Armando's recipes

Recipes

Gnocchi di patate con salmone, stracchino e nocciole tostate

Potato gnocchi with salmon, stracchino cheese, and toasted hazelnuts

by @sicilianaaifornelli
The salmon and stracchino pairing is truly a perfect match! And if you want an even creamier result, try the version with cream. Ingredients for 4 people 400 g of Armando gnocchi 300 g of salmon 8 tablespoons of stracchino cheese Toasted hazelnuts to taste Extra virgin olive oil to taste Preparation Cut the salmon into small pieces and let it sizzle in a pan with a drizzle of extra virgin olive oil for 5 minutes. Next, crush the hazelnuts and toast them lightly, about 1/2 minute. Cook the Armando gnocchi in plenty of lightly salted boiling water. When they rise to the surface, transfer them to the pan with the salmon. Add the stracchino and, once everything is mixed together, serve and garnish with the toasted hazelnuts. Enjoy your meal!
Fusilloni con crema di piselli, ndujia e primo sale

Fusilloni with pea cream, 'nduja and primo sale cheese

by @ileniaguarn
Sweet, salty, and spicy: a perfect combination of flavors! Ingredients for 4 people 480g of Armando fusilli Half a pack of peas 140 g of nduja 120 g of primo sale cheese cut into small pieces Extra virgin olive oil to taste Garlic to taste Chili pepper to taste Preparation Start by sautéing and stewing the peas with garlic, extra virgin olive oil, and chili pepper. Once cooked, blend everything together, adding a ladle of hot water. In the same pan, brown the nduja and add the pea cream. Cook the Armando fusilli in plenty of lightly salted boiling water. When they're al dente, transfer them to the pan with the pea puree. Add salt to taste and extra virgin olive oil. Enjoy your meal!
Fusilli senza glutine con radicchio, stracchino e noci

Gluten-free fusilli with radicchio, stracchino cheese, and walnuts

by @piattitipici
Today I present you a light, quick and tasty recipe! Ingredients for 4 people 400g of Armando gluten-free fusilli 1 radicchio of 350 g 1 and a half packs of stracchino cheese 12 walnuts 1 red onion Salt to taste Extra virgin olive oil to taste Preparation Start by finely chopping the onion, then clean the radicchio and cut it into thin slices. Sauté the onion in extra virgin olive oil in a large skillet, add the radicchio, and cook covered over medium-low heat. Season to taste with salt once cooked. Cook the Armando fusilli in plenty of lightly salted boiling water. When they're al dente, transfer them to the pan with the radicchio. Stir for 1 minute over medium heat and then 2 minutes off. Add the stracchino and the pasta cooking water and stir vigorously with a spoon. Finally, plate and serve with the walnuts on top. Enjoy your meal!
Fusilli con sugo di acciughe e olive

Fusilli with anchovy and olive sauce

by @ilpugliesechecucina
A simple and tasty first course! Ingredients for 4 people 500g of Armando gluten-free fusilli 1 jar of peeled datterini tomatoes Armando 1 bottle of Armando datterini tomato puree 2 cloves of garlic 3 tablespoons of extra virgin olive oil 100 g of Taggiasca olives 8 anchovy fillets Parsley to taste Pepper to taste Preparation In a pan, add a drizzle of extra virgin olive oil, the crushed garlic, the parsley stalks, and the anchovy fillets and cook over low heat. Then add the cherry tomato puree, the peeled cherry tomatoes from Linea Rossa Armando, the Taggiasca olives and cook over medium heat for another 15 minutes. Meanwhile, cook the Armando fusilli in plenty of lightly salted boiling water. When they're al dente, transfer them to the pan with the sauce. Mix everything well and serve with ground pepper and chopped parsley. Enjoy your meal!
Fettucce con salsiccia, funghi misti e zafferano

Fettucce with sausage, mixed mushrooms and saffron

by @ileniaguarn
A first course that stands out for its speed, goodness, and pleasure in every bite. Ingredients for 4 people 400 g of Armando fettucce 800 g of mixed mushrooms 2 sachets (or a teaspoon of pistils) of saffron 400 g of sausage 2 cloves of garlic Extra virgin olive oil Chili pepper to taste 2 tablespoons of parmesan cheese Preparation Brown the sausage in a pan with a drizzle of extra virgin olive oil. In another pan, add the garlic, extra virgin olive oil, chili pepper, and mushrooms. Then stir in the saffron. Cook the Armando fettucce in plenty of lightly salted boiling water. Once cooked, turn off the heat and toss with the mushrooms, sausage, Parmesan cheese, and a drizzle of extra virgin olive oil. Finish with some fresh parsley. Enjoy your meal!
Spaghettone alla carbonara

Spaghetti carbonara

by @ileniaguarn
A timeless classic, but if not made with care, it loses much of its goodness. Ingredients for 4 people 500 g of thick Armando spaghetti 200 g of bacon 6 egg yolks 140 g grated Pecorino Romano cheese Salt to taste Pepper to taste Preparation Brown the guanciale in a pan without adding oil until crispy. Meanwhile, boil the Armando spaghettoni in plenty of lightly salted water for half the cooking time, the remaining half will be completed in the pan with the browned guanciale. In a bowl, vigorously mix 3 egg yolks, 3 tablespoons of grated pecorino cheese, a pinch of pepper, and a few tablespoons of the pasta cooking water until you obtain a thick cream. Transfer the spaghetti to the pan with the browned guanciale and add a ladle of water to finish cooking. At this point, turn off the heat and sauté the pasta for a few seconds to allow the temperature to drop slightly. Pour the prepared cream over the spaghetti and mix vigorously. Complete the dish with crispy guanciale and a generous sprinkling of pepper. Enjoy your meal!
Anelli con peperone crusco e mollica di pane

Rings with crusco pepper and breadcrumbs

by @piattitipici
I present to you a humble first course from the Lucanian culinary tradition: simple but delicious! Ingredients for 4 people 300 g of Armando rings 240 g of fresh breadcrumbs 25 g of fried crusco pepper 1 clove of garlic Extra virgin olive oil to taste Preparation Remove the breadcrumbs from the bread and crumble them with your hands. In a pan, heat about 6 tablespoons of extra virgin olive oil over high heat along with an unpeeled garlic clove. When the garlic begins to brown, add the breadcrumbs and cook until crispy. After a few minutes, remove the garlic. At this point, cut the cruschi peppers into small pieces and place the browned breadcrumbs in a bowl. Cook the Armando rings in plenty of lightly salted boiling water. Once cooked, transfer them directly to the pan, remembering to reserve a ladle of the cooking water. Turn off the heat and toss the pasta vigorously. Add a ladle of the cooking water, the breadcrumbs, and the cruschi peppers. If you like, you can also add some grated cacioricotta flakes. Enjoy your meal!
Tubetti in crema di ceci e cozze

Chickpea and mussel cream tubes

by @ilpugliesechecucina
Chickpeas and mussels combine to create one of the most successful flavor combinations ever! Ingredients for 4 people 333.33 g of Armando tubes 2.67 cloves of garlic 1.33 chili pepper Extra virgin olive oil to taste 466.67 g dried chickpeas 4 bay leaves 1.33 pinch of baking soda 666.67 g of mussels Parsley to taste Salt to taste Preparation Start by soaking the dried chickpeas for at least 24 hours. After rinsing them, transfer them to a pot with a clove of garlic, the bay leaves, and a pinch of carbonate. Cover with cold water and cook over low heat until they're well-cooked. Meanwhile, prepare the mussels: clean them thoroughly and place them in a pan with a drizzle of extra virgin olive oil, chili pepper, garlic, and parsley stalks. Once they've opened, remove the shells, strain the water, and use part of it to stew the mussels. Take a handful of chickpeas and add them to the blender along with the mussel water, then blend until creamy. Cook the Armando tubes in the pot with the remaining chickpeas and, when they're almost cooked, add the chickpea cream. Finish by adding the mussels, chopped parsley, and a drizzle of extra virgin olive oil. Enjoy your meal!
Penne al pesto di pistacchi e gambero rosa

Penne with pistachio pesto and pink shrimp

by @sicilianaaifornelli
A gastronomic experience that will delight your senses! Ingredients for 4 people 320 g of Armando penne 6 tablespoons of pistachio pesto 24 prawns Pistachio grains to taste Preparation Cook the Armando penne in plenty of lightly salted boiling water. When they're al dente, transfer them to a bowl, add the pistachio pesto, and finally top with the shrimp. Mix everything together and garnish with chopped pistachios. Enjoy your meal!
Paccheri quasi allo scarpariello

Paccheri almost in scarpariello style

by @ilpugliesechecucina
A very simple but very classy first course! Ingredients for 4 people 400 g of Armando paccheri 533.33 g peeled tomatoes 2.67 cloves of garlic 1.33 chili pepper 4 tablespoons of extra virgin olive oil Salt to taste Parmesan cheese to taste Pecorino cheese to taste Preparation Place the crushed garlic cloves, the whole chili pepper (pierced a couple of times with a fork), and the extra virgin olive oil in a pan and cook over medium-low heat. Add the peeled tomatoes and a few basil leaves, then cook for about twenty minutes. Season with salt. Meanwhile, boil the Armando paccheri in plenty of lightly salted water. When they're al dente, transfer them to the pan with the sauce, add a ladle of the pasta cooking water, and mix well. Off the heat, garnish the dish with grated pecorino and parmesan, as well as some fresh basil torn by hand. Enjoy your meal!
Mafalde al pesto di peperoni

Mafalde with pepper pesto

by @sicilianaaifornelli
Delight your palate with mafalde with pepper pesto: an irresistible combination of the enveloping texture of the pasta and the creaminess of the pesto with intense and enveloping flavors. Ingredients for 4 people 320 g of Armando mafalde 4 peppers 200 g of stracchino cheese 80 g of grated Parmesan cheese 20 almonds Salt to taste Extra virgin olive oil to taste Fresh basil to taste Preparation To start, wash and cook the peppers in the oven (or in an air fryer) for 15 minutes, then let them cool. Then remove the outer skin, cut them and remove the seeds. Then put them in a blender together with the grated Parmesan cheese, almonds, salt, extra virgin olive oil and basil until you obtain a creamy mixture. At this point, cook the Armando mafalde in plenty of lightly salted boiling water. Once cooked, transfer them to the bowl with the pepper pesto. Mix well and proceed with plating. Finish with a generous spoonful of stracchino cheese and, for an extra touch of crunch, some chopped almonds. This pesto is also excellent spread on warm bread croutons. Enjoy your meal!
Linguine con zucca e olive

Linguine with pumpkin and olives

by @ilpugliesechecucina
A first course with simple, autumnal flavors that balance each other perfectly! Ingredients for 4 people 333.33 g of Armando linguine 2.67 cloves of garlic 466.67 g of already cleaned pumpkin Extra virgin olive oil 2.67 tablespoons of Taggiasca olives Rosemary to taste Salt to taste Preparation To start, cut the pumpkin into cubes. In a pan, add two tablespoons of extra virgin olive oil and the garlic and sizzle over low heat. Add the pumpkin, cook until flavorful, then add enough water to cover. Cook over high heat for 15-20 minutes and season with salt. Once the pumpkin is soft, blend it in a blender until you obtain a smooth cream. Cook the Armando linguine in plenty of lightly salted boiling water. Place the Taggiasca olives, a few sprigs of rosemary tied with kitchen string (to keep the needles intact), the garlic, and the extra virgin olive oil in a pan and cook over medium heat. Once the linguine is al dente, transfer it to the pan and cook it with a ladle of boiling water. At this point, remove the garlic and rosemary, add the pumpkin cream and mix well. Finish with chopped parsley and pepper. Enjoy your meal!
Fusilli con salsiccia, zafferano e cime di rapa

Fusilli with sausage, saffron and turnip tops

by @ileniaguarn
A simple and tasty first course! Ingredients for 4 people 440 g of Armando fusilli 240 g of sausage 2 sachets of saffron 2 bunches of turnip tops 2 buffalo mozzarella Garlic to taste Extra virgin olive oil to taste Chili pepper to taste Preparation Start by browning the sausage in a pan with the garlic, extra virgin olive oil, and chili pepper, then set aside. Next, in the same pan, sauté the washed and cleaned turnip greens with the garlic and extra virgin olive oil. Cook the Armando fusilli in plenty of lightly salted boiling water. When they're al dente, transfer them to the pan with the turnip greens, add the saffron dissolved in hot water, and finally the sausage. Just before turning off the heat, add the diced mozzarella. Finish with a drizzle of extra virgin olive oil and stir to combine. Enjoy your meal!
Fusilli con salsiccia, cavolfiore e muddica atturrata

Fusilli with sausage, cauliflower and muddica atturrata

by @sicilianaaifornelli
A homemade pasta that will make your taste buds go crazy! Ingredients for 4 people 320 g of Armando fusilli 4 sausage knots 60 g of grated Parmesan cheese 2 small cauliflowers Breadcrumbs to taste Preparation To begin, wash the cauliflower, cut it into small florets, and blanch for about ten minutes. Once ready, season with salt, pepper, and extra virgin olive oil. You can also add a tablespoon of grated Parmesan cheese for even more flavor. At this point, remove the casing from the sausage and slice it with a knife, then sauté it in a pan over medium heat until well browned. To prepare the muddica, cook the breadcrumbs in a pan over medium-low heat with a drizzle of extra virgin olive oil and a pinch of salt: it's ready when golden brown. Cook the Armando fusilli in plenty of lightly salted boiling water. Once cooked, transfer them directly to the pan with the cauliflower. Add the sausage and mix well. Finally, plate and complete with a generous sprinkling of muddica atturrata. Enjoy your meal!
Chitarra con ceci e cozze

Chitarra with chickpeas and mussels

by @ileniaguarn
A great legume-based classic with a touch of the sea! Ingredients for 4 people 500g of spaghetti alla chitarra Armando 4 cloves of garlic 2 chili peppers Extra virgin olive oil to taste 700 g of dried chickpeas 6 bay leaves A pinch of baking soda 1000 g of mussels Parsley to taste Salt to taste Preparation Soak the dried chickpeas for at least 24 hours, then rinse them and place them in a pot with a clove of garlic, the bay leaves, and a pinch of baking soda. Cover with cold water and cook over low heat until the chickpeas are cooked (about 1.5 to 2 hours). Meanwhile, prepare the mussels: clean them and place them in a pan with a drizzle of extra virgin olive oil, chili pepper, garlic, and parsley stems, and cook over high heat. Once they've opened, remove the shells, strain the water, and use part of it to stew the mussels. Take a handful of chickpeas and add them to the blender along with the mussel water, then blend until creamy. Transfer the resulting cream to a pan with the garlic, extra virgin olive oil, chili pepper, and finally the Armando spaghetti alla chitarra while still al dente. To finish cooking the pasta, add a few ladles of water. Finish by adding the parsley and the mussels. Enjoy your meal!

Show

per page