Recipes
by @ilpugliesechecucina
A baked pasta dish that's super quick to make and incredibly satisfying. Ingredients for 4 people
800g tortiglioni Pasta Armando
2 cloves of garlic
1400 g tomato puree
salt
basil
700 g mozzarella
Parmigiano Reggiano
4 tablespoons extra virgin olive oil
Preparation Place the crushed garlic clove in a pan with the extra virgin olive oil and place over medium heat.
As soon as it starts to sizzle, add the tomato puree (along with a little water, just enough to clean the bottle).
Add some basil.
Cook gently for at least twenty minutes.
Salty.
Cook the 'Pasta Armando' tortiglioni in plenty of boiling water and, once al dente, transfer them to the pan with the sauce.
Mix.
Add the diced mozzarella (not all of it) and some parmesan.
Place everything in a pan and top with the remaining mozzarella and some parmesan.
Bake in a preheated oven at 200 degrees Celsius (fan assisted) for about ten minutes, until the mozzarella has melted and a crust has formed.
Spaghetti with ricotta, artichokes and bacon
by @unastellaincucina
The hardest thing about this dish? Resisting it! Ingredients for 4 people
440 g of Armando spaghetti
6 artichokes
240 g of ricotta
240 g of smoked bacon
Salt to taste
Extra virgin olive oil to taste
Preparation Clean the artichokes and cut them into very thin slices, then cook them in a pan until they are crispy. Then cut the smoked bacon and brown it in a pan without adding fat.
Cook the Armando spaghettoni in plenty of lightly salted boiling water. When they're al dente, transfer them to the pan with the artichokes.
Mix the ricotta with a spoon until smooth, then add it to the mixture along with a ladle of the pasta cooking water to obtain a creamy consistency. Finally, add the pancetta.
Enjoy your meal!
Baked paccheri with pesto, ricotta, and semi-dried tomatoes
by @unastellaincucina
Tired of the same old baked pasta with ricotta and spinach? Then give this one a try! Ingredients for 4 people
300 g of Armando paccheri
450 g of ricotta
90 g of Armando pesto
120 g of semi-dried cherry tomatoes
60g provola cheese (optional)
For the béchamel sauce:
60 g of butter
50 g of flour
500 ml of milk
Preparation Cook the Armando paccheri in plenty of lightly salted boiling water.
Meanwhile, prepare the dressing. In a bowl, combine the ricotta with Armando's pesto. Add the chopped semi-dried tomatoes and mix well. Then, transfer the mixture to a piping bag and fill the paccheri.
Pour a little béchamel sauce into the bottom of a baking dish. Arrange the stuffed paccheri in it and cover with more béchamel sauce and grated provola or parmesan cheese.
Bake in a preheated oven at 180° for 15-20 minutes, or until golden brown.
Enjoy your meal!
by @sicilianaaifornelli
A very easy, fragrant and tasty first course. Ingredients for 4 people
400 g of Armando fusilli
Half a jar of Armando's basil pesto
Mackerel fillet to taste
Organic lemon zest to taste
Onion to taste
Preparation Sauté the chopped onion in a pan for 2-3 minutes. Add the mackerel fillets and cook for another 5 minutes.
Cook the Armando fusilli in plenty of lightly salted boiling water. Once they're ready, transfer them to the pan, add 5 tablespoons of Armando pesto, and mix well. Then add the mackerel.
Plate and garnish with a squeeze of organic lemon.
Enjoy your meal!
Fusilli with crunchy broccoli, black olives and crispy onion
by @sicilianaaifornelli
A quick and tasty first course with the special touch of crispy onion. Ingredients for 4 people
320 g of Armando fusilli
200 g of broccoli
Black olives to taste
Half an onion
Starch to taste
Sugar to taste
Salt to taste
Nutmeg to taste (optional)
Salted ricotta to taste (optional)
Preparation Finely chop the onion and toss it in starch. Then fry it in a pan with boiling seed oil until golden brown. Season with a pinch of salt and sugar.
Sauté the broccoli in a pan over medium heat with a drizzle of extra virgin olive oil and a pinch of salt. If you want to speed up the cooking process, add a few ladles of the pasta cooking water. Add the black olives during the last 5 minutes of cooking.
Cook the Armando fusilli in plenty of lightly salted boiling water. When they're al dente, transfer them to the pan with the broccoli, black olives, and crispy onion.
Finally, plate and garnish with a sprinkling of grated salted ricotta.
Enjoy your meal!
Creamy fusilli with basil pesto, stracciatella cheese, and sun-dried tomatoes
by @sicilianaaifornelli
Ingredients for 4 people
320 g of Armando fusilli
240 g of basil pesto
12 dried tomatoes
4 tablespoons of stracciatella
Preparation Cook the Armando fusilli in plenty of lightly salted boiling water. Once they're ready, transfer them to a bowl and add a few tablespoons of basil pesto and mix well.
Plate and garnish with the sun-dried tomatoes cut into strips and the stracciatella.
Enjoy your meal!
by @ilpugliesechecucina
A first course that brings out the best in prawns. Ingredients for 4 people
266.67 g of spaghetti alla chitarra Armando
666.67 g of prawns (about 10)
2.67 cloves of garlic
Parsley (stems and leaves) to taste
1.33 teaspoon tomato paste
Pepper to taste
Extra virgin olive oil to taste
Salt to taste
Preparation To begin, thoroughly clean the prawns. Then, place the heads and shells in a pot with a clove of garlic, three parsley stalks, and two tablespoons of extra virgin olive oil, and sauté over high heat. Then, lightly crush the prawn heads, add a little water (about 1.5 liters), and cook for at least 30 minutes.
Next, chop some of the prawns and season them with a drizzle of extra virgin olive oil, a pinch of salt, pepper, and some chopped parsley. In a pan, heat a generous drizzle of extra virgin olive oil with the garlic and parsley stalks.
Cook the Armando spaghetti in plenty of lightly salted boiling water. When al dente, transfer them to the pan with the oil and garlic and continue cooking with the previously strained shellfish stock.
Once the heat is off, add the prawns, both whole and chopped, the chopped parsley, and a drizzle of extra virgin olive oil. Mix well and serve hot.
Enjoy your meal!
Pasta with olive sauce and cod
by @ilpugliesechecucina
With this recipe I offer you an idea to give personality to cod. Ingredients for 4 people
333.33 g of celery Armando
533.33 g of cod
2.67 cloves of garlic
1.33 chili pepper
Parsley to taste
4 tablespoons of extra virgin olive oil
106.67 g of Taggiasca olives
1066.67 g of peeled tomatoes
Salt to taste
Pepper to taste
Preparation Place the crushed garlic cloves, chili pepper, parsley stalks, and extra virgin olive oil in a pan and cook over medium-low heat. When it starts to sizzle, add the Taggiasca olives and cod.
At this point, add the peeled tomatoes, previously crushed with your hands, and cook over low heat for at least 20/25 minutes.
Cook the Armando celery in plenty of lightly salted boiling water. When al dente, transfer it to the pan with the sauce. Then add a few ladles of the pasta cooking water.
Mix everything well and finish with a drizzle of extra virgin olive oil, chopped parsley and a grind of pepper.
Enjoy your meal!
Spaghetti with black cabbage and mussels
by @unastellaincucina
Ingredients for 4 people
440 g of Armando spaghetti
1000 g of black cabbage
1000 g of mussels
4 lime
2 cloves of garlic
Salt
Extra virgin olive oil
Preparation To begin, clean the cavolo nero, then cut off the lower ends and remove the central rib. Then cook it in a pot and, once ready, blend it with a little of its cooking water.
At this point, clean the mussels and then place them in a pan with a drizzle of extra virgin olive oil and the garlic clove, and cook over low heat until they open.
Cook the Armando spaghettoni in plenty of lightly salted boiling water for about 5 minutes, then finish cooking in the pan with the cavolo nero cream. Add the mussels and grate a little lime zest to finish the dish.
Enjoy your meal!
Beetroot and Gorgonzola Spaghetti
by @unastellaincucina
Today I'm sharing a quick and easy recipe with you! Ingredients for 4 people
500 g of Armando spaghetti
6 pre-cooked beets
240 g of gorgonzola
120 g of walnuts
Salt to taste
Extra virgin olive oil to taste
Preparation In a pan, cook the beets with a drizzle of extra virgin olive oil, a pinch of salt, and a little of the pasta cooking water until you obtain a smooth cream.
Cook the Armando spaghettoni in plenty of lightly salted boiling water. Once cooked, transfer them to the pan with the beetroot cream. Add the gorgonzola and a ladle of the pasta cooking water, and stir until the cheese has completely melted.
Finish with crumbled walnuts.
Enjoy your meal!
Tortiglioni with Sicilian broccoli 2.0
by @sicilianaaifornelli
If broccoli isn't your favorite ingredient, this first course will surely change your mind! Ingredients for 4 people
320 g of Armando tortiglioni
2 broccoli
12 dried tomatoes
Breadcrumbs to taste
Stracciatella to taste
Preparation Clean the broccoli and cook it in boiling salted water for about 10 minutes. Once cooked, transfer it to a pan with a drizzle of extra virgin olive oil and salt.
Take half of the mixture and blend it in a blender until you obtain a cream.
Cook the Armando tortiglioni in plenty of lightly salted boiling water. Once ready, transfer them to the pan, add the broccoli cream, and mix well.
Finish with the sun-dried tomatoes cut into strips, the stracciatella and a sprinkling of muddica atturrata.
Enjoy your meal!
Paccheri, dried broad bean macco and prawns
by @ileniaguarn
A typical Sicilian first course, perfect for holiday tables. Ingredients for 4 people
400 g of Armando paccheri
1 kg of dried broad beans
15 prawns
Salt to taste
Pepper to taste
Extra virgin olive oil to taste
Onion to taste
Garlic to taste
Chili pepper to taste
Preparation First, soak the dried beans overnight.
Then cook them together with the onion, the water and simmer slowly over low heat until you obtain a thick cream.
In a pan, place the previously cleaned prawns for about 3 minutes, along with the garlic and chili pepper.
Cook the Armando paccheri in plenty of lightly salted boiling water. When they're al dente, season them with the broad bean cream and prawns.
Finish with a grind of pepper and a drizzle of extra virgin olive oil.
Enjoy your meal!
Linguine with pumpkin cream, parmesan fondue and almonds
by @ileniaguarn
Ingredients for 4 people
500 g of Armando linguine
Half a Hokkaido pumpkin
500 g of parmesan cheese
440 g of milk
Extra virgin olive oil
Rosemary to taste
Sage to taste
Garlic to taste
Parsley to taste
Preparation Dice the pumpkin and bake it in the oven with the herbs. Once softened, blend it with a ladle of hot water.
Meanwhile, heat the milk and dissolve the Parmesan cheese.
Cook the Armando linguine in plenty of lightly salted boiling water. When al dente, toss with the pumpkin cream, fondue, parsley, and extra virgin olive oil.
Enjoy your meal!
Lasagna with black cabbage pesto, provola cheese, and sausage
by @sicilianaaifornelli
A tasty and easy-to-make first course that will amaze you with its immense goodness! Ingredients for 4 people
1 package of Armando lasagna
400 g of black cabbage
80 g of grated Parmesan cheese
10 slices of smoked provola
6 sausage knots
500 ml of milk
50 g of butter
50 g of flour
Extra virgin olive oil to taste
Preparation Rinse the cavolo nero and remove the central rib, then boil it in salted water for 10 minutes.
Then blend the cavolo nero in a blender, adding a drizzle of extra virgin olive oil and salt.
In a pan, add a drizzle of extra virgin olive oil, the sausage (previously removed from its casing and cut with a knife) and let it sizzle for a few minutes.
To make the béchamel sauce: Melt the butter in a small saucepan over low heat. Once melted, add all the flour and whisk for 3-4 minutes. Remove from the heat, add 500 ml of milk, stir, and return to the heat until thickened. Add the salt, a tablespoon of grated Parmesan cheese, and 2-3 generous tablespoons of cavolo nero pesto.
Now that all the ingredients are ready, start assembling the lasagna: as a base, place a layer of béchamel sauce, then the lasagna sheets, the cavolo nero béchamel sauce, the grated parmesan, the smoked provola, the sausage, and so on until you run out of ingredients (about 4 layers).
At this point, bake at 180 degrees for 20 minutes and... Enjoy your meal!
by @unastellaincucina
For the scariest night of the year, you need something that explodes with every bite, just like the filling in these paccheri! Ingredients for 4 people
16 g of Armando paccheri
250 g of pumpkin
200g of crescenza, ricotta or other spreadable cheese
50 g of parmesan cheese
Flour to taste
Eggs to taste
Breadcrumbs to taste
Seed oil for frying to taste
Preparation Start by cutting the pumpkin into cubes, then place it in a pan with a drizzle of extra virgin olive oil, a little water, and cook until tender.
Once ready, blend the pumpkin with the cream cheese and Parmesan, then let the mixture cool. If the cream is too runny, add a spoonful of cornstarch and refrigerate for an hour.
Meanwhile, cook the Armando paccheri in plenty of lightly salted boiling water.
Once cooked, fill the paccheri with the previously prepared pumpkin cream. Then, coat them in flour, beaten egg, and breadcrumbs. Finally, fry them until they are perfectly golden brown.
Enjoy your meal!
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