Recipes
Fusillone with arugula pesto, confit cherry tomatoes and almonds
by @sicilianaaifornelli
Ingredients for 4 people
320 g of Armando fusilli
600 g of rocket
24 cherry tomatoes
Peeled almonds to taste
Grated Parmesan cheese to taste
Salt to taste
Sugar to taste
Extra virgin olive oil to taste
Preparation Start by preparing the confit tomatoes: wash the tomatoes, cut them in half, and place them on a baking sheet lined with parchment paper. Toss with oil, a pinch of salt, and sugar, and bake in the oven for at least 30 minutes using the broiler function.
Meanwhile, prepare the pesto by blending the arugula with the almonds, a drizzle of oil, a pinch of salt, and the grated Parmesan cheese.
At this point, cook the pasta in plenty of salted water and, once drained, add the pesto and mix. Plate and finish with the confit tomatoes and almonds.
Enjoy your meal!
Braided pasta with turnip tops, anchovies and taralli
by @piattitipici
Turnip tops are a vegetable rich in nutrients and flavor: try this recipe now! Ingredients for 4 people
400 g of Armando braided dough
1 kg of fresh turnip tops
8 anchovies in oil
8 classic taralli
1 clove of garlic
Salt to taste
Extra virgin olive oil to taste
Chili pepper in oil or powder to taste
Preparation First, clean the turnip greens. Then, fill a pot with water and bring to a boil. Once the water reaches a boil, cook the turnip greens for about 12 minutes. Once the boiling point is reached, drain the vegetables in a bowl of ice water to preserve their color. Then, roughly chop the greens with a knife.
Cook the pasta in the broccoli rabe cooking water. In a pan, sauté a clove of garlic with the oil and anchovies over medium-low heat. After 5 minutes, add the broccoli rabe and continue to sauté.
At this point, add a ladle of water and raise the heat. Drain the pasta and transfer it to the pan with the sauce, stirring for a minute.
Plate and finish with coarsely chopped taralli and chili pepper.
Enjoy your meal!
Linguine with wild fennel pesto
by @sicilianaaifornelli
This recipe is perfect for lovers of strong, bold flavors: wild fennel pesto with almonds, sun-dried tomatoes, and sultanas.
To prepare it, you just need to follow a few steps! Ingredients for 4 people
320 g of Armando linguine
2 bunches of 100g fennel
20 almonds
4 dried tomatoes
Raisins to taste
Anchovies in oil to taste
Extra virgin olive oil to taste
Preparation Start by soaking the raisins for about 20 minutes. Then squeeze them well and set them aside.
Meanwhile, wash and dry the fennel and blend it with the almonds, sun-dried tomatoes, and a drizzle of oil. Blend until you reach the desired consistency: I recommend leaving it more grainy, so you can better appreciate the flavors of the ingredients.
Once the pesto is ready, boil the pasta and drain it while it is still al dente.
Season the pasta with the pesto and mix well.
Serve garnished with the anchovy fillets.
P.S. For an even tastier result, also add a sprinkling of muddica atturrata (breadcrumbs toasted in a pan for a few minutes over low heat with a drizzle of oil and a pinch of salt).
Enjoy your meal!
Carnival lasagna with pistachios
by @sicilianaaifornelli
It's not Carnival without lasagna: this time I'm sharing a recipe for all pistachio lovers! Ingredients for 4 people
1.33 pack of Armando lasagna
200 g of pistachio pesto
533.33 g of sausage
666.67 ml whole milk
66.67 g of butter
66.67 g of 00 flour
Pistachio flour to taste
333.33 g of provola or stringy cheese, sliced
200 g of grated Parmesan cheese
Salt to taste
Preparation Start by making the béchamel sauce: heat the milk in a bowl, then melt the butter in another saucepan and add the flour all at once. Stir well, removing the pan from the heat. Then, add the milk and continue stirring, returning the pan to the heat until the sauce thickens. Season with salt, 50g grated Parmesan cheese, and the pistachio pesto.
At this point, brown the sausage in a non-stick pan and set it aside.
Once the ingredients are ready, begin assembling the lasagna, starting with a base of pistachio béchamel sauce, then adding the lasagna noodles, béchamel sauce, sausage, parmesan, and so on, until all the ingredients are used up.
Finish with grated Parmesan cheese and a spoonful of pistachio flour.
Bake for about 20 minutes and serve piping hot.
Enjoy your meal!
Bucatini with Merlin the Magician
by @piattitipici
Today I'm sharing a super recipe, perfect for both adults and children!
Ingredients for 4 people
320 g of bucatini Armando
1 purple cabbage
5 tablespoons of extra virgin olive oil
3 teaspoons of baking soda
Stracciatella to taste
Salt to taste
Preparation Clean and julienne the cabbage. Heat 5 tablespoons of extra virgin olive oil in a pan, add the cabbage, and sauté for 2 minutes over high heat. Once cooked, reduce the heat, add a ladle of water, and cover. Cook for at least 30 minutes.
At this point, take a pot, fill it with water, and bring to a boil. Once the water reaches a boil, add salt and cook Armando's bucatini.
The 30 minutes for cooking the cabbage are up, so remove the lid and add the teaspoons of baking soda, stir and voilà: the cabbage has turned blue!
Blend the cabbage with a hand blender and return it to the pan. Drain the bucatini al dente, add it to the pan with the cabbage sauce, and stir for 1 minute.
Plate and add a spoonful of stracciatella (left out of the fridge for at least 30 minutes).
Enjoy your meal!
by @piattitipici
Onion and tuna: the perfect combination!
Try the recipe, the end result will be exceptional. Ingredients for 4 people
320 g of Armando paccheri
400 g of Tropea red onion (in this period I used shallots)
150 g of tuna fillets
5 tablespoons of extra virgin olive oil
Salt to taste
Preparation Start by cleaning and finely chopping the shallot.
Place 5 tablespoons of oil in a pan, add the shallot and sauté for 2 minutes over high heat.
Once the time has passed, lower the heat, add a ladle of water, cover with the lid and cook for at least 30 minutes.
At this point, take a pot, fill it with water, and bring to a boil. Once the water has reached a boil, add salt and cook the Armando paccheri for the indicated time.
Once the onion has cooked for 30 minutes, remove the lid and add the tuna fillets. Cook over low heat for at least 5 minutes.
Drain the pasta and add it to the pan with the tuna and onion sauce. Let it simmer for about 2 minutes and... Enjoy your meal!
by @piattitipici
Looking for the perfect recipe for a fun-filled Carnival party? Introducing Peter Pan short sleeves! Ingredients for 4 people
360 g of Armando mezze maniche
750 g of fresh broccoli
250 g of mozzarella
6 tablespoons of grated cheese
50 g of breadcrumbs or crumbled tarallo
Extra virgin olive oil to taste
Salt to taste
Preparation First, clean the broccoli by removing the excess leaves and the toughest stem. Then wash it and cut it into small pieces.
Next, cook the broccoli in a large pot of boiling water.
While waiting for the water to boil, cut the mozzarella into cubes and grate the cheese.
Once the broccoli has reached a boil, salt the water and add the pasta, which you will cook for about 10 minutes.
At this point, preheat the static oven to 180° and drain the pasta with the broccoli.
Take a sufficiently large baking pan, add a sprinkling of breadcrumbs and combine the pasta with the broccoli, mozzarella, 3 tablespoons of grated cheese and mix well.
Sprinkle another layer of breadcrumbs or crumbled tarallo on top, along with the remaining 3 tablespoons of grated cheese. Once finished, bake the pan for about 18 minutes.
If you have a fan-assisted oven, set it to static for the first 13 minutes and fan-assisted for the last 5 minutes.
Take it out of the oven and enjoy it while it's still very hot... Enjoy your meal!
Wheat and chickpea soup with black cabbage
by @piattitipici
It's the coldest season of the year, and temperatures are getting colder... Try a perfect recipe for this time of year: wheat and chickpea soup with black cabbage! Ingredients for 4 people
3 packs of Armando's Ready and Healthy Wheat and Chickpeas
5 black cabbage leaves
2 pieces of pumpkin of 20 g each
1 carrot
1 celery stalk
1 onion
2.5 l of broth or water
Salt to taste
Extra virgin olive oil to taste
Parmesan cheese to taste
Preparation Clean and chop all the vegetables (celery, carrot, onion, pumpkin and cavolo nero).
In a large pot, drizzle with extra virgin olive oil and add all the vegetables except the cavolo nero. Sauté for 2 minutes over high heat. Add 1 liter of water or broth and cook for 20 minutes over medium-low heat.
Once the time has passed, add the black cabbage, the remaining water or broth (1.5 l) and cook for another 30 minutes.
After the time has elapsed, add the 3 packets of Pronti e Sani. Season with salt and cook for just 5 minutes over medium heat.
Plate up, add a drizzle of oil, some parmesan cheese if desired, and... enjoy!
Cauliflower Meatballs and Ready and Healthy
by @unastellaincucina
The holidays are over, and so are the binges... Now it's time for a little detox! Try this perfect recipe for this time of year: cauliflower meatballs and Ready and Healthy.
Ingredients for 4 people
500 g of cauliflower
2 packs of Ready and Healthy of your choice
120 g of breadcrumbs
100 g of grated Parmesan cheese
160 g of provola (or scamorza)
2 eggs
Salt to taste
Oil to taste
Preparation First, boil the cauliflower. Once it's done, drain it and let it cool, then transfer it to a bowl and mash it with a fork.
Next, add the parmesan, breadcrumbs, egg and Armando's Pronti e Sani and mix to combine the ingredients well.
At this point, form the meatballs by placing a small piece of cheese in the center and then cook them in a pan with a drizzle of oil for about ten minutes, otherwise you can cook them in the oven for about fifteen minutes.
Enjoy your meal!
Lasagna with ricotta and spinach
by @ilpugliesechecucina
If you're looking for an alternative to classic lasagna alla Bolognese, this is definitely the recipe for you: ricotta and spinach lasagna. Get cooking!
Ingredients for 4 people
166.67 g of Armando lasagna
400 g of frozen spinach
100 g of cooked ham
200 g of mozzarella
66.67 g of Parmesan cheese
300 g of ricotta
For the béchamel sauce
66.67 g of 00 flour
66.67 g of butter
0.67 l of milk
Salt to taste
Pepper to taste
Nutmeg to taste
Preparation First, cook the spinach thoroughly until all its liquid has evaporated. Let it cool, then chop it with a knife. At this point, also cut the mozzarella into cubes. Now prepare the béchamel sauce: melt the butter in a pan, add the flour, and stir. When the roux begins to cook, slowly add the milk to avoid lumps. Stir until it thickens. For flavor, add salt, pepper, and nutmeg.
In a bowl, mix together the ricotta, spinach, salt, pepper, and nutmeg. Now you can assemble it: dirty the base of a baking dish with a ladle of béchamel sauce and arrange the Armando lasagna. Cover with the ricotta and spinach mixture, then again with the béchamel sauce. Add the prosciutto slices, a few diced mozzarella, and the Parmesan cheese. Start over with the layers and continue until you've used up all the ingredients. The final layer can be made with just béchamel sauce, or you can combine the remaining béchamel with the spinach and ricotta mixture. Finally, sprinkle the surface with parmesan cheese to gratinate. Bake at 180° for 25/30 minutes in static mode and finally serve.
Enjoy your meal!
by @piattitipici
A delicious and simple dish to prepare: spaghetti with scampi! It will amaze all your guests... Ingredients for 4 people
400 g of Armando spaghetti
12 scampi (about 650 g)
250 g of cherry tomatoes
150 ml of tomato puree
Extra virgin olive oil to taste
1 clove of garlic
Salt to taste
40 ml of white wine
Preparation Using scissors, cut off the heads of the scampi (not all of them, but only 6 out of 12), then remove the shell and clean them thoroughly.
Finely chop the garlic. Pour a generous amount of oil into a pan, add the garlic, and sauté over medium heat. Once the garlic is golden, add the scampi heads and sauté over high heat for a few minutes. Then, pour in the white wine and let it evaporate.
After about 4-5 minutes, the scampi will be ready: mash them with a fork to release the liquid, turn off the heat, and strain the sauce (i.e., the fish stock) through a sieve. Pour it back into the pan and turn the heat to medium. Next, add the halved cherry tomatoes and the tomato puree. After a few minutes, add the remaining whole scampi.
Meanwhile, fill a pot with water, add salt, and bring to a boil. Once the water reaches 100°C (212°F), cook the spaghetti.
Let the sauce cook for no more than 5 minutes, otherwise the scampi will lose their flavor. Season with salt once cooked.
When the pasta is al dente, drain and toss it with the scampi in the pan for a couple of minutes.
Finally, plate and decorate with the whole scampi and a sprinkling of fresh parsley (optional).
Enjoy your meal!
Mushroom gnocchi in pumpkin cream and gorgonzola sauce
by @ilpugliesechecucina
When we think of autumn, we immediately think of its colors and flavors: try this delicious seasonal recipe now! Ingredients for 4 people
500 g of Armando gnocchi
200 g mixed mushrooms (frozen or fresh)
1 clove of garlic
2 tablespoons olive oil
100 g of sweet gorgonzola
100 g of milk
300 g of already cleaned pumpkin
1 small onion
2 tablespoons of extra virgin olive oil to taste
Salt to taste
Black pepper to taste
Hot water to taste
Preparation Start with the pumpkin and dice it. Pour the olive oil and finely chopped onion into a pan and cook over low heat for 5 minutes.
Add the pumpkin and cook for a few minutes, adding hot water until it is completely covered.
Cook for at least 30 minutes, until the pumpkin is soft. Add more hot water so that the pumpkin is always well covered. Season with salt and pepper.
At this point, blend the pumpkin until it becomes a velvety cream and keep it warm.
Now prepare the Gorgonzola sauce: blend the Gorgonzola with the milk until smooth.
Brown the mushrooms in a pan with the garlic clove and oil and season lightly with salt.
Next, cook the Armando gnocchi in plenty of salted water and, as soon as they come to the surface, transfer them to the pan, adding the mushrooms as well.
Add the pumpkin cream and mix everything well (if necessary, add a ladle of gnocchi cooking water).
Plate and serve the gnocchi with the gorgonzola sauce on top.
Enjoy your meal!
by @unastellaincucina
What a dumpling, that Sorrento style!
With that crust, the tomato, and Pasta Armando gnocchi made with 100% Italian fresh potatoes and durum wheat semolina, wouldn't you devour them right away? Ingredients for 4 people
666.67 g of gnocchi Pasta Armando
533.33 g tomato puree (or peeled tomatoes)
266.67 g of fiordilatte
66.67 g of Parmesan cheese
Basil
Clove of garlic
Salt to taste
Extra virgin olive oil to taste
Preparation Place a drizzle of oil and a clove of garlic in a pan and, once the garlic has browned, add the tomato puree and basil and cook for about ten minutes.
Cook the gnocchi in plenty of salted water and, when they come to the surface, drain them and toss them for a few moments in the pan with the sauce.
Pour half the gnocchi into a bowl, top with the diced mozzarella and a sprinkling of Parmesan. Pour in the other half of the gnocchi and finish with the remaining mozzarella and Parmesan.
Bake the gnocchi at 200 degrees for 10/15 minutes and, once ready, decorate with a basil leaf.
Enjoy your meal!
by @piattitipici
A perfect first course for a special event or a family Sunday Ingredients for 4 people
333.33 g of Paccheri Armando
0.67 l of tomato puree
333.33 g minced meat
166.67 g of provola cheese
100 g of cooked ham
100 g of ricotta
Half a glass of red wine
33.33 g of grated cheese (25 g in the dough and 25 g on top, before baking)
0.67 carrot
0.67 onion
Extra virgin olive oil to taste
Salt to taste
Preparation First, take a pot and fill it with water, then bring it to a boil.
Clean the carrot and onion and chop them finely.
Next, make a base of onion and carrot and sauté in a pan with a drizzle of oil. After 2 minutes, add the ground beef.
Sauté for another 2 minutes and then add the red wine. Once the alcohol has evaporated, add the tomato puree and cook for at least 30 minutes.
In the meantime, the water will have come to the boil, so cook the Armando paccheri for 7 minutes.
At this point, dice the cooked ham and provola. Drain the paccheri and arrange them upright on a tea towel (about 1 cm apart).
Once the ragù is ready, take all the minced meat, place it in the bowl and add the grated cheese, ricotta, provola, and ham.
Preheat the oven to 180° (static) and pour a layer of sauce on the bottom of a springform pan.
Stuff the paccheri with the filling and arrange them side by side; top with the tomato sauce and the remaining grated cheese.
Now it is ready to go in the oven for 25/30 minutes.
When ready, take it out of the oven and... Enjoy your meal!
by @ilpugliesechecucina
When I say eggplant and pasta, what comes to mind? Pasta alla Norma, the quintessential summer pasta, with its silky tomato sauce perfectly enveloping tortiglioni and eggplant, ricotta salata, and basil. Ingredients for 4 people
4 medium aubergines
1.6 cloves of garlic
Extra virgin olive oil to taste
Basil to taste
0.8 l of rustic tomato puree
400g of Armando Pasta tortiglioni
Salted sheep ricotta to taste
Peanut oil to taste
Preparation Slice the eggplants whole and place them in a colander. Let them sit for 40 minutes, weighted down, to release their moisture.
At this point, dry the aubergines well and fry them in plenty of peanut oil.
Cut part of the aubergines into strips, leaving the remaining part whole.
In a pan, add a generous drizzle of extra virgin olive oil along with the basil and crushed garlic.
Sauté for a few minutes and add the tomato puree. Now cover the pan with a lid and cook for at least 30 minutes. Cook the pasta in boiling salted water and drain when still al dente.
Next, transfer the sauce to a large skillet where the pasta will be easily tossed, and add more hand-torn basil. Add the eggplant strips at this point.
Drain the pasta when it is still al dente and transfer it with the sauce to the pan, where it will finish cooking.
Serve the norma with whole fried eggplant slices, plenty of grated salted ricotta, and fresh basil leaves.
Enjoy your meal!
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