Recipes
Pennoni with courgettes and stracchino cheese
by @sicilianaaifornelli
Only 2 ingredients for this zero-effort and super good pasta 🤤 courgettes and stracchino Ingredients for 4 people
400g Pennoni @pastarmando
2 courgettes (large)
2 packs of Stracchino
Preparation Dice the courgette and let it brown in a pan with a drizzle of oil or a pinch of salt for about ten minutes.
Meanwhile, boil the pasta and once ready, drain it directly into the pan with the courgettes and mix well.
Once the heat is off, add the Stracchino and proceed with plating!
I recommend enjoying it very hot for best results.
For an extra boost of flavor, add some grated salted ricotta or Grana Padano.
Try it and let me know what you think, it's really delicious!
by @ilpugliesechecucina
A baked pasta dish that's super quick to make and incredibly satisfying. Ingredients for 4 people
800g tortiglioni Pasta Armando
2 cloves of garlic
1400 g tomato puree
salt
basil
700 g mozzarella
Parmigiano Reggiano
4 tablespoons extra virgin olive oil
Preparation Place the crushed garlic clove in a pan with the extra virgin olive oil and place over medium heat.
As soon as it starts to sizzle, add the tomato puree (along with a little water, just enough to clean the bottle).
Add some basil.
Cook gently for at least twenty minutes.
Salty.
Cook the 'Pasta Armando' tortiglioni in plenty of boiling water and, once al dente, transfer them to the pan with the sauce.
Mix.
Add the diced mozzarella (not all of it) and some parmesan.
Place everything in a pan and top with the remaining mozzarella and some parmesan.
Bake in a preheated oven at 200 degrees Celsius (fan assisted) for about ten minutes, until the mozzarella has melted and a crust has formed.
Tortiglioni in a cream of broad beans and pecorino cheese with spring onion and crispy bread.
by @sicilianaaifornelli
Hi friends 😊 This year for Easter lunch 🐣, I thought I'd make a first course with the first fresh broad beans, different from the usual baked pasta and lasagna that will certainly be a staple on Italian tables. I wanted something with a more spring-like flavor! 🌸 And since broad beans are often used in my native Sicily right around this time of year, I created this first course that reminds me so much of a pasta dish my grandmother often made for me ♥️ Ingredients for 4 people
400g of Tortiglioni @pastarmando
400 g of fresh or frozen broad beans
80 g of grated pecorino cheese
breadcrumbs to taste
4 fresh onions
wild fennel to taste
Preparation Start by preparing the broad bean cream.
After cleaning the fava beans (if using fresh ones), cook them in a pot over medium heat with 3 inches of water for 10 minutes. Once ready, drain the cooking liquid and add the oil, grated pecorino cheese, a pinch of salt, and finally the wild fennel. Adjust the amount to your taste.
Blend everything together until you get a nice, thick, lump-free cream.
Now boil the pasta and in the meantime mix the breadcrumbs with a drizzle of oil, salt and wild fennel.
It shouldn't be too fine but coarser.
Sauté it in a pan with a drizzle of oil and set it aside as soon as it is golden brown.
To make the onion, cut it into slices and sauté it in a pan for a few minutes until it becomes crispy.
Drain the pasta al dente and toss it directly into a pan with our fava bean cream.
Plate and garnish with toasted breadcrumbs, crispy onion, and a generous sprinkling of pecorino cheese.
by @sicilianaaifornelli
Eggplant spaghetti nests 🍆 today for Father's Day I decided to pamper mine by preparing his favorite dish 😍 this is actually our favorite dish because every time I go back to Sicily he always prepares a tray of it for me🤤 we leave you our recipe down here 👇 Ingredients for 4 people
500g of spaghetti @pastarmando
4 aubergines
600 ml of tomato puree
provola
grated parmesan or (better) salted ricotta
breadcrumbs to taste
basil
1/2 onion
Preparation Start by pouring a drizzle of oil and the finely chopped half onion into a pan. Let it sizzle over medium heat for a few minutes, then add one of the two eggplants, previously washed and diced.
Cook until the aubergines are cooked (about 8 minutes) and then add the tomato puree, a pinch of salt (and a pinch of sugar if necessary), the fresh basil and leave to cook for about ten minutes.
Once the aubergine sauce is ready, turn off the heat and let it rest.
While the sauce is cooking, boil the spaghetti while in another pan fry the remaining aubergine, cut into lengthwise slices.
Once ready, leave them to drain on absorbent paper.
Once the spaghetti is ready, dip it directly into the pan with the aubergine sauce.
Now take a slice of eggplant, place a generous forkful of spaghetti in the center, a piece of provola cheese and cover with the other side of the eggplant.
Complete with all the aubergines and place each one on a previously oiled baking tray sprinkled with breadcrumbs.
Before baking, sprinkle with grated Parmesan cheese and additional breadcrumbs, then bake at 180°C (350°F) for about 8 minutes. Use the grill function for the last 3-5 minutes to create a crispy crust.
Fusillone with stracchino cheese, walnuts and sausage
by @sicilianaaifornelli
Fusillone with stracchino, walnuts, and sausage. This pasta is so delicious you'll want to make it over and over again! 🤤 And what's more, it's ready for lunch in 15 minutes? 😍 Ingredients for 4 people
400 g Fusillone @pastarmando
300 g stracchino
6 sausage knots
walnuts to taste
grated parmesan cheese (optional)
Preparation Cook the pasta in boiling salted water.
Meanwhile, remove the casing from the sausage, crumble it with a fork, leaving it the size you prefer, and sizzle it with a drizzle of oil until it is golden brown.
Also crush some walnuts.
Once the pasta is cooked, drain it and pour it into the pan with the sausage.
Once the heat is off, add the stracchino, the walnuts, and for an extra boost of flavor, a spoonful of grated Parmesan cheese.
Serve while still very hot
Mafalde with smoked salmon and courgette cream
by @sicilianaaifornelli
Another super tasty pasta idea for you! The ingredients are: zucchini (flavored with basil), crispy zucchini flowers, smoked salmon, and flaked almonds. We absolutely loved it and will definitely be making it again! Ingredients for 4 people
400 g Mafalde @pastarmando
4 courgettes
12 courgette flowers
300 g smoked salmon
almond flakes to taste
basil to taste
Preparation Start by rinsing the zucchini and then cutting each into 4 pieces. Cook in a pan with a little water and a lid for 10 minutes.
Meanwhile, cook the pasta in boiling salted water and fry the zucchini flowers (after quickly rinsing them under running water). Once ready, set them aside.
Once the courgettes have cooked, place them in a blender with a drizzle of oil, salt and basil and blend until you obtain the desired consistency.
Drain the pasta al dente, add the zucchini cream, the chopped smoked salmon and serve.
Complete with almond flakes and fried courgette flowers.
by @ileniaguarn
A classic that saves your lunches and dinners!
Ingredients for 4 people
500 g Armando guitar
6 tablespoons of Leccino olives
8 tablespoons of capers
6 anchovies
chili
tomato pulp (or puree)
2 cloves of garlic
pepper to taste
olive oil
Preparation Prepare the soffritto with the oil, garlic and anchovy, melt slowly and then add the capers, olives and tomato.
Season with salt, pepper and chili pepper and cook until reduced.
Drain the pasta and return it to the pan with the sauce until al dente. Turn off the heat and stir in the oil and a little of the cooking water.
Serve hot.
Spaghetti with melted egg and shallots
by @ileniaguarn
A pasta that in its simplicity acquires complexity of incredible flavors and consistencies. Ingredients for 4 people
400 g Armando spaghetti
2 shallots
4 very fresh eggs (preferably organic)
chili
extra virgin olive oil
8 tablespoons of Parmesan cheese
2 handfuls of saffron threads (if you don't have a sachet)
Preparation Start adding the pasta. Prepare a base of oil, chili pepper, and sliced shallot. Fry it, but also simmer it slowly in water.
Once the pasta has been cooking for 2 minutes, transfer it to the pan with the shallot and begin to sauté it in its cooking water. Add the saffron, which you previously infused.
Cook the egg in hot water for 4 minutes, up from boiling. Immediately plunge it into cold water and peel it.
As soon as the pasta is al dente and has started to release its starchy cream, begin to stir in the oil and parmesan away from the heat.
Plate, place the egg and serve hot with a sprinkling of mixed peppers.
Serve hot!
by @ileniaguarn
A traditional pasta dish, perfect for emptying the fridge and incredibly good! Ingredients for 4 people
500 g Armando guitar
2 bottles of red tomatoes
2 spring onions
4 fresh eggs
extra virgin olive oil
garlic
oil
chili
Preparation Start by sautéing the spring onion and then start stewing it and then cooking the tomato.
After about ten minutes, lower the pasta and then add the eggs to the sauce, cook them over low heat with the lid on.
Once cooked, mix the pasta with the sauce and eggs, keeping the egg whole, and serve with a sprinkling of pepper and the egg.
by @ileniaguarn
One of the cornerstones of our Italian culture, always good, always easy. Ingredients for 4 people
500 g Spaghettoni
300 g bacon
200 g pecorino
10 medium egg yolks
pepper
Preparation Remove the rind from the guanciale and cut it into strips. Add it to a pan and cook over medium-low heat until well browned. Once ready, dry it thoroughly.
Place the egg yolks and pecorino in a bowl and mix well until a thick cream forms. Cook the spaghetti in plenty of lightly salted boiling water.
Grind some pepper in a pan and toast it for 30 seconds. Drain the spaghetti al dente into the pan and finish cooking with a few ladles of the cooking water. Stir vigorously, so the starch will create a delicious creamy consistency.
Place the pasta bowl in the boiling water and stir in the egg yolk mixture for a few seconds, which will become a beautifully smooth cream.
Remove everything from the heat, add this cream to the spaghetti and stir. Add the guanciale and stir.
by @ilpugliesechecucina
Today I'm offering you an alternative recipe for paccheri! Ingredients for 4 people
53.33 g of Armando paccheri
66.67 g of sausage
0.13 sticks of celery
0.13 onion
0.13 carrot
0.27 tablespoons extra virgin olive oil
0.13 can of peeled datterino tomatoes Armando
Salt to taste
Pepper to taste
Bechamel sauce to taste
Spicy provolone to taste
Preparation To begin, remove the casing from the sausage and crumble it. Next, dice the celery, carrot, and onion and sauté them in a pan with extra virgin olive oil over low heat.
Add the sausage and cook, increasing the heat to medium. Once the sausage has browned, add the Armando peeled datterino tomatoes and salt, then cook for 15/20 minutes.
Cook the Armando paccheri in plenty of lightly salted boiling water. When they're al dente, transfer them directly to the pan with the sausage sauce. Add a couple of tablespoons of béchamel and mix everything together.
In a baking dish, add the béchamel sauce to coat the bottom, then arrange the paccheri next to each other, upright. Then, add the sauce, including the cavities in the paccheri. Cover with the béchamel sauce and grated provolone cheese. Finally, bake at 180 degrees for 20 minutes, turning on the grill function for the last 5 minutes.
Enjoy your meal!
Mezze maniche with tomato and tuna
by @ilpugliesechecucina
A tasty first course with the scent of the sea. Ingredients for 4 people
333.33 g of Armando mezze maniche
1.33 can of peeled datterino tomatoes Armando
2.67 cloves of garlic
Parsley stalks to taste
1.33 fresh chili pepper
400 g fresh tuna (about 1 slice)
4 tablespoons of extra virgin olive oil
Chopped parsley to taste
Preparation Place the extra virgin olive oil, crushed garlic, and parsley stalks in a pan and sizzle over low heat. Then crush Armando's peeled datterino tomatoes by hand and add them to the soffritto, then cook over medium heat for 15/20 minutes.
Meanwhile, cook the Armando mezze maniche in plenty of lightly salted boiling water.
Dice the tuna and, once the sauce has thickened, add it to the pan and cook for a few minutes, then add salt.
Transfer the pasta directly to the pan along with a ladle of its cooking water. Mix well and finish with the chopped parsley.
Enjoy your meal!
Fusilloni with sausage and spinach
by @ilpugliesechecucina
A delicious first course with bright colors! Ingredients for 4 people
350 g of Armando fusilli
200 g of sausage
200 g of fresh spinach
2 tablespoons extra virgin olive oil
100 g of robiola
Salt to taste
Preparation Cook the fresh spinach in plenty of boiling water for three minutes. Then drain the vegetables and place them in a bowl of ice water, then squeeze them dry.
Meanwhile, salt the water where you previously cooked the spinach and cook the Armando fusilli. Take a ladle of the pasta cooking water and blend it with the spinach in a blender until smooth.
In a pan, add a drizzle of extra virgin olive oil, crumble the sausage, and brown over medium heat.
Once ready, set aside half the sausage. Then, drain the pasta directly into the pan, add a ladle of the cooking water and the creamed spinach. Once the heat is off, stir in the robiola.
Serve the dish with the sausage on top and a little lemon zest.
Enjoy your meal!
Fusillone with mushrooms, taleggio cheese and walnuts
by @sicilianaaifornelli
A simple and tasty first course made with just three ingredients! Ingredients for 4 people
400 g of Armando fusilli
400 g of mixed mushrooms
100 g of Taleggio cheese
Grated Parmesan cheese to taste
Shelled walnuts to taste
Preparation To begin, cook the Armando fusilloni in plenty of lightly salted boiling water.
Meanwhile, sauté the mushrooms in a pan with a drizzle of extra virgin olive oil and cook for about ten minutes. Add salt once cooked.
Then drain the pasta directly into the pan with the mushrooms, mix everything together, and once the heat is off, add the Taleggio cheese. For an extra touch, add a spoonful of grated Parmesan cheese.
Finally, plate and garnish with chopped walnuts.
Enjoy your meal!
Spaghetti with spinach and sausage
by @sicilianaaifornelli
A few simple ingredients combine to create a dish with a unique flavor. Ingredients for 4 people
400 g of Armando spaghetti
500g fresh spinach or 6 frozen spinach cubes
Sausage to taste
Preparation To begin, wash the spinach and sauté it in a pan with a drizzle of extra virgin olive oil and a pinch of salt. Then, blend it in a blender until smooth. Remove the casings from the sausages and crumble them, then sauté them in the pan for a few minutes.
Cook the Armando mafalde in plenty of lightly salted boiling water. When they're al dente, transfer them to the pan with the sausage.
Once the heat is off, add the creamed spinach and mix well.
Plate and serve while still very hot.
Enjoy your meal!
Show
per page