Recipes
by Chef Alessandro Borghese
From the Alessandro Borghese Kitchen Sound episode on Sky Uno HD, the recipe for Spaghetti ARMANDO with meatballs. The secret to this dish, inspired by the unforgettable animated masterpiece "Lady and the Tramp," is in the meatballs: they're kneaded by hand, fried, tossed in the sauce, and then left in the pan for about forty minutes.
How romantic is this movie? As romantic as eating well-fried meatballs with tomato sauce!
Recipe by Alessandro Borghese Kitchen Sound
Ingredients for 4 people
400 g Spaghetti
For the meatballs
250 g Mixed minced meat
25 g Mordatella
15 g Grated Parmesan cheese
15 g semolina
100 ml Milk
Crumb of a loaf of bread
Salt and pepper to taste
For the sauce
1 clove of garlic
500 ml Tomato sauce
Half an Onion
Basil to taste
Extra virgin olive oil to taste
Salt to taste
Preparation For the meatballs, combine the ground beef with the grated Parmesan cheese, the breadcrumbs soaked in milk, and the mortadella, chopped using a blender. Season with salt and pepper. Mix everything well and, using your hands, shape into small meatballs. For the sauce, sauté the onion with a drizzle of oil and a clove of garlic in a small saucepan. Add the tomato sauce, 2 or 3 fresh basil leaves, and cook slowly (remember to remove the garlic!). Meanwhile, coat the meatballs in semolina flour and brown them in a pan with a drizzle of oil. Bring the pasta water to a boil, add salt, and add the spaghetti. Once golden, add the meatballs to the sauce and continue cooking. Drain the pasta and toss with the meatball sauce.
Plate a generous portion of spaghetti, arrange the meatballs on top and garnish with a basil leaf.
by Chef Alessandro Borghese
This dish, inspired by the comedy-drama "Big Night," has a cooking secret: the pancetta, combined with the lard, must sizzle, achieving a crispy consistency. The ground beef must then "pappulate" in the sauce, for a unique flavor!
From the episodes of Alessandro Borghese Kitchen Sound on Sky Uno HD, the recipe for Timballo di Pasta ARMANDO.
Ingredients for 4 people
250 g of Rigatoni
200 g diced mozzarella
1 roll of shortcrust pastry
4 hard-boiled eggs
For the ragù:
500 g of pork
250 g chopped onions
450g rolled pancetta, sliced
50 ml of oil
35 g of lard
250 g of tomato paste
300 g of tomato puree
Salt and pepper to taste
For the meatballs:
250 g of pork
1 sprig of chopped parsley
250 g of tomato puree
Grated Parmesan cheese to taste
Salt and pepper to taste
Preparation For the ragù, sauté chopped onion with lard and thinly sliced rolled pancetta. Once the onion is golden, add the tomato paste and tomato sauce. Bring the sauce to a boil, stir in the ground meat, and season with salt and pepper. Reduce the ragù for about an hour over low heat. For the meatballs, heat the tomato sauce in a small saucepan, seasoning with salt. Meanwhile, work the remaining ground meat with your hands, adding grated Parmesan cheese, pepper, salt, and a finely chopped sprig of parsley. Shape into balls and dip them in the tomato sauce. Bring the water to a boil and add the pasta. For the timbale shell, roll out the shortcrust pastry, using a little flour to help you out. Butter a bowl, sprinkle with flour, and line it with the shortcrust pastry, remembering to leave the edges loose. Drain the pasta and toss it with the ragù, stirring in a little grated Parmesan cheese. Dice the mozzarella and halve the hard-boiled eggs. Once you have all the ingredients, assemble your pasta timbale. Alternate the rigatoni, mozzarella, eggs, and meatballs until you reach the rim of the bowl. Bake at 180°C for 20 minutes. Once cooked, let the timbale cool before plating.
Garnish with some fragrant basil leaves!
by Chef Alessandro Borghese
From the episodes of Alessandro Borghese Kitchen Sound on Sky Uno HD, the recipe for ARMANDO pappardella with hare ragù inspired by the film “Where are you going on holiday?”. To give the soffritto an intense and balanced flavor, add a little lard, special! Ingredients for 4 people
1 leg of hare
1 celery stalk
1 carrot
1 onion
1 clove of garlic
1 glass of red wine
4 slices of bacon
Tomato paste to taste
Salt and pepper to taste
Extra virgin olive oil to taste
Preparation Debone the hare leg and use the bone to create a stock. Cut the hare into strips and coarsely chop the celery, onion, and garlic. Heat a drizzle of extra virgin olive oil in a pan. Add the chopped vegetables and lard and sauté. Season everything together, then add the hare, seasoning with salt and pepper. Stir in the tomato paste and deglaze with the red wine. Lower the heat and slowly add the stock to the sauce, continuing to cook for about 2 hours. Bring the water for the pasta to a boil, then reduce the heat and season with salt. Drain the pappardelle and stir in the ragù. Serve the pappardelle, creating a small nest with a ladle and tongs. Garnish with more ragù and a few basil leaves.
by Chef Alessandro Borghese
From the film "The Marquis of Grillo" by Mario Monicelli, "Rigatoni with Pajata" by Chef Alessandro Borghese. Pajata is the small intestine of a suckling calf, which contains "chyme," the substance that gives the dish its flavor. During cooking, a knot is tied in the pajata because it swells and risks losing all its flavor. When you're joking, you have to be serious! Ingredients for 4 people
400 g of Rigatoni
250 g of peeled tomatoes
1 onion
1 celery stalk
50 g of lard
1 glass of white wine
250 g Pajata
Pecorino Romano to taste
1 bunch of parsley
Mint to taste
Salt and pepper to taste
Preparation Prepare a stock of coarsely chopped celery and onion. Add the unpeeled garlic clove and the lard, and continue to brown.
Separately, tie the cleaned pajata with kitchen twine, ensuring the buttermilk doesn't leak out. Add it to the sautéed vegetables, seasoning with salt and pepper. After about 10 minutes, add the white wine and stir in the peeled tomatoes.
Cook for two hours on low heat. Bring the water for the pasta to a boil, seasoning it with parsley. Once the sauce has reduced, cut the pajata into small pieces. Drain the pasta and stir in the sauce, stirring in some good pecorino romano.
Serve the rigatoni with pajata, sprinkling them with grated pecorino romano and a few mint leaves.
by Chef Alessandro Borghese
In this #SpeciAle recipe, goulash, a delicious Hungarian dish, becomes the filling for #pastarmando cannelloni. Chef Alessandro Borghese has replaced the mutton with pork. The key steps for a successful recipe are: cutting the meat into grape-sized pieces, adding plenty of paprika to the meat sauce, and finally, rolling the cannelloni in slices of speck for a crispier texture. Crunch! Ingredients for 4 people
8 Cannelloni
1 kg of pork neck
1 onion
Tomato sauce to taste
1 fresh chili pepper
1 carrot
1 potato
8 slices of speck
Pecorino Romano to taste
Mixed aromatic herbs to taste
Basil to taste
Preparation For the goulash, dice the potato, carrot, onion, and a few chili pepper flakes. Next, chop the meat into small pieces. Heat a saucepan with a drizzle of extra virgin olive oil, thyme, sage, and rosemary leaves, then add the chopped vegetables and the meat. Season with salt and pepper and brown for about ten minutes. Then, stir in the paprika and finish by adding the tomato sauce and a glass of water. Simmer for a couple of hours. Meanwhile, bring the pasta water to a boil, season with salt, and cook the cannelloni. Drain the pasta and let it cool in iced water for a few minutes. Fill the cannelloni with the goulash, wrap them in speck slices, sprinkle with pecorino romano, and bake in a preheated oven at 200°C (400°F) for ten minutes.
by Chef Alessandro Borghese
Armando's pappardelle pasta with veal ragù. A classic Roman dish made with good, chopped, minced veal—because there's more flavor on the bone!
Discover the video recipe in this episode of Alessandro Borghese Kitchen Sound CHOICE! Ingredients for 4 people
500g of Pappardelle Pasta Armando
500g veal tip (250g minced - 250g chopped)
250 g of peeled tomatoes
1 teaspoon tomato paste
50 g of Colonnata Lard
1 and a half onions
2 stalks of celery
1 carrot
1 clove of garlic
1 glass of white wine
Sage
Rosemary
Parmigiano Reggiano
Basil leaves
Extra virgin olive oil
Salt
Preparation Chop the onion, celery, and carrot and sauté them with a drizzle of extra virgin olive oil and a clove of garlic. Season with sage and rosemary leaves.
Now, roughly chop the meat with a knife and add it to the sauté. Season with salt and pepper.
Add the minced veal and deglaze with a glass of white wine. Discard the rosemary.
Now add the tomato paste and then the peeled tomatoes.
Cook the ragù over low heat for about 3 hours, covering it with a sheet of baking paper.
Cook the Pappardelle Pasta Armando in plenty of salted water.
Drain the pasta while still al dente and mix it with the ragù and Parmesan cheese.
Using a ladle, create a nest of pasta and place it on a plate. Finish with a spoonful of ragù, a sprinkling of Parmesan cheese, and fresh basil leaves.
Chickpea and mussel cream tubes
by @ilpugliesechecucina
Chickpeas and mussels combine to create one of the most successful flavor combinations ever! Ingredients for 4 people
333.33 g of Armando tubes
2.67 cloves of garlic
1.33 chili pepper
Extra virgin olive oil to taste
466.67 g dried chickpeas
4 bay leaves
1.33 pinch of baking soda
666.67 g of mussels
Parsley to taste
Salt to taste
Preparation Start by soaking the dried chickpeas for at least 24 hours. After rinsing them, transfer them to a pot with a clove of garlic, the bay leaves, and a pinch of carbonate. Cover with cold water and cook over low heat until they're well-cooked.
Meanwhile, prepare the mussels: clean them thoroughly and place them in a pan with a drizzle of extra virgin olive oil, chili pepper, garlic, and parsley stalks. Once they've opened, remove the shells, strain the water, and use part of it to stew the mussels.
Take a handful of chickpeas and add them to the blender along with the mussel water, then blend until creamy.
Cook the Armando tubes in the pot with the remaining chickpeas and, when they're almost cooked, add the chickpea cream. Finish by adding the mussels, chopped parsley, and a drizzle of extra virgin olive oil.
Enjoy your meal!
Chitarra with chickpeas and mussels
by @ileniaguarn
A great legume-based classic with a touch of the sea! Ingredients for 4 people
500g of spaghetti alla chitarra Armando
4 cloves of garlic
2 chili peppers
Extra virgin olive oil to taste
700 g of dried chickpeas
6 bay leaves
A pinch of baking soda
1000 g of mussels
Parsley to taste
Salt to taste
Preparation Soak the dried chickpeas for at least 24 hours, then rinse them and place them in a pot with a clove of garlic, the bay leaves, and a pinch of baking soda. Cover with cold water and cook over low heat until the chickpeas are cooked (about 1.5 to 2 hours).
Meanwhile, prepare the mussels: clean them and place them in a pan with a drizzle of extra virgin olive oil, chili pepper, garlic, and parsley stems, and cook over high heat. Once they've opened, remove the shells, strain the water, and use part of it to stew the mussels.
Take a handful of chickpeas and add them to the blender along with the mussel water, then blend until creamy.
Transfer the resulting cream to a pan with the garlic, extra virgin olive oil, chili pepper, and finally the Armando spaghetti alla chitarra while still al dente. To finish cooking the pasta, add a few ladles of water. Finish by adding the parsley and the mussels.
Enjoy your meal!
by @ilpugliesechecucina
A delicious first course with a seafood flavour! Ingredients for 4 people
400g of spaghetti alla chitarra Armando
2 octopus (about 450 g)
4 cloves of garlic
800 g of tomato puree
Extra virgin olive oil to taste
Parsley to taste
Salt to taste
Pepper to taste
Preparation First clean the octopus and cut it into pieces.
Pour three tablespoons of extra virgin olive oil and the crushed garlic cloves into a pan. Sauté over medium-low heat for a couple of minutes.
At this point, add the octopus and brown it: you'll see it release its liquid. Continue cooking for about twenty minutes over low heat.
Once the required time has passed, add the tomato puree and mix well, then continue cooking for 40 minutes.
About a quarter of an hour before the end of the cooking time, cook the spaghetti in plenty of lightly salted boiling water. When it's al dente, transfer it to the pan with the sauce and add a ladle of the pasta cooking water.
Blend all the flavors well and finish with a sprinkling of pepper, chopped parsley, and a drizzle of extra virgin olive oil.
Enjoy your meal!
by @piattitipici
I present to you the recipe for a lasagna with a delicious combination: mushrooms and luganega! Ingredients for 4 people
500 g of Armando lasagna
700 ml of béchamel sauce
300 g of portobello or cardoncello mushrooms
200 g of champignon or porcini mushrooms
300 g of sausage
200 g of smoked scamorza cheese
70 g of grated cheese
1 clove of garlic
Half a glass of red wine
Salt to taste
Extra virgin olive oil to taste
Chopped parsley to taste
Preparation First, clean all the mushrooms, removing the soil, then cut them into slices and brown them in a large pan with an unpeeled garlic clove and a generous amount of extra virgin olive oil.
After 3 minutes, reduce the heat from high to medium and continue cooking for at least another 15 minutes. While you're waiting, remove the casing from the sausage and quickly chop it with the tip of a knife, then brown it in a pan.
After 3 minutes, blend with red wine, let it evaporate and turn off the heat.
At this point, prepare the béchamel sauce (a tip: for a lump-free béchamel sauce, combine the hot roux with cold milk or vice versa) and, as soon as it is ready, set it aside, covering it with cling film in contact with the surface to prevent a harder layer from forming on the surface.
Preheat the oven to 180°C, cut the scamorza into small pieces and grate the cheese.
Now it's time to combine the various ingredients: in a baking dish, place a thin layer of béchamel, followed by the uncooked lasagna sheets, mushrooms, sausage, scamorza, grated cheese, and béchamel again. Repeat the same process at least three times: the final layer should be just grated cheese and béchamel. Once finished, bake at 180°C (350°F) for 35 minutes, then turn off the oven and wait 5 minutes, then serve.
Enjoy your meal!
by @piattitipici
An evergreen of Italian cuisine: ragù alla bolognese! Ingredients for 4 people
400 g of Armando rigatoni
400 g of minced beef
100 g of bacon
1 l of tomato puree
Half a glass of red wine
1 cup of milk
1 carrot
Half a celery stalk
Half an onion
Salt to taste
Extra virgin olive oil to taste
Preparation Start by mincing the pancetta. Peel the celery, carrot, and onion and chop them finely as well.
Now brown the pancetta in a saucepan with a drizzle of extra virgin olive oil, add the vegetables and sauté for 2 minutes over low heat. Add the meat and sauté (still over low heat) for 4 minutes. Then, deglaze with the red wine, raise the heat, and let it evaporate.
Add the tomato puree, stir, and reduce the heat from high to medium-low. Add the cup of milk and salt, and cook the ragù for at least 1 hour (if the puree is very thin, cook for up to 1.5 hours).
After 25 minutes, fill a pot with water, add salt, and bring to a boil. Cook the pasta and drain it while it's still al dente, allowing it to finish cooking in the pan with the now-prepared ragù.
Enjoy your meal!
Rigatoni with creamed potatoes and octopus
by @piattitipici
Planning a casual lunch and wanting to wow your guests? Here's the perfect first course! Ingredients for 4 people
400 g of rigatoni Armando
300 g of white-fleshed potatoes
700 g of octopus
1 carrot
Half an onion
Black pepper to taste
salt to taste
Extra virgin olive oil to taste
Chopped parsley to taste
Preparation First, fill a pot with water (don't add salt), then bring to a boil. While you're waiting, clean the octopus: cut the base of the body sac, cut it at eye level, and remove the eyes. Then cut the tooth (beak) and remove it, pushing it out with your fingers. Gently beat both the head and tentacles with a meat tenderizer to break down the muscle tissue (fibers). This step is essential for the octopus to be tender and not rubbery.
Rinse the octopus under running water several times and set it aside. Once the water boils, dip only the tentacles four times. Once they have curled up, dip the whole octopus in and cook over medium heat for 40 minutes.
Meanwhile, peel the potatoes and carrot and dice them. Peel and dice the onion as well. Then, in a pan, add a drizzle of extra virgin olive oil and the 3 vegetables. Sauté them over medium heat for 2 minutes, add a glass of water and cook for about 15 minutes. Meanwhile, clean and finely chop a small bunch of parsley.
Fill a large pot with water and bring to a boil. After all these steps, about 40 minutes will have passed, so check the octopus with a fork: if it pierces easily, it's ready! Drain it and, while waiting for it to cool, prepare the vegetables: check the cooking, season to taste, add pepper and chopped parsley, transfer everything to the blender, add a ladle of water, and blend on high speed.
Once the water boils, add salt and cook the pasta for 10 minutes. Meanwhile, dice the octopus and grill it for about 5 minutes, or you can brown it in a pan with a drizzle of extra virgin olive oil.
Once the pasta is ready, drain it and add it to a large skillet or wok. Add all the potato puree, a ladle of water, and 90% of the octopus, and stir for 1 minute over medium heat.
At this point, plate it up, add a few pieces of octopus, a parsley leaf and... enjoy!
Pasta alla Genovese with red onions
by @piattitipici
I would call it "the Olympus of sauces": with the meat that melts in your mouth and the onion that becomes creamy, Genovese is that dish you have to try at least once in your life.
I revisited it slightly and used red onion because I like it better... and I assure you, you'll fall in love with it too!
Ingredients for 4 people
333.33 g of Schiaffone Pasta Armando
533.33 g of heifer muscle
0.87 kg of Tropea red onion
100 g of raw ham or bacon legs
0.67 celery stalk
0.67 carrot
0.67 glass of white wine
2 bay leaves
3.33 basil leaves
Extra virgin olive oil to taste
Salt to taste
Grated cheese to taste
Preparation First, cut the muscle into coarse pieces, then dice the bacon, carrot and celery.
Next, finely chop the entire onion with a knife or mandolin.
Take a large saucepan, drizzle with extra virgin olive oil, and place it over high heat. Add the pork shoulder pieces and pancetta and sauté over high heat for 3-4 minutes. Add the celery, carrot, and bay leaf and continue sautéing for another 3-4 minutes.
Add the white wine a little at a time and, as soon as the alcohol has evaporated, add all the previously chopped onion and cook everything over a high flame for 10 minutes.
After the time has elapsed, lower the heat and stir with a wooden spoon. Cover and cook for at least 4 hours, stirring occasionally with a spoon.
After 4 hours, all the onion will have become creamy and the meat will be very tender. Remove half the meat pieces from the pan and set them aside (otherwise they will fall apart completely). Season with salt and continue cooking.
Bring the water to a boil in a large pot to cook the pasta. Drain the pasta with 2 minutes remaining and toss it in a large skillet with about 10 tablespoons of sauce. Remove the pan from the heat and stir in a sprinkling of grated cheese.
Serve with a ladleful of Genovese and a small piece of meat per plate. Don't forget the basil leaves.
And voilà... enjoy your meal!
Rings with cream of peppers, bacon and taralli
by @piattitipici
It's pepper season: here's a recipe that will make you fall in love from the first ring! Ingredients for 4 people
400 g of Armando Pasta rings
500 g of fresh peppers
200 g of bacon
12 taralli
Extra virgin olive oil to taste
Salt to taste
Basil leaves to taste
Preparation First, wash the peppers, dry them, and bake them at 200°C (400°F) for 25 minutes. If you can roast them, prepare a fire, place them in the coals, and cook for 15 minutes.
Regardless of your cooking method, peel the peppers, rinse them quickly under running water, and blend them with a blender. Julienne the pancetta and brown it in a pan without adding any fat until crispy. Cook the pasta in boiling salted water, drain it al dente, and toss it for a minute (with a ladleful of the pasta cooking water) with the pancetta and pepper puree.
Plate and sprinkle with about 3 crumbled taralli per plate.
Enjoy your meal!
by @piattitipici
A first course perfect for Sundays or holidays, to enjoy with friends and family. Extremely versatile, it can be stuffed with dozens of sauces. Ingredients for 4 people
20 g Pastarmando snails
133.33 g minced meat
1 l of tomato puree
100 g of thickly chopped cooked ham
66.67 g of smoked or white provola cheese
40 g of grated cheese
Half a white onion
Half a carrot
Half a celery stalk
Extra virgin olive oil
Fine salt
Preparation Dice the celery, carrot, and onion. Brown them in a deep pan with 5 turns of extra virgin olive oil. Add the ground beef, brown for 3 minutes, and deglaze with red wine; let it evaporate, then add the tomato puree. Cook for 40 minutes over low/medium heat.
In the meantime, pre-cook the Armando snails in boiling water (cooking them for 7 minutes) and dice the cooked ham and provola.
Once the sauce is ready, wait for it to cool, then use a slotted spoon to lift out only the minced meat. Then add the provolone, cooked ham, and 3 tablespoons of grated cheese; a tablespoon of breadcrumbs is also recommended.
Preheat the oven to 180°.
Fill the snails and arrange them on a baking tray (placing 2 ladles of tomato sauce on the base).
Cover the lumaconi with the sauce and bake for 20 minutes, covering with parchment paper and aluminum foil. After 20 minutes, remove the paper, sprinkle generously with grated cheese, and bake for another 10 minutes.
Enjoy your meal!
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