Recipes
by Chef Alessandro Borghese
From the kitchen of Alessandro Borghese Kitchen Sound, we fly to Sicily for one of the classic Italian pasta dishes, prepared in a finger-sized version. The penne pasta shape chosen for this recipe is perfect for eating on the go. "Pasta with Sardines" originated during the Arab invasion of Sicily: the Arab chef combined ingredients like raisins and saffron with sardines and Sicilian fennel, creating a truly exquisite dish.
Rock n'Roll and Let's Cook with Chef Alessandro Borghese!
Ingredients for 4 people
1 bunch of fennel
400 g of sardines
400 g of penne
2 shallots
1 clove of garlic
2 slices of bread
25 g of pine nuts
25 g of raisins
20 g of almonds
1 sachet of saffron
EVO oil to taste
Salt and pepper to taste
Preparation Bring water for the pasta to a boil. Season with salt and garnish with a sprig of fennel. Add the pasta.
Using a blender, roughly blend the following ingredients: fennel, bread slices, 1 garlic clove, almonds, extra virgin olive oil, salt, and pepper. Heat a pan with a drizzle of oil and toast the chopped mixture. Then add the finely chopped shallot, pine nuts, and raisins. Fillet the sardines, slice them thinly, and add them to the pan. Add a ladle of the pasta cooking water. Drain the penne and toss with the other ingredients. Add the saffron and mix well.
Serve the pasta with the sardines, garnishing with a few fennel leaves.
by Chef Alessandro Borghese
In Rome, "Cacio e Pepe" is a no-brainer! It originated as a transhumance dish, when shepherds from the Pontine Marshes would carry cheese, a little pepper, and spaghetti in their saddlebags.
To prepare it, you need a pasta that enhances the sauce and tonnarello, in this case the Chitarra by Pasta Armando, with a rough die, is ideal.
You need to add a little salt to the cooking water because the pecorino is already very salty and be careful to drain the pasta very well; there should be no cooking water left before adding it to the famous creamy sauce!
From the kitchen of Alessandro Borghese Kitchen Sound “Cacio e Pepe nel cartoccio” a traditional dish in a walk-in version and “good to die for”!
Ingredients for 4 people
400 g of Chitarra Pasta Armando
200 g of grated Pecorino Romano
10 g of black pepper
Coarse salt
Grated Parmigiano Reggiano
Waterfall
Preparation Bring the water for the pasta to a boil, add salt and lower the Chitarra.
Separately, grate the Parmesan and fold it into the pecorino. Add the ground pepper and 1 or 2 ladles of the cooking water mixed with room temperature water. Mix everything well with a whisk until creamy.
Drain the pasta and stir in the cream. Enjoy a generous portion of cacio e pepe!
by Chef Alessandro Borghese
"Summer Memory" is a simple recipe, made with just a few ingredients. This dish absolutely must include: homemade bread, cut into chunks and toasted in extra virgin olive oil; anchovies, melted in the sautéed vegetables for a savory touch; and, of course, two tablespoons of lemon juice, added just before serving. This explosive dish, packed with strong yet harmonious flavors, is based on the TV show Alessandro Borghese Kitchen Sound. Ingredients for 4 people
400 g of Fettucce
2 anchovies
1 clove of garlic
1 fresh chili pepper
1 lemon (juice)
1 slice of homemade bread
1 bunch of parsley
Pecorino Romano to taste
Salt to taste
EVO oil to taste
Preparation Tear the bread into small pieces and toast it in a pan with a drizzle of olive oil. In another pan, heat a drizzle of extra virgin olive oil. Add the finely sliced garlic, chili pepper, and anchovies. Dissolve the anchovies in the water and add a ladle of pasta water. Immediately bring the pasta water to a boil, season with salt, and add the fettuccine. Separately, chop the parsley with a knife and squeeze the juice from a lemon. Finish cooking the pasta in the pan with the anchovies, garlic, and chili pepper. Stir everything together, adding plenty of parsley and chili pepper. Finally, drizzle with a couple of tablespoons of lemon juice. Serve your "Summer Memory" with a handful of crusty bread for an unmistakable crunch!
by Chef Alessandro Borghese
"Farfalle Fumé," a classic from the Marche region, especially from the 1980s, remains a cult classic of Italian cuisine. The central ingredient of this recipe is undoubtedly speck, whose delicate smokiness lends it a unique flavor. The acidity of the tomato sauce is then balanced by the delicate creaminess of the cream. The pasta of choice for this recipe is either farfalle or pennetta, which allow the sauce to blend perfectly. An explosion of flavor for a retro-inspired dish straight from the Alessandro Borghese TV show Kitchen Sound! Ingredients for 4 people
280 g of Farfalle
0.5 white onion
100 g of diced speck
300 ml of tomato sauce
1 fresh chili pepper
1 tablespoon EVO oil
200 ml of cream
Salt and pepper to taste
Basil to taste
Preparation Bring the water for the pasta to a boil, season with salt, and add the farfalle. In a pan, sauté the chopped onion with a drizzle of extra virgin olive oil. Remove the pan from the heat, adding a few chili flakes. Return the pan to the heat and sauté the diced speck. Add the tomato sauce, seasoning with salt and pepper. Meanwhile, drain the pasta and toss it in the pan with the sauce to coat it. To serve, place a ring in the center of the plate and pour the pasta onto it. Garnish with a few drops of cream, fresh basil leaves, and a little ground pepper.
by Chef Alessandro Borghese
From #AleKitchenSound, "Rigatoni with 4 Cheeses" is a classic 1980s dish featuring delicious cheeses and cream, a creamy ingredient that was never missing from Italian kitchens. The consistency of the cream ensures that the gorgonzola, parmesan, gruyere, and taleggio cheeses, cooked in a pan over low heat, don't form lumps. The pasta, RIGATONE, should be drained al dente and tossed in the cream cheese mixture. Freshly ground pepper and a few sage leaves should be added at the end of cooking. What a wonderful aroma in the kitchen!
Recipe by Alessandro Borghese
Ingredients for 4 people
400 g of Rigatoni
50 g of gorgonzola
50 g of parmesan cheese
50 g of Gruyere
50 g of Taleggio cheese
100 g of fresh cream
Sage to taste
Salt and pepper to taste
Preparation Bring the water for the pasta to a boil and season with salt, adding the rigatoni immediately after. Grate the Parmesan cheese using a blender. Pour the cream into a small saucepan, adding Gorgonzola, Taleggio, Gruyère, and freshly grated Parmesan cheese. Melt the cheeses over low heat, then drain the pasta and stir in the cream cheese mixture. To serve: arrange the rigatoni on a plate, lining them up one after the other. Season with a few sage leaves and a sprinkling of pepper.
Lumaconi with walnuts, radicchio and gorgonzola
by Chef Alessandro Borghese
From the kitchen of "Ale Kitchen Sound," Chef Alessandro Borghese offers "Lumaconi with walnuts, radicchio, and gorgonzola": a classic, boldly flavored dish with an excellent combination of ingredients: the bitterness of the radicchio is tempered by the strong, sweet flavor of the gorgonzola and cream, making the dish decidedly creamy. The pasta, IL LUMACONE, maintains a perfect consistency and should be drained three-quarters of the way through cooking before being stuffed with the radicchio, walnut, and cheese mixture.
What else can I say? Enjoy this dish, ideal for special occasions!
Ingredients for 4 people
400 g of Lumaconi
0.5 shallots
60 g of gorgonzola
200 ml of cream
70 g of walnut kernels
1 clove of garlic
Grated Parmesan cheese to taste
Salt and pepper to taste
EVO oil to taste
Preparation Bring water for the pasta to a boil and season with salt. Add the lumaconi, slice the radicchio, and chop the shallot. Sauté the radicchio in a pan with a drizzle of extra virgin olive oil, a clove of garlic, and the chopped shallot (remember to remove the garlic after it has released its flavor). Add the coarsely chopped walnuts and let them cook. Pour the gorgonzola, parmesan, and cream into a bowl. Whisk vigorously until creamy. Transfer the mixture to a piping bag along with the previously blanched radicchio. Drain the pasta when it's 3/4 cooked and fill it with the filling. Arrange the stuffed lumaconi in a small bowl and sprinkle with grated parmesan. Bake at 200°C (400°F) for 8 minutes.
by Chef Alessandro Borghese
"Schiaffoni alla sorrentina" (Sorrento-style slaps) is one of Chef Alessandro Borghese's revival recipes: a rich yet simple dish. For the sauce, it's essential to use not only the sauce, but also fresh cherry tomatoes crushed in the pan, some basil leaves, and a little mozzarella. Simply drain the pasta three-quarters full, layer it with the sauce, mozzarella, and spicy provolone, and savor the unique, full-bodied flavor of this recipe: enjoy! Ingredients for 4 people
320 g of Schiaffoni
600 g of datterini tomatoes
1 white onion
1 clove of garlic
4 tablespoons of EVO oil
8 basil leaves
200 g of buffalo mozzarella
40 g of spicy provolone
Salt and pepper to taste
Tomato sauce to taste
Preparation Bring water for the pasta to a boil, seasoning with salt. Add the pasta. Sauté the chopped onion with an unpeeled garlic clove and a drizzle of extra virgin olive oil. Add the cherry tomatoes and let them soften. After a few minutes, mash them with a fork, remembering to remove the garlic. Stir in the tomato sauce and basil leaves. Drain the pasta when it's 3/4 cooked and toss it in the sauce with a drizzle of extra virgin olive oil. Pour a first layer of pasta into a crockpot, top with a few mozzarella flakes and a sprinkling of spicy pepperoni, and continue layering. Finish with a final layer of mozzarella and provolone. Bake at 200°C until golden brown.
by Chef Alessandro Borghese
From the Alessandro Borghese Kitchen Sound episode, "Pennette alla vodka": a blast from the past and a true '70s revival. The key steps to making this recipe are: slice the onion so thinly that it melts in a pan with a drizzle of extra virgin olive oil, let the vodka's alcohol evaporate, and then add a light layer of sauce. To make the dish crispier, Chef Alessandro Borghese recommends baking some speck for ten minutes to give it a crunchy texture. Delicious! Ingredients for 4 people
400 g of Pennette
1 onion
0.5 glass of vodka
300 g of tomato sauce
4 slices of speck
80 ml of fresh cream
EVO oil to taste
Salt and pepper to taste
Basil to taste
Preparation Bring water for the pasta to a boil and season with salt. Add the pennette. Place the speck between two sheets of parchment paper and bake for 10 minutes at 200°C (400°F), until crispy. For the sauce, heat a nonstick pan with a drizzle of extra virgin olive oil and sauté the chopped onion. Add a few chili flakes and then pour in the vodka. Once the alcohol has evaporated, stir in the tomato sauce and simmer. Drain the pasta and toss it with the sauce. Serve the pennette alla vodka, garnished with crispy speck, drizzles of fresh cream, and a little ground pepper.
by Chef Alessandro Borghese
"Sunday Cannelloni" is a classic Italian dish. Chef Alessandro Borghese revisits the dish in the Sky TV program "Kitchen and Sound," using scampi and monkfish. To fully savor the flavor, we recommend cutting the monkfish into bite-sized pieces and chopping the shrimp into bite-sized pieces. A key ingredient for making the dish more flavorful and velvety is the béchamel sauce, which should be mixed with the other ingredients immediately after draining the cannelloni. The dish will be creamy and bursting with flavor! Ingredients for 4 people
12 Cannelloni
200 g of monkfish
100 g of scampi
0.5 leek
Butter to taste
Bechamel sauce to taste
Salt and pepper to taste
EVO oil to taste
Basil to taste
Preparation Bring water for the pasta to a boil and season with salt. Add the cannelloni. For the filling, finely chop the leek and cut the monkfish into bite-sized pieces. Clean and chop the scampi. In a bowl, season the fish with salt, fresh basil, and extra virgin olive oil. Let it simmer. Separately, melt a knob of butter in a pan and sauté the leek. Add the fish and cook for a few minutes. Once the fish is seared, transfer it to a bowl and mix with a few spoonfuls of béchamel sauce. Drain the cannelloni and fill them with the filling. Bake in a preheated oven at 230°C (440°F) for a few minutes.
Just before serving, garnish with basil leaves and a sprinkling of pepper.
by Chef Alessandro Borghese
For this first course, Chef Alessandro Borghese recommends using only the scampi and prawn heads to flavor the sauce. Add the remaining scampi, prawns, mussels, clams, and calamari only when you're ready to risotto. Parsley and extra virgin olive oil liven up the dish, and you've got a unique flavor typical of seafood first courses: from "Ale Kitchen and Sound," the perfect recipe for "Pappardelle Allo Scoglio"! Ingredients for 4 people
4 Scampi
4 prawns
30 Mussels
30 Clams
6 Squid
1 clove of garlic
40 datterini tomatoes
400 g of pappardelle
1 fresh chili pepper
Basil to taste
Parsley to taste
Extra virgin olive oil to taste
Salt to taste
White wine vinegar to taste
Tomato sauce to taste
Preparation Heat a pan with a drizzle of extra virgin olive oil and an unpeeled garlic clove. Add the mussels and clams, then deglaze with white wine vinegar. Cover with a lid and meanwhile clean the fish (prawns and scampi). Add the previously shelled heads to the pan along with the mussels and clams. Continue stirring in the tomato sauce, halved datterini tomatoes, basil leaves, chili pepper, and a ladle of the cooking water. Separately, slice the calamari and rings. Bring the water for the pasta to a boil, season with salt, and add the pappardelle. Finish cooking the pasta in the pan: risotto it by adding a few ladles of the cooking water, then stir in the scampi, prawns, calamari, and rings. Garnish with chopped fresh parsley leaves and a drizzle of extra virgin olive oil.
by Chef Alessandro Borghese
The story of fettuccine alla papalina is that it was invented by Pope Pius XII's chef, who specifically requested a variation on carbonara. Chef Alessandro Borghese suggests speck, rather than prosciutto, egg yolk, and cream, which give the dish a creamy texture and a smooth texture.
The result? An inviting #AleKitchenSound recipe, packed with flavor and ready to enjoy!
Recipe by Alessandro Borghese
Ingredients for 4 people
400 g of Fettuccine
50 g of butter
50 g of onions
100 g of speck
200 g of cooking cream
4 egg yolks
60 g of grated Parmesan cheese
Salt and pepper to taste
Parsley to taste
Preparation Chop the onion with a knife and sauté it in a pan with a knob of butter and some chopped speck. Bring the pasta water to a boil, season with salt, and add the fettuccine. Separate the egg yolks from the whites. Then, in a bowl, whisk the egg yolks with the Parmesan cheese and cream. Stir in the sautéed onion and speck, mixing well. Drain the pasta and toss it in the bowl with the other ingredients. Using a ladle, create a nest with the fettuccine, placing it in the center of the plate. Add a few parsley leaves and a sprinkling of pepper, and serve.
by Chef Alessandro Borghese
"Minestra Maritata," a traditional recipe from Campania and Puglia, is rich in flavor and nutrients. The secret to a truly delicious minestra is to sauté the garlic, onion, and guanciale, then add the vegetables and cook the pasta directly in the pan, allowing it to absorb the flavors of the other ingredients. To make this dish even more flavorful, Chef Alessandro Borghese on #AleKitchenSound recommends garnishing it with toasted bread, ricotta salata, and a few fresh basil leaves just before serving.
Recipe by Alessandro Borghese
Ingredients for 4 people
400 g of mixed pasta
500 g of shelled broad beans
500 g of asparagus tips
400 g of escarole leaves
400 g of dandelion leaves
1 artichoke
200 g of wild fennel
1 celery stalk, chopped
1 clove of garlic
1 onion
100 g of bacon
vegetable broth to taste
Toasted bread cubes to taste
Preparation Heat a pan with a drizzle of extra virgin olive oil and sauté a finely chopped onion, some strips of guanciale, and an unpeeled garlic clove. As soon as the guanciale fat begins to render, remove the garlic. Add a ladle of vegetable broth, some fennel, a handful of diced celery, and some shelled fava beans. Let everything blend together. Meanwhile, finely chop the artichoke and its stem, then add it to the pan with the asparagus tips. Season with salt and pepper. Stir constantly with a few ladles of broth. Pour in the pasta and stir in the remaining ingredients. Finish by adding roughly chopped dandelion leaves and escarole. Stir in a drizzle of olive oil. Serve the soup with toasted bread, curls of salted ricotta, extra virgin olive oil, and fresh basil leaves for a touch of color.
by Chef Alessandro Borghese
The habanero, also known as the Mexican heart of fire, is the star of Chef Borghese's recipe for #AleKitchenSound: "Penne Muy Calientes," a truly explosive mix for the palate. For the sauce, he chooses three types of tomatoes with different consistencies and flavors: the delicate salad tomato, the floury copper tomato, and the "muy dolce" Piccadilly tomato. After adding the incredibly hot chili pepper, he adds a small anchovy that perfectly balances the flavors, and a handful of arugula for the finishing touch.
Recipe by Alessandro Borghese Ingredients for 4 people
400 g of wholemeal penne
6 coppery cherry tomatoes
6 Piccadilly tomatoes
6 cherry tomatoes
1 clove of garlic
1 anchovy
1 habanero pepper
EVO oil to taste
Salt and pepper to taste
Fresh basil to taste
Preparation Chop the tomatoes (saladier, ramato, Piccadilly) into small pieces. Pour everything into a bowl and season with extra virgin olive oil, chopped habanero pepper, fresh basil leaves, sliced garlic, an anchovy, salt, and pepper. Bring the water for the pasta to a boil, season with salt, and add the penne. Drain the pasta and toss it with the sauce to combine. Finish by adding a few arugula leaves for a hint of bitterness.
Linguine with miso stracciatella
by Chef Alessandro Borghese
Today, Chef Borghese for #AleKitchenSound presents a gastronomic encounter between a quintessentially Italian legume-based linguine and a soup with a distinctly oriental flavor, typical of Japanese cuisine. Linguine in Miso Stracciatella is tasty, high in protein, and easily digestible. Important: to perfectly flavor the pasta, cook it directly in the broth where the vegetables have released all their flavors during cooking. This combination of these two worlds, at the table, is a hit with everyone! Ingredients for 4 people
213.33 g of Linguine with Legumes
2.67 l of water
1.33 daikon
1.33 carrot
1.33 spring onion
1.33 tomato
2.67 potatoes
4 celery ribs
133.33 g of miso
5.33 eggs
Wakame seaweed to taste
Chives to taste
Salt to taste
Preparation Bring a pot of water to a boil and add the spring onion, celery, carrot, potato, tomato, and diced daikon. Season with salt, add the wakame seaweed, and let the broth simmer for about 30 minutes to infuse the flavors. Once cooked, strain the broth, reserving the vegetables. Dissolve the miso in a bowl with a few ladles of hot broth. Return the broth to the heat. Once boiling, add the pasta. Drain the linguine and add it to the bowl with the miso. Add an egg and stir vigorously to create a stracciatella. Enjoy the linguine, adding a few vegetables and garnishing with chives.
by Chef Alessandro Borghese
In this #SpeciAle recipe, goulash, a delicious Hungarian dish, becomes the filling for #pastarmando cannelloni. Chef Alessandro Borghese has replaced the mutton with pork. The key steps for a successful recipe are: cutting the meat into grape-sized pieces, adding plenty of paprika to the meat sauce, and finally, rolling the cannelloni in slices of speck for a crispier texture. Crunch! Ingredients for 4 people
8 Cannelloni
1 kg of pork neck
1 onion
Tomato sauce to taste
1 fresh chili pepper
1 carrot
1 potato
8 slices of speck
Pecorino Romano to taste
Mixed aromatic herbs to taste
Basil to taste
Preparation For the goulash, dice the potato, carrot, onion, and a few chili pepper flakes. Next, chop the meat into small pieces. Heat a saucepan with a drizzle of extra virgin olive oil, thyme, sage, and rosemary leaves, then add the chopped vegetables and the meat. Season with salt and pepper and brown for about ten minutes. Then, stir in the paprika and finish by adding the tomato sauce and a glass of water. Simmer for a couple of hours. Meanwhile, bring the pasta water to a boil, season with salt, and cook the cannelloni. Drain the pasta and let it cool in iced water for a few minutes. Fill the cannelloni with the goulash, wrap them in speck slices, sprinkle with pecorino romano, and bake in a preheated oven at 200°C (400°F) for ten minutes.
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