Recipes
Pasta with garlic and oil 2.0 with the addition of yellow cherry tomatoes and Ragusano DOP cheese
by @sicilianaaifornelli
A 2.0 version made even more special thanks to the yellow cherry tomatoes and the creamy Ragusano DOP cheese: an authentic touch of Sicily that couldn't be missed! Ingredients for 4 people
400 g of Armando paccheri
2 cans of yellow datterino tomatoes
Garlic to taste
Extra virgin olive oil to taste
80 g of grated Ragusano cheese
Preparation Cook the Armando paccheri in plenty of lightly salted boiling water. Meanwhile, heat the extra virgin olive oil in a pan and sauté the finely chopped garlic. Add the yellow datterini tomatoes and cook over medium-low heat for about 5 minutes, until they release their juices.
Once the paccheri are al dente, transfer them to the pan with the cherry tomatoes and garlic, then mix everything together.
Once the heat is off, add the grated Ragusano cheese. You will get a creamy and tasty pasta.
Enjoy your meal!
Mafalde with sausage, walnuts and parmesan
by @sicilianaaifornelli
A first course that is quick to prepare and aesthetically pleasing to present. Ingredients for 4 people
400 g of Armando mafalde
100 g of shelled walnuts
80 g of grated Parmesan cheese
Sausage to taste
Preparation Start by making the walnut pesto: blend the walnuts with a drizzle of extra virgin olive oil and a pinch of salt for about 8 minutes (this process takes a bit of time because it's crucial not to overheat the blender blades, which can make the pesto bitter). If desired, you can add a tablespoon of grated Parmesan cheese.
Cook the Armando mafalde in plenty of lightly salted boiling water. Then, add a ladle of the pasta cooking water to the pesto for a creamier consistency.
Once the mafalde are al dente, transfer them to the container with the walnut pesto, add the sausage and mix everything well.
Plate and garnish with chopped walnuts and the remaining sausage.
Enjoy your meal!
Mafalde with ricotta and saffron cream, crispy speck and walnuts
by @sicilianaaifornelli
If you have some ricotta in the fridge to use up, try this original recipe! Ingredients for 4 people
400 g of Armando mafalde
300 g of ricotta
Saffron to taste
Speck to taste
Walnuts to taste
Preparation Cook the Armando mafalde in plenty of lightly salted boiling water. Then, add the ricotta and 1 tablespoon of the pasta cooking water, stirring to make it creamier.
Add the saffron to the ricotta, having previously dissolved it in a cup with two tablespoons of the pasta cooking water.
Next, cut the speck into strips and sauté in a pan with a drizzle of extra virgin olive oil. Once the mafalde are ready, transfer them to the bowl with the ricotta.
Plate and garnish with crispy speck and chopped walnuts.
Enjoy your meal!
Spaghettoni with dried tomatoes and crispy speck
by @ileniaguarn
Simple yet tasty, this recipe will amaze your guests! Ingredients for 4 people
400 g of Armando spaghetti
2 jars of pesto
160 g of speck
30 dried tomatoes
Parsley to taste
Preparation To begin, dilute the pesto with hot water.
Cook the Armando spaghettoni in plenty of lightly salted boiling water. When they're al dente, drain them and toss them with the pesto off the heat.
Then add the speck previously seared and made crispy in a pan and the dried tomatoes.
Serve with a drizzle of extra virgin olive oil.
Enjoy your meal!
Schiaffoni with cabbage and sausage
by @sicilianaaifornelli
Schiaffoni with Brussels sprouts and sausage: simple and delicious! Ingredients for 4 people
400 g of Armando schiaffoni
600 g of Brussels sprouts
8 sausage knots
Garlic to taste
Chili pepper to taste (optional)
Preparation Rinse the tender leaves of the greens under running water, then blanch them in lightly salted boiling water for at least 20 minutes. Save the cooking water; you'll use it to cook the pasta.
In a pan, cook the sausage, previously removed from its casing and chopped with a knife. Add the drained and chopped Brussels sprouts and a clove of garlic. Cook for a few minutes.
Cook the Armandola schiaffoni in the same cooking water as the cabbage. Add salt if necessary. When they are al dente, transfer them to the pan with the sauce and mix.
Enjoy your meal!
Carlofortina pasta from a non-resident student
by @ilpugliesechecucina
A mix of Sardinian and Ligurian culinary culture in an even more simplified version! Ingredients for 4 people
400 g of Armando fusilli
533.33 g of cherry tomatoes
1.33 small onion
320 g of well-drained tuna fillets
4 tablespoons of extra virgin olive oil
1.33 jar of Armando basil pesto
Salt to taste
Preparation Dice the onion and quarter the cherry tomatoes. Pour the extra virgin olive oil and onion into a pan and cook over low heat for 5 minutes. Add the cherry tomatoes and continue cooking over low heat. Then add the tuna fillets and mix well.
Cook the Pasta Armando fusilli in plenty of lightly salted boiling water. When they're al dente, transfer them to the pan with the sauce. Add a ladle of water to finish cooking.
Once the heat is off, add the Armando pesto. Mix well and serve.
Enjoy your meal!
Pappardelle with ricotta, spinach and lemon zest
by @ileniaguarn
A delicious first course perfect for the weekend! Ingredients for 4 people
500 g of Armando pappardelle
Half a tub of sheep's ricotta
2 bunches of spinach
2 untreated lemons
Extra virgin olive oil
Salt to taste
Pepper to taste
1 clove of garlic
1 fresh spring onion
Preparation Sauté the garlic and spring onion, then quickly sauté the spinach.
Cook the Armando pappardelle in plenty of lightly salted boiling water. When they're al dente, transfer them directly to the pan with the spinach.
Dilute the ricotta with hot water and extra virgin olive oil, then add it to the pasta.
Finish with grated lemon zest.
Enjoy your meal!
by @ileniaguarn
A tasty recipe perfect for when you're short on time. Ingredients for 4 people
500 g of Armando linguine
2 cans of yellow Armando datterino tomatoes
4 cans of tuna in brine
Extra virgin olive oil to taste
Chili pepper to taste
Garlic to taste
Fresh parsley to taste
Preparation To begin, prepare the soffritto and, once ready, add the cherry tomatoes. Season with salt and pepper, then add the well-drained tuna.
Cook the Armando linguine in plenty of lightly salted boiling water. When al dente, transfer them to the pan with the sauce and drizzle with more extra virgin olive oil.
Stir in fresh parsley and serve.
Enjoy your meal!
by @sicilianaaifornelli
A very easy, fragrant and tasty first course. Ingredients for 4 people
400 g of Armando fusilli
Half a jar of Armando's basil pesto
Mackerel fillet to taste
Organic lemon zest to taste
Onion to taste
Preparation Sauté the chopped onion in a pan for 2-3 minutes. Add the mackerel fillets and cook for another 5 minutes.
Cook the Armando fusilli in plenty of lightly salted boiling water. Once they're ready, transfer them to the pan, add 5 tablespoons of Armando pesto, and mix well. Then add the mackerel.
Plate and garnish with a squeeze of organic lemon.
Enjoy your meal!
Fusilli with crunchy broccoli, black olives and crispy onion
by @sicilianaaifornelli
A quick and tasty first course with the special touch of crispy onion. Ingredients for 4 people
320 g of Armando fusilli
200 g of broccoli
Black olives to taste
Half an onion
Starch to taste
Sugar to taste
Salt to taste
Nutmeg to taste (optional)
Salted ricotta to taste (optional)
Preparation Finely chop the onion and toss it in starch. Then fry it in a pan with boiling seed oil until golden brown. Season with a pinch of salt and sugar.
Sauté the broccoli in a pan over medium heat with a drizzle of extra virgin olive oil and a pinch of salt. If you want to speed up the cooking process, add a few ladles of the pasta cooking water. Add the black olives during the last 5 minutes of cooking.
Cook the Armando fusilli in plenty of lightly salted boiling water. When they're al dente, transfer them to the pan with the broccoli, black olives, and crispy onion.
Finally, plate and garnish with a sprinkling of grated salted ricotta.
Enjoy your meal!
Farfalle with pesto and potatoes
by @ileniaguarn
A classic first course made special by the fragrant Armando pesto. Ingredients for 4 people
500 g of Armando farfalle
4 medium potatoes
4 tablespoons of Armando basil pesto
Pepper to taste
Preparation Peel and dice the potatoes, then boil them in salted water.
Heat the extra virgin olive oil in a pan and add the boiled potatoes.
Cook the Armando farfalle in plenty of lightly salted boiling water. When they're al dente, transfer them to the pan with the sauce and mix well.
Finally, turn off the heat and add two tablespoons of Armando basil pesto and, if necessary, add some of the pasta cooking water.
Finish with a sprinkling of Parmesan or Pecorino cheese if desired.
Enjoy your meal!
Basil pesto rings with confit cherry tomatoes and brie
by @sicilianaaifornelli
A first course that is quick to prepare and aesthetically pleasing to present. Ingredients for 4 people
400 g of Armando rings
Half a jar of garlic-free basil pesto
12 confit cherry tomatoes
Brie to taste
Preparation Start by washing and halving the cherry tomatoes. Then, arrange them in a baking dish, add a pinch of salt, a pinch of sugar, and a drizzle of extra virgin olive oil. Finally, bake at 160°C (320°F) for at least 20 minutes.
Cook the Armando rings in plenty of lightly salted boiling water. When they're al dente, transfer them to a bowl and add the basil pesto and brie to taste.
Plate and garnish with the confit cherry tomatoes.
Enjoy your meal!
Whole wheat tortiglioni with mushrooms, crescenza cheese, and crispy speck
by @sicilianaaifornelli
This recipe is not only quick and delicious, but also healthy. Ingredients for 4 people
320 g of Armando whole wheat tortiglioni
300 g of mixed mushrooms
6 tablespoons of crescenza
4 slices of speck
Preparation In a pan, add a drizzle of extra virgin olive oil and the mushrooms and cook for about ten minutes. Add salt at the end.
Cook the Armando tortiglioni in plenty of lightly salted boiling water. When they're ready, transfer them to the pan and, off the heat, add the crescenza.
Plate and garnish with crispy speck on top.
Enjoy your meal!
Creamy fusilli with basil pesto, stracciatella cheese, and sun-dried tomatoes
by @sicilianaaifornelli
Ingredients for 4 people
320 g of Armando fusilli
240 g of basil pesto
12 dried tomatoes
4 tablespoons of stracciatella
Preparation Cook the Armando fusilli in plenty of lightly salted boiling water. Once they're ready, transfer them to a bowl and add a few tablespoons of basil pesto and mix well.
Plate and garnish with the sun-dried tomatoes cut into strips and the stracciatella.
Enjoy your meal!
by @ilpugliesechecucina
A first course that brings out the best in prawns. Ingredients for 4 people
266.67 g of spaghetti alla chitarra Armando
666.67 g of prawns (about 10)
2.67 cloves of garlic
Parsley (stems and leaves) to taste
1.33 teaspoon tomato paste
Pepper to taste
Extra virgin olive oil to taste
Salt to taste
Preparation To begin, thoroughly clean the prawns. Then, place the heads and shells in a pot with a clove of garlic, three parsley stalks, and two tablespoons of extra virgin olive oil, and sauté over high heat. Then, lightly crush the prawn heads, add a little water (about 1.5 liters), and cook for at least 30 minutes.
Next, chop some of the prawns and season them with a drizzle of extra virgin olive oil, a pinch of salt, pepper, and some chopped parsley. In a pan, heat a generous drizzle of extra virgin olive oil with the garlic and parsley stalks.
Cook the Armando spaghetti in plenty of lightly salted boiling water. When al dente, transfer them to the pan with the oil and garlic and continue cooking with the previously strained shellfish stock.
Once the heat is off, add the prawns, both whole and chopped, the chopped parsley, and a drizzle of extra virgin olive oil. Mix well and serve hot.
Enjoy your meal!
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