Recipes
by @sicilianaaifornelli
Delight your palate with mafalde with pepper pesto: an irresistible combination of the enveloping texture of the pasta and the creaminess of the pesto with intense and enveloping flavors. Ingredients for 4 people
320 g of Armando mafalde
4 peppers
200 g of stracchino cheese
80 g of grated Parmesan cheese
20 almonds
Salt to taste
Extra virgin olive oil to taste
Fresh basil to taste
Preparation To start, wash and cook the peppers in the oven (or in an air fryer) for 15 minutes, then let them cool. Then remove the outer skin, cut them and remove the seeds. Then put them in a blender together with the grated Parmesan cheese, almonds, salt, extra virgin olive oil and basil until you obtain a creamy mixture.
At this point, cook the Armando mafalde in plenty of lightly salted boiling water. Once cooked, transfer them to the bowl with the pepper pesto. Mix well and proceed with plating.
Finish with a generous spoonful of stracchino cheese and, for an extra touch of crunch, some chopped almonds.
This pesto is also excellent spread on warm bread croutons.
Enjoy your meal!
Fusilli with sausage, saffron and turnip tops
by @ileniaguarn
A simple and tasty first course! Ingredients for 4 people
440 g of Armando fusilli
240 g of sausage
2 sachets of saffron
2 bunches of turnip tops
2 buffalo mozzarella
Garlic to taste
Extra virgin olive oil to taste
Chili pepper to taste
Preparation Start by browning the sausage in a pan with the garlic, extra virgin olive oil, and chili pepper, then set aside. Next, in the same pan, sauté the washed and cleaned turnip greens with the garlic and extra virgin olive oil.
Cook the Armando fusilli in plenty of lightly salted boiling water. When they're al dente, transfer them to the pan with the turnip greens, add the saffron dissolved in hot water, and finally the sausage.
Just before turning off the heat, add the diced mozzarella. Finish with a drizzle of extra virgin olive oil and stir to combine.
Enjoy your meal!
by @ileniaguarn
Let's welcome the autumn season with this delicious first course! Ingredients for 4 people
400 g of Armando penne
A quarter of a cauliflower
Half a Sicilian broccoli
2 carrots
2 stalks of celery
2 red onions
2 cloves of garlic
Extra virgin olive oil to taste
Chili pepper to taste
2 tablespoons of parmesan cheese
Preparation Clean the broccoli and blanch it in salted water for about 15 minutes. Then, prepare a sauté with garlic, extra virgin olive oil, and chili pepper.
In the same pan, cook the pasta, adding a few ladles of hot water. After 4 minutes, add the broccoli.
Cook everything and, with the heat off, stir in the Parmesan and some more raw extra virgin olive oil.
Finish with fresh basil and... Enjoy your meal!
Creamy pumpkin, pecorino cheese and cardoncelli mushrooms
by @ileniaguarn
Today I'm offering you pappardelle wrapped in a delicious pumpkin cream. A perfect first course for these warm autumn days!
Ingredients for 4 people
500 g of Armando pappardelle
Half a delicate pumpkin
8 cardoncelli mushrooms
4 tablespoons of pecorino romano
4 tablespoons of Parmesan cheese
Half a red onion
2 cloves of garlic
Chili pepper to taste
Fresh parsley to taste
Preparation Cut the pumpkin into cubes and blanch it in salted water.
Then cut the mushrooms into small pieces and sauté them with the garlic, extra virgin olive oil, chili pepper, and onion.
Blend the pumpkin with the cheeses, extra virgin olive oil, and a few ladles of the cooking water.
Cook the Armando pappardelle in plenty of lightly salted boiling water. When they're al dente, transfer them to the pan with the mushrooms and add the pumpkin cream, freshly chopped parsley, and basil.
Enjoy your meal!
The smoothest with tenerumi pesto
by @sicilianaaifornelli
Today I'm sharing a typical Sicilian recipe: pasta with tenerumi pesto, made from long zucchini leaves. Ingredients for 4 people
320 g of Armando smooth penne
2 bunches of tenderumi
20 datterino tomatoes
Stracchino or burrata to taste
2 cloves of garlic
80 g grated Parmesan or pecorino cheese
20 toasted and peeled almonds
Preparation Start by selecting the smallest, most tender leaves of the tenerumi, then rinse them under running water and boil for a few minutes. Squeeze them well, chop them, and place them in a pan with a drizzle of extra virgin olive oil, a clove of garlic, and salt. Cook for a few minutes.
At this point, remove the garlic and blend the tenerumi leaves with the almonds, grated cheese, a pinch of salt and extra virgin olive oil.
Halve the cherry tomatoes and season with extra virgin olive oil, salt, and sugar. Bake for about 20 minutes at 180°C (350°F).
Cook the Armando penne lisce in plenty of lightly salted boiling water. When they're al dente, transfer them to the pan with the tenerumi pesto.
Finally, plate and garnish with cherry tomatoes and a few spoonfuls of stracciatella.
Enjoy your meal!
The smoothest in Sicilian dress
by @sicilianaaifornelli
Swordfish, cherry tomatoes, black olives, and muddica atturrata: a tasty combination that will make you appreciate this dish! Ingredients for 4 people
320 g of Armando smooth penne
2 slices of swordfish
500 g of red and yellow cherry tomatoes
2 cloves of garlic
Black olives to taste
Muddica atturrata to taste
Preparation Start by cooking the pasta in boiling salted water. Meanwhile, dice the swordfish, halve the cherry tomatoes, and remove the stones from the olives.
Now, add a drizzle of extra virgin olive oil to a pan along with a clove of garlic and sauté the swordfish for a few minutes. Add the cherry tomatoes and olives and cook over medium heat for about ten minutes.
To prepare the muddica atturrata, simply pour a drizzle of extra virgin olive oil, breadcrumbs, and salt into a small pan. Brown over medium-low heat for a few minutes, stirring constantly with a spoon.
Once the pasta is ready, transfer it to the pan with the sauce. Serve and garnish with a generous sprinkling of muddica atturrata.
Enjoy your meal!
by @sicilianaaifornelli
A healthy, light, and tasty first course... Try it now! Ingredients for 4 people
320g of Armando whole wheat fusilli
240 g of lentils
Tomato puree to taste
Celery to taste
Carrots to taste
Onion to taste
Bay leaf to taste
Preparation Start by sautéing the celery, carrots, and onion. Then add the previously rinsed lentils. Mix everything together, season with salt, and add the tomato puree. Cook for about 50 minutes.
When the pasta is almost cooked, cook the Armando fusilli in plenty of lightly salted boiling water. When they're al dente, transfer them to the pan with the lentil ragù.
Finish with a drizzle of extra virgin olive oil and serve.
Enjoy your meal!
Spaghetti with garlic, oil and chilli, courgettes and smoked tomato powder
by @ileniaguarn
A timeless classic revisited with a touch of summer! Ingredients for 4 people
440 g of Armando spaghetti
6 cloves of garlic
Extra virgin olive oil to taste
Chili pepper to taste
4 Genoese courgettes
Organic tomato peels to taste
Preparation Start by washing and drying the tomato peels well, then place them in the oven and let them dry for about 1 hour at the lowest temperature. Once the peels are dry, blend them and sieve them to obtain a fine powder.
In a pan, heat extra virgin olive oil, chili pepper, and garlic cloves; when the garlic is almost golden, turn off the heat to prevent it from burning.
Blanch the courgettes in salted water: once they are soft, blend them with the extra virgin olive oil.
Cook the Armando spaghetti in plenty of lightly salted boiling water. When al dente, transfer to the pan with the garlic, extra virgin olive oil, and chili pepper sauce.
At this point, remove the pasta from the heat and stir in the extra virgin olive oil until it becomes creamy.
Serve and garnish with the courgette sauce and tomato powder.
Enjoy your meal!
by @sicilianaaifornelli
A healthy and tasty first course that will impress even the most skeptical. Must try! Ingredients for 4 people
320g of Armando whole wheat fusilli
240 g of lentils
Tomato puree to taste
Celery to taste
Carrots to taste
Onion to taste
Bay leaf to taste
Preparation Start by sautéing the celery, carrots, and onion; sauté all the vegetables, then add the rinsed lentils and stir. Add salt to taste and the tomato puree, then cook for about 50 minutes. When the pasta is almost cooked, start cooking it, draining it al dente.
Once ready, pour the pasta directly into the pot with the lentil ragù.
Finally, a drizzle of extra virgin olive oil, plate up and... enjoy!
Spaghetti with broad beans, peas, asparagus and pecorino cheese
by @ileniaguarn
A riot of flavors in one dish! Ingredients for 4 people
500 g of Armando spaghetti
600 g of broad beans
600 g of peas
Half a bunch of asparagus
4 cloves of garlic
4 spring onions
140 g of pecorino cheese
Extra virgin olive oil to taste
Salt to taste
Pepper to taste
A few fresh mint leaves
Preparation Start by cleaning the broad beans, then peel them and remove the outer skin. Next, clean the asparagus with a vegetable peeler and separate the tips from the stems.
In a pan, sauté the spring onion and garlic in extra virgin olive oil and cook all the vegetables. Add the asparagus tips last.
Cook the pasta and, as soon as it is al dente, toss it in the pan with the vegetables.
Stir everything together with the extra virgin olive oil and pecorino cheese off the heat.
Enjoy your meal!
Pasta and peas with parmesan rinds
by @piattitipici
What can you do with Parmesan rinds? To combat food waste, you can reuse them in a delicious pasta and pea dish, a nutritionally packed, delicious, and obviously traditional dish! Ingredients for 4 people
266.67 g of Armando tube
333.33 g fresh peas
200g sweet bacon (optional)
1.33 fresh spring onion
13.33 parmesan rinds
66.67 g of Parmigiano Reggiano
Extra virgin olive oil to taste
Salt to taste
Pepper to taste
1/2 glass of wine (optional)
Preparation Peel the peas and rinse them under running water, clean and finely chop the spring onion and dice the bacon.
In a tall saucepan, add a drizzle of extra virgin olive oil, the spring onion, pancetta, and 6 well-rinsed parmesan rinds. Sauté everything over medium heat for a few minutes, stirring occasionally.
As soon as the onion begins to brown, add the peas. Deglaze with half a glass of wine (only if you want to add the pancetta), let it evaporate, and cook for 7-8 minutes.
Separately, put a pot of water on the stove, add a stock cube and bring almost to the boil.
Gradually add ladles of hot water to the peas, covering them each time. Repeat this step at least three times.
After about 25 minutes, add the salt, the pasta, and enough ladles of water to reach a finger's breadth above the pasta.
With 3 minutes left, add the remaining Parmesan rinds.
Once cooked, turn off the heat and add the grated cheese and pepper, then mix everything well for 1 minute.
Enjoy your meal!
by @ilpugliesechecucina
Baked pasta always brings joy and happiness. Try this recipe: it'll be a double celebration! Ingredients for 4 people
333.33 g of Armando paccheri
0.67 l of tomato puree
0.67 onion
0.67 stick of celery
0.67 carrot
Basil to taste
3.33 tablespoons extra virgin olive oil
Salt to taste
333.33 g of béchamel sauce
53.33 g of Parmigiano Reggiano
200 g of mozzarella
For the meatballs:
133.33 g of mixed minced meat
0.67 egg
33.33 g of Parmigiano Reggiano
2 tablespoons of breadcrumbs
2 tablespoons of milk
Parsley to taste
Salt to taste
Pepper to taste
Preparation Start with the meatballs: combine the ground beef, Parmesan cheese, egg, breadcrumbs, milk, parsley, salt, and pepper, and mix well. Shape into small meatballs and refrigerate for at least 30 minutes.
Now dice the onion, carrot, and celery and transfer them to a pan with a drizzle of extra virgin olive oil. Cook over low heat for 8-10 minutes.
Then add the meatballs and brown them on all sides. Add the tomato puree, a little water, and some basil. Cook over low heat for at least 30 minutes. Once cooked, add salt to taste.
Cook the Armando paccheri in plenty of lightly salted boiling water for half the cooking time, so that you can finish it in the sauce with the meatballs.
Take a baking dish and spread the sauce and two tablespoons of béchamel sauce on the bottom. Transfer half of the pasta, top with the mozzarella, half of the Parmesan, and a few tablespoons of béchamel sauce. Cover with the remaining pasta, making sure most of the meatballs remain on the surface, and finish with a little béchamel sauce.
Once the layers are complete, bake at 180° for 35 minutes.
Once the time is up, remove the pan from the oven and add the remaining mozzarella and Parmesan. Finally, finish cooking for another 10 minutes.
Enjoy your meal!
Braids with fresh vegetables, tomato powder, black olives and basil
by @ileniaguarn
Got some vegetables in the fridge that's about to wilt? Here's an idea to turn them into a tasty and flavorful dish! Ingredients for 4 people
440 g of Armando braids
4 courgettes
400 g of peas
16 red cherry tomatoes
16 yellow Piccadilly tomatoes
2 shallots
Garlic to taste
Oil to taste
Chili pepper to taste
Tomato powder to taste
4 anchovies
2 tablespoons of capers
16 black olives
Basil to taste
Preparation Trim the courgettes and brown them together with the peas in a pan with the garlic, extra virgin olive oil, chili pepper and finely chopped shallot. At this point also add the anchovies which will slowly melt.
Halfway through cooking, add the black olives and capers, followed by the cherry tomatoes.
Cook the pasta and finish cooking it in the pan with the sauce, adding another drizzle of extra virgin olive oil and some pepper.
Plate and finish with tomato powder and fresh basil.
Enjoy your meal!
Mafalde with the aroma of asparagus and prawns
by @piattitipici
Asparagus is a healthy vegetable and packed with nutritional benefits: it helps eliminate excess fluids and regulates blood pressure. Try this recipe now! Ingredients for 4 people
1.33 bunch of fresh asparagus
320 g of Armando mafalde
266.67 g of fresh prawns
1.33 clove of garlic
Extra virgin olive oil to taste
Salt to taste
Black pepper to taste
Preparation First, clean the asparagus under running water and cut them into small pieces (don't throw away the stems), then set them aside. Also clean the prawns, making sure to remove the shells and intestines.
Note: Don't throw away the shells, but wash them and place them in a pot with water, a little celery, carrots, and onions. Cook for at least 15 minutes after the water begins to boil. This will create a fish broth that can be used for a first or second course.
Next, take a pot and fill it with water and cook the asparagus stalks for 10 minutes from when the water starts to boil.
Sauté the garlic in extra virgin olive oil, add the asparagus and sauté for 3 minutes, stirring occasionally. Add a ladle of the cooking water and cook for another 10 minutes. After 10 minutes, add the prawns and cook for another 3 minutes.
Using a slotted spoon, drain the asparagus stalks (don't throw away the cooking water; you'll need it to cook the pasta) and blend them, adding a ladle of the cooking water, a drizzle of extra virgin olive oil, and a pinch of salt.
Now, salt the cooking water and cook the pasta. As soon as the pasta is ready, stir it for a couple of minutes in the pan with the asparagus, prawns, and asparagus cream. If necessary, add a ladle of water while stirring.
Plate up and... Enjoy your meal!
Potato gnocchi with artichoke pesto and crispy bacon
by @piattitipici
"Gnocchi Thursday!": the common custom of preparing gnocchi on Thursday was due to the need to eat a substantial dish in preparation for the following day, Friday, which according to Catholic tradition is the "day of fasting" or abstention from meat.
Nowadays, however, gnocchi are eaten every day: so I present you a delicious recipe to try: potato gnocchi with artichoke pesto and crispy pancetta. Ingredients for 4 people
1.33 pack of Armando gnocchi
5.33 large artichokes
133.33 g of bacon
66.67 g of grated cheese
Half a clove of garlic
1.33 knob of butter
Extra virgin olive oil to taste
Chili pepper to taste
Salt to taste
Preparation First, take a pot, fill it with water and bring it to a boil.
Clean the artichokes by removing the tough outer leaves and rinsing them under running water. Then, cut them into quarters, peel the stems, and place them in the pot with the water, cooking for about 40 minutes.
In the meantime, finely chop the garlic and set it aside, dice the pancetta and brown it in a pan with a knob of butter (if the pancetta is quite fatty or if you are using guanciale, I recommend omitting the butter).
As soon as the pancetta is crispy, turn off the heat and set it aside in a bowl. Don't discard the released fat, as you'll need it shortly.
After 30 minutes, remove the two outer leaves of each artichoke and, using a smooth-bladed knife, julienne them. Return the whole artichokes to the boiling water, season with salt, and continue cooking. Fry the julienned artichoke leaves in the bacon fat until crispy.
After about 40 minutes of cooking, remove the artichokes from the water (do not throw it away but use it to cook the gnocchi) and prepare the pesto: quickly chop the artichokes with a Knife and place them in a blender along with the garlic, grated cheese, a teaspoon of chili pepper, a pinch of salt, and 8 tablespoons of extra virgin olive oil. Blend until the mixture is creamy. If you don't get a creamy consistency, I recommend sieving it to remove the tougher outer parts of the artichokes.
Next, add the artichoke pesto to the pan with 90% of the pancetta, cook the gnocchi for 2 minutes, drain them, and toss them in the pan for 1 minute.
Finally, plate up, add the remaining bacon and the artichokes previously cut into julienne strips.
Enjoy your meal!
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