsley
400 g of spinach
1 knob of butter
4 medium potatoes
2 sage leaves
1 sprig of rosemary
4-5 tablespoons of extra virgin olive oil
salt

If you liked grandma’s oven-baked stuffed meatloaf recipe and want to try other meat-based second courses suitable for the occasion, don’t miss the recipe for stuffed chicken, pork loin cooked in milk, roast beef, turkey roulade and brasciole with Baresi sauce.

Tasty tortelli: the recipe for tortellini – Gordon Ramsay’s version

Pasta has always been a very appealing gastronomic format, especially when it comes to egg pasta, and even better if we talk about the complex and varied world of stuffed pasta. We have numerous examples of stuffed pasta in the recipe books of the ancient world, including those that are at the origin of Italian cuisine, such as the famous book by Maestro Martino da Como, written in the 14th century.

Nowadays the offer is very wide and ranges from happy and perfect executions of the classics to more innovative interpretations. Perfection? Two factors: rebirth of artisanal techniques (whose higher cost does not represent an element that discourages ever-widening niche consumption) and the passionate selection of the raw material.

It seems like a detail, but the revolution is not very Copernican in two. If once the “inside” was not always valued, now the work on the filling has become an exasperated search for quality. Here are the super eggs, or the refined meat of the Romagna blackberry to make memorable tortellini. The creatives also got involved and, faithful to their role, first of all reversed the formats. This is where the chickpeas come from and are filled with a large egg pasta or, again, all the classic flavors of carbonara enclosed in a simple tortello.

The Tortellini recipe by Annibale Mastroddi, Antica Macelleria Annibale – Rome

«The Romans love good things and therefore also tortellini», explains Annibale Mastroddi, guru butcher with a shop in via Ripetta. «My wife Fiorenza rolls out a thin pastry».