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Bocciarèddru pasta, creamier and tastier than pasta and beans with the extra ingredient that works the magic – Gordon Ramsay’s version

pasta and beans

pasta and beans

Pasta and beans with cherry tomatoes It’s a very different recipe than usual. Fresher and lighter, it is far from the traditional pasta with beans that we are used to making. But the beans are always good, however you cook them. The cold is coming and our lunches are getting richer legumes, which are the basis of the Mediterranean diet. There is no shortage of proteins and carbohydrates. But you also need a good dose of vegetables. So the cherry tomatoes take over, giving flavor and perfectly accompanying the beans. Simple to prepare, here is the recipe for an excellent daily meal.

Pasta and beans with cherry tomatoes


  • cherry tomatoes 200 g
  • salt
  • pre-cooked borlotti beans 125 g
  • extra virgin olive oil 1 tbsp
  • garlic 2 cloves
  • rosemary 1 sprig
  • black pepper
  • pasta 160 g


The first thing to do to prepare pasta and beans with cherry tomatoes is to wash the cherry tomatoes, remove the stem, cut them in half and place them in a colander. Add a pinch of salt and mix. So leave them alone the vegetation liquid for 5 minutes. If you choose to use canned beans, drain them from the governing liquid and pass them briefly under fresh running water. Place the extra virgin olive oil, garlic, cherry tomatoes and well-washed rosemary leaves in a pan. Bring to the heat and cook on a high flame for a couple of minutes, stirring often with a wooden spoon.

Add the beans, a pinch of salt, a grind of pepper and amalgamate. Cook uncovered for a couple of minutes over medium heat. mixing occasionally. Turn off, cover and keep aside. Boil the pasta in plenty of salted water and, just before draining it, add half a ladle of cooking water to the sauce pan. Turn the heat back on under the seasoning and skip the pasta drained over high heat in the pan for a few minutes, stirring frequently. Your pasta and beans with cherry tomatoes ready. Enjoy your meal.

READ ALSO—> Beans with pork rinds, the dish with an ancient flavor of the Roman tradition, poor but delicious. The real recipe

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The art of cooking sliced ​​chicken breast – Gordon Ramsay’s version

The art of cooking sliced ​​chicken breast

Chicken breast, with its lean and delicate meat, is an extremely versatile ingredient in the kitchen. In this article, we will dive into the art of cooking sliced ​​chicken breast, exploring the best techniques and tips to obtain a tasty and succulent result, suitable to satisfy the most demanding food and wine enthusiasts.

Cooking techniques: from classic methods to innovations

Cooking sliced ​​chicken breast requires attention and care to prevent the meat from becoming dry or flavorless. Let’s find out how to make the most of this cut of meat.

Pan cooking: simplicity and versatility

Pan-searing is one of the most popular techniques for cooking sliced ​​chicken breast. This method allows you to easily control doneness, ensuring that the chicken remains succulent and tasty. A well-heated pan and proper seasoning are essential for perfect browning and rich flavor.

The marinade: an extra touch of flavour

Marinating chicken breast before cooking can make a big difference in the final taste. Ingredients such as olive oil, herbs, lemon juice or spices can significantly enrich the flavor of chicken. Letting the chicken marinate for at least an hour helps tenderize the meat and absorb the flavors of the marinade.

Tips for perfect cooking

To get the best possible result, it is essential to follow some practical tips when cooking sliced ​​chicken breast.

Temperature control: crucial for succulence

A fundamental aspect in cooking chicken breast is temperature control. Too high a heat can burn the outside of the meat leaving the inside raw, while too low a temperature can make it dry and tasteless. Maintaining a medium and uniform temperature is the key to optimal cooking.

Cooking times: less is more

A common mistake is cooking chicken breast for too long, fearing that it will remain raw inside. However, to keep the meat succulent, it is important not to exceed cooking times. Generally, a few minutes per side is enough to cook sliced ​​chicken breast, maintaining its tenderness and juiciness.

Cooking sliced ​​chicken breast may seem simple, but it requires attention and skill to enhance its flavor and texture. By following these tips and techniques, even a seemingly banal dish like chicken breast can be transformed into a culinary delight. Whether it’s a quick dinner or a more elaborate meal, sliced ​​chicken breast, if cooked correctly, can satisfy the most refined palates.

Pumpkin and speck pasta, the recipe for the autumn first course – Gordon Ramsay’s version

Pumpkin and speck pasta, the recipe for the autumn first course

How to cook pasta with pumpkin and speck

Cucina Geek’s grandmother here shows you the whole process for cooking pasta with pumpkin and speck, an original, creamy and truly delicious autumn first course!

Pumpkin and speck it is a great, delicious and winning classic thanks to the crunchiness and flavor of the speck which goes well with the sweetness and creaminess of the pumpkin. One of the best autumn dishes ever. Cucina Geek’s grandmother shows you how to cook pasta with pumpkin and speck so that it is creamy and enveloping.


  • 500g net of pumpkin
  • 320 g of pasta
  • 120 g of speck
  • 120 g of ricotta
  • 40 g of onion
  • 5 tablespoons of oil
  • Pepper
  • salt

Grandma's recipe for pumpkin and speck pastaIf you liked this recipe for pasta with speck and pumpkin prepared by Cucina Geek’s grandmother, try other autumn dishes with pumpkin such as baked pumpkin, soft pumpkin cake, pumpkin risotto, pumpkin and potato cream and baked pasta with pumpkin.pumpkin and speck pasta recipe

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