Recipes
by @ilpugliesechecucina
A great classic that never goes out of style! Ingredients for 4 people
600 g of Armando spaghetti
1000 g of clams
4 cloves of garlic
2 chili peppers
Lemon zest to taste
Parsley to taste
Extra virgin olive oil to taste
Preparation Start by purging the clams in lightly salted water for a couple of hours.
In a pan, add a generous drizzle of extra virgin olive oil (about 4 tablespoons), the garlic, parsley stems, lemon zest, and chili pepper.
When it starts to sizzle, add the clams along with a ladle of the pasta cooking water and as they open, set them aside to shell them.
Cook the Armando spaghettoni in plenty of lightly salted boiling water. When they're al dente, transfer them to the pan with the clam water and, if necessary, add some of the pasta cooking water. Then add the clams, a little chopped parsley, and a drizzle of extra virgin olive oil.
Enjoy your meal!
Tomato Schiaffoni with crescenza cheese, basil pesto and chopped pistachios
by @sicilianaaifornelli
A first course that is quick to prepare and aesthetically pleasing to present. Ingredients for 4 people
320 g of Armando schiaffoni
2 cans of Armando peeled tomatoes
Basil pesto to taste
4 tablespoons of crescenza
Preparation In a pan, cook the peeled tomatoes with a pinch of salt and a few fresh basil leaves.
Cook the Armando schiaffoni in plenty of lightly salted boiling water. When they're al dente, transfer them to the pan with the tomato sauce.
Plate and garnish with a spoonful of crescenza cheese and a teaspoon of basil pesto.
Enjoy your meal!
by @piattitipici
A tasty and quick recipe to prepare! Ingredients for 4 people
10 slices of veal
2 Armando cherry tomato puree
2 cans of peeled datterini tomatoes Armando
2 cloves of garlic
Extra virgin olive oil to taste
Salt to taste
Oregano to taste
Preparation In a pan, add 6 tablespoons of extra virgin olive oil, the garlic, the datterini tomatoes, the Armando cherry tomato puree, the salt, and the oregano. Cook over medium-low heat for 12 minutes with the lid on, stirring occasionally.
At this point add the meat and cook for about 2 minutes on each side.
Season to taste, add a little oregano and serve with plenty of bread.
Enjoy your meal!
by @ilpugliesechecucina
An alternative pasta and potato recipe that will surprise you! Ingredients for 4 people
300 g of mixed pasta Armando
600 g of already cleaned potatoes
1 celery stalk
1 carrot
1 small onion
1 level tablespoon of coarse salt
1 teaspoon tomato paste
Rosemary to taste
2 tablespoons extra virgin olive oil
Parmesan cheese to taste
Preparation Start by dicing the potatoes. Place the celery, carrot, finely chopped onion, and extra virgin olive oil in a saucepan and cook over medium heat for 5 minutes. Add the potatoes and cook for about two minutes. Then pour hot water into the pot until the potatoes are completely covered.
When the water begins to boil, add the salt and tomato paste. Continue cooking until the potatoes are tender, about 15 minutes.
At this point, add the Armando mixed pasta and, if necessary, some hot water to maintain the desired consistency.
Once the soup is ready, add the chopped rosemary, a generous handful of grated Parmesan cheese and a drizzle of extra virgin olive oil. Stir vigorously and serve hot.
Enjoy your meal!
by @ilpugliesechecucina
A simple and nutritious first course that combines the delicacy of pasta with the creaminess of lentils.
Ingredients for 4 people
400 g of Armando tubes
533.33 g of dried lentils
1.33 clove of garlic
1.33 onion
1.33 carrot
1.33 sticks of celery
1.33 tablespoon tomato paste
1.33 level tablespoon of coarse salt
6.67 bay leaves
4 tablespoons of extra virgin olive oil
2 liters of water
Preparation Chop the celery, carrots, and onion, and crush the garlic. Transfer everything to a pan with a drizzle of extra virgin olive oil and cook over low heat with the lid on for 5 minutes.
Next, add the rinsed and drained dried lentils and cook for a couple of minutes. Add the water and bring to a boil. Add the bay leaves and tomato paste and cook for 20 minutes.
Cook the Armando tubes in plenty of lightly salted boiling water until cooked through.
Finally, serve with a drizzle of extra virgin olive oil, a grind of pepper and some chopped parsley.
Enjoy your meal!
Pasta with olive sauce and cod
by @ilpugliesechecucina
With this recipe I offer you an idea to give personality to cod. Ingredients for 4 people
333.33 g of celery Armando
533.33 g of cod
2.67 cloves of garlic
1.33 chili pepper
Parsley to taste
4 tablespoons of extra virgin olive oil
106.67 g of Taggiasca olives
1066.67 g of peeled tomatoes
Salt to taste
Pepper to taste
Preparation Place the crushed garlic cloves, chili pepper, parsley stalks, and extra virgin olive oil in a pan and cook over medium-low heat. When it starts to sizzle, add the Taggiasca olives and cod.
At this point, add the peeled tomatoes, previously crushed with your hands, and cook over low heat for at least 20/25 minutes.
Cook the Armando celery in plenty of lightly salted boiling water. When al dente, transfer it to the pan with the sauce. Then add a few ladles of the pasta cooking water.
Mix everything well and finish with a drizzle of extra virgin olive oil, chopped parsley and a grind of pepper.
Enjoy your meal!
Pasta with walnut pesto and porcini mushrooms
by @ilpugliesechecucina
A quick first course to prepare that will give you great satisfaction! Ingredients for 4 people
333.33 g of spaghetti alla chitarra Armando
1.33 clove of garlic
400 g of frozen porcini mushrooms
Parsley stalks to taste
4 tablespoons of extra virgin olive oil
FOR THE WALNUT PESTO:
133.33 g of walnuts
Basil
Parsley
Pepper
2.67 tablespoons grated cheese
2.67 tablespoons extra virgin olive oil
Preparation Start by making the walnut pesto: blend the walnuts with a few basil leaves, parsley, pepper, Parmesan cheese, and extra virgin olive oil until you obtain a fairly smooth cream.
In a pan, sizzle a crushed clove of garlic, a couple of parsley stalks, add the frozen porcini mushrooms and cook over medium heat for 5 minutes.
Cook the Armando spaghetti alla chitarra in plenty of lightly salted boiling water. When they're al dente, transfer them to the pan with the mushrooms and sauté for a few minutes, adding a ladle of the pasta cooking water.
Once the heat is off, add the walnut pesto and, if necessary, add a little water to combine everything.
Finally serve with some chopped fresh parsley.
Enjoy your meal!
Carlofortina Pasta from a non-resident
by @ilpugliesechecucina
This first course represents an interesting combination of Sardinian and Ligurian culinary cultures, a must-try! Ingredients for 4 people
400 g of Armando fusilli
533.33 g of cherry tomatoes
1.33 small onion
320 g of tuna fillets
4 tablespoons of extra virgin olive oil
1.33 jar of Genoese pesto Armando
Salt to taste
Preparation Start by dicing the onion and cherry tomatoes. Pour a drizzle of extra virgin olive oil into a pan, add the onion, 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 everything together.
Cook the 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 the cooking water, and finish cooking.
Off the heat, add Armando's Genoese pesto, mix everything well and serve.
Enjoy your meal!
Tortiglioni with Sicilian broccoli 2.0
by @sicilianaaifornelli
If broccoli isn't your favorite ingredient, this first course will surely change your mind! Ingredients for 4 people
320 g of Armando tortiglioni
2 broccoli
12 dried tomatoes
Breadcrumbs to taste
Stracciatella to taste
Preparation Clean the broccoli and cook it in boiling salted water for about 10 minutes. Once cooked, transfer it to a pan with a drizzle of extra virgin olive oil and salt.
Take half of the mixture and blend it in a blender until you obtain a cream.
Cook the Armando tortiglioni in plenty of lightly salted boiling water. Once ready, transfer them to the pan, add the broccoli cream, and mix well.
Finish with the sun-dried tomatoes cut into strips, the stracciatella and a sprinkling of muddica atturrata.
Enjoy your meal!
Mixed vegetable puree with lentils and wheat
by @ileniaguarn
A healthy and tasty first course that will impress even the most skeptical. Must try! Ingredients for 4 people
4 bags of Ready and Healthy Armando lentils and wheat
Mixed vegetables
Preparation Blanch the vegetables then blend them, adding the water and a drizzle of extra virgin olive oil until you obtain a cream.
At this point add the Armando Ready and Healthy to the lentils.
Finish with a drizzle of extra virgin olive oil and a sprinkle of pepper. Serve and enjoy piping hot.
Enjoy your meal!
Paccheri, dried broad bean macco and prawns
by @ileniaguarn
A typical Sicilian first course, perfect for holiday tables. Ingredients for 4 people
400 g of Armando paccheri
1 kg of dried broad beans
15 prawns
Salt to taste
Pepper to taste
Extra virgin olive oil to taste
Onion to taste
Garlic to taste
Chili pepper to taste
Preparation First, soak the dried beans overnight.
Then cook them together with the onion, the water and simmer slowly over low heat until you obtain a thick cream.
In a pan, place the previously cleaned prawns for about 3 minutes, along with the garlic and chili pepper.
Cook the Armando paccheri in plenty of lightly salted boiling water. When they're al dente, season them with the broad bean cream and prawns.
Finish with a grind of pepper and a drizzle of extra virgin olive oil.
Enjoy your meal!
Linguine with pumpkin cream, parmesan fondue and almonds
by @ileniaguarn
Ingredients for 4 people
500 g of Armando linguine
Half a Hokkaido pumpkin
500 g of parmesan cheese
440 g of milk
Extra virgin olive oil
Rosemary to taste
Sage to taste
Garlic to taste
Parsley to taste
Preparation Dice the pumpkin and bake it in the oven with the herbs. Once softened, blend it with a ladle of hot water.
Meanwhile, heat the milk and dissolve the Parmesan cheese.
Cook the Armando linguine in plenty of lightly salted boiling water. When al dente, toss with the pumpkin cream, fondue, parsley, and extra virgin olive oil.
Enjoy your meal!
Gluten-free gnocchi with datterino tomatoes, Taggiasca olives, and provola cheese
by @ileniaguarn
A great classic but with a touch of extra flavor! Ingredients for 4 people
500g of Armando's gluten-free gnocchi
4 cloves of garlic
2 chili peppers
Extra virgin olive oil
2 cans of Armando datterino tomatoes
6 tablespoons of Taggiasca olives
Parsley to taste
Salt to taste
120 g of sweet provola cheese
Preparation Start by placing all the soffritto ingredients in a pan and heat. Then add the canned tomatoes and season with salt.
At this point add the Taggiasca olives.
Cook the Armando gnocchi in plenty of lightly salted boiling water. When they rise to the surface, transfer them to the pan with the sauce and add the diced sweet provola cheese. Garnish with parsley.
Enjoy your meal!
Gnocchi with sausage and stracchino cheese
by @ilpugliesechecucina
In this recipe, the typical bruschetta topping meets gnocchi! Ingredients for 4 people
750g of Armando's gluten-free gnocchi
300 g of sausage
2 cloves of garlic
2 tablespoons extra virgin olive oil
200 g of stracchino cheese
Pepper to taste
Parsley to taste
Preparation Place the crushed garlic cloves and extra virgin olive oil in a pan and cook over medium-low heat. When it begins to sizzle, add the sausage, previously removed from its casing and separated from the meat. Once it begins to brown, add the white wine.
Once the alcohol has evaporated, add the stracchino.
Cook the Armando gnocchi in plenty of lightly salted boiling water. When they rise to the surface, transfer them to the pan with the sauce.
Add a ladle of cooking water and mix everything well.
Finish with pepper and parsley.
Enjoy your meal!
Lasagna with black cabbage pesto, provola cheese, and sausage
by @sicilianaaifornelli
A tasty and easy-to-make first course that will amaze you with its immense goodness! Ingredients for 4 people
1 package of Armando lasagna
400 g of black cabbage
80 g of grated Parmesan cheese
10 slices of smoked provola
6 sausage knots
500 ml of milk
50 g of butter
50 g of flour
Extra virgin olive oil to taste
Preparation Rinse the cavolo nero and remove the central rib, then boil it in salted water for 10 minutes.
Then blend the cavolo nero in a blender, adding a drizzle of extra virgin olive oil and salt.
In a pan, add a drizzle of extra virgin olive oil, the sausage (previously removed from its casing and cut with a knife) and let it sizzle for a few minutes.
To make the béchamel sauce: Melt the butter in a small saucepan over low heat. Once melted, add all the flour and whisk for 3-4 minutes. Remove from the heat, add 500 ml of milk, stir, and return to the heat until thickened. Add the salt, a tablespoon of grated Parmesan cheese, and 2-3 generous tablespoons of cavolo nero pesto.
Now that all the ingredients are ready, start assembling the lasagna: as a base, place a layer of béchamel sauce, then the lasagna sheets, the cavolo nero béchamel sauce, the grated parmesan, the smoked provola, the sausage, and so on until you run out of ingredients (about 4 layers).
At this point, bake at 180 degrees for 20 minutes and... Enjoy your meal!
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