Tag: speck

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

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.

INGREDIENTS FOR 4 PEOPLE

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

If 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.

November pasta, with radicchio and speck: the creamiest and most delicious winter gricia – Gordon Ramsay’s version

There radicchio and speck pasta, is a first course suitable for lovers of particular flavours. In fact, the radicchio gives the dressing a bitterish flavour, which goes very well with the speck, all wrapped from cooking cream, which gives a unique creaminess to the dish. There are many variations for cooking this particular first course, both in terms of preparation and ingredients. You can use the type and shape of pasta you prefer, I used a rather particular pasta shape, typical of Emilia Romagna, Gramigna, it has the shape of a small, slightly twisted bucatino, which recalls the seed of the plant .

Radicchio and speck pasta

Ingredients:

180 g of pasta
350 g of long radicchio
150g of speck
150 g of cooking cream
laurel
salt
Pepper
garlic
Extra virgin olive oil
Grated Parmigiano Reggiano

Method:

To prepare pasta with radicchio and speck, clean and wash the radicchio, then cut it into small pieces. In a large pan, put a couple of turns of extra virgin olive oil, add the diced speck, and cook until it is crispy, transfer it into a small bowl. In the same pan, brown the garlic clove and remove it, then add the radicchio, let it soften, it will take about five minutesseason with salt and flavor with bay leaves.

Add the cream, and if necessary a couple of spoons of pasta cooking water. Cook the pasta al dente, and pour it directly into the pan, also add the speck, and mix everything together. Serve, completing with a twist of freshly ground pepper and parmesan. Read also: Bruno Barbieri’s baked carbonara, super creamy. It’s all done in the oven with a special ingredient. One glass is enough

Skewers of chicken and speck – Gordon Ramsay’s version

Chicken skewers are a very popular second course, easy and quick to make. Even tastier if wrapped in a few slices of speck.

These skewers of chicken are a fun and original way to prepare the classic brisket by adding flavor and crunchiness with a twist of bacon.

They can be made with many variations, starting with meat, which can be easily replaced with turkey, pork loin or veal, up to marinating with ever-changing spices and herbs that will give the skewers always new nuances.

Even the cold cuts that surround them can change, raw ham, cooked ham, bacon and speck are my favorite variations. I chose it for this recipe speck Veroni Salumi, obtained from a completely boned leg of pork, lightly salted and flavored, and finally smoked to give the meat the characteristic aroma that recalls the mountain woods.

This product is available in the innovative 100% recyclable tray of the "The Nature Cold Cuts”, Made up of a FSC®️ certified paper base and a transparent plastic film. With 75% less plastic than traditional trays!

Post in collaboration with Veroni Salumi

ingredients for 8 skewers

WHAT

250 g of chicken breast
6 slices of speck
1 teaspoon of spices to taste
tabasco or spicy sauce to taste
half a lemon or organic lime
a bunch of aromatic herbs to taste
1 tablespoon of extra virgin olive oil
Salt and Pepper To Taste

HOW TO PREPARE BAKED CHICKEN SKEWERS

First I cut the chicken breast into strips a couple of centimeters wide, beating the thickest parts of the breast with the meat grinder.
I finely chopped the aromas and, in a bowl, I added them to the oil, the powdered spices, the spicy sauce, the lemon juice and its zest (for this you need an untreated lemon with edible peel), salt and pepper to taste. After mixing carefully, I placed the chicken nuggets, covered and left to marinate in the refrigerator for about 30 minutes.
I slipped the meat into the skewers, compacting it well so as to create small parallelepipeds (if you use the wooden ones, remember to soak them for an hour before using them). I wrapped them in speck, rolling it around each skewer, then I placed them on a baking sheet covered with parchment paper.

Warm oven, 200 °, I baked for 20 minutes, turning them halfway through cooking.
I served my baked chicken skewers with crispy speck with fresh flavors and a Greek yogurt sauce.

Click.

IN THE GLASS, OR IN THE MOUTH

For this recipe, I chose to combine the Sdora of Toladolsa, a Weiss beer born from the collaboration between Veroni Salumi and Lambrate Brewery.

In Emilia, there is a dialectal way of saying that tells the essence and philosophy of Birrificio Lambrate beers. “Tola Dolsa” in fact literally means “take it sweet”, calmly, enjoying life as it comes. And with Toladolsa we can “take it” sweet with 3 different beers, Ragasola / pils, Sdora / weiss and Filos / ipa.

In particular, Sdora, in Emilian "the queen of the home and of the kitchen", is a high fermentation wheat beer, Weiss style of German origin, clear and refreshing. It has an intense aroma, with fruity notes and sparkling sparklingness. Its round taste, with a veiled acidity given by the wheat and a fresh and tending to sweet finish, makes it perfect with this slightly spicy and smoky dish.

You can find them all here, on the Veroni Salumi shop.