Recipes
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!
Organic wholemeal fusilli with seafood and turnip tops
by Pasta Armando
Fusillone Bio Pasta Armando rich in fiber, cockles, truffles, mussels and clams for a dish that recalls all the freshness of the sea, Ingredients for 4 people
320 g of organic wholemeal fusilli
400 g of turnip tops
200 g of clams
100 g of truffles
100 g of clams
100 g of mussels
1 chili pepper
3 cloves of garlic
Sunflower seed oil
Salt
Pepper
Extra virgin olive oil
Preparation Cook the mussels, clams, and cockles in a pan with oil, garlic, and chili pepper, along with a little white wine, and cover with a lid. Once they open, shell them and collect the juices in a bowl.
Separately, do the same with the truffles: cook them in a pan with oil and garlic and once ready, shell them and add them to the bowl with the other seafood.
Meanwhile, in another pot, boil the water and add the turnip tops.
Cook the pasta in boiling water. Once ready, finish cooking it in the pan, adding the seafood juices, pasta, and turnip greens. Serve with the turnip greens and shelled seafood.
Lasagna with artichokes and ham
by @ilpugliesechecucina
Ingredients for 4 people
250g of lasagna pasta Armando
10 artichokes
1 clove of garlic
3 tablespoons of extra virgin olive oil
200 g of cooked ham (I used Prague ham)
250 g of mozzarella
100 g of Parmigiano Reggiano
150g artichokes in oil (alternatively, you can use some of the artichokes that will be stewed in the recipe)
100 g 00 flour
100 g butter
1 l milk
Salt
Pepper
Nutmeg
Preparation Start by cleaning the artichokes thoroughly. Remove the toughest outer leaves, cut them in half, remove the inner beard using a knife, and immediately place them in water and lemon juice to prevent them from browning.
Thinly slice the artichokes and then cook them for 10-15 minutes in a pan with oil and garlic over medium heat with a lid on (the artichokes should be soft but not falling apart).
Season with salt and pepper and, once ready, set them aside.
Now move on to the béchamel sauce. Place the butter in a pan and heat over medium-low heat. Once melted, add all the flour and stir well until a roux forms. Cook for a couple of minutes, then whisk in the milk. Add a pinch of salt, pepper, and nutmeg and stir constantly over medium heat until the béchamel sauce thickens. My advice is to keep it thinner, not too thick.
For an extra touch, add some baby artichokes preserved in oil to the béchamel sauce and blend everything together. This will give you a more flavorful béchamel sauce.
We can finally move on to assembling the pan.
Spread the bottom of the dish with béchamel sauce. Arrange the first layer of Pasta Armando lasagna sheets until they cover the bottom. Repeat the béchamel layer. Arrange a few of the previously cooked artichokes, a few slices of cooked ham, a few cubes of mozzarella, and some Parmesan cheese. Continue until all the ingredients are used up.
The last layer should be just béchamel and Parmesan to create a nice crust.
Place in a preheated oven, fan-assisted, at 200 degrees for 20/25 minutes.
Braided pasta with asparagus, bacon crumble and stracciatella
by @piattitipici
Ingredients for 4 people
400 g of Armando braided pasta
600 g of fresh asparagus
200 g of bacon
4 tablespoons of fresh stracciatella
2 and a half shallots
Salt to taste
Extra virgin olive oil to taste
Preparation Wash and cut the asparagus into pieces, then blanch them (the heads for 2 minutes and the stems for 7 minutes).
While you wait, cut the guanciale into julienne strips or cubes and brown it over low heat for at least 10 minutes. Halfway through cooking, remove the guanciale fat and set it aside; you'll need it to brown the asparagus heads. Once it's nicely browned, set it aside and let it cool.
Now blend the asparagus stalks in a blender. Using a sieve, remove the stringy cream and set it aside.
Finely chop the cooled guanciale with a smooth-bladed knife.
Bring the water to a boil and, in the meantime, brown the shallot and the asparagus heads in the fat released by the guanciale.
After 5 minutes, turn off the heat, then add the pasta and cook for the time indicated on the Pasta Armando packaging. Drain the pasta directly into the pan with the asparagus. Add a ladle of water and the previously prepared asparagus cream, and stir over high heat for 2 minutes.
Plate up, sprinkle with the bacon crumble, the stracciatella and... enjoy!
Paccheri with broad beans, crispy bacon and pecorino cheese
by @ileniaguarn
Ingredients for 4 people
500g of paccheri Pasta Armando
500 g of shelled broad beans
Spring onion to taste
110 g of pecorino romano
120 g of bacon
Salt to taste
Pepper to taste
Extra virgin olive oil to taste
Preparation Sauté the oil and fresh spring onion in a pan. Next, peel the broad beans and remove the outer skin. Sauté the broad beans with the spring onion, adding a little hot water.
Cook the pasta. Meanwhile, fry the guanciale, cut into strips, until crispy.
Drain the pasta, reserving a few ladles of the cooking water. Finish cooking the pasta in the pan with the fava beans, add the pepper, and turn off the heat.
Stir in the grated pecorino cheese, adding a little of the cooking water.
Once everything is well combined and creamy, plate and finish with the crispy bacon.
Enjoy your meal!
by Pasta Armando
Ingredients for 4 people
400g of spaghetti Pasta Armando
250 g of pecorino cheese
200 g of bacon
8 eggs
White wine to taste
Mill pepper to taste
Preparation Cook the Pasta Armando spaghetti in boiling water.
Finely chop the guanciale and brown it in a hot pan.
Separate the yolks of two eggs from the whites (use two yolks per person). Beat the egg yolks and set aside.
Finely grate some fresh pecorino.
Add a splash of white wine to the guanciale and remove it from the heat.
Add a ladle of cooking water to the guanciale sauce and add a little pecorino, continuing to stir.
Drain the pasta directly into the pan and add the eggs, stirring continuously to make it creamy.
Add the guanciale and more pecorino.
Enjoy your meal!
Timbale of penne rigate, provola cheese and potatoes
by Pasta Armando
Ingredients for 4 people
200g of Armando penne rigate
3 yellow-fleshed potatoes
300 g of smoked provola cheese
30 g double concentrated tomato paste
100 g of Parmigiano Reggiano
1 celery stalk
1 golden onion
1 carrot
Rosemary to taste
Sage to taste
Breadcrumbs to taste
Butter to taste
Preparation Clean the vegetables and then chop the celery, carrot and onion and fry them in a pan with extra virgin olive oil.
Add half of the boiled potato cubes, brown, cover with water and leave to cook until very soft.
Blend everything until you obtain a very liquid sauce and put it to boil in a saucepan with the addition of water.
Add a pinch of double tomato paste to dissolve in the broth.
Cook the Armando Pasta Mezza Penne in the liquid sauce. Meanwhile, butter the pan and add the breadcrumbs.
Now add the potatoes boiled in the broth, the Parmesan, the smoked provola and mix everything together, then pour into the pan.
Cook in a static oven at 200 degrees for about 30 minutes.
Enjoy your meal!
by Pasta Armando
Scarpella is a typical dish traditionally prepared in Castelvenere for Carnival. It's a delicious pan-fried timbale. Ingredients for 4 people
500g rigatoni Pasta Armando
200 g seasoned pork sausage
300 g fresh cow's milk or pecorino cheese (“primo sale”)
150 g grated mature pecorino cheese
100 g extra virgin olive oil
12 eggs
Lard
Salt
Preparation Cook the pasta in plenty of lightly salted water. Once ready, drain it al dente and place it in a bowl greased with lard.
Add the “primo sale”, the diced sausage and the grated seasoned pecorino.
Add the beaten eggs and the remaining grated cheese.
Pour a spoonful of lard into a non-stick pan and add the mixture, leaving it to cook over low heat for about 20 minutes with a lid on.
Enjoy your meal!
Fusilli with Tropea caponata, Apulian stracciatella cheese, and pistachio powder
by @dalben.daniela
Today I'm sharing a recipe for my "quick recipes made with gourmet products" series.
This first course is made with the highest-quality pasta, Pasta Armando's fusillo, topped with the prized spicy Tropea caponata, a touch of Apulian stracciatella, and a hint of pistachio powder. The combination of flavors is enhanced with an excellent Sicilian olive oil.
These are gourmet products that I recommend keeping in your pantry because they make it quick and easy to create delicious dishes that will delight your guests. Ingredients for 4 people
560g of fusilli Pasta Armando
2 jars of Tropeana caponata
140g of Apulian stracciatella
2 teaspoons pistachio powder
Extra virgin olive oil to taste
Salt to taste
Preparation Drain the Tropea caponata from its cooking liquid.
Cook the Fusilli Pasta Armando in plenty of salted water, drain them al dente and sauté them with the Tropea caponata together with a drizzle of extra virgin olive oil.
Pour a nest of fusilli alla caponata onto the plate, place a teaspoon of stracciatella pugliese in the center, and sprinkle with pistachios.
Garnish as desired with aromatic herbs and edible flowers.
Enjoy your meal!
Spaghetti with burrata, Mazara red prawns, and marine plankton spheres
by @Kucinadikiara
Today a simple recipe, guaranteed to be a success. Spaghetti with burrata, Mazara red shrimp, and marine plankton spheres: an explosion of flavors that will make your taste buds dance the samba! Ingredients for 4 people
320g of spaghetti Pasta Armando
500g of shelled Mazara red prawns
250g of burrata
Marine plankton spheres (I bought them from Longino e Cardenal, an online shop)
Lemon zest to taste
extra virgin olive oil to taste
Salt
Preparation Cook the pasta in plenty of salted water.
Meanwhile, blend the burrata using a hand blender, using the preserving liquid and adding a drizzle of extra virgin olive oil.
Cut the Mazara red prawn tails into tartare, place in a bowl, season with salt and season with a drizzle of oil and lemon zest.
Drain the pasta when still al dente, return it to the heat, season with the blended burrata and stir.
Serve garnished with Mazara red prawn tartare and marine plankton spheres.
Garnish with another grated lemon zest if desired.
Enjoy your meal!
Cannerone with kingfish, potatoes and semi-dried datterini tomatoes
by @dalben.daniela
On Ash Wednesday, which is also the first day of Lent, the tradition of "renga," or herring, has continued on all Venetian tables for centuries.
The herring is a fish about 30 cm long that lives in the cold waters of the North Atlantic and Arctic Oceans. It is the female herring, while the male, the scopeton, is less prized and sought after. Herring, having left the North Sea via Venice, reached the hinterland, taking the dialect name "renga." It is a humble fish, preserved in salt, that immediately proved suitable for the needs of Venetian peasant tables, especially during Lent: it was a humble but nutritious and easy-to-preserve food.
In Concordia Sagittaria (Ve) this tradition is deeply felt: every year a big festival is celebrated which also includes an important culinary competition, obviously also attended by the Confraternity of the Renga.
Desalting herring is a rather long process (2 days), to maintain tradition I bought some herring fillets already desalted, smoked and preserved in oil and with these I made a delicious pasta.
Ingredients for 4 people
3 smoked herring fillets in oil
1 medium-sized potato
1 tablespoon semi-dried cherry tomatoes in oil
1 bay leaf
Fresh herbs (I used parsley and chives)
Extra virgin olive oil
Preparation Remove the skin from the smoked herring in oil, then cut them into chunks. Heat a small pan with plenty of extra virgin olive oil and sauté the herring chunks over low heat. Add the semi-dried cherry tomatoes and a little chopped parsley, stir, turn off the heat, and set aside.
Peel the potato, wash it and then cut it into cubes.
Bring a large pot of unsalted water to a boil (given the saltiness of the herring, adjust the amount to your taste). When the water comes to a boil, add the potato cubes and bay leaf, and cook for 5 minutes.
At this point, cook the pasta and drain it al dente. Then toss it in the freshly prepared sauce. Garnish with fresh herbs, if desired, and serve immediately.
Enjoy your meal!
Braided pasta with pistachio pesto and clams
by @piattitipici
Some will fall in love with it from the first bite, while others won't even try it because they think pairing clams with pistachio pesto is the wrong thing to do. With over 2 million views on Instagram and Facebook, I can tell you I've received thousands of positive messages and compliments. So, let's dispel the myth: get your hands dirty and prepare this amazing reimagined dish! Ingredients for 4 people
450 g of Armando braided pasta
1 kg of clams
1 jar of pistachio pesto
60 ml of extra virgin olive oil
1 clove of garlic
Salt to taste
Preparation Let the clams "purge" in salted water for at least 3 hours. After this time, rinse them under running water and then shake them in the sink. This step is crucial because it will allow you to easily select the dead clams, as their shells will crack.
Brown the garlic in a pan with extra virgin olive oil. Then, remove the garlic, raise the heat, and add the clams. Immediately cover the pan with a lid; after about 30 seconds, the clams will begin to open.
Bring the water for the pasta to a boil. While you're waiting, remove 90% of the shells and place the clams in a small dish. Turn off the heat and combine the clam water with the pistachio pesto, stirring until dissolved.
Drain the Armando Pasta braid and stir for 30 seconds in the saucepan with the pistachio pesto. After 30 seconds, add the clams and a ladle of water and stir for 15 seconds. Plate up and enjoy this EXPLOSIVE first course!
by Pasta Armando
In Italy, there are great classics that always manage to move you, telling you about the excellence and precious flavor of our raw materials and making you relive unforgettable memories.
The specialty of this episode of ABKS was born in the alleys of the Spanish Quarter of Naples, where the sweetness of tomatoes and the saltiness of capers combined to create its majesty: puttanesca. Ingredients for 4 people
400 g of Chitarra spaghetti
500 g of datterino tomatoes
100 g of pitted Gaeta black olives
100 g of salted anchovies
50 g of salted capers
1 clove of garlic
1 red chili pepper
Tomato paste
Extra virgin olive oil
Salt
Preparation First, cut the datterini tomatoes in half and place them in a bowl. In a tall saucepan, sauté the cleaned and desalted anchovies in a drizzle of extra virgin olive oil, then add the unpeeled garlic. Let it cook for a few minutes.
Now chop the olives and add them to the pan with the capers and chili pepper. Now add the cherry tomatoes, along with the tomato paste and a little of the cooking water. Let the paste dissolve.
Cook the spaghetti alla Chitarra in salted water, drain al dente and season with the sauce.
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!
Super pistachio lasagna with speck and mozzarella
by @sicilianaaifornelli
Ingredients for 4 people
15 sheets of lasagna Pasta Armando
700 ml of béchamel sauce
120 g of pistachio pesto
120g of thinly sliced speck
Provola or mozzarella
120 g of grated Parmesan cheese
Pistachio grains
Salt
Extra virgin olive oil
Preparation After preparing the béchamel sauce, add the pistachio pesto, a generous spoonful of grated Parmesan cheese, and a pinch of salt.
Now start building the various layers: pistachio bechamel on the bottom, Armando Pasta puff pastry, bechamel, speck, provola or mozzarella, grated Parmesan and so on.
Make at least 4 layers and, remember, be generous with the ingredients otherwise it might be a little dry at the end of cooking.
Bake the lasagna at 180°C (350°F) for the first 10 minutes, covering the dish with aluminum foil. After 10 minutes, remove the foil and continue baking for another 12-15 minutes.
Remove the pistachio lasagna from the oven and top with chopped pistachios.
Enjoy your meal!
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