Recipes
Pasta with tuna, Taggiasca olives and muddica atturrata
by @sicilianaaifornelli
This is one of those dishes that I often make at home. Just three ingredients: tuna, Taggiasca olives, and muddica atturrata. And if you like it spicy, you can also add a pinch of chili pepper. In just 12 minutes you'll have a delicious, simple, and tasty first course! Ingredients for 4 people
320 g of Armando smooth penne
Taggiasca olives to taste
240g of tuna in glass jar
Breadcrumbs to taste
Preparation Cook the Armando smooth penne in plenty of lightly salted boiling water.
Meanwhile, cut the Taggiasca olives in half and drain the tuna, then mix.
In a pan, add a drizzle of extra virgin olive oil, the breadcrumbs, and a pinch of salt. Cook over medium-low heat for about two minutes, stirring occasionally to prevent the breadcrumbs from burning.
Cook the Armando smooth penne in plenty of lightly salted boiling water, then transfer them to a bowl, add a drizzle of extra virgin olive oil, the tuna, the olives and mix everything together.
Complete with breadcrumbs or muddica atturata, finally serve.
Enjoy your meal!
Pasta with creamed broccoli, stracchino cheese, and crispy speck
by @sicilianaaifornelli
Today I'm offering you an alternative broccoli pasta dish that even those who don't like broccoli will love! Ingredients for 4 people
320 g of celery Armando
2 broccoli
8 slices of speck
8 tablespoons of stracchino cheese
Preparation After thoroughly washing the broccoli, boil the florets in boiling water for about 10 minutes.
Then drain them and sauté them in a pan with a drizzle of extra virgin olive oil, a clove of garlic and a pinch of salt and cook for five minutes.
Once cooked, blend more than half of the broccoli until you obtain a cream.
Cook the Armando celery in plenty of lightly salted boiling water. Once cooked, transfer it directly to the pan with the broccoli and cream.
Mix well, add two tablespoons of stracchino, and serve. Finish with more stracchino and the crispy speck on top.
Enjoy your meal!
by @ileniaguarn
Let's welcome the autumn season with this delicious first course! Ingredients for 4 people
400 g of Armando penne
A quarter of a cauliflower
Half a Sicilian broccoli
2 carrots
2 stalks of celery
2 red onions
2 cloves of garlic
Extra virgin olive oil to taste
Chili pepper to taste
2 tablespoons of parmesan cheese
Preparation Clean the broccoli and blanch it in salted water for about 15 minutes. Then, prepare a sauté with garlic, extra virgin olive oil, and chili pepper.
In the same pan, cook the pasta, adding a few ladles of hot water. After 4 minutes, add the broccoli.
Cook everything and, with the heat off, stir in the Parmesan and some more raw extra virgin olive oil.
Finish with fresh basil and... Enjoy your meal!
Creamy pumpkin, pecorino cheese and cardoncelli mushrooms
by @ileniaguarn
Today I'm offering you pappardelle wrapped in a delicious pumpkin cream. A perfect first course for these warm autumn days!
Ingredients for 4 people
500 g of Armando pappardelle
Half a delicate pumpkin
8 cardoncelli mushrooms
4 tablespoons of pecorino romano
4 tablespoons of Parmesan cheese
Half a red onion
2 cloves of garlic
Chili pepper to taste
Fresh parsley to taste
Preparation Cut the pumpkin into cubes and blanch it in salted water.
Then cut the mushrooms into small pieces and sauté them with the garlic, extra virgin olive oil, chili pepper, and onion.
Blend the pumpkin with the cheeses, extra virgin olive oil, and a few ladles of the cooking water.
Cook the Armando pappardelle in plenty of lightly salted boiling water. When they're al dente, transfer them to the pan with the mushrooms and add the pumpkin cream, freshly chopped parsley, and basil.
Enjoy your meal!
The smoothest with tenerumi pesto
by @sicilianaaifornelli
Today I'm sharing a typical Sicilian recipe: pasta with tenerumi pesto, made from long zucchini leaves. Ingredients for 4 people
320 g of Armando smooth penne
2 bunches of tenderumi
20 datterino tomatoes
Stracchino or burrata to taste
2 cloves of garlic
80 g grated Parmesan or pecorino cheese
20 toasted and peeled almonds
Preparation Start by selecting the smallest, most tender leaves of the tenerumi, then rinse them under running water and boil for a few minutes. Squeeze them well, chop them, and place them in a pan with a drizzle of extra virgin olive oil, a clove of garlic, and salt. Cook for a few minutes.
At this point, remove the garlic and blend the tenerumi leaves with the almonds, grated cheese, a pinch of salt and extra virgin olive oil.
Halve the cherry tomatoes and season with extra virgin olive oil, salt, and sugar. Bake for about 20 minutes at 180°C (350°F).
Cook the Armando penne lisce in plenty of lightly salted boiling water. When they're al dente, transfer them to the pan with the tenerumi pesto.
Finally, plate and garnish with cherry tomatoes and a few spoonfuls of stracciatella.
Enjoy your meal!
The smoothest in Sicilian dress
by @sicilianaaifornelli
Swordfish, cherry tomatoes, black olives, and muddica atturrata: a tasty combination that will make you appreciate this dish! Ingredients for 4 people
320 g of Armando smooth penne
2 slices of swordfish
500 g of red and yellow cherry tomatoes
2 cloves of garlic
Black olives to taste
Muddica atturrata to taste
Preparation Start by cooking the pasta in boiling salted water. Meanwhile, dice the swordfish, halve the cherry tomatoes, and remove the stones from the olives.
Now, add a drizzle of extra virgin olive oil to a pan along with a clove of garlic and sauté the swordfish for a few minutes. Add the cherry tomatoes and olives and cook over medium heat for about ten minutes.
To prepare the muddica atturrata, simply pour a drizzle of extra virgin olive oil, breadcrumbs, and salt into a small pan. Brown over medium-low heat for a few minutes, stirring constantly with a spoon.
Once the pasta is ready, transfer it to the pan with the sauce. Serve and garnish with a generous sprinkling of muddica atturrata.
Enjoy your meal!
by @ileniaguarn
A first course that dresses up for summer! Ingredients for 4 people
440 g of Armando fettucce
4 cloves of garlic
Extra virgin olive oil to taste
Chili pepper to taste
4 tablespoons of Taggiasca olives
6 tablespoons of dried tomatoes
20 fresh red Piccadilly tomatoes
2 tablespoons of desalted capers or capers
16 courgette flowers
Parsley stalks to taste
Basil to taste
Preparation In a pan, add a drizzle of extra virgin olive oil, the garlic, parsley stalks, and chili pepper and sauté. Then add the olives, capers, dried and fresh cherry tomatoes, and a ladle of water.
Cook the Armando fettucce in plenty of lightly salted boiling water. When they're al dente, transfer them to the pan with the other ingredients.
At this point, turn off the heat, add a final drizzle of extra virgin olive oil, and add the courgette flowers cut into strips.
Finally, serve with plenty of basil... Enjoy your meal!
by @sicilianaaifornelli
A healthy, light, and tasty first course... Try it now! Ingredients for 4 people
320g of Armando whole wheat fusilli
240 g of lentils
Tomato puree to taste
Celery to taste
Carrots to taste
Onion to taste
Bay leaf to taste
Preparation Start by sautéing the celery, carrots, and onion. Then add the previously rinsed lentils. Mix everything together, season with salt, and add the tomato puree. Cook for about 50 minutes.
When the pasta is almost cooked, cook the Armando fusilli in plenty of lightly salted boiling water. When they're al dente, transfer them to the pan with the lentil ragù.
Finish with a drizzle of extra virgin olive oil and serve.
Enjoy your meal!
Fusilli with baby octopus and courgettes
by @piattitipici
"Summer Scent": that's what I decided to call this dish. Try it, you'll be amazed! Ingredients for 4 people
400 g of Armando fusilli
200 g of courgettes
600 g of fresh cuttlefish
1.33 clove of garlic
Half a glass of white wine
Extra virgin olive oil to taste
Salt to taste
Grated lemon to taste
Preparation Clean the cuttlefish thoroughly and cut them into irregular pieces. Using a mandolin, grate the courgettes into thin julienne strips.
Place a clove of garlic, a generous amount of extra virgin olive oil, and the baby octopus in a pan. Sauté over high heat for 2 minutes, then add the white wine and let it evaporate for another 2 minutes. Once cooked, turn off the heat.
Cook the Armando fusilli in plenty of salted water. Five minutes before they're cooked, add the zucchini to the baby octopus and return the heat to high.
At this point, drain the pasta and mix it for 2 minutes, finally add a squeeze of fresh lemon and... enjoy!
Spaghetti with garlic, oil and chilli, courgettes and smoked tomato powder
by @ileniaguarn
A timeless classic revisited with a touch of summer! Ingredients for 4 people
440 g of Armando spaghetti
6 cloves of garlic
Extra virgin olive oil to taste
Chili pepper to taste
4 Genoese courgettes
Organic tomato peels to taste
Preparation Start by washing and drying the tomato peels well, then place them in the oven and let them dry for about 1 hour at the lowest temperature. Once the peels are dry, blend them and sieve them to obtain a fine powder.
In a pan, heat extra virgin olive oil, chili pepper, and garlic cloves; when the garlic is almost golden, turn off the heat to prevent it from burning.
Blanch the courgettes in salted water: once they are soft, blend them with the extra virgin olive oil.
Cook the Armando spaghetti in plenty of lightly salted boiling water. When al dente, transfer to the pan with the garlic, extra virgin olive oil, and chili pepper sauce.
At this point, remove the pasta from the heat and stir in the extra virgin olive oil until it becomes creamy.
Serve and garnish with the courgette sauce and tomato powder.
Enjoy your meal!
Fried Zucchini and Basil Rings
by @ilpugliesechecucina
A simple first course that will amaze you! Ingredients for 4 people
300 g of Armando rings
5 small courgettes
1 clove of garlic
Basil (about 20 leaves)
3 tablespoons of extra virgin olive oil
150 g of burrata stracciatella
Salt to taste
Pepper to taste
Sunflower oil for frying to taste
Preparation Rinse and dry the basil leaves very well, then fry them in very hot seed oil for a few seconds and place them on absorbent paper, ready for the next steps.
Using a mandolin, cut the courgettes into thin slices.
Place the extra virgin olive oil and crushed garlic clove in a pan, bring to medium heat, and once the garlic is browned, add the zucchini. Cook for a few minutes, then season with salt to taste.
Meanwhile, cook the Armando rings in plenty of lightly salted boiling water: when they are al dente, transfer them to the pan with the courgettes.
Add a ladle of cooking water and mix everything well.
At this point, turn off the heat, add the hand-torn basil, stracciatella, pepper, and fried basil; mix everything together and serve with a few whole fried basil leaves on top.
Enjoy your meal!
Cream of yellow peppers and feta
by @sicilianaaifornelli
A fresh and fragrant summer dish! Ingredients for 4 people
320 g of celery Armando
2 yellow peppers
Half a pack of feta
Fresh basil to taste
Preparation Wash the bell pepper and cut it into strips. Place it in a pan with a drizzle of extra virgin olive oil and a pinch of salt. After 10 minutes, blend it, adding another drizzle of oil and some fresh basil.
Cook the Armando celery in plenty of lightly salted boiling water: when they are al dente, drain, add the pepper cream and mix everything together.
Finally, plate and garnish with crumbled feta and fresh basil.
Enjoy your meal!
Spaghetti with fresh tomato sauce and ricotta cream
by @ileniaguarn
Tomato season has arrived: pair them with ricotta and you'll create a delicious dish! Ingredients for 4 people
480 g of Armando spaghetti
400 g of ricotta
4 cloves of garlic
2 kg of red tomato sauce
Chili pepper to taste
Extra virgin olive oil to taste
Spring onion to taste
Basil to taste
Preparation Start by blanching the tomato, then put it through a food mill to extract the pulp.
Cook the pulp in a sauté of garlic, extra virgin olive oil, chili pepper and spring onion.
Start cooking the pasta, draining it al dente.
Mix the ricotta with the hot cooking water and extra virgin olive oil, working it with a whisk until you obtain a smooth cream.
Finally, stir-fry Armando's spaghetti in the tomato sauce, serve with the ricotta cream and fresh basil, and... Enjoy your meal!
Whole wheat penne with rocket, cherry tomatoes and salmon
by @ileniaguarn
A fresh and healthy first course, perfect for hot temperatures! Ingredients for 4 people
400 g of Armando wholemeal pennette
4 cloves of garlic
600 g of fresh datterini tomatoes
Fresh rocket to taste
400 g of smoked salmon
Salt to taste
Oil to taste
Chili pepper to taste
Preparation To start, prepare a base of extra virgin olive oil and garlic and sauté the cherry tomatoes cut in half.
Cook the Armando penne; meanwhile, place the washed and dried arugula and smoked salmon in a bowl, then season with salt, pepper, and extra virgin olive oil.
Toss the pasta in the cherry tomato sauce, then let it cool, then transfer everything to the bowl with the rocket and salmon.
Enjoy your meal!
Whole wheat linguine with mackerel sauce
by @ilpugliesechecucina
Healthy, tasty, and with a seafood flavor: a recipe to try right away! Ingredients for 4 people
333.33 g of Armando whole wheat linguine
2.67 cloves of garlic
133.33 g mackerel (drained)
533.33 g peeled cherry tomatoes (alternatively, you can use fresh ones)
2.67 tablespoons extra virgin olive oil
Salt to taste
Pepper to taste
Parsley to taste
Lemon zest to taste
Preparation Crush the garlic cloves and place them in a pan with the extra virgin olive oil and sizzle for a couple of minutes over low heat.
At this point, add the peeled cherry tomatoes and cook for at least 10 minutes. Then add the drained and chopped mackerel.
Cook the Armando whole wheat linguine in plenty of lightly salted boiling water: once al dente, transfer them to the pan with the sauce you just prepared.
Add a ladle of the cooking water you're using to cook the linguine and finish cooking. Once the heat is off, add a drizzle of extra virgin olive oil, pepper, and chopped parsley.
Also serve with grated lemon zest.
Enjoy your meal!
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