Recipes
Paccheri with broad beans, crispy bacon and pecorino cheese
by @ileniaguarn
Ingredients for 4 people
500g of paccheri Pasta Armando
500 g of shelled broad beans
Spring onion to taste
110 g of pecorino romano
120 g of bacon
Salt to taste
Pepper to taste
Extra virgin olive oil to taste
Preparation Sauté the oil and fresh spring onion in a pan. Next, peel the broad beans and remove the outer skin. Sauté the broad beans with the spring onion, adding a little hot water.
Cook the pasta. Meanwhile, fry the guanciale, cut into strips, until crispy.
Drain the pasta, reserving a few ladles of the cooking water. Finish cooking the pasta in the pan with the fava beans, add the pepper, and turn off the heat.
Stir in the grated pecorino cheese, adding a little of the cooking water.
Once everything is well combined and creamy, plate and finish with the crispy bacon.
Enjoy your meal!
by Pasta Armando
Ingredients for 4 people
400g of spaghetti Pasta Armando
250 g of pecorino cheese
200 g of bacon
8 eggs
White wine to taste
Mill pepper to taste
Preparation Cook the Pasta Armando spaghetti in boiling water.
Finely chop the guanciale and brown it in a hot pan.
Separate the yolks of two eggs from the whites (use two yolks per person). Beat the egg yolks and set aside.
Finely grate some fresh pecorino.
Add a splash of white wine to the guanciale and remove it from the heat.
Add a ladle of cooking water to the guanciale sauce and add a little pecorino, continuing to stir.
Drain the pasta directly into the pan and add the eggs, stirring continuously to make it creamy.
Add the guanciale and more pecorino.
Enjoy your meal!
Timbale of penne rigate, provola cheese and potatoes
by Pasta Armando
Ingredients for 4 people
200g of Armando penne rigate
3 yellow-fleshed potatoes
300 g of smoked provola cheese
30 g double concentrated tomato paste
100 g of Parmigiano Reggiano
1 celery stalk
1 golden onion
1 carrot
Rosemary to taste
Sage to taste
Breadcrumbs to taste
Butter to taste
Preparation Clean the vegetables and then chop the celery, carrot and onion and fry them in a pan with extra virgin olive oil.
Add half of the boiled potato cubes, brown, cover with water and leave to cook until very soft.
Blend everything until you obtain a very liquid sauce and put it to boil in a saucepan with the addition of water.
Add a pinch of double tomato paste to dissolve in the broth.
Cook the Armando Pasta Mezza Penne in the liquid sauce. Meanwhile, butter the pan and add the breadcrumbs.
Now add the potatoes boiled in the broth, the Parmesan, the smoked provola and mix everything together, then pour into the pan.
Cook in a static oven at 200 degrees for about 30 minutes.
Enjoy your meal!
Spaghetti with datterino tomatoes, squid ink, and smoked herring
by Chef Alessandro Borghese
Armando's spaghetti, created in collaboration with Chef Alessandro Borghese and cooked by the Chef for ABKS, is made with datterino tomatoes, smoked herring, and squid ink. Ingredients for 4 people
320g of Armando Pasta spaghetti
300 g of datterino tomatoes
1 clove of garlic
3 g cuttlefish ink
1 smoked herring
2 anchovies
1 Amalfi lemon
10 capers
2 sprigs of basil
Extra virgin olive oil to taste
Salt to taste
Black pepper to taste
Preparation Wash the cherry tomatoes and cut them in half. Sauté the extra virgin olive oil, garlic, and anchovies in a pan, then add the cherry tomatoes, water, and chopped capers and cook.
At the end of cooking, add the cuttlefish ink.
Cook the Pasta Armando spaghetti in boiling water and, once cooked, stir in the tomato sauce and squid ink.
Finish the dish with a grated lemon zest, shredded smoked herring, and the smallest basil leaves.
Enjoy your meal!
Smiles with tomato, mozzarella and aubergines
by @unastellaincucina
Ingredients for 4 people
400 ml of Armando datterini tomato puree
2 small eggplants
2 pinches of salt
160 g of provola cheese
240 g of 0 flour
240 ml of milk (or water)
40 g of butter (or a tablespoon of oil)
Preparation Heat the milk with the salt and butter. When it almost boils, remove the pan from the heat, add the flour, and stir until the milk has completely absorbed it.
Transfer the mixture to a work surface, shape it into a ball and let it rest for 10 minutes.
Now divide it into 5 balls, roll them out until you obtain discs of about 10 centimeters and fill them with the Armando cherry tomato puree, the provola cheese cut into small pieces and the pan-fried aubergines.
Close into a half-moon shape, trim the edges and press them with a fork.
You can bake the Sorrisini in the oven or dip them in beaten egg, then in breadcrumbs and finally fry them in boiling seed oil.
Mezze maniche with courgettes, robiola cheese and pancetta
by @unastellaincucina
Ingredients for 4 people
440 g of Armando pasta mezze maniche
6 courgettes
160 g of robiola
160 g of bacon
Salt to taste
Extra virgin olive oil to taste
Preparation Cut the pancetta into strips and brown without adding fat until crispy.
Meanwhile, using a grater, cut the courgettes into julienne strips and cook with a drizzle of extra virgin olive oil for about 10 minutes.
Once ready, turn off the heat and add the robiola.
Cook the Armando Mezza Manica Pasta. Drain al dente and add it to the pan with the zucchini, then add the crispy pancetta.
Enjoy your meal!
Mezze maniche with asparagus, cherry tomatoes and feta
by @unastellaincucina
Ingredients for 4 people
500g Armando Pasta Mezze maniche
1000 g of asparagus
700 g of datterini tomatoes
160 g of feta
Salt to taste
Extra virgin olive oil to taste
Preparation Heat a drizzle of extra virgin olive oil in a pan, add the halved cherry tomatoes and cook for about 7 minutes.
Meanwhile, boil the asparagus and, once cooked, cut them into slices and add them to the tomatoes.
Cook the pasta and drain it al dente. Add it to the pan with the vegetables and stir for a few moments.
Add the diced feta, then sauté until melted and serve immediately.
Enjoy your meal!
by Pasta Armando
Scarpella is a typical dish traditionally prepared in Castelvenere for Carnival. It's a delicious pan-fried timbale. Ingredients for 4 people
500g rigatoni Pasta Armando
200 g seasoned pork sausage
300 g fresh cow's milk or pecorino cheese (“primo sale”)
150 g grated mature pecorino cheese
100 g extra virgin olive oil
12 eggs
Lard
Salt
Preparation Cook the pasta in plenty of lightly salted water. Once ready, drain it al dente and place it in a bowl greased with lard.
Add the “primo sale”, the diced sausage and the grated seasoned pecorino.
Add the beaten eggs and the remaining grated cheese.
Pour a spoonful of lard into a non-stick pan and add the mixture, leaving it to cook over low heat for about 20 minutes with a lid on.
Enjoy your meal!
Fusilli with Tropea caponata, Apulian stracciatella cheese, and pistachio powder
by @dalben.daniela
Today I'm sharing a recipe for my "quick recipes made with gourmet products" series.
This first course is made with the highest-quality pasta, Pasta Armando's fusillo, topped with the prized spicy Tropea caponata, a touch of Apulian stracciatella, and a hint of pistachio powder. The combination of flavors is enhanced with an excellent Sicilian olive oil.
These are gourmet products that I recommend keeping in your pantry because they make it quick and easy to create delicious dishes that will delight your guests. Ingredients for 4 people
560g of fusilli Pasta Armando
2 jars of Tropeana caponata
140g of Apulian stracciatella
2 teaspoons pistachio powder
Extra virgin olive oil to taste
Salt to taste
Preparation Drain the Tropea caponata from its cooking liquid.
Cook the Fusilli Pasta Armando in plenty of salted water, drain them al dente and sauté them with the Tropea caponata together with a drizzle of extra virgin olive oil.
Pour a nest of fusilli alla caponata onto the plate, place a teaspoon of stracciatella pugliese in the center, and sprinkle with pistachios.
Garnish as desired with aromatic herbs and edible flowers.
Enjoy your meal!
Spaghetti with burrata, Mazara red prawns, and marine plankton spheres
by @Kucinadikiara
Today a simple recipe, guaranteed to be a success. Spaghetti with burrata, Mazara red shrimp, and marine plankton spheres: an explosion of flavors that will make your taste buds dance the samba! Ingredients for 4 people
320g of spaghetti Pasta Armando
500g of shelled Mazara red prawns
250g of burrata
Marine plankton spheres (I bought them from Longino e Cardenal, an online shop)
Lemon zest to taste
extra virgin olive oil to taste
Salt
Preparation Cook the pasta in plenty of salted water.
Meanwhile, blend the burrata using a hand blender, using the preserving liquid and adding a drizzle of extra virgin olive oil.
Cut the Mazara red prawn tails into tartare, place in a bowl, season with salt and season with a drizzle of oil and lemon zest.
Drain the pasta when still al dente, return it to the heat, season with the blended burrata and stir.
Serve garnished with Mazara red prawn tartare and marine plankton spheres.
Garnish with another grated lemon zest if desired.
Enjoy your meal!
Cannerone with kingfish, potatoes and semi-dried datterini tomatoes
by @dalben.daniela
On Ash Wednesday, which is also the first day of Lent, the tradition of "renga," or herring, has continued on all Venetian tables for centuries.
The herring is a fish about 30 cm long that lives in the cold waters of the North Atlantic and Arctic Oceans. It is the female herring, while the male, the scopeton, is less prized and sought after. Herring, having left the North Sea via Venice, reached the hinterland, taking the dialect name "renga." It is a humble fish, preserved in salt, that immediately proved suitable for the needs of Venetian peasant tables, especially during Lent: it was a humble but nutritious and easy-to-preserve food.
In Concordia Sagittaria (Ve) this tradition is deeply felt: every year a big festival is celebrated which also includes an important culinary competition, obviously also attended by the Confraternity of the Renga.
Desalting herring is a rather long process (2 days), to maintain tradition I bought some herring fillets already desalted, smoked and preserved in oil and with these I made a delicious pasta.
Ingredients for 4 people
3 smoked herring fillets in oil
1 medium-sized potato
1 tablespoon semi-dried cherry tomatoes in oil
1 bay leaf
Fresh herbs (I used parsley and chives)
Extra virgin olive oil
Preparation Remove the skin from the smoked herring in oil, then cut them into chunks. Heat a small pan with plenty of extra virgin olive oil and sauté the herring chunks over low heat. Add the semi-dried cherry tomatoes and a little chopped parsley, stir, turn off the heat, and set aside.
Peel the potato, wash it and then cut it into cubes.
Bring a large pot of unsalted water to a boil (given the saltiness of the herring, adjust the amount to your taste). When the water comes to a boil, add the potato cubes and bay leaf, and cook for 5 minutes.
At this point, cook the pasta and drain it al dente. Then toss it in the freshly prepared sauce. Garnish with fresh herbs, if desired, and serve immediately.
Enjoy your meal!
Braided pasta with pistachio pesto and clams
by @piattitipici
Some will fall in love with it from the first bite, while others won't even try it because they think pairing clams with pistachio pesto is the wrong thing to do. With over 2 million views on Instagram and Facebook, I can tell you I've received thousands of positive messages and compliments. So, let's dispel the myth: get your hands dirty and prepare this amazing reimagined dish! Ingredients for 4 people
450 g of Armando braided pasta
1 kg of clams
1 jar of pistachio pesto
60 ml of extra virgin olive oil
1 clove of garlic
Salt to taste
Preparation Let the clams "purge" in salted water for at least 3 hours. After this time, rinse them under running water and then shake them in the sink. This step is crucial because it will allow you to easily select the dead clams, as their shells will crack.
Brown the garlic in a pan with extra virgin olive oil. Then, remove the garlic, raise the heat, and add the clams. Immediately cover the pan with a lid; after about 30 seconds, the clams will begin to open.
Bring the water for the pasta to a boil. While you're waiting, remove 90% of the shells and place the clams in a small dish. Turn off the heat and combine the clam water with the pistachio pesto, stirring until dissolved.
Drain the Armando Pasta braid and stir for 30 seconds in the saucepan with the pistachio pesto. After 30 seconds, add the clams and a ladle of water and stir for 15 seconds. Plate up and enjoy this EXPLOSIVE first course!
Penne with saffron and Parmesan fondue
by @unastellaincucina
Ingredients for 4 people
500 g of Armando Pasta penne
Saffron (2 sachets or 1 gram of pistils)
70 g of flour
70 g of butter
300 g of grated Parmesan cheese
1000 ml of whole milk
Extra virgin olive oil to taste
Salt to taste
Preparation Get started on making the fondue. Place the butter in a small saucepan and, once melted, add the flour and whisk until smooth.
Add the milk and grated Parmesan and cook over medium/low heat for 10 or 15 minutes, stirring often.
Cook the pasta in plenty of salted water.
While the Pasta Armando penne is cooking, take a ladle of the cooking water, put it in a high-sided pan and dissolve the saffron.
Drain the pasta when still very al dente and finish cooking it in the pan with the saffron.
Place a little fondue at the base of the serving dish, arrange the pasta on top, and finish plating by adding a few more spoonfuls of fondue.
Enjoy your meal!
by @unastellaincucina
Ingredients for 4 people
500g of paccheri Pasta Armando
600 g of octopus
6 tablespoons of tomato paste
600 g of cherry tomato puree
Celery
Carrot
Onion
Parsley
Oil
Salt
Preparation Chop the celery, carrot, and onion and sauté them in a high-sided pan with a drizzle of extra virgin olive oil. Add a splash of water and cook over low heat for about 15 minutes. Add the octopus, previously boiled or cooked at a low temperature, and cook for 5 minutes to absorb the flavors.
Combine the tomato paste and the cherry tomato puree and cook for 15 minutes, adding a little water if the sauce reduces too much.
Cook the Armando paccheri pasta in plenty of salted water.
Drain them al dente directly into the pan with the octopus ragù, stir for a few moments and then... hurry to the table, it's ready!
Enjoy your meal!
Fusillone with escarole cream, raisins, pine nuts and anchovy sauce
by @unastellaincucina
Ingredients for 4 people
500g of Armando Pasta Fusilloni
2 heads of smooth escarole
100 g of pine nuts
80 g of raisins
2 cloves of garlic
Anchovy sauce
Salt
Extra virgin olive oil
Preparation Boil the escarole and then sauté it in a pan with a drizzle of extra virgin olive oil and a clove of garlic. Let it simmer for a few moments, then blend until smooth and creamy.
Cook the Pasta Armando fusillone in plenty of salted water.
While the pasta is cooking, toast the pine nuts in a pan and, one minute before the end of cooking, add the raisins.
Once the pasta is ready, drain it directly into the pan with the escarole cream and toss for a few moments.
Turn off the heat, add the anchovy sauce and stir to combine the ingredients well.
Plate it up, add the pine nuts and raisins and… hurry up and devour it!
Enjoy your meal!
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