Recipes
Rings with prawns and white courgettes
by @piattitipici
In the 1990s, in some parts of Italy, they made it without bisque and without zucchini cream.
For a light but tasty lunch, this is the perfect recipe! Ingredients for 4 people
400 g of Armando Pasta rings
400 g of fresh prawns
3 white courgettes
1 clove of garlic
Extra virgin olive oil to taste
Black pepper to taste
Salt to taste
Preparation First, sauté the garlic in the oil in a pan. Add the previously chopped zucchini (I used a mezzaluna knife).
Cover the pan with the lid and cook for at least 20 minutes, making sure to add a couple of ladles of water: the first ladle after 3 minutes and the second after 15 minutes.
While you wait, clean all the prawns, removing the heads, intestines, and tails. After 20 minutes, add the prawns, a pinch of pepper, and salt to the pan and cook for 3 minutes.
Cook the pasta in plenty of salted water and stir for a couple of minutes with a ladle of water.
Plate up and... enjoy your meal!
Lumaconi stuffed with ricotta, courgettes and cheese, baked in the oven
by @ileniaguarn
If you're craving a delicious and indulgent recipe, this is the one for you! Perfect for big Sunday family lunches and holidays. Ingredients for 4 people
20 Lumaconi Pasta Armando
4 courgettes
1 tub of ricotta (about 500 grams)
2 cloves of garlic
Extra virgin olive oil to taste
Chili pepper to taste
Provola-type cheese
Grana Padano cheese to taste
Zucchini flowers (optional)
Salt to taste
Pepper to taste
Preparation First, boil the water for the pasta. When the lumaconi are still al dente, drain them and let them cool with a drizzle of extra virgin olive oil.
In a large pan, add a drizzle of extra virgin olive oil, two cloves of garlic, and the chili pepper.
Let the garlic brown and start sautéing the diced courgettes, seasoning with salt and pepper.
Meanwhile, mix the ricotta with hot water and extra virgin olive oil until smooth.
Add the sautéed zucchini, the diced cheese, and the Parmesan cheese. Season with pepper and add the zucchini flowers, if desired.
At this point, fill the lumaconi with ricotta and place them in a bowl. Top with parmesan and bake at 180°C (350°F) for about 15 minutes. They'll be ready when they're nicely browned. Serve hot or warm.
Enjoy your meal!
Spaghetti alla chitarra with taleggio cheese and caramelized pears
by @piattitipici
If you love the sweet and savory combination and only have a 30-minute lunch break, this recipe is for you! Ingredients for 4 people
400g of spaghetti alla chitarra Pasta Armando
300 g of Taleggio cheese
3 pears
3 teaspoons of brown sugar
1 small glass of rum
1 onion
Extra virgin olive oil to taste
Salt to taste
Preparation To make this exceptional first course, fill a pot with water, add salt, and bring to a boil. Wash the pears, peel them, and dice them. Pour a drizzle of oil into a nonstick pan and add the pears. Sauté over high heat for 2 minutes, stirring occasionally, then reduce the heat. Next, add the shot of rum and the teaspoons of brown sugar and cook for another 2 minutes.
Transfer the pears to a plate. Dice the Taleggio cheese and melt it in a double boiler. Cook the pasta al dente, and meanwhile, finely chop the onion and sauté it in a large pan with a drizzle of extra virgin olive oil.
Drain the pasta into the pan with the onion, add a ladle of water, and sauté until the temperature drops. Then, gradually add the Taleggio cheese, melted in a double boiler.
Plate as desired and add the caramelized pears.
Enjoy your meal!
Paccheri with seafood and yellow cherry tomatoes
by @piattitipici
And as the Righeiras would say: "Summer is ending"... To remind us of this beautiful summer, I present you a super summery first course! Ingredients for 4 people
400g of paccheri Pasta Armando
250 g of clams
250 g of mussels
100 g of shrimp
100 g of squid tentacles
100 g of yellow cherry tomatoes
2 cloves of garlic
1 glass of white wine
Extra virgin olive oil to taste
Salt to taste
Chopped parsley to taste
Preparation First, clean all the seafood: wash the mussels, removing the beard, purge the clams in salted water, clean the shrimp, and clean and then cut the squid tentacles into pieces.
In a large skillet, add a generous amount of oil, add the garlic, and sauté. After a minute, stir with a spoon, add the squid tentacles, and cook for another 2 minutes. After this time, add the clams, mussels, and shrimp, stir again, and immediately cover.
After about 2 minutes, add a glass of wine, continue to cook over high heat, let it evaporate, then add the whole yellow cherry tomatoes and a ladle of water.
Cook for about 3 minutes. Now cook the pasta in boiling salted water and drain when al dente. Stir it into the sauce for 2 minutes, then sprinkle with parsley. Season with salt and serve.
Enjoy your meal!
by @piattitipici
Here's rigatoni from the garden to cook with vegetables and a finishing touch of cacioricotta. Ingredients for 4 people
400g rigatoni Pasta Armando
250 g of yellow cherry tomatoes
250 g red cherry tomatoes
3 aubergines
Cacioricotta to taste
1 red onion from Tropea
1 clove of garlic
Extra virgin olive oil to taste
Salt to taste
Basil leaves to taste
Preparation Prepare a large saucepan and sauté the chopped onion and garlic in plenty of oil. When golden, remove the garlic and add the halved yellow and red cherry tomatoes.
In a large pan, fry the diced aubergines and place them on absorbent paper for a few minutes.
Now cook the pasta in abundant salted water and when it is almost cooked, drain it and pour it into the tomato sauce.
While you're stirring, add a few handfuls of fried eggplant and serve on a plate with a sprinkling of cacioricotta... Et voilà! Serve and enjoy these wonderful garden rigatoni!
Enjoy your meal!
by @piattitipici
Today I'm taking you to Greece with a recipe featuring traditional Greek cheese paired with mafalde. Ingredients for 4 people
333.33 g of mafalde Pasta Armando
1.33 150g packs of feta
266.67 g of red cherry tomatoes
Aromatic herbs: thyme, oregano
1.33 teaspoons of sugar
0.67 Tropea red onion
0.67 bunch of arugula
Extra virgin olive oil to taste
Salt to taste
Preparation For this recipe, start by preparing the cherry tomatoes: wash them, cut them in half, and arrange them on a baking sheet lined with parchment paper. Once they're nicely arranged, season them with oil, salt, sugar, and herbs (oregano and thyme). Bake at 180°C (350°F) for 50 minutes.
While the cherry tomatoes are baking, chop and sauté the onion in plenty of oil. Add the feta once the onion is nicely browned. After a few minutes, the feta will have melted, and you can add the olives and black pepper.
Be careful not to burn the cherry tomatoes in the oven!
At this point, all you have to do is cook the pasta: pour the mafalde into plenty of boiling water and drain them slightly al dente, because they will finish cooking in the pan with the feta.
Finally, while you stir, add a handful of cherry tomatoes and voilà... the mafalde are ready to be served on the plate with more cherry tomatoes (as desired) and a sprinkling of chopped arugula (previously washed and dried).
Enjoy your meal!
Fusilloni with aubergines, dried tomatoes and salted ricotta cream with mint
by @piattitipici
When tasting this dish, all five taste receptors will be activated: bitter, sour, umami, salty, and sweet. Each of the five tastes interacts with the others, according to a specific relationship. A true experience and explosion of flavor. Try it and believe it! Ingredients for 4 people
400g of Armando Pasta Fusilli
200 g of cow's milk ricotta
200 g of aubergines
12 dried tomatoes
10 mint leaves
2 tablespoons lemon juice
1 red onion
Extra virgin olive oil to taste
Salt to taste
Black pepper to taste
Preparation Start by peeling and finely chopping the onion. Next, peel the eggplant in alternating strips (every other strip) and dice it. Drizzle a little extra virgin olive oil in the pan, add the onion, and sauté over medium heat. After a minute, add the eggplant and continue sautéing for another 2 minutes.
Add a ladle of water and stir everything, then cover with the lid and cook for at least 10 minutes, stirring occasionally.
Meanwhile, put a pot of water on the stove to cook the pasta and remove the ricotta from the refrigerator. Now wash and chop the mint.
At this point, work the ricotta in a bowl with a spoon until it softens. Add the mint and lemon juice and set aside. After the time has elapsed, remove the lid from the pan, add the sun-dried tomatoes, and cook for 2 minutes.
Cook the fusilloni until al dente, drain them directly into the pan, and add a ladle of the pasta water. Stir for 1 minute over high heat. Meanwhile, add a ladle of water to the ricotta and stir vigorously with a spoon to create a creamy consistency.
Finally, remove the pan from the heat and add the ricotta, stirring until it's combined with the pasta. Plate and serve with a sprinkling of pepper... Enjoy!
Orecchiette with clams, turnip tops and yellow cherry tomatoes
by @piattitipici
Summer on a plate: you'll fall in love with it from the first bite. Ingredients for 4 people
400g of orecchiette Pasta Armando
1 kg of clams
25 courgette flowers
250 g of yellow cherry tomatoes
Salt to taste
Black pepper to taste
1 clove of garlic
Half a glass of white wine
Chopped parsley to taste
Extra virgin olive oil to taste
Preparation First, soak the clams in a bowl of cold salted water for at least 4 hours.
Next, clean the courgette flowers and cut them in half, then brown them in a pan with extra virgin olive oil.
After 3 minutes, remove the zucchini flowers from the pan. Now add a drizzle of olive oil, the garlic, and sauté the cherry tomatoes, previously cleaned and halved.
After 5 minutes of cooking, set the cherry tomatoes aside and add a drizzle of oil, the clams, and the white wine to the same pan. Immediately cover with a lid. Cook for 4 minutes.
Cook the orecchiette in salted water and drain when still al dente. Stir the pasta into the sauce with the clams, cherry tomatoes, and zucchini flowers for 3 minutes.
Plate up and... enjoy your meal!
Spaghetti with fresh tomato sauce
by @piattitipici
For me, it's not summer if I don't prepare a nice plate of spaghetti with fresh tomato sauce for my friends... Ingredients for 4 people
400g of spaghetti alla chitarra Pasta Armando
2 liters of tomato sauce
150 g of grated cheese
1 red onion from Tropea
Extra virgin olive oil to taste
Salt to taste
Basil leaves to taste
Preparation In a large saucepan, sauté the chopped onion in plenty of olive oil. Then add the tomato sauce.
Bring the sauce to a boil and cover with a lid. Stir occasionally with a wooden spoon, and after about an hour, the sauce will be ready. A tip: to check if it's actually ready, pour a spoonful of sauce into a shallow dish. If you see too much water around the sauce, it needs to continue cooking. The sauce is ready when there's no excess water.
During the last few minutes of cooking, cook the spaghetti in a separate pan.
Once cooked, pour the pasta into the saucepan and stir for a few minutes, adding the cheese and basil leaves. Serve the spaghetti while still hot.
Enjoy your meal!
Farfalle with broad bean pesto and sausage
by @piattitipici
It's the height of fava bean season. Do you love them? Here's a recipe you won't be able to live without... Simple, succulent, and seasonal!
Ingredients for 4 people
333.33 g of Armando farfalle pasta
266.67 g of broad beans
200 g of luganega sausage
66.67 g of grated cheese
160 g of extra virgin olive oil
A quarter of an onion
Half a carrot
Black pepper to taste
Salt to taste
Preparation Fill a pot with water, add salt, and bring to a boil. Meanwhile, clean the broad beans, remove them from their pods, and rinse them. As soon as the water boils, add them and cook for about 20 minutes.
In the meantime, wash and finely chop the onion and carrot; remove the casing from the sausage.
Sauté the onion and carrot in a large skillet with 5 tablespoons of extra virgin olive oil. Add the sausage, break it up with a wooden spoon, and cook over medium heat for 3 minutes.
Once the beans are cooked, drain them with a slotted spoon and bring the water back to the boil.
Blend 70% of the fava beans with the grated cheese, 3 tablespoons of extra virgin olive oil, and 2 tablespoons of water. After just 50 seconds, you'll have an excellent pesto.
Brown the remaining 30% of the broad beans for 2 minutes over a medium heat together with the sausage and a ladle of cooking water.
As soon as the water boils, cook the farfalle, drain them al dente, and stir them into the pan with the fava beans and sausage for about 1 minute. Remove from the heat, add the pesto and stir in a ladleful of the cooking water until the pasta is well combined (about 1.5 minutes).
Plate up and enjoy!
Pasta with scallop cauliflower
by @piattitipici
Today I'm taking you to Sicily, specifically Caltanissetta. This typical seasonal dish, perfect for Sundays or holidays, is so delicious it'll delight both adults and children! Ingredients for 4 people
320 g of cannerone Pasta Armando
1.33 fresh cauliflower
200 g of cow's milk toma
106.67 g of grated cheese
80 g of breadcrumbs
8 anchovies or sardines in oil
2.67 cloves of fresh garlic
Cinnamon to taste
Extra virgin olive oil to taste
Salt to taste
Preparation To begin, clean the cauliflower by removing the outer leaves. Rinse it under running water and cut it into small pieces using a knife, creating small "florets." Blanch them in salted water for about 7 minutes (they should not fall apart but be 80% cooked).
Meanwhile, peel the garlic, leaving it whole. Dice the toma cheese and finely grate the cheese.
Once the cooking time is up, remove the cauliflower florets with a slotted spoon, then leave the water in which they were cooked in the pan.
In a large skillet, sauté the extra virgin olive oil with the anchovies and garlic. After a minute and a half, add the cauliflower florets and a ladle of hot water. Cook for 5 minutes.
As soon as the water returns to a boil, cook the pasta.
Preheat the oven to 190° (static cooking).
Drain the pasta al dente and add it to the pan with the other ingredients. Stir for 2 minutes, adding 2 ladles of the cooking water.
Place the pasta in a baking dish, add the toma, cinnamon, grated cheese and mix well with a spoon.
Sprinkle with breadcrumbs and bake for about 20 minutes (until a thin crust forms).
Take this typical pasta out of the oven and eat it while it's still hot.
Enjoy your meal!
by Chef Alessandro Borghese
A special recipe to make your guests happy. In this episode of ABKS - Alessandro Borghese Kitchen Sound, our Chef prepares the legendary Spaghettone with strictly Italian lobster and a lot of passion. Ingredients for 4 people
4 lobsters of 500 g
200 g of cherry tomatoes
1 clove of garlic
320 g of spaghetti
2 carrots
2 onions
5 basil leaves
1 splash of vinegar
Salt
Extra virgin olive oil
Black pepper
Thyme
Preparation Cut the lobster head into pieces and toast it in a saucepan with oil, garlic, fresh basil, thyme, onion, and carrot. Add the halved cherry tomatoes and some ice.
Now add a little water and coarse salt. Bring to a boil, reduce the heat, and cook until reduced by half. Strain the broth through a sieve and a cloth to remove any impurities.
Pierce the lobster's body with a large toothpick so that it doesn't curl.
Now blanch the lobster in boiling water for a few minutes. Once cooked, remove the shell and scallop the cooked body.
Lower the Spaghettone Pasta Armando into the water, drain when 3/4 cooked and continue cooking in the pan with the previously filtered broth.
Add a splash of vinegar and mix with extra virgin olive oil and fresh basil.
Plate by making a horizontal nest in which to place the lobster and garnish with the basil leaves.
Organic wholemeal fusilli with seafood and turnip tops
by Pasta Armando
Fusillone Bio Pasta Armando rich in fiber, cockles, truffles, mussels and clams for a dish that recalls all the freshness of the sea, Ingredients for 4 people
320 g of organic wholemeal fusilli
400 g of turnip tops
200 g of clams
100 g of truffles
100 g of clams
100 g of mussels
1 chili pepper
3 cloves of garlic
Sunflower seed oil
Salt
Pepper
Extra virgin olive oil
Preparation Cook the mussels, clams, and cockles in a pan with oil, garlic, and chili pepper, along with a little white wine, and cover with a lid. Once they open, shell them and collect the juices in a bowl.
Separately, do the same with the truffles: cook them in a pan with oil and garlic and once ready, shell them and add them to the bowl with the other seafood.
Meanwhile, in another pot, boil the water and add the turnip tops.
Cook the pasta in boiling water. Once ready, finish cooking it in the pan, adding the seafood juices, pasta, and turnip greens. Serve with the turnip greens and shelled seafood.
Lasagna with artichokes and ham
by @ilpugliesechecucina
Ingredients for 4 people
250g of lasagna pasta Armando
10 artichokes
1 clove of garlic
3 tablespoons of extra virgin olive oil
200 g of cooked ham (I used Prague ham)
250 g of mozzarella
100 g of Parmigiano Reggiano
150g artichokes in oil (alternatively, you can use some of the artichokes that will be stewed in the recipe)
100 g 00 flour
100 g butter
1 l milk
Salt
Pepper
Nutmeg
Preparation Start by cleaning the artichokes thoroughly. Remove the toughest outer leaves, cut them in half, remove the inner beard using a knife, and immediately place them in water and lemon juice to prevent them from browning.
Thinly slice the artichokes and then cook them for 10-15 minutes in a pan with oil and garlic over medium heat with a lid on (the artichokes should be soft but not falling apart).
Season with salt and pepper and, once ready, set them aside.
Now move on to the béchamel sauce. Place the butter in a pan and heat over medium-low heat. Once melted, add all the flour and stir well until a roux forms. Cook for a couple of minutes, then whisk in the milk. Add a pinch of salt, pepper, and nutmeg and stir constantly over medium heat until the béchamel sauce thickens. My advice is to keep it thinner, not too thick.
For an extra touch, add some baby artichokes preserved in oil to the béchamel sauce and blend everything together. This will give you a more flavorful béchamel sauce.
We can finally move on to assembling the pan.
Spread the bottom of the dish with béchamel sauce. Arrange the first layer of Pasta Armando lasagna sheets until they cover the bottom. Repeat the béchamel layer. Arrange a few of the previously cooked artichokes, a few slices of cooked ham, a few cubes of mozzarella, and some Parmesan cheese. Continue until all the ingredients are used up.
The last layer should be just béchamel and Parmesan to create a nice crust.
Place in a preheated oven, fan-assisted, at 200 degrees for 20/25 minutes.
Braided pasta with asparagus, bacon crumble and stracciatella
by @piattitipici
Ingredients for 4 people
400 g of Armando braided pasta
600 g of fresh asparagus
200 g of bacon
4 tablespoons of fresh stracciatella
2 and a half shallots
Salt to taste
Extra virgin olive oil to taste
Preparation Wash and cut the asparagus into pieces, then blanch them (the heads for 2 minutes and the stems for 7 minutes).
While you wait, cut the guanciale into julienne strips or cubes and brown it over low heat for at least 10 minutes. Halfway through cooking, remove the guanciale fat and set it aside; you'll need it to brown the asparagus heads. Once it's nicely browned, set it aside and let it cool.
Now blend the asparagus stalks in a blender. Using a sieve, remove the stringy cream and set it aside.
Finely chop the cooled guanciale with a smooth-bladed knife.
Bring the water to a boil and, in the meantime, brown the shallot and the asparagus heads in the fat released by the guanciale.
After 5 minutes, turn off the heat, then add the pasta and cook for the time indicated on the Pasta Armando packaging. Drain the pasta directly into the pan with the asparagus. Add a ladle of water and the previously prepared asparagus cream, and stir over high heat for 2 minutes.
Plate up, sprinkle with the bacon crumble, the stracciatella and... enjoy!
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