Recipes
Farfalle with samphire pesto and Taleggio cheese fondue
by @sicilianaaifornelli
A quick and tasty recipe made with just a few ingredients that will tickle your taste buds! Ingredients for 4 people
160 g of Armando farfalle
1 bunch of agretti
50 g of Taleggio cheese
Milk to taste
Preparation Start by thoroughly washing the agretti. Drain them and place them in a pan with a drizzle of oil, salt, and a clove of garlic. Cook for about 5 minutes.
Once cooked, use a blender to obtain a pesto.
For the Taleggio fondue, pour half a glass of milk into a saucepan and bring to a boil. Add the diced Taleggio cheese and stir well until the cheese has melted.
At this point, cook the pasta and drain it al dente. Add the pesto off the heat, then serve.
Complete the dish with the Taleggio fondue, serve and... Enjoy your meal!
Rigatoni with artichokes, bacon and pecorino cheese
by @ilpugliesechecucina
Savory, crunchy, and enveloping: this first course will certainly excite any taste bud! Ingredients for 4 people
300 g of Armando rigatoni
150 g of bacon
3 large artichokes
1 clove of garlic
100 g of pecorino romano
Preparation Start by cutting the guanciale into strips and removing the rind.
Remove the outer leaves and the inner beard from the artichokes and then cut them into thin slices.
In a pan, cook the guanciale over low heat. Once it has released all its fat and is crispy, set it aside.
In the same pan, sauté the garlic clove and then the sliced artichokes with the bacon fat.
Brown and add a little water, then cook for at least ten minutes.
Meanwhile, cook the pasta in plenty of lightly salted boiling water.
Once the pasta is al dente, transfer it to the pan with the artichokes, add a ladle of the pasta cooking water and finish cooking.
With the heat off, add some of the guanciale and the grated pecorino.
Mix vigorously until you obtain a nice cream (add a little more cooking water if necessary).
Finally serve with the remaining crispy bacon.
Enjoy your meal!
by @piattitipici
I present to you the recipe for a lasagna with a delicious combination: mushrooms and luganega! Ingredients for 4 people
500 g of Armando lasagna
700 ml of béchamel sauce
300 g of portobello or cardoncello mushrooms
200 g of champignon or porcini mushrooms
300 g of sausage
200 g of smoked scamorza cheese
70 g of grated cheese
1 clove of garlic
Half a glass of red wine
Salt to taste
Extra virgin olive oil to taste
Chopped parsley to taste
Preparation First, clean all the mushrooms, removing the soil, then cut them into slices and brown them in a large pan with an unpeeled garlic clove and a generous amount of extra virgin olive oil.
After 3 minutes, reduce the heat from high to medium and continue cooking for at least another 15 minutes. While you're waiting, remove the casing from the sausage and quickly chop it with the tip of a knife, then brown it in a pan.
After 3 minutes, blend with red wine, let it evaporate and turn off the heat.
At this point, prepare the béchamel sauce (a tip: for a lump-free béchamel sauce, combine the hot roux with cold milk or vice versa) and, as soon as it is ready, set it aside, covering it with cling film in contact with the surface to prevent a harder layer from forming on the surface.
Preheat the oven to 180°C, cut the scamorza into small pieces and grate the cheese.
Now it's time to combine the various ingredients: in a baking dish, place a thin layer of béchamel, followed by the uncooked lasagna sheets, mushrooms, sausage, scamorza, grated cheese, and béchamel again. Repeat the same process at least three times: the final layer should be just grated cheese and béchamel. Once finished, bake at 180°C (350°F) for 35 minutes, then turn off the oven and wait 5 minutes, then serve.
Enjoy your meal!
Potato gnocchi with artichoke pesto and crispy bacon
by @piattitipici
"Gnocchi Thursday!": the common custom of preparing gnocchi on Thursday was due to the need to eat a substantial dish in preparation for the following day, Friday, which according to Catholic tradition is the "day of fasting" or abstention from meat.
Nowadays, however, gnocchi are eaten every day: so I present you a delicious recipe to try: potato gnocchi with artichoke pesto and crispy pancetta. Ingredients for 4 people
1.33 pack of Armando gnocchi
5.33 large artichokes
133.33 g of bacon
66.67 g of grated cheese
Half a clove of garlic
1.33 knob of butter
Extra virgin olive oil to taste
Chili pepper to taste
Salt to taste
Preparation First, take a pot, fill it with water and bring it to a boil.
Clean the artichokes by removing the tough outer leaves and rinsing them under running water. Then, cut them into quarters, peel the stems, and place them in the pot with the water, cooking for about 40 minutes.
In the meantime, finely chop the garlic and set it aside, dice the pancetta and brown it in a pan with a knob of butter (if the pancetta is quite fatty or if you are using guanciale, I recommend omitting the butter).
As soon as the pancetta is crispy, turn off the heat and set it aside in a bowl. Don't discard the released fat, as you'll need it shortly.
After 30 minutes, remove the two outer leaves of each artichoke and, using a smooth-bladed knife, julienne them. Return the whole artichokes to the boiling water, season with salt, and continue cooking. Fry the julienned artichoke leaves in the bacon fat until crispy.
After about 40 minutes of cooking, remove the artichokes from the water (do not throw it away but use it to cook the gnocchi) and prepare the pesto: quickly chop the artichokes with a Knife and place them in a blender along with the garlic, grated cheese, a teaspoon of chili pepper, a pinch of salt, and 8 tablespoons of extra virgin olive oil. Blend until the mixture is creamy. If you don't get a creamy consistency, I recommend sieving it to remove the tougher outer parts of the artichokes.
Next, add the artichoke pesto to the pan with 90% of the pancetta, cook the gnocchi for 2 minutes, drain them, and toss them in the pan for 1 minute.
Finally, plate up, add the remaining bacon and the artichokes previously cut into julienne strips.
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 To begin, cook the pasta in plenty of boiling salted water.
Meanwhile, cut the sausage with a knife and brown it in a pan with a drizzle of extra virgin olive oil.
Season the ricotta with a pinch of salt and, to make it creamy, add two tablespoons of the pasta cooking water.
Drain the pasta al dente, add the ricotta, mix well, and serve. Finally, top with the crispy sausage.
Enjoy your meal!
Fusillone with arugula pesto, confit cherry tomatoes and almonds
by @sicilianaaifornelli
Ingredients for 4 people
320 g of Armando fusilli
600 g of rocket
24 cherry tomatoes
Peeled almonds to taste
Grated Parmesan cheese to taste
Salt to taste
Sugar to taste
Extra virgin olive oil to taste
Preparation Start by preparing the confit tomatoes: wash the tomatoes, cut them in half, and place them on a baking sheet lined with parchment paper. Toss with oil, a pinch of salt, and sugar, and bake in the oven for at least 30 minutes using the broiler function.
Meanwhile, prepare the pesto by blending the arugula with the almonds, a drizzle of oil, a pinch of salt, and the grated Parmesan cheese.
At this point, cook the pasta in plenty of salted water and, once drained, add the pesto and mix. Plate and finish with the confit tomatoes and almonds.
Enjoy your meal!
Braided pasta with turnip tops, anchovies and taralli
by @piattitipici
Turnip tops are a vegetable rich in nutrients and flavor: try this recipe now! Ingredients for 4 people
400 g of Armando braided dough
1 kg of fresh turnip tops
8 anchovies in oil
8 classic taralli
1 clove of garlic
Salt to taste
Extra virgin olive oil to taste
Chili pepper in oil or powder to taste
Preparation First, clean the turnip greens. Then, fill a pot with water and bring to a boil. Once the water reaches a boil, cook the turnip greens for about 12 minutes. Once the boiling point is reached, drain the vegetables in a bowl of ice water to preserve their color. Then, roughly chop the greens with a knife.
Cook the pasta in the broccoli rabe cooking water. In a pan, sauté a clove of garlic with the oil and anchovies over medium-low heat. After 5 minutes, add the broccoli rabe and continue to sauté.
At this point, add a ladle of water and raise the heat. Drain the pasta and transfer it to the pan with the sauce, stirring for a minute.
Plate and finish with coarsely chopped taralli and chili pepper.
Enjoy your meal!
Farfalle with peas, mushrooms and sausage
by @sicilianaaifornelli
Ingredients for 4 people
320 g of Armando farfalle
160 g of peas
160 g of mixed mushrooms
200 g of sausage
60 g of grated Parmesan cheese
Extra virgin olive oil to taste
Preparation Heat a drizzle of extra virgin olive oil in a pan. Add the peas and mushrooms and cook over medium heat for about 10 minutes.
Slice the sausage with a knife and, once done, sizzle it in another pan for a couple of minutes. Once ready, add it to the pea and mushroom mixture.
At this point, cook the pasta and drain it while it's still al dente. Pour it into the pan with the sauce and finally, turn off the heat and stir in some grated Parmesan cheese. Serve and... Enjoy!
by @ilpugliesechecucina
A delicious first course made with just a few ingredients! Ingredients for 4 people
333.33 g of Armando penne
666.67 g of broccoli
1.33 clove of garlic
2.67 anchovy fillets
4 tablespoons of extra virgin olive oil
Salt to taste
For the savory breadcrumbs:
4 tablespoons of breadcrumbs
2.67 tablespoons extra virgin olive oil
2.67 anchovy fillets
Preparation Start with the breadcrumbs: Place the extra virgin olive oil and anchovies in a pan and melt over low heat. Add the breadcrumbs and toast them. Once ready, set aside.
Remove the broccoli florets and blanch them in plenty of boiling, lightly salted water.
Then, brown the broccoli in a pan where you previously sizzled the garlic with the anchovies. Cook the pasta in the water in which you cooked the broccoli florets and, when it is still al dente, transfer it to the pan with the sauce.
Add a few ladles of cooking water so that everything can mix well and form a cream. Finally, plate up, finishing with a drizzle of raw oil and toasted breadcrumbs.
Enjoy your meal!
by @piattitipici
Today I present to you a must-have of Italian cuisine from the 80s and 90s! Ingredients for 4 people
400 g of celery Armando
200 g of smoked salmon
Half an onion or 1 shallot
250 g of cream
4 tablespoons of tomato paste
1 coffee shot of white vodka or white rum
Salt to taste
Extra virgin olive oil to taste
Fresh parsley to taste
Preparation First, fill a pot with water and bring to a boil. Meanwhile, cut the salmon into small pieces, finely chop the onion or shallot, and a sprig of parsley.
Next, take a large non-stick pan, add a drizzle of extra virgin olive oil and sauté the shallot for 2 minutes over medium/low heat. Add the salmon (stir with a wooden spoon only as much as necessary, otherwise the salmon will fall apart) and cook for 1 minute. Add the vodka or rum, and after 3 minutes, add the tomato paste and a ladle of water. Stir and cook for 2 minutes, then turn off the heat.
Drain the pasta directly into the pan with the salmon, add the cream and let it cook for another 2 minutes over medium heat.
Serve with a sprinkling of parsley if desired and... Enjoy your meal!
Linguine with wild fennel pesto
by @sicilianaaifornelli
This recipe is perfect for lovers of strong, bold flavors: wild fennel pesto with almonds, sun-dried tomatoes, and sultanas.
To prepare it, you just need to follow a few steps! Ingredients for 4 people
320 g of Armando linguine
2 bunches of 100g fennel
20 almonds
4 dried tomatoes
Raisins to taste
Anchovies in oil to taste
Extra virgin olive oil to taste
Preparation Start by soaking the raisins for about 20 minutes. Then squeeze them well and set them aside.
Meanwhile, wash and dry the fennel and blend it with the almonds, sun-dried tomatoes, and a drizzle of oil. Blend until you reach the desired consistency: I recommend leaving it more grainy, so you can better appreciate the flavors of the ingredients.
Once the pesto is ready, boil the pasta and drain it while it is still al dente.
Season the pasta with the pesto and mix well.
Serve garnished with the anchovy fillets.
P.S. For an even tastier result, also add a sprinkling of muddica atturrata (breadcrumbs toasted in a pan for a few minutes over low heat with a drizzle of oil and a pinch of salt).
Enjoy your meal!
Carnival lasagna with pistachios
by @sicilianaaifornelli
It's not Carnival without lasagna: this time I'm sharing a recipe for all pistachio lovers! Ingredients for 4 people
1.33 pack of Armando lasagna
200 g of pistachio pesto
533.33 g of sausage
666.67 ml whole milk
66.67 g of butter
66.67 g of 00 flour
Pistachio flour to taste
333.33 g of provola or stringy cheese, sliced
200 g of grated Parmesan cheese
Salt to taste
Preparation Start by making the béchamel sauce: heat the milk in a bowl, then melt the butter in another saucepan and add the flour all at once. Stir well, removing the pan from the heat. Then, add the milk and continue stirring, returning the pan to the heat until the sauce thickens. Season with salt, 50g grated Parmesan cheese, and the pistachio pesto.
At this point, brown the sausage in a non-stick pan and set it aside.
Once the ingredients are ready, begin assembling the lasagna, starting with a base of pistachio béchamel sauce, then adding the lasagna noodles, béchamel sauce, sausage, parmesan, and so on, until all the ingredients are used up.
Finish with grated Parmesan cheese and a spoonful of pistachio flour.
Bake for about 20 minutes and serve piping hot.
Enjoy your meal!
Fettucce with butter, anchovies and orange
by @ilpugliesechecucina
A delicious first course created with just a few ingredients you always have at home! Ingredients for 4 people
400 g of Armando fettucce
160 g of soft butter
80 g of well-drained anchovies in oil
2 untreated orange peels
Parsley to taste
Preparation Cook the pasta in plenty of boiling, lightly salted water.
For the dressing, chop the well-drained anchovies with a knife and transfer them to a bowl. Add the softened butter, orange zest, and parsley.
The orange must not be treated, and do not grate the white part of the peel, otherwise you will get a bitter and unpleasant flavor.
At this point you can mix everything well using a fork.
Drain the pasta and transfer it to the bowl with the sauce.
Next, gradually add the cooking water to create a cream.
Serve the dish while still hot and... Enjoy your meal!
by @ileniaguarn
This recipe uses the first spring vegetables that make every dish delicious! Ingredients for 4 people
400 g of Armando farfalle
4 large artichokes
1 bunch of asparagus
200 g of Brie cheese
1 shallot
Garlic to taste
Salt to taste
Extra virgin olive oil to taste
Chili pepper to taste
Marjoram to taste
Preparation Start by cleaning the asparagus: break the stem until it offers no resistance and keep the tips of the stems aside, then peel them.
Then clean and slice the artichokes.
Place the garlic, a drizzle of oil, chili pepper, and asparagus stalks in a pan. Season with salt and, to prevent the stalks from burning, add a ladle of the hot pasta cooking water. Then add the artichokes.
Drain the pasta al dente and finish cooking it in the pan with the vegetables.
To finish, stir in another drizzle of oil, the brie and, if necessary, a little cooking water.
Plate up and add the asparagus tips and a little fresh marjoram... Enjoy!
Bucatini with Merlin the Magician
by @piattitipici
Today I'm sharing a super recipe, perfect for both adults and children!
Ingredients for 4 people
320 g of bucatini Armando
1 purple cabbage
5 tablespoons of extra virgin olive oil
3 teaspoons of baking soda
Stracciatella to taste
Salt to taste
Preparation Clean and julienne the cabbage. Heat 5 tablespoons of extra virgin olive oil in a pan, add the cabbage, and sauté for 2 minutes over high heat. Once cooked, reduce the heat, add a ladle of water, and cover. Cook for at least 30 minutes.
At this point, take a pot, fill it with water, and bring to a boil. Once the water reaches a boil, add salt and cook Armando's bucatini.
The 30 minutes for cooking the cabbage are up, so remove the lid and add the teaspoons of baking soda, stir and voilà: the cabbage has turned blue!
Blend the cabbage with a hand blender and return it to the pan. Drain the bucatini al dente, add it to the pan with the cabbage sauce, and stir for 1 minute.
Plate and add a spoonful of stracciatella (left out of the fridge for at least 30 minutes).
Enjoy your meal!
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