Recipes
Linguine with miso stracciatella
by Chef Alessandro Borghese
Today, Chef Borghese for #AleKitchenSound presents a gastronomic encounter between a quintessentially Italian legume-based linguine and a soup with a distinctly oriental flavor, typical of Japanese cuisine. Linguine in Miso Stracciatella is tasty, high in protein, and easily digestible. Important: to perfectly flavor the pasta, cook it directly in the broth where the vegetables have released all their flavors during cooking. This combination of these two worlds, at the table, is a hit with everyone! Ingredients for 4 people
213.33 g of Linguine with Legumes
2.67 l of water
1.33 daikon
1.33 carrot
1.33 spring onion
1.33 tomato
2.67 potatoes
4 celery ribs
133.33 g of miso
5.33 eggs
Wakame seaweed to taste
Chives to taste
Salt to taste
Preparation Bring a pot of water to a boil and add the spring onion, celery, carrot, potato, tomato, and diced daikon. Season with salt, add the wakame seaweed, and let the broth simmer for about 30 minutes to infuse the flavors. Once cooked, strain the broth, reserving the vegetables. Dissolve the miso in a bowl with a few ladles of hot broth. Return the broth to the heat. Once boiling, add the pasta. Drain the linguine and add it to the bowl with the miso. Add an egg and stir vigorously to create a stracciatella. Enjoy the linguine, adding a few vegetables and garnishing with chives.
Open lasagna with sword zighinì
by Chef Alessandro Borghese
Open Lasagna #pastarmando with Swordfish Zighinì: the Mediterranean flavor of zighinì, typical of Somalia and Eritrea; a stew reminiscent of the famous Genovese but made with swordfish, Gaeta olives, and capers. Chef Alessandro Borghese uses clarified butter because it's lighter, pre-cooked, more concentrated, and has a higher smoke point. A proper zighinì requires berbere, a spice blend made with chili pepper, ginger, coriander, rue, allspice, and cloves: lasagna, zighinì, lasagna, and then more zighinì and two basil leaves—an explosion of flavors!
Ingredients for 4 people
12 sheets of fresh lasagna
350 g of swordfish
2 vine-ripened tomatoes
100 g of pitted Gaeta olives
2 large yellow onions
20 g of berbere
60 g clarified butter
240 g of peeled tomatoes
60 g of capers
EVO oil to taste
salt to taste
basil to taste
Preparation Chop the onion and sauté it in a pan with the clarified butter. Add the diced tomatoes, pitted olives, and capers. Meanwhile, dice the swordfish and add it to the soffritto. Sprinkle with the barbarese, add the peeled tomatoes, and season with salt. Cook for 20 minutes over low heat. Meanwhile, bring the water for the pasta to a boil, add salt, and lower the pasta sheets. Drain and pour into a bowl. Drizzle with extra virgin olive oil. Serve alternating the swordfish sauce with the pasta sheets. Garnish with a few fresh basil leaves.
by Chef Alessandro Borghese
In this episode of Alessandro Borghese Kitchen Sound CHOICE... a monument: coda alla vaccinara.
Oxtail, a classic fifth quarter of the Lazio tradition. In Rome, oxtail stew is a must in every trattoria, and Chef Alessandro Borghese today offers you an exceptional Fusillone Pasta Armando, made with 100% Italian durum wheat pasta! Ingredients for 4 people
500g of Fusilloni Pasta Armando
1 Oxtail
1 stalk of celery
half an onion
50 g of Colonnata Lard
250 g of peeled tomatoes
1 teaspoon tomato paste
1 glass of white wine
5 g of bitter cocoa
1 clove
10 Raisins
Parmigiano Reggiano
Extra virgin olive oil
Salt
Pepper
Preparation Chop the onion and lard. Sauté them in a small pan with a drizzle of extra virgin olive oil, then add the oxtail and deglaze with a glass of white wine.
Coarsely chop the celery and immerse it in boiling water for a few minutes. Drain the celery and set it aside.
Continue preparing the sauce by adding the tomato paste and peeled tomatoes. Season with salt and pepper and cook over low heat for about 4 hours.
Once the long cooking is over, add the blanched celery, raisins, cocoa and cloves.
Cook the Fusillone Pasta Armando in plenty of salted water.
Drain the pasta and mix with the sauce.
Now, plate the Fusilloni with a sprinkling of Parmigiano Reggiano.
Pasta rolls with cooked ham, spinach and cheese
by Chef Alessandro Borghese
In the Alessandro Borghese Kitchen Sound KIDS series, many tasty recipes for the little ones.
In this episode, Chef Alessandro Borghese prepares pasta rosettes with cooked ham, spinach, and cheese. Watch the video recipe and make it for your little ones! Ingredients for 4 people
1.6 sheets of Lasagna Pasta Armando
0.13 l of milk
13.33 g of butter
8 g of flour
53.33 g of cooked ham
66.67 g Cleaned spinach
Grated Parmesan cheese
Salt
Preparation Bring the water to a boil in a saucepan, add salt, and blanch the spinach for a few minutes.
In the same water as the spinach, add the Armando Lasagna Pasta sheets and blanch them for 5 minutes.
Drain the spinach and then the pasta. To stop the cooking, immerse the lasagna sheets in a bowl of cold water.
For the béchamel sauce, melt the butter in a saucepan, allowing the water to evaporate. Add the flour and whisk vigorously. Pour in the milk and continue whisking until the sauce thickens.
Roll out the pasta sheets and fill them with the hand-cut cooked ham, blanched spinach, béchamel sauce, and Parmesan cheese. Roll the filled pasta up to create a large cannelloni, cut it into thirds, and place it in the baking dish.
Before baking, sprinkle the rosettes with béchamel sauce and cheese.
Bake in the oven at 200 degrees for 15 minutes and serve hot.
Mixed pasta with curry chicken and pineapple
by Chef Alessandro Borghese
Chef Alessandro Borghese is an experimenter who puts a lot of passion into his dishes. For this episode, Alessandro Borghese Kitchen Sound reinterprets Pasta Mista Armando through the combination of exotic flavors.
Watch the video and try the recipe! Ingredients for 4 people
400 g of Armando Mixed Pasta
200g of chicken breast
100 g of pineapple
400 g of coconut milk
1 onion
Curry powder
Extra virgin olive oil
Pepper
Preparation Cut the onion into julienne strips and sauté in a pan with extra virgin olive oil.
Meanwhile, dice the chicken and sauté it in a nonstick pan with a little extra virgin olive oil. Brown and season well. Add the coconut milk and curry to the onion and reduce slightly.
Now add the meat to the bottom and let it flavour.
Separately, in a non-stick pan, roast the pineapple cut into irregular cubes.
Now it's time for the Mixed Pasta, boil in plenty of salted water and, halfway through cooking, transfer the pasta to the curry sauce.
Once cooked, add the roasted pineapple and serve.
by Chef Alessandro Borghese
In this episode of Ale Borghese Kitchen Sound, Chef Alessandro Borghese prepared a tasty dish with artichokes, béchamel sauce, fontina cheese, and pancetta. A Sunday classic: macaroni pie!
Watch the video and try the recipe! Ingredients for 4 people
400 g of Tortiglioni
300 g of artichokes
150 g of Fontina
100 g of diced sweet pancetta
100 g of milk
of Butter
of flour
Salt
Pepper
Nutmeg
Extra virgin olive oil
1 clove of garlic
Breadcrumbs
Preparation Immediately boil the pasta in plenty of salted water. Drain and set aside.
Clean and chop the artichokes and sauté them in a pan with extra virgin olive oil and an unpeeled garlic clove. Then, sauté them for a few minutes, add a ladle of cooking water, and let them wilt.
Once ready, blend with an immersion blender and set aside.
In another pan, brown the sweet bacon for a few minutes and set aside.
Grate the fontina and start preparing the béchamel sauce.
First, melt the butter in a pan with the help of a whisk and add the flour (Roux method).
In another saucepan, vigorously stir the milk with salt, pepper, and nutmeg. Then, remove from the heat, add the milk brought to a boil in the roux and let it thicken.
In a large bowl, combine the pasta, blended artichoke cream, extra virgin olive oil, pepper, sweet pancetta, and grated fontina. Add the béchamel sauce and stir.
Butter a baking dish and dust with breadcrumbs to help it stick to the sides. Spread the dough evenly and sprinkle with breadcrumbs. Bake at 200°C (400°F) until the dough is golden brown.
by Chef Alessandro Borghese
In this episode of Alessandro Borghese Kitchen Sound, the Chef, accompanied by Chef Cristiano Tomei, tries to clear out the fridge with a recipe that blends colors, aromas, and cultures. The result is an Italian curry lasagna, perfect for a Sunday lunch bursting with unexpected flavors.
Watch the video and try the recipe! Ingredients for 4 people
300 g of lasagna sheets
200 g of blanched Sicilian broccoli
200 g of mozzarella
200 g of fine-grained salami
100 g of Parmigiano Reggiano
Curry
Butter
Salt
Extra virgin olive oil
Preparation Cook the pasta sheets in plenty of salted water. Add a few broccoli florets to the cooking water for flavor. Drain and set aside.
Cut the mozzarella into small pieces and, in a bowl, add the grated cheese, a pinch of salt and curry.
Meanwhile, heat the crumbled sausage in a pan for a few minutes and, once ready, transfer it to the bowl of mozzarella and mix well.
Take a pastry cutter and cut out discs from each sheet of pastry.
Drain the broccoli, cut it into pieces, add it to the bowl of mozzarella and mix well.
Take a baking sheet and begin creating a composition with the dough discs. Coat with a knob of butter and bake at 180°C for 5 minutes, followed by another 5 minutes under the grill to finish cooking. Serve piping hot.
Buffalo cannelloni stuffed with pesto pasta and candied tomatoes
by Chef Alessandro Borghese
Cooking for kids takes a special kind of gusto; you rediscover the flavors of childhood in delicious dishes. In the first episode of Alessandro Borghese Kitchen Sound KIDS, Chef Alessandro Borghese prepares delicious recipes for them, "to enjoy with mom and dad too," because, as we all know, there's no age limit for good food!
A special dish, designed to satisfy the curiosity of the little ones, where the pasta is wrapped in a delicious mozzarella cannelloni.
Watch the video and read the recipe! Ingredients for 4 people
240 g of Armando Ditali Pasta
100 g of buffalo mozzarella
150 g of cherry tomatoes
1 sprig of marjoram
1 sprig of thyme
1 untreated lemon (grated peel)
Sugar
Salt
Extra virgin olive oil
40 g of basil
15 g of pine nuts
20 g of Parmigiano Reggiano
1 anchovy fillet in oil
1 clove of garlic
Preparation For the candied tomatoes Chop the herbs and cut the cherry tomatoes in half. Place the tomatoes cut-side up on a baking sheet and sprinkle with the herbs. Add a pinch of salt, a pinch of sugar, and the grated zest of an unwaxed lemon.
Bake at 100°C until they wilt.
For the pesto
Place the pine nuts and cored garlic in a mortar and start pounding. Add the basil, Parmesan, anchovy fillet, and finally the extra virgin olive oil.
Cut the mozzarella into quarters, place it in a bowl, and bake at 100°C (212°F) until melted. Using tongs, scoop out the mozzarella dough and roll it out between two sheets of parchment paper. Use a rolling pin to roll it out into a sheet, and then use a knife to cut out a square.
Cook the Ditali in salted water, drain and mix with the pesto in a bowl away from the heat. Arrange the ditali in the mozzarella square and roll up like a cannelloni. Garnish with candied cherry tomatoes, basil leaves, and a drizzle of olive oil.
Alphabet Pasta with Carrot Cream and Crispy Speck
by Chef Alessandro Borghese
Cooking for children requires a very special flair that allows us to rediscover the flavor of childhood through experimenting with delicious dishes!
In the second episode of Alessandro Borghese Kitchen Sound KIDS, Chef Alessandro Borghese prepares delicious recipes for them "to enjoy even with mom and dad", because, as we know, "there's no age limit for good things"!
This tasty dish of Pasta Alfabeto is healthy and wholesome thanks to the carrot cream and delicious thanks to the speck.
Watch the video and prepare the recipe! Ingredients for 4 people
240g of Alphabet Pasta
250 g of carrots
1 shallot
1 sprig of thyme
1 sprig of marjoram
2 sprigs of rosemary
100 g of Speck (sliced)
Extra virgin olive oil
Salt
Black pepper
Preparation Peel the carrots and boil them in salted water flavored with thyme, marjoram, and rosemary.
Boil the water for the pasta for a few minutes and add the chopped shallot.
Once ready, drain the carrots, add the shallot and blend with an immersion blender until you obtain a thick cream.
Cut the speck into strips. Cook the pasta in the same pan where the shallot was cooked, drain, and toss with the carrot puree. Add the speck and drizzle with extra virgin olive oil.
Organic whole wheat penne with asparagus, Mazara red prawns and almond parmesan.
by Chef Alessandro Borghese
Organic Whole Wheat Penne are ideal for those who exercise but also for pasta lovers who want to keep it light. Chef Alessandro Borghese prepares them with wild asparagus, Mazara red shrimp, and almond parmesan for Alessandro Borghese Kitchen Sound's WELLNESS edition.
Watch the video and follow the recipe! Ingredients for 4 people
320 g of organic whole wheat penne
8 red prawns from Mazara
1 Cedar
20 g of almonds
20 Asparagus
1 clove of garlic
1 bunch of basil
Extra virgin olive oil
Salt
Black pepper
Preparation Clean the shrimp, selecting only the fleshy part. Then, cut the flesh into irregular pieces and marinate it with a drizzle of oil, pepper, fresh basil, and a generous grating of citron.
Now clean the asparagus, separating the tips from the stem, cut the latter into rounds and sauté it in the pan. Meanwhile, blanch the asparagus tips in salted water and dry-toast the almonds in a pan. Cook the pasta and, once drained, toss it with the asparagus.
Serve garnished with the marinated shrimp, asparagus tips, and a generous sprinkling of toasted almonds.
Rigatoni with hare and chocolate
by Chef Alessandro Borghese
Who said chocolate in the kitchen is only suitable for sweet preparations? There are alternative combinations that can bring out the cocoa notes, whether in simple or robust seasonings, or in bolder sauces for a surprising blend of flavors.
The food of the gods is used in many savoury dishes with combinations that are perhaps uncommon, but very effective.
In this episode of Alessandro Borghese Kitchen Sound - UNEXPECTED CHOCOLATE, Chef Borghese prepares our Rigatoni with hare and chocolate sauce. Watch the video recipe! Ingredients for 4 people
300 g of Rigatoni Pasta Armando
700 g of hare meat
30 g of dark chocolate
1500 ml of water
1 bay leaf
3 juniper berries
10 cloves
50 g of celery
80 g of carrot
60 g of golden onion
30 ml of red wine
40 g of extra virgin olive oil
Thyme and rosemary
Salt
Pepper
Preparation The times do not include the marinating time for the meat and the 2 hours it takes to cook the ragù.
Make the hare ragù! In a bowl, marinate the hare meat with the red wine and herbs for about 8 hours in the refrigerator. Drain the meat and chop as finely as possible. Gather the herbs into a small bunch and leave it in the wine.
Separately, finely chop the celery, carrot, and onion. Heat a pan with oil, rosemary, thyme, and the chopped vegetables. Cook for 10 minutes over low heat. Add the hare meat and brown slowly for about ten minutes.
Let the meat juices dry and then blend with the red wine from the marinade.
Add water, season with salt and pepper, cover with a lid and cook over low heat for about 2 hours.
At the end of cooking, add the chocolate cut into small pieces, mix and leave in the pan at 60°C.
Use the ragù to mix the pasta.
Warm Spaghetti alla Chitarra with Asparagus and Caviar
by Chef Alessandro Borghese
Food and eroticism are the fundamental pleasures of life. History, literature, and cinema are full of references to the indisputable connection between these two forms of appetite. Alessandro Borghese has prepared a recipe that stimulates the senses thanks to caviar, for Alessandro Borghese Kitchen Sound TÊTE-À-TÊTE edition. Ingredients for 4 people
250g of Spaghetti alla Chitarra Pasta Armando
50 g of caviar
2 tablespoons of olive oil
1 tablespoon of capers, desalted or washed from the brine
2 medium tomatoes
6 small green asparagus
1 Lime
1 teaspoon chopped chives
1 clove of garlic
Salt
Preparation Cook the Spaghetti alla Chitarra in plenty of boiling water. Meanwhile, sauté the asparagus, cut into 3cm pieces, in a pan with a drizzle of oil.
Roughly chop the tomato fillets with a knife to obtain small pieces.
Drain the pasta and, in a preheated bowl, add the spaghetti and asparagus. Toss gently, grate a little lime zest, and sprinkle with caviar and chives.
If you don't want to follow the Russian trend of pairing vodka and want to be less predictable than the classic champagne, Erbaluce di Caluso or a Ribolla Gialla are perfect.
Pacchero with ricotta, basil, lemon, and San Marzano tomatoes
by Chef Alessandro Borghese
Cooking is fun! In this episode of Alessandro Kitchen Sound TEEN, Chef Borghese prepares a delicious Pacchero Pasta Armando stuffed with ricotta, lemon, and Piennolo tomatoes. Ingredients for 4 people
320 g of Pacchero Pasta Armando
400 g of cow's milk ricotta
1 bunch of basil
1 lemon
500 g San Marzano tomatoes
1 clove of garlic
Salt, black pepper, extra virgin olive oil
Preparation Cook the Pacchero Pasta Armando in plenty of salted water.
Meanwhile, prepare the ricotta by mixing it with the grated lemon zest, basil, salt, and pepper.
Drain the pasta halfway through cooking and use a piping bag to fill it with the creamed ricotta and the sliced San Marzano tomatoes.
Line a baking sheet with parchment paper, drizzle with extra virgin olive oil, and arrange the stuffed paccheri on top. Finish with a sprinkling of grated pecorino, a drizzle of olive oil, and a sprinkle of black pepper.
Bake in the oven for about 10 minutes.
Once ready, plate and finish with a few fresh basil leaves.
Chitarra with asparagus and goji berries
by Chef Alessandro Borghese
Today Chef Alessandro Borghese prepares Chitarra Pasta Armando with asparagus and goji berries for a new episode of Alessandro Borghese Kitchen Sound GREEN. Ingredients for 4 people
320 g of Chitarra Pasta Armando
60 g of shallot
600 g of asparagus
200 g of Nocellara olives
100 g of capers
40 ml of extra virgin olive oil
40 ml of white wine
180g of tofu
100 g of Goji Berries
Salt
Pepper
Red basil
Thyme
Preparation Clean the asparagus and peel the stems with a vegetable peeler, then slice them thinly. Clean the shallot, chop it, and sauté in a pan with a drizzle of extra virgin olive oil. Add the asparagus tips and cook for about 20 minutes. Once cooked, blend and sift through a fine-mesh strainer.
Prepare the caper powder by placing them on a baking sheet lined with parchment paper. Bake at 85°C (185°F) for 4 hours. Once dried, blend them and sieve them to obtain a fine powder.
Rehydrate the goji berries with a drizzle of oil, a pinch of salt, and the white wine. Wash, pit, and roughly chop the olives. Slice the asparagus stalks into rounds and sauté them with the olives in a pan with a drizzle of oil. Once browned, add them to the asparagus cream.
Pass the tofu through a very fine sieve. Season with salt and pepper, add the extra virgin olive oil and thyme, and mix everything together to make a tofu ricotta.
Cook the chitarra pasta in boiling salted water, stir in the asparagus ragù. Serve and garnish with goji berries, caper powder, and a quenelle of tofu ricotta. Garnish with red basil leaves.
The Smooth Pen with Arrabbiata
by Chef Alessandro Borghese
Ingredients for 3 people
210 g Smooth Pen 200 g parsley 200 g ripe San Marzano tomatoes 1 clove of garlic 5 anchovy fillets qb EVO oil to taste chili pepper salt to taste
Preparation Boil the parsley with the stems in salted water for about 5 minutes; cool it in ice water and squeeze it dry. Blend one half of the parsley with oil and salt until you obtain a pesto and store in the refrigerator. Blend the other half with 300 ml of water, sift, and reserve the resulting liquid.
Prepare the raw tomato sauce: blanch the tomatoes for about 1 minute, cool them in ice water, and peel them. Puree them through a food mill; season with oil and salt and set aside. Slice the garlic thinly, brown them in a pan with extra virgin olive oil, and set aside. For the anchovy mayonnaise: blend the anchovies with a little water until they reach a mayonnaise consistency and set aside.
Cook the smooth penne pasta for half the cooking time in plenty of salted water; drain and finish cooking in the pan with the parsley water until absorbed. Add the parsley pesto and season with salt. Plate up, layering the raw tomato sauce and penne pasta on the bottom; finish with the anchovy mayonnaise and fried garlic. Serve with chili pepper, if desired.
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