Recipes
by Chef Alessandro Borghese
The fava bean soup from the fantastic film "Totò, Peppino and the Outlaw." Totò is married to the very rich and stingy Teresa, so much so that when they invite Peppino to lunch, Teresa demands that they cook it "Roman style" and that Peppino go buy the pasta, sauce, and wine. In homage to this masterpiece, here's the recipe from the Alessandro Borghese TV show "Kitchen Sound," airing on Sky Uno HD; a truly unique soup with fava beans and anchovies! Ingredients for 4 people
400 g Cannerone
500 g fresh broad beans
3 red potatoes
1 clove garlic
1 bunch parsley
2 anchovies
2 slices of stale bread
Extra virgin olive oil and salt to taste
Preparation Bring a pot of water to a boil. In a pan, combine finely sliced garlic, chopped parsley, anchovies, and extra virgin olive oil. Peel the potatoes, dice them, and brown them in the pan to flavor them. Slowly add the previously boiled hot water and season with salt. Add the pasta to the soup and cook until risotto-like, continuing to add hot water. Separately, shell the fava beans and toast the bread pieces in a pan with a drizzle of olive oil.
Serve the soup piping hot, garnished with shelled broad beans, toasted bread, 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
Straight from the Alessandro Borghese TV show Kitchen Sound, a recipe hailing from the deep South. Pasta alla Norma is a recipe from Catania; a tribute to Vincenzo Bellini and his opera "La Norma," which Chef Alessandro Borghese believes is inspired by Ettore Scola's film "Ugly, Dirty, and Bad": Nino Manfredi lives in a Roman slum where his relatives try to poison him with a plate of pasta "alla Norma"; however, it isn't poisoned ;)
The Norma with plenty of basil is a Rock'n Roll dish and the fusillone is perfect because the sauce wraps around it and it's a spectacle!
Recipe by Alessandro Borghese Kitchen Sound
Ingredients for 4 people
320 g Fusilloni
1 eggplant
500 g Tomato sauce
1 clove of garlic
1 fresh chili pepper
Basil to taste
Salt to taste
Green pepper to taste
Salted ricotta to taste
Extra virgin olive oil to taste
Semolina flour to taste
Peanut oil to taste
Preparation Prepare the sauce by heating extra virgin olive oil in a small saucepan with an unpeeled crushed garlic clove and fresh chili pepper flakes. Add the tomato sauce and plenty of basil, season with salt and pepper. Peel the eggplant and remove the outer layers, peeling them. Dice them and coat them in semolina flour. Cook the fusilli in boiling salted water and fry the eggplant cubes in hot peanut oil. Toss the pasta with the sauce and a drizzle of extra virgin olive oil. Remove the garlic, add the fried eggplant, and stir.
Serve the fusilli alla Norma, garnishing with grated salted ricotta and basil 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 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 the kitchen of Alessandro Borghese Kitchen Sound, we fly to Sicily for one of the classic Italian pasta dishes, prepared in a finger-sized version. The penne pasta shape chosen for this recipe is perfect for eating on the go. "Pasta with Sardines" originated during the Arab invasion of Sicily: the Arab chef combined ingredients like raisins and saffron with sardines and Sicilian fennel, creating a truly exquisite dish.
Rock n'Roll and Let's Cook with Chef Alessandro Borghese!
Ingredients for 4 people
1 bunch of fennel
400 g of sardines
400 g of penne
2 shallots
1 clove of garlic
2 slices of bread
25 g of pine nuts
25 g of raisins
20 g of almonds
1 sachet of saffron
EVO oil to taste
Salt and pepper to taste
Preparation Bring water for the pasta to a boil. Season with salt and garnish with a sprig of fennel. Add the pasta.
Using a blender, roughly blend the following ingredients: fennel, bread slices, 1 garlic clove, almonds, extra virgin olive oil, salt, and pepper. Heat a pan with a drizzle of oil and toast the chopped mixture. Then add the finely chopped shallot, pine nuts, and raisins. Fillet the sardines, slice them thinly, and add them to the pan. Add a ladle of the pasta cooking water. Drain the penne and toss with the other ingredients. Add the saffron and mix well.
Serve the pasta with the sardines, garnishing with a few fennel leaves.
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 #AleKitchenSound, "Rigatoni with 4 Cheeses" is a classic 1980s dish featuring delicious cheeses and cream, a creamy ingredient that was never missing from Italian kitchens. The consistency of the cream ensures that the gorgonzola, parmesan, gruyere, and taleggio cheeses, cooked in a pan over low heat, don't form lumps. The pasta, RIGATONE, should be drained al dente and tossed in the cream cheese mixture. Freshly ground pepper and a few sage leaves should be added at the end of cooking. What a wonderful aroma in the kitchen!
Recipe by Alessandro Borghese
Ingredients for 4 people
400 g of Rigatoni
50 g of gorgonzola
50 g of parmesan cheese
50 g of Gruyere
50 g of Taleggio cheese
100 g of fresh cream
Sage to taste
Salt and pepper to taste
Preparation Bring the water for the pasta to a boil and season with salt, adding the rigatoni immediately after. Grate the Parmesan cheese using a blender. Pour the cream into a small saucepan, adding Gorgonzola, Taleggio, Gruyère, and freshly grated Parmesan cheese. Melt the cheeses over low heat, then drain the pasta and stir in the cream cheese mixture. To serve: arrange the rigatoni on a plate, lining them up one after the other. Season with a few sage leaves and a sprinkling of pepper.
Lumaconi with walnuts, radicchio and gorgonzola
by Chef Alessandro Borghese
From the kitchen of "Ale Kitchen Sound," Chef Alessandro Borghese offers "Lumaconi with walnuts, radicchio, and gorgonzola": a classic, boldly flavored dish with an excellent combination of ingredients: the bitterness of the radicchio is tempered by the strong, sweet flavor of the gorgonzola and cream, making the dish decidedly creamy. The pasta, IL LUMACONE, maintains a perfect consistency and should be drained three-quarters of the way through cooking before being stuffed with the radicchio, walnut, and cheese mixture.
What else can I say? Enjoy this dish, ideal for special occasions!
Ingredients for 4 people
400 g of Lumaconi
0.5 shallots
60 g of gorgonzola
200 ml of cream
70 g of walnut kernels
1 clove of garlic
Grated Parmesan cheese to taste
Salt and pepper to taste
EVO oil to taste
Preparation Bring water for the pasta to a boil and season with salt. Add the lumaconi, slice the radicchio, and chop the shallot. Sauté the radicchio in a pan with a drizzle of extra virgin olive oil, a clove of garlic, and the chopped shallot (remember to remove the garlic after it has released its flavor). Add the coarsely chopped walnuts and let them cook. Pour the gorgonzola, parmesan, and cream into a bowl. Whisk vigorously until creamy. Transfer the mixture to a piping bag along with the previously blanched radicchio. Drain the pasta when it's 3/4 cooked and fill it with the filling. Arrange the stuffed lumaconi in a small bowl and sprinkle with grated parmesan. Bake at 200°C (400°F) for 8 minutes.
by Chef Alessandro Borghese
"Schiaffoni alla sorrentina" (Sorrento-style slaps) is one of Chef Alessandro Borghese's revival recipes: a rich yet simple dish. For the sauce, it's essential to use not only the sauce, but also fresh cherry tomatoes crushed in the pan, some basil leaves, and a little mozzarella. Simply drain the pasta three-quarters full, layer it with the sauce, mozzarella, and spicy provolone, and savor the unique, full-bodied flavor of this recipe: enjoy! Ingredients for 4 people
320 g of Schiaffoni
600 g of datterini tomatoes
1 white onion
1 clove of garlic
4 tablespoons of EVO oil
8 basil leaves
200 g of buffalo mozzarella
40 g of spicy provolone
Salt and pepper to taste
Tomato sauce to taste
Preparation Bring water for the pasta to a boil, seasoning with salt. Add the pasta. Sauté the chopped onion with an unpeeled garlic clove and a drizzle of extra virgin olive oil. Add the cherry tomatoes and let them soften. After a few minutes, mash them with a fork, remembering to remove the garlic. Stir in the tomato sauce and basil leaves. Drain the pasta when it's 3/4 cooked and toss it in the sauce with a drizzle of extra virgin olive oil. Pour a first layer of pasta into a crockpot, top with a few mozzarella flakes and a sprinkling of spicy pepperoni, and continue layering. Finish with a final layer of mozzarella and provolone. Bake at 200°C until golden brown.
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
"Sunday Cannelloni" is a classic Italian dish. Chef Alessandro Borghese revisits the dish in the Sky TV program "Kitchen and Sound," using scampi and monkfish. To fully savor the flavor, we recommend cutting the monkfish into bite-sized pieces and chopping the shrimp into bite-sized pieces. A key ingredient for making the dish more flavorful and velvety is the béchamel sauce, which should be mixed with the other ingredients immediately after draining the cannelloni. The dish will be creamy and bursting with flavor! Ingredients for 4 people
12 Cannelloni
200 g of monkfish
100 g of scampi
0.5 leek
Butter to taste
Bechamel sauce 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 cannelloni. For the filling, finely chop the leek and cut the monkfish into bite-sized pieces. Clean and chop the scampi. In a bowl, season the fish with salt, fresh basil, and extra virgin olive oil. Let it simmer. Separately, melt a knob of butter in a pan and sauté the leek. Add the fish and cook for a few minutes. Once the fish is seared, transfer it to a bowl and mix with a few spoonfuls of béchamel sauce. Drain the cannelloni and fill them with the filling. Bake in a preheated oven at 230°C (440°F) for a few minutes.
Just before serving, garnish with basil leaves and a sprinkling of pepper.
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
The habanero, also known as the Mexican heart of fire, is the star of Chef Borghese's recipe for #AleKitchenSound: "Penne Muy Calientes," a truly explosive mix for the palate. For the sauce, he chooses three types of tomatoes with different consistencies and flavors: the delicate salad tomato, the floury copper tomato, and the "muy dolce" Piccadilly tomato. After adding the incredibly hot chili pepper, he adds a small anchovy that perfectly balances the flavors, and a handful of arugula for the finishing touch.
Recipe by Alessandro Borghese Ingredients for 4 people
400 g of wholemeal penne
6 coppery cherry tomatoes
6 Piccadilly tomatoes
6 cherry tomatoes
1 clove of garlic
1 anchovy
1 habanero pepper
EVO oil to taste
Salt and pepper to taste
Fresh basil to taste
Preparation Chop the tomatoes (saladier, ramato, Piccadilly) into small pieces. Pour everything into a bowl and season with extra virgin olive oil, chopped habanero pepper, fresh basil leaves, sliced garlic, an anchovy, salt, and pepper. Bring the water for the pasta to a boil, season with salt, and add the penne. Drain the pasta and toss it with the sauce to combine. Finish by adding a few arugula leaves for a hint of bitterness.
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.
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