Recipes
Spaghetti alla Chitarra with cheese and pepper
by Chef Alessandro Borghese
Cacio & Pepe, the queen of Lazio cuisine and Chef Alessandro Borghese's signature dish!
In this episode of Alessandro Borghese's Kitchen Sound CHOICE, he tells us how he makes his version of this classic, reinterpreted with an exotic pepper. Check out the video recipe!
Ingredients for 4 people
500g of Spaghetti alla Chitarra Pasta Armando
110 g of Pecorino Romano aged for 18 months
90 g of Parmigiano Reggiano
Tasmanian peppercorns
Salt
Preparation
Put the Spaghetti alla Chitarra Pasta Armando to boil in lightly salted water.
Separately, crush the peppercorns using a mortar and pestle to bring out their aromatic properties.
In a bowl, sift the Parmigiano Reggiano and pecorino cheeses. Add a few ladles of the pasta cooking water and stir vigorously until a thick cream forms.
Add the pepper and continue stirring.
Drain the pasta well, still al dente, and mix it with the pecorino and Parmesan cream.
Using a ladle, create a nest and place it on the plate.
Complete the dish with a sprinkling of pepper and Parmesan cheese.
by Chef Alessandro Borghese
The so-called “Maccheroni” al Burro are inspired by the film 'An American in Rome' in which Alberto Sordi eats a plate of somewhat bland spaghetti. Spaghetti with Butter and Parmesan is a special recipe: to make it, choose a 36-month-aged Parmesan, which binds wonderfully when stirred, crunch the butter, add a little cooking water and remember: "You provoked me, maccarone, and now I'll eat you"!
Recipe by Alessandro Borghese Kitchen Sound
Ingredients for 4 people
400g of Spaghetti
200 g of Alpine Butter
Grated Parmesan cheese aged 36 months
Ground pepper
Salt
Preparation Bring the water to a boil and add salt.
Add the spaghetti and, meanwhile, melt the butter in small pieces in a pan over low heat. Be careful not to burn it, and let it slowly turn a light hazelnut brown.
Stop the cooking with a little pasta water. Drain the spaghetti while still al dente and toss it in the pan with the butter, Parmesan cheese, and a glass of the cooking water.
Using a ladle and tongs, create a nest and serve on a plate with a sprinkling of pepper and Parmesan cheese.
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
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
Spaghetti with artichokes is inspired by the film "The Postman," starring the unforgettable Massimo Troisi. In the film, Pablo Neruda, a Chilean poet, is exiled on an island and hires Massimo Troisi as his postman. They become great friends and exchange cooking tips and poems. This is where an exceptional spaghetti with artichokes is born. And for this dish, I chose Sardinian artichoke, since we're on an island. Action, let's cook!
Recipe by Alessandro Borghese kitchen Sound
Ingredients for 4 people
400 g Spaghetti
2 Sardinian artichokes
1 clove of garlic in its skin
1 tablespoon white vinegar
Mint to taste
EVO oil to taste
Mullet bottarga to taste
Salt and green pepper to taste
Preparation In a pan, heat a drizzle of oil, 1 clove of garlic, and the finely chopped artichoke stems. Clean the artichokes, removing the beards. Cut them into strips and season them in the pan with salt, green pepper, and a tablespoon of white vinegar. Add salt and bring the water for the pasta to a boil. Add the spaghetti and drain when 3/4 cooked, reserving the cooking water. Cook the pasta in the pan with the artichokes, adding a few tablespoons of the cooking water to keep it from drying out. Stir in extra virgin olive oil.
Serve the dish garnished with mullet bottarga slices, mint leaves and a sprinkling of pepper.
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
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
This spaghetti dish is inspired by the Totò film "Miseria e Nobiltà" (Poverty and Nobility), a humble dish packed with flavor. The secret? Finish cooking the pasta in the same pan you used to cook the cherry tomatoes. Toss, stir, and serve al dente: the spaghetti should slide right through. The recipe is based on an episode of Alessandro Borghese Kitchen Sound, airing on Sky Uno HD! Ingredients for 4 people
400g of Spaghetti
120 g of Piccadilly tomatoes
120 g cherry tomatoes
120 g of yellow bulb tomatoes
120 g of green tomatoes
1 clove of garlic in its skin
4 tablespoons of lard
Grated Parmesan cheese to taste
Basil leaves
Preparation Bring the water to a boil, add salt, and add the pasta. Meanwhile, melt the lard in a pan, seasoning it with an unpeeled garlic clove. Remove the garlic and add the chopped tomatoes. Sauté them in the pan for a few minutes with a little of the cooking water. Drain the pasta while still al dente, reserving a small glass of the pasta water. Continue cooking the spaghetti, tossing it in the tomato sauce and stirring with the reserved cooking water to prevent it from drying out. For added flavor, add a few basil leaves. Serve the spaghetti, garnishing with more basil leaves and a sprinkling of grated Parmesan cheese.
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
From Alessandro Borghese Kitchen Sound, "Mafalde alla Moda di Nerano" (Nerano-Style Mafalde), a typical dish of Sorrento cuisine. A simple yet incredibly tasty recipe. The key steps are: cut the zucchini into medium-thin rounds, fry them in oil, brown them, and set aside. Then, after draining the pasta, rehydrate it with a little of the cooking water. And finally, the last important step: stir in the semi-aged provolone and parmesan. Enjoy! Ingredients for 4 people
400 g of Mafalde
700 g of courgettes
1 clove of garlic
200 g of semi-aged provolone
Grated Parmesan cheese to taste
Basil leaves to taste
EVO oil to taste
Salt and pepper to taste
Preparation Slice the zucchini into 0.5 cm thick rounds and fry them in plenty of extra virgin olive oil with a clove of garlic. Season with salt. Once golden, drain the zucchini, pat dry with paper towels, and let them cool in a bowl. Bring the water for the pasta to a boil and season with salt. Add the mafalde. Drain the pasta when it's 3/4 cooked and toss it in the pan with the zucchini, a few ladles of the cooking water, aged provolone, fresh basil leaves, and Parmesan. Using a ladle and a fork, create a nest of mafalde, arrange in the center of the plate, and garnish with the zucchini sauce, a sprinkle of Parmesan, basil leaves, and a sprinkling of pepper. The dish is ready to serve!
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
In Rome, "Cacio e Pepe" is a no-brainer! It originated as a transhumance dish, when shepherds from the Pontine Marshes would carry cheese, a little pepper, and spaghetti in their saddlebags.
To prepare it, you need a pasta that enhances the sauce and tonnarello, in this case the Chitarra by Pasta Armando, with a rough die, is ideal.
You need to add a little salt to the cooking water because the pecorino is already very salty and be careful to drain the pasta very well; there should be no cooking water left before adding it to the famous creamy sauce!
From the kitchen of Alessandro Borghese Kitchen Sound “Cacio e Pepe nel cartoccio” a traditional dish in a walk-in version and “good to die for”!
Ingredients for 4 people
400 g of Chitarra Pasta Armando
200 g of grated Pecorino Romano
10 g of black pepper
Coarse salt
Grated Parmigiano Reggiano
Waterfall
Preparation Bring the water for the pasta to a boil, add salt and lower the Chitarra.
Separately, grate the Parmesan and fold it into the pecorino. Add the ground pepper and 1 or 2 ladles of the cooking water mixed with room temperature water. Mix everything well with a whisk until creamy.
Drain the pasta and stir in the cream. Enjoy a generous portion of cacio e pepe!
by Chef Alessandro Borghese
"Summer Memory" is a simple recipe, made with just a few ingredients. This dish absolutely must include: homemade bread, cut into chunks and toasted in extra virgin olive oil; anchovies, melted in the sautéed vegetables for a savory touch; and, of course, two tablespoons of lemon juice, added just before serving. This explosive dish, packed with strong yet harmonious flavors, is based on the TV show Alessandro Borghese Kitchen Sound. Ingredients for 4 people
400 g of Fettucce
2 anchovies
1 clove of garlic
1 fresh chili pepper
1 lemon (juice)
1 slice of homemade bread
1 bunch of parsley
Pecorino Romano to taste
Salt to taste
EVO oil to taste
Preparation Tear the bread into small pieces and toast it in a pan with a drizzle of olive oil. In another pan, heat a drizzle of extra virgin olive oil. Add the finely sliced garlic, chili pepper, and anchovies. Dissolve the anchovies in the water and add a ladle of pasta water. Immediately bring the pasta water to a boil, season with salt, and add the fettuccine. Separately, chop the parsley with a knife and squeeze the juice from a lemon. Finish cooking the pasta in the pan with the anchovies, garlic, and chili pepper. Stir everything together, adding plenty of parsley and chili pepper. Finally, drizzle with a couple of tablespoons of lemon juice. Serve your "Summer Memory" with a handful of crusty bread for an unmistakable crunch!
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.
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