Recipes
Spaghetti with tuna: a pantry-emptying dish.
by @ilpugliesechecucina
The perfect recipe for all tuna lovers! Ingredients for 4 people
333.33 g of spaghetti alla chitarra Armando
1.33 clove of garlic
4 anchovies
1.33 tablespoon of olives
4 tablespoons of extra virgin olive oil
Half a bottle of tomato puree (about 300/350 g)
Parsley to taste
4 cans of tuna
Preparation First, mince the garlic clove and place it in a pan with the oil and anchovies.
Sizzle over low heat until the anchovies are flaked. Then add the olives and tomato puree. Cook for a few minutes, then add the finely chopped parsley and continue cooking over low heat for 15 minutes.
Cook the pasta in plenty of lightly salted boiling water. When it's al dente, transfer it to the pan with the sauce, add a ladle of the pasta cooking water, and mix well.
At this point, add the previously drained tuna and finish with a drizzle of raw extra virgin olive oil.
Enjoy your meal!
Celery in cream of asparagus, burrata and crispy prosciutto
by @sicilianaaifornelli
Today I'm sharing a tasty and easy-to-prepare anti-waste recipe! Ingredients for 4 people
320 g of celery Armando
2 bunches of asparagus
8 slices of raw ham
4 tablespoons of burrata
Preparation Start by cooking the asparagus, which should be blanched for about 10 minutes.
After the required time, drain them, reserving a few tops, and blend the remaining portion until you obtain a creamy consistency. Then, sieve the cream to remove any stringy particles.
At this point, cook the pasta in the same cooking water as the asparagus.
Meanwhile, cut the prosciutto into strips and sauté it in a pan with a drizzle of extra virgin olive oil until crispy.
Once the pasta is drained, add the asparagus cream and mix everything well.
Finally, plate and garnish with crispy prosciutto and a generous spoonful of burrata... Enjoy your meal!
This tasty first course is also worth trying cold!
Mafalde with courgette and tuna pesto
by @sicilianaaifornelli
A first course made with a few simple ingredients. Ingredients for 4 people
320 g of Armando mafalde
4 courgettes
2 glass cans of tuna
20 datterini or piccadilly tomatoes
Fresh basil to taste
Extra virgin olive oil to taste
Salt to taste
Sugar to taste
Oregano to taste
Preparation First, cut the zucchini in half and bake them at 200°C (400°F) for 20 minutes. Next, cut the cherry tomatoes in half and season them with extra virgin olive oil, salt, sugar, and oregano. Arrange the tomatoes in a baking dish and bake them along with the zucchini.
Once cooked, blend the courgettes with a drizzle of extra virgin olive oil, a pinch of salt, and a few fresh basil leaves.
Once the zucchini cream is ready, pour it into a pan and add the tuna, extra virgin olive oil and mix well.
At this point, cook the Armando mafalde in plenty of boiling salted water. Once cooked, transfer them to the pan with the sauce and stir for a few minutes over medium heat.
Finally, plate and garnish with the confit cherry tomatoes and a few fresh basil leaves... Enjoy your meal!
Try it cold too!
Potato gnocchi with stew sauce
by @sicilianaaifornelli
In the kitchen, it's very important to never throw away the dishes you've prepared in abundance and to reuse them, with a little imagination, to create new and surprising recipes: such is the case with these potato gnocchi with stew sauce, baked in the oven!
Ingredients for 4 people
500 g of Armando potato gnocchi
Meat stew with tomato sauce to taste
120 g of grated Parmesan cheese
Sliced stringy cheese to taste
Fresh basil leaves to taste
Preparation To begin, cook the Armando gnocchi in plenty of boiling salted water for about 2/3 minutes, or until they all rise to the surface.
Drain the gnocchi directly into the sauce and mix well. Pour half of this mixture into a small baking dish, then top with the slices of melted cheese. Finally, top with the other half of the seasoned gnocchi. Sprinkle a generous amount of grated Parmesan cheese on the surface to create a crust.
At this point, bake everything for 8/10 minutes, with the last 2 minutes using the grill function.
Once the cooking time is up, wait a few minutes and proceed with plating, adding a few fresh basil leaves.
Enjoy your meal!
Fettucce with creamed cauliflower, asparagus, and smoked paprika
by @ileniaguarn
I present to you a tasty and healthy recipe! Ingredients for 4 people
400 g of Armando fettucce
1 cauliflower
1 bunch of asparagus
2 spring onions
Garlic to taste
Extra virgin olive oil to taste
Chili pepper to taste
Smoked paprika to taste
3 tablespoons of Parmigiano Reggiano
Preparation Start with the cauliflower: once washed, separate the florets and cook them in a pot of boiling salted water.
Once they are soft, blend them, adding a ladle of cooking water, the extra virgin olive oil and the Parmesan cheese.
Now move on to the asparagus: dice all the stalks and sauté them in a pan with the garlic, extra virgin olive oil, and chili pepper. Cooking them for just a few minutes will keep the stalks crispy. In another pan, cook the asparagus tips in the same way.
Cook the pasta and finish cooking it in the pan with the asparagus, adding the cauliflower cream, extra virgin olive oil, and the asparagus tips.
Plate and finish with a sprinkling of smoked paprika... Enjoy your meal!
Celery with rocket pesto, almonds and mackerel fillets
by @ileniaguarn
A quick first course made with whatever you have on hand in the refrigerator and pantry! Ingredients for 4 people
400 g of celery Armando
2 bags of arugula
2 cans of mackerel
4 cloves of garlic
Chili pepper to taste
Extra virgin olive oil to taste
2 handfuls of almonds
Preparation Start with the arugula: once washed, blend it in a blender with cold water, almonds, extra virgin olive oil, and salt. In a pan, prepare a base with the garlic, extra virgin olive oil and chili pepper. Cook the pasta and finish cooking it in the pan. Once the heat is off, add the mackerel, the rocket pesto and stir in another drizzle of raw oil. Enjoy your meal!
Spaghetti with fennel, calamari and saffron
by @ileniaguarn
I present to you a delicious fish first course. Ingredients for 4 people
400 g of Armando spaghetti
800 g of fresh squid already cleaned
8 cloves of garlic
Half a bunch of fennel
Chili pepper to taste
Extra virgin olive oil to taste
10 tablespoons of coarse breadcrumbs
4 anchovies in oil
4 sachets of saffron
Preparation To start, fry the calamari in a pan with two cloves of garlic, the anchovies, and some chili pepper for a maximum of three minutes. Add the saffron previously diluted with a little hot water. At this point, wash the fennel and chop it roughly, then add it to the pan with the other ingredients.
For the so-called “muddica atturrata“, fry the remaining garlic cloves with the breadcrumbs and oil: as soon as it has browned, it will be ready.
Cook the pasta and drain it al dente to mix it with a drizzle of extra virgin olive oil off the heat.
Finally, serve with a sprinkling of breadcrumbs and... Enjoy your meal!
Orecchiette with veal pulp, broccoli and saffron
by @ileniaguarn
If you're craving an easy and tasty meat-based first course, this is perfect for you! Ingredients for 4 people
480 g of Armando orecchiette
400 g minced veal
4 cloves of garlic
Half a green broccoli
Chili pepper to taste
Extra virgin olive oil to taste
Spring onion to taste
8 tablespoons of Parmesan cheese
2 sachets of saffron
Preparation Brown the minced meat in a pan with a drizzle of oil, garlic, spring onion, and chili pepper. Boil the broccoli florets very quickly and then add them to the well-browned minced meat. Then add a sachet of saffron diluted in a little hot water. Cook the pasta al dente and drain it to finish cooking it in the sauce. Toss everything well, adding a ladle of the pasta cooking water. Finally, stir in some parmesan and... Enjoy your meal!
by @ilpugliesechecucina
A delicious first course with a seafood flavour! Ingredients for 4 people
400g of spaghetti alla chitarra Armando
2 octopus (about 450 g)
4 cloves of garlic
800 g of tomato puree
Extra virgin olive oil to taste
Parsley to taste
Salt to taste
Pepper to taste
Preparation First clean the octopus and cut it into pieces.
Pour three tablespoons of extra virgin olive oil and the crushed garlic cloves into a pan. Sauté over medium-low heat for a couple of minutes.
At this point, add the octopus and brown it: you'll see it release its liquid. Continue cooking for about twenty minutes over low heat.
Once the required time has passed, add the tomato puree and mix well, then continue cooking for 40 minutes.
About a quarter of an hour before the end of the cooking time, cook the spaghetti in plenty of lightly salted boiling water. When it's al dente, transfer it to the pan with the sauce and add a ladle of the pasta cooking water.
Blend all the flavors well and finish with a sprinkling of pepper, chopped parsley, and a drizzle of extra virgin olive oil.
Enjoy your meal!
Tubetti with cream of peas, asparagus and parmesan cheese
by @ileniaguarn
Spring has arrived, and with it a load of tasty ingredients to make the most of! Ingredients for 4 people
400 g of Armando tubes
1000 g of peas
4 cloves of garlic
Half a bunch of asparagus
Chili pepper to taste
Extra virgin olive oil to taste
Spring onion to taste
8 tablespoons of Parmesan cheese
Half a carton of fresh cream
Preparation To start, chop the spring onion and sauté it in a pan with the garlic and chili pepper.
In another pan, sauté the asparagus stalks, previously washed and sliced. Repeat the same procedure with the asparagus tips.
Next, blanch the peas in unsalted water and, once they are soft, blend them with a little salt, extra virgin olive oil, and some of the cooking water until you obtain a smooth cream.
Cook the pasta and finish cooking it in the pan with the asparagus, also adding the pea cream and a ladle of the pasta cooking water.
To prepare the Parmesan cream, dissolve four tablespoons of Parmesan in the slightly warm fresh cream (it should be just below boiling).
Stir the pasta off the heat and add a drizzle of extra virgin olive oil.
Finally, plate with the asparagus tips and the Parmesan cream.
Enjoy your meal!
Mafalde with the aroma of asparagus and prawns
by @piattitipici
Asparagus is a healthy vegetable and packed with nutritional benefits: it helps eliminate excess fluids and regulates blood pressure. Try this recipe now! Ingredients for 4 people
1.33 bunch of fresh asparagus
320 g of Armando mafalde
266.67 g of fresh prawns
1.33 clove of garlic
Extra virgin olive oil to taste
Salt to taste
Black pepper to taste
Preparation First, clean the asparagus under running water and cut them into small pieces (don't throw away the stems), then set them aside. Also clean the prawns, making sure to remove the shells and intestines.
Note: Don't throw away the shells, but wash them and place them in a pot with water, a little celery, carrots, and onions. Cook for at least 15 minutes after the water begins to boil. This will create a fish broth that can be used for a first or second course.
Next, take a pot and fill it with water and cook the asparagus stalks for 10 minutes from when the water starts to boil.
Sauté the garlic in extra virgin olive oil, add the asparagus and sauté for 3 minutes, stirring occasionally. Add a ladle of the cooking water and cook for another 10 minutes. After 10 minutes, add the prawns and cook for another 3 minutes.
Using a slotted spoon, drain the asparagus stalks (don't throw away the cooking water; you'll need it to cook the pasta) and blend them, adding a ladle of the cooking water, a drizzle of extra virgin olive oil, and a pinch of salt.
Now, salt the cooking water and cook the pasta. As soon as the pasta is ready, stir it for a couple of minutes in the pan with the asparagus, prawns, and asparagus cream. If necessary, add a ladle of water while stirring.
Plate up and... Enjoy your meal!
"Empty Everything" Potato Gnocchi
by @ilpugliesechecucina
This recipe requires just a few ingredients and will create a tasty first course! Ingredients for 4 people
666.67 g of Armando potato gnocchi
4 onions
2.67 sprigs of rosemary
200 g of bacon
Salt to taste
Pepper to taste
Parsley to taste
Preparation Cut the guanciale into strips and cook it in a pan over medium heat until crispy and has released all its fat (this will take a few minutes). Finely chop the onions and set the finished guanciale aside.
In the same pan, add the onions and rosemary and begin cooking over low heat. Add a generous ladle of boiling water and cook for at least twenty minutes, until the onion is soft.
Next, cook the potato gnocchi in plenty of boiling unsalted water and, as soon as they float to the surface, drain them and pour them into the pan with the onions.
Add another ladle of cooking water and mix everything well. For flavor, add a pinch of salt, pepper, and chopped parsley.
Finally, serve the gnocchi with the crispy bacon on top.
Enjoy your meal!
by @ilpugliesechecucina
A colorful and delicious spring recipe! Ingredients for 4 people
533.33 g of Armando farfalle
5.33 spring onions
400 g of peas
400 g of green beans
4 carrots
1.33 sachet of saffron
133.33 g robiola
4 tablespoons of extra virgin olive oil
Salt to taste
Pepper to taste
Parsley to taste
Preparation First, blanch the green beans and peas in plenty of lightly salted boiling water. Once cooked, drain them and set them aside.
Cook the pasta in the same cooking water. Meanwhile, prepare the sauce: dice the spring onion and carrots, drizzle a little extra virgin olive oil in a pan, and cook over high heat. Add the carrots and spring onion and simmer for 3-4 minutes. Stir in the peas and green beans.
Add salt and sauté for a few minutes.
Once the pasta is al dente, transfer it to the pan with the sauce. Add a ladle of the pasta cooking water and the sachet of saffron. Stir well, then add the robiola along with a little more of the cooking water. Stir again to prevent the pasta from becoming creamy.
Serve with chopped parsley (or basil, if desired) and pepper.
Enjoy your meal!
Mezze penne with ricotta and crispy sausage
by @sicilianaaifornelli
Ingredients for 4 people
320 g of Armando penne
200 g of sausage
300 g of ricotta
Extra virgin olive oil to taste
Preparation Start by cooking the pasta in plenty of boiling salted water.
In the meantime, cut the sausage with a knife and brown it in a pan with a drizzle of extra virgin olive oil.
Then season the ricotta with a pinch of salt and two tablespoons of the pasta cooking water to make it creamier.
Drain the pasta al dente, add the ricotta, mix well, and serve. Top with the crispy sausage.
Enjoy your meal!
Tortiglioni with feta, courgettes and basil
by @sicilianaaifornelli
A quick, tasty, and creamy first course... Try it now! Ingredients for 4 people
320 g of Armando tortiglioni
2 courgettes
Half a pack of feta
Fresh basil to taste
Extra virgin olive oil to taste
Preparation First, dice the courgette and place it in a small baking dish with the feta and a few basil leaves. Drizzle with extra virgin olive oil and bake for 8-10 minutes at 170°C (340°F).
Once the cooking time is up, mix the ingredients well to obtain a creamy mixture (also excellent for seasoning bruschetta).
At this point, cook the pasta and drain it al dente: remember to set aside a glass of the pasta cooking water to use if the sauce turns out too thick.
Combine the feta and zucchini cream with the pasta and serve, garnishing with a few fresh basil leaves. This dish is also excellent served cold!
Enjoy your meal!
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