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
Directly from the Alessandro Borghese TV show Kitchen Sound, a recipe featuring pasta with Romagna broccoli, anchovies, a layer of speck, and toasted bread. This Pasta and Broccoli Soup with ARMANDO's SPAGHETTO is dedicated to Rome, the city of Chef Alessandro Borghese, and is inspired by Roberto Rossellini's film "Rome, Open City," in which Rome suffers under German occupation: for such a starving population, even a simple portion of pasta is a symbol of hope.
Recipe by Alessandro Borghese Kitchen Sound Ingredients for 4 people
2 slices of stale bread
1 Romanesco broccoli
1 sprig of parsley
1 clove of garlic
3 slices of speck
2 red potatoes
350 g spaghetti
2 anchovies
Salt and pepper to taste
EVO oil to taste
Preparation In a pan, melt the anchovies with extra virgin olive oil and an unpeeled garlic clove. Add the diced potato and sauté. Separately, clean the broccoli and separate the florets into the pan with the potatoes. Add the finely chopped stalk. Season with salt. Fill a pot with hot water and bring to a boil, seasoning with a sprig of parsley. Remember to add salt! Break the spaghetti into pieces and add them to the risotto along with the broccoli and potatoes. Cook the pasta slowly, adding a ladle of water every so often. Meanwhile, arrange three slices of speck on a baking sheet lined with parchment paper and bake at 180°C (350°F) for about 10 minutes. Tear 2 slices of stale bread with a knife and toast them in the pan with a drizzle of oil. When the pasta is cooked and creamy: SERVE!
Serve garnished with a few broccoli florets, sprinkled with toasted bread, a layer of speck, a sprinkling of pepper, and a drizzle of extra virgin olive oil.
by Chef Alessandro Borghese
Today we're cooking pasta and chickpeas from the film "I soliti ignoti" (Big Deal on the Street) by maestro Monicelli: a gang of misfits, a bit unlucky, attempt a robbery at a pawnshop, but they mistakenly stumble into a kitchen and find themselves consoled by the pasta and chickpeas they find in the pantry. We're doing the same—let's go cook!
Recipe by Alessandro Borghese Kitchen Sound Ingredients for 4 people
400 g mixed pasta
500 g chickpeas already soaked in water for 12 hours
1 large white onion
1 clove garlic
50 g diced speck
Herbs (thyme, rosemary) to taste
1 chili pepper
Extra virgin olive oil to taste
Salt and pepper to taste
Preparation In a pan, sauté the chopped onion with a drizzle of oil and an unpeeled clove of garlic.
Season with thyme leaves, rosemary, and diced speck. Add the chickpeas and their cooking liquid to the soffritto, and bring to a boil over high heat. Season with salt and pepper. Fill a small saucepan with hot water and place it on the stove. Add the pasta to the chickpea mixture and cook, "risotto-style." Continue cooking slowly, adding boiling water.
Serve the pasta and chickpeas with a sprinkling of pepper, 1 chopped chili pepper, and fresh herb leaves.
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 Alessandro Borghese Kitchen Sound, a version of "on the go pasta"; Pasta Wheels made with LA MAFALDA , a pasta shape with excellent cooking resistance, perfect for baking and then gratinating in the oven. This recipe features flavorful mushrooms and crispy speck, which adds flavor and color to this exceptional dish, also excellent warm or cold the day after preparing it. Alessandro Borghese Street Food, Rock is All Around! Ingredients for 4 people
400 g of Mafalde
4 Eggs
200 g of grated Parmesan cheese
100 g of speck
1 clove of garlic
Honey mushrooms to taste
Salt and pepper to taste
EVO oil to taste
Basil to taste
Preparation Bring water for the pasta to a boil and season with salt. Add the mafalde.
For the dressing, slice the mushrooms and brown them in a pan with a drizzle of extra virgin olive oil and an unpeeled clove of garlic.
Once the mushrooms are ready, use the same pan to crisp up the speck cut into strips.
Drain the pasta and prepare the wheels!
In a bowl, combine the mushrooms, speck, Parmesan, pepper, and egg. Pour in the pasta and mix well.
Place a ring on a baking tray lined with baking paper, pour in the pasta and bake in the oven for 10 minutes at 180°C.
Remove the rolls from the oven and decorate with 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
From Alessandro Borghese Kitchen Sound, "Pappardelle alla Boscaiola" is a classic 1980s dish. The essential ingredients for this timeless recipe are: sausage, which must be thoroughly toasted; mushrooms; and peas, which add a touch of sweetness to the dish. The secret to making a good boscaiola is cream, whose creaminess and flavor balance out all the other ingredients. Ingredients for 4 people
400 g of pappardelle
300 g of champignon mushrooms
300 g of peas
100 g of sausage
100 g of diced speck
200 g of fresh cream
1 shallot
EVO oil to taste
Grated Parmesan cheese to taste
Preparation Finely chop the shallot and crumble the sausage. Heat a nonstick pan with a drizzle of extra virgin olive oil, then sauté the shallot, speck, and sausage. Once the sausage is well browned, add the mushrooms and peas. Add two ladles of the cooking water. Bring the water for the pasta to a boil and season with salt. Add the pappardelle. Drain the pasta and toss it in the pan. To finish, turn off the heat and season with a few tablespoons of fresh cream and grated Parmesan cheese. Before serving, don't forget to sprinkle with pepper!
by Chef Alessandro Borghese
"Farfalle Fumé," a classic from the Marche region, especially from the 1980s, remains a cult classic of Italian cuisine. The central ingredient of this recipe is undoubtedly speck, whose delicate smokiness lends it a unique flavor. The acidity of the tomato sauce is then balanced by the delicate creaminess of the cream. The pasta of choice for this recipe is either farfalle or pennetta, which allow the sauce to blend perfectly. An explosion of flavor for a retro-inspired dish straight from the Alessandro Borghese TV show Kitchen Sound! Ingredients for 4 people
280 g of Farfalle
0.5 white onion
100 g of diced speck
300 ml of tomato sauce
1 fresh chili pepper
1 tablespoon EVO oil
200 ml of cream
Salt and pepper to taste
Basil to taste
Preparation Bring the water for the pasta to a boil, season with salt, and add the farfalle. In a pan, sauté the chopped onion with a drizzle of extra virgin olive oil. Remove the pan from the heat, adding a few chili flakes. Return the pan to the heat and sauté the diced speck. Add the tomato sauce, seasoning with salt and pepper. Meanwhile, drain the pasta and toss it in the pan with the sauce to coat it. To serve, place a ring in the center of the plate and pour the pasta onto it. Garnish with a few drops of cream, fresh basil leaves, and a little ground pepper.
by Chef Alessandro Borghese
From the Alessandro Borghese Kitchen Sound episode, "Pennette alla vodka": a blast from the past and a true '70s revival. The key steps to making this recipe are: slice the onion so thinly that it melts in a pan with a drizzle of extra virgin olive oil, let the vodka's alcohol evaporate, and then add a light layer of sauce. To make the dish crispier, Chef Alessandro Borghese recommends baking some speck for ten minutes to give it a crunchy texture. Delicious! Ingredients for 4 people
400 g of Pennette
1 onion
0.5 glass of vodka
300 g of tomato sauce
4 slices of speck
80 ml of fresh cream
EVO oil to taste
Salt and pepper to taste
Basil to taste
Preparation Bring water for the pasta to a boil and season with salt. Add the pennette. Place the speck between two sheets of parchment paper and bake for 10 minutes at 200°C (400°F), until crispy. For the sauce, heat a nonstick pan with a drizzle of extra virgin olive oil and sauté the chopped onion. Add a few chili flakes and then pour in the vodka. Once the alcohol has evaporated, stir in the tomato sauce and simmer. Drain the pasta and toss it with the sauce. Serve the pennette alla vodka, garnished with crispy speck, drizzles of fresh cream, and a little ground pepper.
by Chef Alessandro Borghese
The story of fettuccine alla papalina is that it was invented by Pope Pius XII's chef, who specifically requested a variation on carbonara. Chef Alessandro Borghese suggests speck, rather than prosciutto, egg yolk, and cream, which give the dish a creamy texture and a smooth texture.
The result? An inviting #AleKitchenSound recipe, packed with flavor and ready to enjoy!
Recipe by Alessandro Borghese
Ingredients for 4 people
400 g of Fettuccine
50 g of butter
50 g of onions
100 g of speck
200 g of cooking cream
4 egg yolks
60 g of grated Parmesan cheese
Salt and pepper to taste
Parsley to taste
Preparation Chop the onion with a knife and sauté it in a pan with a knob of butter and some chopped speck. Bring the pasta water to a boil, season with salt, and add the fettuccine. Separate the egg yolks from the whites. Then, in a bowl, whisk the egg yolks with the Parmesan cheese and cream. Stir in the sautéed onion and speck, mixing well. Drain the pasta and toss it in the bowl with the other ingredients. Using a ladle, create a nest with the fettuccine, placing it in the center of the plate. Add a few parsley leaves and a sprinkling of pepper, and serve.
by Chef Alessandro Borghese
"Minestra Maritata," a traditional recipe from Campania and Puglia, is rich in flavor and nutrients. The secret to a truly delicious minestra is to sauté the garlic, onion, and guanciale, then add the vegetables and cook the pasta directly in the pan, allowing it to absorb the flavors of the other ingredients. To make this dish even more flavorful, Chef Alessandro Borghese on #AleKitchenSound recommends garnishing it with toasted bread, ricotta salata, and a few fresh basil leaves just before serving.
Recipe by Alessandro Borghese
Ingredients for 4 people
400 g of mixed pasta
500 g of shelled broad beans
500 g of asparagus tips
400 g of escarole leaves
400 g of dandelion leaves
1 artichoke
200 g of wild fennel
1 celery stalk, chopped
1 clove of garlic
1 onion
100 g of bacon
vegetable broth to taste
Toasted bread cubes to taste
Preparation Heat a pan with a drizzle of extra virgin olive oil and sauté a finely chopped onion, some strips of guanciale, and an unpeeled garlic clove. As soon as the guanciale fat begins to render, remove the garlic. Add a ladle of vegetable broth, some fennel, a handful of diced celery, and some shelled fava beans. Let everything blend together. Meanwhile, finely chop the artichoke and its stem, then add it to the pan with the asparagus tips. Season with salt and pepper. Stir constantly with a few ladles of broth. Pour in the pasta and stir in the remaining ingredients. Finish by adding roughly chopped dandelion leaves and escarole. Stir in a drizzle of olive oil. Serve the soup with toasted bread, curls of salted ricotta, extra virgin olive oil, and fresh basil leaves for a touch of color.
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.
Spaghetti with macadamia nut pesto and feta cheese
by Chef Alessandro Borghese
From #AleKitchenSound, a dish that combines the flavors of Italy, Greece, and Australia: "Spaghetti with Walnut, Macadamia, and Feta Pesto"! The essential ingredients for this recipe are macadamia nuts, basil, and feta to make a fresh and flavorful pesto. Simply add walnuts, a few garlic slivers, two Piccadilly tomatoes, plenty of fresh basil, salt, extra virgin olive oil, and finally some ice to a blender. A small ice cube will cool the blender blade and prevent the basil from oxidizing. Just a few natural ingredients for a genuine, flavorful, and winning first course!
Recipe by Alessandro Borghese Ingredients for 4 people
400g of spaghetti alla chitarra
1 ice cube
100 g of Macadamia nuts
1 bunch of fresh basil
3 Piccadilly tomatoes
3 slices of speck
Feta to taste
1 clove of garlic
EVO oil to taste
Salt to taste
Preparation Bring the water for the pasta to a boil, add salt, and add the chitarra spaghetti. For the pesto, combine the macadamia nuts, 2 garlic cloves, chopped Piccadilly tomatoes, fresh basil leaves, salt, extra virgin olive oil, and an ice cube in a blender. Blend until coarsely blended. Separately, julienne the speck. Drain the spaghetti and toss it in a bowl with the macadamia pesto. Create a nest of pasta and, using a ladle, place it in the center of the plate. Finish with shredded speck, crumbled feta, and a few basil leaves.
by Chef Alessandro Borghese
Chef Alessandro Borghese's Bucatini All'Amatriciana, inspired by Ettore Scola's film "We All Loved Each Other So Much." A celebration of good food and conviviality. The secret to a good Amatriciana is the bucatini, or "bucatini," and using no fat other than the animal fat from the guanciale (cured pork jowl), which melts in the sauce. Red wine vinegar is crucial because it helps soften the guanciale's fat.
Finally, just add plenty of chunks of Pecorino Romano and let it rest for a minute to allow the sauce to bind to the bucatini. It's tasting time , and we loved each other so much, but honestly... I still love you! Ingredients for 4 people
400g Bucatini Pasta Armando
200 g of bacon
200 g of San Marzano tomatoes
3 tablespoons of red wine vinegar
Salt to taste
Pecorino Romano to taste
Preparation Cut the guanciale into 2 thin slices and 2 thicker ones. Remove the rind from the thicker ones and then cut them into small pieces, while the thinner ones cut into wide strips. Brown the guanciale in a large pan without adding oil. Wash the tomatoes and roughly chop them.
Deglaze the guanciale with red wine vinegar, allowing it to evaporate. Season with salt. Reserve a little crispy guanciale in a small bowl for garnish. Add the chopped tomatoes to the pan and cook slowly. Bring the water for the pasta to a boil and season with salt.
Cook the bucatini for 11 minutes. Finish cooking them in the pan with the pancetta and tomato sauce.
Stir in plenty of Pecorino Romano and let it rest for a few minutes so the sauce thickens in the bucatini. Serve the bucatini all'amatriciana, garnishing with the reserved crispy guanciale and a sprinkling of Pecorino Romano.
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