Recipes
The ReMIX with pumpkin, John Dory and porcini mushrooms
by Chef Alessandro Borghese
Ingredients for 4 people 200 g Remix 220 g porcini mushrooms 2 cloves of garlic 150 g of John Dory pulp 500 g of pumpkin 10 g of rosemary 1 lemon 20 g of parsley stalks 20 g of dried porcini mushrooms qb EVO oil salt to taste aromatic mixed salad to taste
Preparation Make the mushroom broth: boil the dried porcini mushrooms in a saucepan for 20 minutes. Sauté the John Dory pulp in a pan with garlic, rosemary, and a drizzle of extra virgin olive oil. Cook the cleaned and diced pumpkin with the mushroom broth in the same pan as the John Dory for 2 minutes; add the lemon zest, the chopped parsley stalk, and season with salt and pepper. Blend part of the cooked pumpkin until creamy and set aside the rest.
Sauté the cleaned and diced porcini mushrooms in oil and garlic over high heat for one minute, season with salt and pepper, and set aside. Pour three ladles of broth into a saucepan, add the remaining pumpkin, and bring to a boil. Add the pasta mixture and, if necessary, add a ladle of boiling water and another of mushroom broth until the pasta is cooked al dente.
Finish cooking by adding half of the porcini mushrooms, half of the pulp, the pumpkin cream and season with salt and pepper. Plate and garnish with the John Dory, porcini mushrooms, lemon zest and aromatic mixed salad.
Organic Whole Wheat Linguine with Prawns, Bisque and Datterini Tomatoes
by @unastellaincucina
In my kitchen nothing is thrown away!
Remember the shrimp I used yesterday to make couscous? And remember how I told you not to throw away the shells and heads?
Those “scraps” will be used to prepare a fragrant BISQUE that will give the dish of Organic Whole Wheat Linguine Pasta Armando with datterini tomatoes and prawns a seafood aroma that will reach all the way to the top of the Alps.
Are you curious to know how to prepare it...? Ingredients for 4 people
400g of Organic Whole Wheat Linguine Pasta Armando
16 Shrimps
500 g of cherry tomatoes
2 glasses of tomato puree
Carrot
Celery
Extra virgin olive oil
Preparation For Armando's Organic Whole Wheat Linguine with shrimp, bisque, and cherry tomatoes, start by cleaning the shrimp, removing the intestines, and setting them aside. Keep the heads and shells aside, too, because you'll need them to make the bisque, the broth that will give your pasta an intense and exquisite seafood aroma.
In a saucepan, heat a drizzle of extra virgin olive oil, add the carrot and celery cut into large pieces and after a couple of minutes also add the heads and shells.
Now it's time for the tomato puree, to which you need to add a couple of glasses of hot water. Cover with a lid and cook over low heat for about 45 minutes, adding more water if it becomes too dry.
After 45 minutes, strain the bisque through a fine-mesh sieve and set aside.
In a nonstick pan, heat a drizzle of oil and add the halved cherry tomatoes. Let them cook for a few moments, then add a ladle of bisque to finish cooking. After about 10 minutes, they'll be ready.
Cook the pasta in plenty of salted water. Drain when VERY al dente and add the remaining bisque in batches until cooked through.
A minute before turning off the heat, add the chopped prawns, give it a final stir and… rush to the table to devour it!
Armando Organic Whole Wheat Spaghetti with Octopus and Potatoes
by @unastellaincucina
Just one bite of these Organic Whole Wheat Spaghetti from Pasta Armando with octopus and potatoes was enough to make them enter the top 3 of my favorite pasta dishes.
Might you like them too? If so, follow the recipe! Ingredients for 4 people
250g of Organic Whole Wheat Spaghetti Pasta Armando
400 g of octopus
5 small potatoes
1 shallot
Extra virgin olive oil
Preparation Start preparing Armando's Organic Whole Wheat Spaghetti with Octopus and Potatoes by washing the octopus and boiling it in a pressure cooker. Alternatively, boil it in lightly salted water.
While the octopus is cooking, sauté the chopped shallot in a drizzle of oil. Once golden, add the diced potatoes. Cook for a couple of minutes, adding hot water little by little until softened.
A few minutes before the potatoes are cooked, add the cooked octopus cut into pieces.
Cook the pasta in plenty of lightly salted water. Drain al dente and finish cooking in the pan with the potatoes, octopus, and a splash of the cooking water.
Once the water has dried, it will give way to a delicious creamy sauce. That's when you turn off the heat and get to the table!
Spaghetti with Armando Datterini Tomatoes, Basil, and Parmesan Fondue
by @unastellaincucina
Ingredients for 4 people
400g of Spaghetti Pasta Armando
800 g of peeled Datterini tomatoes Armando
70 g of flour
1000 ml of milk
Basil
2 cloves of garlic
300 g of grated Parmesan cheese
70 g of butter
Extra virgin olive oil
Salt
Preparation Heat a drizzle of olive oil with a clove of garlic in a large pan. Once golden, add Armando's peeled Datterini tomatoes, a few basil leaves, and cook for about 10 minutes.
Once the Datterini are ready, remove the garlic clove and blend thoroughly.
Now prepare the fondue. Place the butter in a small saucepan and, once melted, add the flour and whisk until smooth.
Add the milk and Parmesan and cook over medium/low heat for about 15 minutes, stirring often.
Boil the Armando Spaghetti Pasta in plenty of salted water.
Drain al dente directly into the pan with the Datterini cream and let it flavour for a few moments.
Arrange the fondue on a serving plate, top with the spaghetti, and garnish with a basil leaf.
Alphabet pasta, tomatoes, sole and flat beans
by Chef Alessandro Borghese
Ingredients for 4 people
200 g of Alphabet Pasta
400 g of sole
50 g of flat beans
250 g of peeled tomatoes
2 sprigs of basil
1 golden onion
Extra virgin olive oil
Salt
Preparation Clean the flat beans and put them in boiling water with salt, basil and add the pasta.
Separately, in a pan, sauté the finely chopped golden onion in a drizzle of oil and add the peeled tomatoes crushed by hand.
Drain the pasta by placing it in a bowl of cold water and then set it aside.
Clean the soles and, after having bled the scraps under running water, blanch them in the same pan with the peeled tomatoes.
Drain the pasta and add it to the pan with the other ingredients.
Plate the pasta with the beans and garnish the dish with fresh basil leaves.
Asparagus and sea bream thimbles
by Chef Alessandro Borghese
Ingredients for 4 people
400 g of Armando Ditali Pasta
2 bunches of asparagus
400 g of sea bream fillet
half a glass of vinegar
Basil
Mint
Extra virgin olive oil
salt
Preparation To prepare Armando's Ditali Pasta with asparagus and sea bream, start by cleaning the asparagus. Set aside the tips and cut the rest into even pieces.
Blanch the asparagus tips in boiling salted water with the basil.
Boil the stem until cooked, blend with a drizzle of oil and a splash of vinegar.
Now, cut the sea bream fillet into cubes and cook in a pan with a clove of garlic.
After blanching, remove the garlic and add the drained pasta directly to the pan with a little of the cooking water. Add two tablespoons of asparagus cream.
Plate by spreading the asparagus cream on the bottom, adding the Ditali and the fish. Garnish with the asparagus tips, mint leaves, and a drizzle of oil.
by Chef Alessandro Borghese
If you're looking for a perfect autumn dish and want to treat yourself, prepare a tasty hot soup like this minestra alla frantoiana. Ingredients for 4 people
300 g of Armando Orzi Pasta
600 g of black cabbage
200 g of potatoes
300 g of dried borlotti beans
80 g of 36-month Parmigiano Reggiano
Extra virgin olive oil
Salt
Pepper
60 g of celery
60 g of carrot
80 g of onion
Preparation Prepare the vegetable broth with celery, carrot and onion.
Cut the cavolo nero and sauté it in a pan with a clove of garlic and a little extra virgin olive oil.
Add the previously boiled and diced potatoes and the beans. Season with salt and cover with the vegetable broth.
Now, add Armando's Orzi and finish cooking directly in the pan.
Plate and serve with a sprinkling of Parmigiano Reggiano.
Penne with creamed spinach, ricotta, lemon and toasted pine nuts
by @unastellaincucina
Can a plate of pasta WITHOUT OIL and WITHOUT FAT be good?
The answer is “CERTIFIEDLY YES” and these Pennette Pasta Armando with creamed spinach, ricotta, lemon and toasted pine nuts are the perfect example...
Hurry and see the recipe and, especially those of you who aren't quite ready for the swimsuit season, prepare yourself for a guilt-free pasta feast. Ingredients for 4 people
400 g of Armando Pennetta Pasta
160 g of baby spinach
160 g of ricotta
The juice of half a lemon
60 g of pine nuts
Preparation Boil the Pennette Pasta Armando in plenty of salted water.
While the pasta is cooking, heat a pan and add the pine nuts. Toast them for 5-6 minutes over high heat.
In an immersion blender, place the spinach, ricotta, lemon juice, and a ladle of the cooking water and blend until you obtain a smooth, fairly liquid cream.
Drain the pasta al dente and finish cooking it in the pan with the creamed spinach.
Once it's ready, turn off the heat, add the toasted pine nuts and... run to the table to taste how good it is!
Bucatini Pasta Armando all'Amatriciana
by @unastellaincucina
There have been seven Kings in Rome, but for me there is only one Queen: Her Majesty Amatriciana!
Do you also prefer it to its sister, the “Carbonara”?
If the answer is yes, here's the recipe to make one perfectly. Ingredients for 4 people
400g Bucatini Pasta Armando
12 copper tomatoes
700 g of tomato puree
240 g of seasoned guanciale
4 tablespoons of balsamic vinegar
200 g of Pecorino Romano
Pepper
Salt
Preparation Make a cross-shaped cut on the top of the tomatoes. Plunge them into boiling water and cook for 10 seconds. Once ready, drain and peel them; you'll see that the skin will come off very easily.
Brown the guanciale in a pan without adding any fat. Cook over low heat until golden and crispy. Remove half and set aside. Drizzle the remaining half with balsamic vinegar and let it caramelize for a few minutes.
Once the guanciale is caramelized, add the chopped tomatoes and mash them with a fork.
At this point, also add the tomato puree and cook over low heat.
Boil the Bucatini Pasta Armando. Drain al dente directly into the pan with the sauce and add a ladle of water to finish cooking.
Once ready, turn off the heat and add the grated pecorino and pepper.
Plate and garnish with crispy bacon.
And bon appetit!
Penne Summer with yellow cherry tomatoes, courgette flowers, basil and chopped pistachios
by @unastellaincucina
Ingredients for 4 people
400 g of Penne Pasta Armando
800 g of yellow cherry tomatoes
24 courgette flowers
20 basil leaves
80 g of pistachio grains
2 cloves of garlic
Salt
Extra virgin olive oil
Preparation Heat a drizzle of oil in a pan with a clove of garlic and, once golden, add the yellow cherry tomatoes divided into two parts.
Add the basil and courgette flowers, cook for about 10 minutes and, if the sauce reduces too much, add a drop of cooking water.
Boil the Armando Pasta Penne, drain al dente into the same pan as the sauce, add a little cooking water and finish.
Once ready, plate and add the chopped pistachios.
Orecchiette with tuna and anchovies
by @ilpugliesechecucina
And that's it, the stars of my table are still them, the legendary orecchiette Pasta Armando! This tuna and anchovy sauce is extraordinary, a tuna pasta 2.0! I'm sure it will amaze you too! Ingredients for 4 people
266.67 g of Armando Orecchiette Pasta
133.33 g of well-drained tuna (2 cans)
2.67 sprigs of parsley
half a glass of tomato puree
Chopped parsley
1.33 clove of garlic
2.67 tablespoons of extra virgin olive oil
Pepper
Preparation Immediately put some water on to boil in a pot.
In another pan, add oil and parsley stalks and simmer for a couple of minutes.
Now add the anchovy fillets and, once they have melted well, remove the parsley and garlic and pour in the tomato puree.
After a couple of minutes, add the well-drained tuna.
Once the water boils, add a pinch of salt and add the orecchiette. Once al dente, transfer them to the pan with the sauce.
Add pepper and chopped parsley.
Ring with yellow pepper cream and chicken and turkey sausage
by @sicilianaaifornelli
I love this colorful vegetable, with its delicate flavor that leans toward sweetness if you opt for yellow or red peppers. Well, today's dish is a truly delicious first course, because peppers and sausage have always been a winning combination. So, if you love peppers like me, all you have to do is read the ingredients and the procedure to make this delicious pasta dish, ready in 20 minutes. Shall we get started? Ingredients for 4 people
160 g of Armando Pasta Ring
2 yellow peppers
2 Chicken and Turkey Sausages (or whatever you prefer)
Extra virgin olive oil
Parmigiano Reggiano
Black pepper
Rosemary
Salt
Preparation Preheat the oven to 200 degrees. Immediately afterward, slice the peppers into strips, drizzle with extra virgin olive oil, salt, and pepper, and bake for about ten minutes until soft.
Meanwhile, boil the Armando Pasta ring in plenty of salted water and drain al dente, setting aside a little of the cooking water.
Blend the peppers with two tablespoons of grated Parmesan, salt, pepper, and a tablespoon of oil.
Crumble the sausage in a small pan, brown it well and set aside.
At this point, toss the pasta with the pepper cream, adding a few tablespoons of the cooking water if necessary. Now add the sausage and sprinkle the pasta with a generous amount of grated Parmesan, black pepper, a few rosemary leaves, and a drizzle of extra virgin olive oil.
Serve while still steaming and bon appétit!
Cannerone Pasta Armando with potatoes and beans
by @unastellaincucina
How about this super dish of Cannerone Pasta Armando with potatoes and beans? Ingredients for 4 people
500 g of Cannerone Pasta Armando
460 g of borlotti beans
4 small potatoes
Celery
Carrot
Extra virgin olive oil
Salt
Preparation In a pan, heat a drizzle of oil and the chopped herbs for about 10 minutes.
Then add the diced potatoes, let them flavour for a few moments and add a little warm water.
Cook the potatoes (adding more water if they dry out too much) until tender and add the beans.
After a few minutes, remove half of the potatoes and beans and blend until you obtain a smooth, fluid cream.
Cook the pasta in plenty of salted water. Drain al dente and finish cooking it in the pan with the potatoes, beans, and their cream. If the cream is too dry, add more cooking water. Don't be afraid to overdo it, as the potatoes and beans tend to absorb a lot of it.
Give it one last stir and… run straight to the table, it's ready!
by @unastellaincucina
Ingredients for 4 people
400 g of Chitarra Pasta Armando
240 g of bacon
6 egg yolks
140 g of Pecorino Romano
Pepper
Preparation To prepare your Carbonara pasta, start by cutting the guanciale into strips about ½ cm thick and browning it in a pan over low heat, without adding any fat. Once it has released most of its fat and is crispy, turn off the heat.
Boil the pasta in plenty of lightly salted water.
Meanwhile, in a bowl, whisk the egg yolks with the black pepper and pecorino cheese. You'll get a fairly thick cream to which you'll need to add a tablespoon of the melted guanciale fat and a splash of the pasta cooking water (making sure to let it cool slightly before adding it!).
Drain the pasta al dente and toss it in the pan with the guanciale over the heat to flavor it.
At this point, turn off the heat, remove the pan from the hot burner and add the egg yolk and pecorino cream.
Mix quickly, add a final sprinkling of pecorino, a grating of pepper and… enjoy!
Mixed pasta with potatoes and asparagus
by @ileniaguarn
A classic with a touch of spring freshness provided by asparagus. Ingredients for 4 people
400 g of mixed pasta
6 medium/large potatoes
16 asparagus
2 large carrots
2 shallots
4 cloves of garlic in their skin
olive oil
Sicilian/Roman/Parmesan pecorino
Preparation Start by sautéing the carrots, oil, garlic, and shallot.
Brown and add the diced potatoes.
Cook with hot water and after 10 minutes add the asparagus stalks cut into rounds.
Drop the pasta directly into the pan and cook everything together, adding the hot water.
Add the asparagus tips last.
Turn off the heat and stir in the olive oil and pecorino.
Serve hot!
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