Recipes
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
For this first course, Chef Alessandro Borghese recommends using only the scampi and prawn heads to flavor the sauce. Add the remaining scampi, prawns, mussels, clams, and calamari only when you're ready to risotto. Parsley and extra virgin olive oil liven up the dish, and you've got a unique flavor typical of seafood first courses: from "Ale Kitchen and Sound," the perfect recipe for "Pappardelle Allo Scoglio"! Ingredients for 4 people
4 Scampi
4 prawns
30 Mussels
30 Clams
6 Squid
1 clove of garlic
40 datterini tomatoes
400 g of pappardelle
1 fresh chili pepper
Basil to taste
Parsley to taste
Extra virgin olive oil to taste
Salt to taste
White wine vinegar to taste
Tomato sauce to taste
Preparation Heat a pan with a drizzle of extra virgin olive oil and an unpeeled garlic clove. Add the mussels and clams, then deglaze with white wine vinegar. Cover with a lid and meanwhile clean the fish (prawns and scampi). Add the previously shelled heads to the pan along with the mussels and clams. Continue stirring in the tomato sauce, halved datterini tomatoes, basil leaves, chili pepper, and a ladle of the cooking water. Separately, slice the calamari and rings. Bring the water for the pasta to a boil, season with salt, and add the pappardelle. Finish cooking the pasta in the pan: risotto it by adding a few ladles of the cooking water, then stir in the scampi, prawns, calamari, and rings. Garnish with chopped fresh parsley leaves and a drizzle of extra virgin olive oil.
Chitarra with asparagus and goji berries
by Chef Alessandro Borghese
Today Chef Alessandro Borghese prepares Chitarra Pasta Armando with asparagus and goji berries for a new episode of Alessandro Borghese Kitchen Sound GREEN. Ingredients for 4 people
320 g of Chitarra Pasta Armando
60 g of shallot
600 g of asparagus
200 g of Nocellara olives
100 g of capers
40 ml of extra virgin olive oil
40 ml of white wine
180g of tofu
100 g of Goji Berries
Salt
Pepper
Red basil
Thyme
Preparation Clean the asparagus and peel the stems with a vegetable peeler, then slice them thinly. Clean the shallot, chop it, and sauté in a pan with a drizzle of extra virgin olive oil. Add the asparagus tips and cook for about 20 minutes. Once cooked, blend and sift through a fine-mesh strainer.
Prepare the caper powder by placing them on a baking sheet lined with parchment paper. Bake at 85°C (185°F) for 4 hours. Once dried, blend them and sieve them to obtain a fine powder.
Rehydrate the goji berries with a drizzle of oil, a pinch of salt, and the white wine. Wash, pit, and roughly chop the olives. Slice the asparagus stalks into rounds and sauté them with the olives in a pan with a drizzle of oil. Once browned, add them to the asparagus cream.
Pass the tofu through a very fine sieve. Season with salt and pepper, add the extra virgin olive oil and thyme, and mix everything together to make a tofu ricotta.
Cook the chitarra pasta in boiling salted water, stir in the asparagus ragù. Serve and garnish with goji berries, caper powder, and a quenelle of tofu ricotta. Garnish with red basil leaves.
The Smooth Pen with Arrabbiata
by Chef Alessandro Borghese
Ingredients for 3 people
210 g Smooth Pen 200 g parsley 200 g ripe San Marzano tomatoes 1 clove of garlic 5 anchovy fillets qb EVO oil to taste chili pepper salt to taste
Preparation Boil the parsley with the stems in salted water for about 5 minutes; cool it in ice water and squeeze it dry. Blend one half of the parsley with oil and salt until you obtain a pesto and store in the refrigerator. Blend the other half with 300 ml of water, sift, and reserve the resulting liquid.
Prepare the raw tomato sauce: blanch the tomatoes for about 1 minute, cool them in ice water, and peel them. Puree them through a food mill; season with oil and salt and set aside. Slice the garlic thinly, brown them in a pan with extra virgin olive oil, and set aside. For the anchovy mayonnaise: blend the anchovies with a little water until they reach a mayonnaise consistency and set aside.
Cook the smooth penne pasta for half the cooking time in plenty of salted water; drain and finish cooking in the pan with the parsley water until absorbed. Add the parsley pesto and season with salt. Plate up, layering the raw tomato sauce and penne pasta on the bottom; finish with the anchovy mayonnaise and fried garlic. Serve with chili pepper, if desired.
The ReMIX with pumpkin, John Dory and porcini mushrooms
by Chef Alessandro Borghese
Ingredients for 4 people 200 g Remix 220 g porcini mushrooms 2 cloves of garlic 150 g of John Dory pulp 500 g of pumpkin 10 g of rosemary 1 lemon 20 g of parsley stalks 20 g of dried porcini mushrooms qb EVO oil salt to taste aromatic mixed salad to taste
Preparation Make the mushroom broth: boil the dried porcini mushrooms in a saucepan for 20 minutes. Sauté the John Dory pulp in a pan with garlic, rosemary, and a drizzle of extra virgin olive oil. Cook the cleaned and diced pumpkin with the mushroom broth in the same pan as the John Dory for 2 minutes; add the lemon zest, the chopped parsley stalk, and season with salt and pepper. Blend part of the cooked pumpkin until creamy and set aside the rest.
Sauté the cleaned and diced porcini mushrooms in oil and garlic over high heat for one minute, season with salt and pepper, and set aside. Pour three ladles of broth into a saucepan, add the remaining pumpkin, and bring to a boil. Add the pasta mixture and, if necessary, add a ladle of boiling water and another of mushroom broth until the pasta is cooked al dente.
Finish cooking by adding half of the porcini mushrooms, half of the pulp, the pumpkin cream and season with salt and pepper. Plate and garnish with the John Dory, porcini mushrooms, lemon zest and aromatic mixed salad.
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!
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!
by @piattitipici
A perfect first course for a special event or a family Sunday Ingredients for 4 people
333.33 g of Paccheri Armando
0.67 l of tomato puree
333.33 g minced meat
166.67 g of provola cheese
100 g of cooked ham
100 g of ricotta
Half a glass of red wine
33.33 g of grated cheese (25 g in the dough and 25 g on top, before baking)
0.67 carrot
0.67 onion
Extra virgin olive oil to taste
Salt to taste
Preparation First, take a pot and fill it with water, then bring it to a boil.
Clean the carrot and onion and chop them finely.
Next, make a base of onion and carrot and sauté in a pan with a drizzle of oil. After 2 minutes, add the ground beef.
Sauté for another 2 minutes and then add the red wine. Once the alcohol has evaporated, add the tomato puree and cook for at least 30 minutes.
In the meantime, the water will have come to the boil, so cook the Armando paccheri for 7 minutes.
At this point, dice the cooked ham and provola. Drain the paccheri and arrange them upright on a tea towel (about 1 cm apart).
Once the ragù is ready, take all the minced meat, place it in the bowl and add the grated cheese, ricotta, provola, and ham.
Preheat the oven to 180° (static) and pour a layer of sauce on the bottom of a springform pan.
Stuff the paccheri with the filling and arrange them side by side; top with the tomato sauce and the remaining grated cheese.
Now it is ready to go in the oven for 25/30 minutes.
When ready, take it out of the oven and... 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!
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!
Organic Wholemeal Fusillone with Duck
by Chef Alessandro Borghese
Chef Alessandro Borghese at the stove with Organic Whole Wheat Fusillone accompanied by duck ragù prepared for ABKS - Alessandro Borghese Kitchen Sound. Ingredients for 4 people
1 small Muscovy duck
350g of organic wholemeal fusillone pasta from Armando Pasta
100 g of butter
1 onion
1 celery stalk
2 carrots
1 sprig of sage
Grated Parmesan cheese to taste
Olive oil to taste
Salt to taste
Black pepper to taste
Cloves to taste
Preparation Clean the duck very carefully. Remove the giblets and char it over a burner to remove any remaining fluff. Clean the giblets (liver, heart, and gizzard) and set them aside. Rinse the duck, pat it dry with paper towels, and tie it with kitchen string.
In a pan, heat 2 tablespoons of oil together with the butter, add the halved onion, cleaned and chopped celery and carrot, and brown.
Prepare a mince of the offal, roughly chopping the liver and heart and doing the same with the duck meat, adding everything to the pan with the vegetables.
Season with salt and pepper and let it fry gently with a clove.
Use the duck bones to make the broth to thin out the ragù and continue cooking for at least 2 hours. Bring the water to a boil, add salt, and add the organic whole wheat pasta from Pasta Armando.
When the pasta is ready, drain it directly into the ragù and stir in the Parmigiano Reggiano.
Serve and... enjoy your meal!
by @piattitipici
Ingredients for 4 people
500g of lasagna Pasta Armando
650 g of mixed minced meat
1200 ml of tomato puree
500 ml of béchamel sauce
500 g of mozzarella
Grated cheese
1/4 celery stalk
Half a carrot
Half an onion
3 eggs
30 g of grated cheese
5 tablespoons of breadcrumbs
300 ml sunflower seed oil
Extra virgin olive oil
Salt
Pepper
Preparation To prepare this fantastic lasagna, you need to start with the sauce. Sauté the extra virgin olive oil, finely chopped celery, carrot, and onion, then add the tomato puree. Simmer for at least 1.5 hours, making sure it's not too thick.
While the tomato sauce simmers, prepare the meatballs. In a bowl, mix the ground beef, eggs, salt, pepper, cheese, and breadcrumbs for about 5 minutes, until everything is well combined.
Be patient and make the meatballs. With this amount of dough, you can make about 130 meatballs. Fry them in boiling vegetable oil.
Penultimate step: cut the fior di latte into matchsticks or cubes, make the béchamel sauce (500 ml of milk, 25 g of butter and 25 g of flour) and grate the cheese.
Preheat the oven to 180°.
Last step: assembly.
Tomato base, then lasagna layer, followed by béchamel sauce, tomato sauce, meatballs, a sprinkling of grated cheese, mozzarella, and continue like this for another 5 layers.
Last layer, just meatballs, tomato and grated cheese.
Bake the lasagna for about 30 minutes.
Enjoy your meal!
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