Recipes
Spaghetti with macadamia nut pesto and feta cheese
by Chef Alessandro Borghese
From #AleKitchenSound, a dish that combines the flavors of Italy, Greece, and Australia: "Spaghetti with Walnut, Macadamia, and Feta Pesto"! The essential ingredients for this recipe are macadamia nuts, basil, and feta to make a fresh and flavorful pesto. Simply add walnuts, a few garlic slivers, two Piccadilly tomatoes, plenty of fresh basil, salt, extra virgin olive oil, and finally some ice to a blender. A small ice cube will cool the blender blade and prevent the basil from oxidizing. Just a few natural ingredients for a genuine, flavorful, and winning first course!
Recipe by Alessandro Borghese Ingredients for 4 people
400g of spaghetti alla chitarra
1 ice cube
100 g of Macadamia nuts
1 bunch of fresh basil
3 Piccadilly tomatoes
3 slices of speck
Feta to taste
1 clove of garlic
EVO oil to taste
Salt to taste
Preparation Bring the water for the pasta to a boil, add salt, and add the chitarra spaghetti. For the pesto, combine the macadamia nuts, 2 garlic cloves, chopped Piccadilly tomatoes, fresh basil leaves, salt, extra virgin olive oil, and an ice cube in a blender. Blend until coarsely blended. Separately, julienne the speck. Drain the spaghetti and toss it in a bowl with the macadamia pesto. Create a nest of pasta and, using a ladle, place it in the center of the plate. Finish with shredded speck, crumbled feta, and a few basil leaves.
by Chef Alessandro Borghese
From #AleKitchenSound, Chiffero #pastarmando with lobster and curry. The firm and delicate Maine lobster pairs perfectly with the more intense and aromatic flavor of the other ingredients. The curry is blended with oil to create a creamy mixture with oriental notes, while the lime-infused avocado softens the acidity. When plating, after blending the ingredients with the multigrain chifferi, Chef Borghese adds Apulian burrata and freshly ground pepper: succulent and bold flavors that further enhance the uniqueness of the dish. A truly explosive recipe!
Recipe by Alessandro Borghese Ingredients for 4 people
350 g of Chifferi Glutenfree
1 avocado
1 bunch of dill
1 burrata
4 already boiled lobsters
Curry to taste
EVO oil to taste
Salt and pepper to taste
Lime juice
Preparation Clean the boiled lobster, scooping out the meat. Cut the back and remove the intestines. Mince the meat with a knife and season it in a bowl with chopped dill, salt, pepper, and extra virgin olive oil. Add the avocado spheres and lime juice, mix well, and let it simmer. Bring the water for the pasta to a boil, season with salt, and add the chifferi. Separately, combine the curry with extra virgin olive oil. Drain the pasta, pour it into a bowl, and season with a few drops of curry oil and marinated lobster. Enjoy the chifferi garnished with shredded burrata and a sprinkling of freshly ground pepper.
by Chef Alessandro Borghese
A typically summery dish suitable for all seasons, prepared with datterini tomatoes, clams, and monk's beard: "Spaghetti Fusion"! Chef Alessandro Borghese used whole wheat spaghetti #pastarmando, the real stars of this recipe from the TV show #AleKitchenSound, airing daily on Sky Uno HD. The main ingredients of this delicious spaghetti are: clams, monk's beard, datterini tomatoes, and a touch of fusion: ginger! The agretti and pasta cook at the same time, and marinated ginger and lemongrass are added as a garnish just before serving. The result is an exquisite balance between the acidity of the tomatoes, the sweetness of the clams, and the freshness of the ginger: what class!
Recipe by Alessandro Borghese Ingredients for 4 people
400 g of wholemeal spaghetti
200 g of clams
300 g of monk's beard
50 g of pink pickled ginger
16 datterini tomatoes
1 clove of garlic in its skin
EVO oil to taste
Lemongrass to taste
Salt to taste
Preparation Bring the water for the pasta to a boil, add salt, and drop in the spaghetti. Add the monk's beard and cook together.
Heat a pan with a drizzle of extra virgin olive oil and an unpeeled clove of garlic.
Add the clams and chopped cherry tomatoes. Cover with a lid and wait for the clams to open. Drain the pasta and monk's beard when 3/4 cooked, pour everything into the pan and cook the risotto with the clams. Finish with a drizzle of extra virgin olive oil.
Serve the fusion spaghetti with ginger flakes, fresh herbs (lemongrass), and extra virgin olive oil.
Pasta and Beans, Mussels and Curry
by Chef Alessandro Borghese
From Alessandro Borghese Kitchen Sound, a typically Neapolitan combination of sea and land, transformed into a Neapolitan-Thai dish with the addition of green curry: Pasta, Beans, Mussels, and Curry! Green curry paste is used, a blend of fresh ingredients not to be confused with dried Indian herbs. The pasta used for this dish is whole wheat braided pasta, rich in fiber. Marjoram, a drizzle of extra virgin olive oil, and a recipe you must try is ready: did you know your kitchen will be a remix? Ingredients for 4 people
350 g of Wholemeal Spelt Braids
1 anchovy
1 onion
1 carrot
1 clove of garlic
1 celery stalk
fish broth to taste
1 teaspoon green curry paste
2 tomatoes
250 g of mussels
180 g of already boiled borlotti beans
Extra virgin olive oil to taste
Preparation Heat a pan with a drizzle of extra virgin olive oil and a clove of garlic. Add the mussels and cover with a lid. Wait until they open, then turn off the heat. Separately, chop the onion, carrot, and celery. Sauté everything in a pan with an anchovy and a drizzle of extra virgin olive oil. Add the roughly chopped tomatoes and the borlotti beans. Let everything absorb the flavors well, then add the fish stock and a tablespoon of the mussel water. Add the curry paste and let it dissolve. Add the pasta to the pan and cook it risotto, stirring constantly, adding a few tablespoons of broth. Once the pasta is cooked, serve! Serve garnished with marjoram leaves, the shelled mussels, and a drizzle of extra virgin olive oil.
Open lasagna with sword zighinì
by Chef Alessandro Borghese
Open Lasagna #pastarmando with Swordfish Zighinì: the Mediterranean flavor of zighinì, typical of Somalia and Eritrea; a stew reminiscent of the famous Genovese but made with swordfish, Gaeta olives, and capers. Chef Alessandro Borghese uses clarified butter because it's lighter, pre-cooked, more concentrated, and has a higher smoke point. A proper zighinì requires berbere, a spice blend made with chili pepper, ginger, coriander, rue, allspice, and cloves: lasagna, zighinì, lasagna, and then more zighinì and two basil leaves—an explosion of flavors!
Ingredients for 4 people
12 sheets of fresh lasagna
350 g of swordfish
2 vine-ripened tomatoes
100 g of pitted Gaeta olives
2 large yellow onions
20 g of berbere
60 g clarified butter
240 g of peeled tomatoes
60 g of capers
EVO oil to taste
salt to taste
basil to taste
Preparation Chop the onion and sauté it in a pan with the clarified butter. Add the diced tomatoes, pitted olives, and capers. Meanwhile, dice the swordfish and add it to the soffritto. Sprinkle with the barbarese, add the peeled tomatoes, and season with salt. Cook for 20 minutes over low heat. Meanwhile, bring the water for the pasta to a boil, add salt, and lower the pasta sheets. Drain and pour into a bowl. Drizzle with extra virgin olive oil. Serve alternating the swordfish sauce with the pasta sheets. Garnish with a few fresh basil leaves.
Fusilloni with tuna and nori seaweed
by Chef Alessandro Borghese
From Alessandro Borghese Kitchen Sound, "Fusilloni with Sicilian Tuna and Nori Seaweed." Sicily, with its freshness of capers, tuna, and dried tomatoes, meets Japan in a gomasio made with nori seaweed and sesame. Chef Alessandro Borghese uses a rough-drawn FUSILLONE pasta with a wheaty aroma for this dish! Sesame and seaweed for the gomasio, the flavors of Sicily, and a touch of fennel: what a delight! Ingredients for 4 people
400 g of fusilli
8 sheets of nori seaweed
100 g of sesame
15 capers
300 g of tuna
8 dried tomatoes
EVO oil to taste
fennel to taste
salt to taste
Preparation Bring water for the pasta to a boil, add salt, and drop in the fusilli. Tear the nori seaweed sheets into confetti-like shapes and toast them in a pan with the sesame seeds. Once the sesame seeds are golden, season with salt and chop the gomasio mixture. For the sauce, combine the capers, chopped sun-dried tomatoes, and diced tuna in a bowl. Drain the pasta, toss with the sauce, add the gomasio, chopped fennel, and a drizzle of extra virgin olive oil. Enjoy the dish with plenty of sauce.
by Chef Alessandro Borghese
Chef Alessandro Borghese's Bucatini All'Amatriciana, inspired by Ettore Scola's film "We All Loved Each Other So Much." A celebration of good food and conviviality. The secret to a good Amatriciana is the bucatini, or "bucatini," and using no fat other than the animal fat from the guanciale (cured pork jowl), which melts in the sauce. Red wine vinegar is crucial because it helps soften the guanciale's fat.
Finally, just add plenty of chunks of Pecorino Romano and let it rest for a minute to allow the sauce to bind to the bucatini. It's tasting time , and we loved each other so much, but honestly... I still love you! Ingredients for 4 people
400g Bucatini Pasta Armando
200 g of bacon
200 g of San Marzano tomatoes
3 tablespoons of red wine vinegar
Salt to taste
Pecorino Romano to taste
Preparation Cut the guanciale into 2 thin slices and 2 thicker ones. Remove the rind from the thicker ones and then cut them into small pieces, while the thinner ones cut into wide strips. Brown the guanciale in a large pan without adding oil. Wash the tomatoes and roughly chop them.
Deglaze the guanciale with red wine vinegar, allowing it to evaporate. Season with salt. Reserve a little crispy guanciale in a small bowl for garnish. Add the chopped tomatoes to the pan and cook slowly. Bring the water for the pasta to a boil and season with salt.
Cook the bucatini for 11 minutes. Finish cooking them in the pan with the pancetta and tomato sauce.
Stir in plenty of Pecorino Romano and let it rest for a few minutes so the sauce thickens in the bucatini. Serve the bucatini all'amatriciana, garnishing with the reserved crispy guanciale and a sprinkling of Pecorino Romano.
by Chef Alessandro Borghese
In this episode of Alessandro Borghese Kitchen Sound CHOICE... a monument: coda alla vaccinara.
Oxtail, a classic fifth quarter of the Lazio tradition. In Rome, oxtail stew is a must in every trattoria, and Chef Alessandro Borghese today offers you an exceptional Fusillone Pasta Armando, made with 100% Italian durum wheat pasta! Ingredients for 4 people
500g of Fusilloni Pasta Armando
1 Oxtail
1 stalk of celery
half an onion
50 g of Colonnata Lard
250 g of peeled tomatoes
1 teaspoon tomato paste
1 glass of white wine
5 g of bitter cocoa
1 clove
10 Raisins
Parmigiano Reggiano
Extra virgin olive oil
Salt
Pepper
Preparation Chop the onion and lard. Sauté them in a small pan with a drizzle of extra virgin olive oil, then add the oxtail and deglaze with a glass of white wine.
Coarsely chop the celery and immerse it in boiling water for a few minutes. Drain the celery and set it aside.
Continue preparing the sauce by adding the tomato paste and peeled tomatoes. Season with salt and pepper and cook over low heat for about 4 hours.
Once the long cooking is over, add the blanched celery, raisins, cocoa and cloves.
Cook the Fusillone Pasta Armando in plenty of salted water.
Drain the pasta and mix with the sauce.
Now, plate the Fusilloni with a sprinkling of Parmigiano Reggiano.
by Chef Alessandro Borghese
Stracotto is a recipe that requires patience, but what's better than its sauce accompanied by Armando's Pacchero Pasta? In this video recipe from the Alessandro Borghese Kitchen Sound CHOICE series, Chef Alessandro Borghese shows us how to prepare a delicious pasta with stracotto sauce. Ingredients for 4 people
2 pork cheeks
2 celery stalks
1 carrot
1 onion
40 g of Colonnata Lard
1 clove of garlic
500 ml of red wine
250 g of peeled tomatoes
1 tablespoon of tomato paste
Extra virgin olive oil
Salt and pepper
Sage, rosemary, basil
Preparation Time: 5 hours and 30 minutes
Chop the celery, carrot, onion and lard with a knife.
Pour everything into a pan and sauté with a drizzle of extra virgin olive oil, sage and rosemary.
Add the meat and brown it. Season with salt and pepper.
Pour in the red wine and let the alcohol evaporate. Add the peeled tomatoes, tomato paste, and a few glasses of water. Cook for about 5 hours.
Bring water for the pasta to a boil. Season with salt and add the Pacchero Pasta Armando.
Drain the pasta and mix it with the stew sauce.
Arrange the paccheri in a pyramid shape on a plate with plenty of sauce. Finish with freshly ground pepper and fresh basil.
Farfalle with carrot and egg cream soup
by Chef Alessandro Borghese
A delicious recipe for the little ones prepared by the legendary Chef Alessandro Borghese. Discover the video recipe for Farfalle Pasta Armando with creamed carrot and egg soup in this episode of Alessandro Borghese Kitchen Sound KIDS. Ingredients for 4 people
400 g of Armando Butterfly Pasta
3 Carrots
1 stalk of celery
2 eggs
2 tablespoons of potato starch
2 tablespoons of milk
Parmigiano Reggiano
Salt
Extra virgin olive oil
Marjoram
Preparation Put the Armando Farfalle Pasta to boil in plenty of salted water.
Peel the carrots and remove the excess strings from the celery stalk. Dice the carrots and celery and blanch them in hot water for a few minutes. Drain the vegetables.
Pour the vegetables into a blender, add the milk, extra virgin olive oil and blend everything.
Drain the pasta and toss it with the celery and carrot puree. Add the egg and Parmesan cheese and continue to toss.
Serve the pasta with a few marjoram leaves for flavor.
Lumacone with prawns, ricotta and courgette flowers
by Chef Alessandro Borghese
The Luxury of Simplicity is my motto and the name of my restaurant, and in the Alessandro Borghese Kitchen Sound Choice series I reveal the secrets of my dishes.
Today, Lumaconi stuffed with ricotta, prawns, and basil in a tomato sauce.
Lumaconi have exceptional cooking resistance and all the aroma of 100% Italian durum wheat! Ingredients for 4 people
12 Lumaconi Pasta Armando
200 g of goat ricotta
10 prawns
30 g of Colonnata Lard
4 courgette flowers
Tomato sauce
Parmigiano Reggiano
Fresh basil
Salt
Pepper
Extra virgin olive oil
Preparation Preheat the oven to 200 degrees fan-assisted and in the meantime, cook the Armando Lumaconi Pasta in plenty of boiling water for about 15-18 minutes.
In a bowl, mix the ricotta and the pepper crushed in a mortar and add salt.
Cut the lard into cubes and crisp it in a pan.
Meanwhile, clean the prawns, removing the shells, heads, and intestines. Cut them into small pieces and sauté them in the lard for a few minutes in a pan. Remove from the heat and let cool.
Drain the pasta and rinse it under cold water. Stuff them with the sautéed prawns and ricotta cream using a piping bag.
Now sprinkle them with Parmesan and grill them in the oven.
Remove the Lumaconi from the oven and serve them on a plate, arranging them on a base of tomato sauce well seasoned with salt and chili pepper. Garnish with courgette flower petals, fresh basil leaves and freshly ground pepper.
Penne in broth with green apple and honey
by Chef Alessandro Borghese
In the Alessandro Borghese Kitchen Sound KIDS series, many ideas for tasty and inviting recipes designed to satisfy children's tastes. In this episode, Chef Alessandro Borghese prepared Pennette Pasta Armando in broth with green apple and honey. Watch the video recipe and make it yourself! Ingredients for 4 people
400g of Pennette Pasta Armando
2 green apples
1 tablespoon of honey
2 tablespoons of yogurt
2 tablespoons of tapioca flour
4 tablespoons of milk
Lemon zest
Mint
Preparation Bring water for the pasta to a boil. Season with salt and add the Armando Pennette Pasta.
Peel the apples and cut them into small pieces. Place them in boiling water to soften them.
Drain the apples and blend them together with the milk.
Drain the pasta and pour it into a bowl. Add the pureed apple, lemon zest, and tapioca. Stir the pasta together.
Serve the pennette, garnishing with a few spoonfuls of yogurt and honey. Finish with mint leaves.
by Chef Alessandro Borghese
For Chef Alessandro Borghese, true luxury is simplicity, and with this delicious dish of Fettuccia Armando with turmeric and courgettes, he lets us savour his entire philosophy for Alessandro Borghese Kitchen Sound.
Watch the video and try the recipe! Ingredients for 4 people
400 g of Armando Pasta Fettuccia
2 courgettes
1 medium onion
Fresh garlic
Turmeric powder
Extra virgin olive oil
Parmigiano Reggiano
1 bunch fresh basil
Pepper
Salt
Preparation Boil the Fettuccia Armando in plenty of salted water and in the meantime cut the onion into julienne strips and let it soften in a pan with a drizzle of oil.
Wash and dice the courgettes and sauté them in a non-stick pan.
Now add the courgettes and turmeric to the onion and season with a pinch of salt.
Once cooked, drain the pasta and mix with a ladle of cooking water and a handful of Parmigiano Reggiano.
Garnish with fresh basil leaves and serve piping hot.
Pasta rolls with cooked ham, spinach and cheese
by Chef Alessandro Borghese
In the Alessandro Borghese Kitchen Sound KIDS series, many tasty recipes for the little ones.
In this episode, Chef Alessandro Borghese prepares pasta rosettes with cooked ham, spinach, and cheese. Watch the video recipe and make it for your little ones! Ingredients for 4 people
1.6 sheets of Lasagna Pasta Armando
0.13 l of milk
13.33 g of butter
8 g of flour
53.33 g of cooked ham
66.67 g Cleaned spinach
Grated Parmesan cheese
Salt
Preparation Bring the water to a boil in a saucepan, add salt, and blanch the spinach for a few minutes.
In the same water as the spinach, add the Armando Lasagna Pasta sheets and blanch them for 5 minutes.
Drain the spinach and then the pasta. To stop the cooking, immerse the lasagna sheets in a bowl of cold water.
For the béchamel sauce, melt the butter in a saucepan, allowing the water to evaporate. Add the flour and whisk vigorously. Pour in the milk and continue whisking until the sauce thickens.
Roll out the pasta sheets and fill them with the hand-cut cooked ham, blanched spinach, béchamel sauce, and Parmesan cheese. Roll the filled pasta up to create a large cannelloni, cut it into thirds, and place it in the baking dish.
Before baking, sprinkle the rosettes with béchamel sauce and cheese.
Bake in the oven at 200 degrees for 15 minutes and serve hot.
by Chef Alessandro Borghese
The luxury of simplicity is my motto and my philosophy, in the kitchen and in life. At the heart of my philosophy is passion, the passion that drives me to experiment and try new dishes, alone or with colleagues, because cooking is an act of love and it shows!
In this episode of Alessandro Borghese Kitchen Sound, a classic Italian dish: pasta all'arrabbiata! Ingredients for 4 people
400 g of Penne Pasta Armando
400 g of cherry tomatoes
Garlic powder
Chili powder
Fresh parsley
Extra virgin olive oil
Salt
Pepper
Preparation Cook the pasta in plenty of salted water. Meanwhile, chop the cherry tomatoes and drizzle with extra virgin olive oil.
Use aluminum foil to shape it into a parcel and arrange the seasoned cherry tomatoes inside.
Place the parcel in a pan and begin roasting.
Separately, in a pan add olive oil, garlic and parsley stalks and brown for a few minutes.
Add the roasted tomato and chili pepper.
Once the pasta is cooked, stir in the sauce, add the chopped parsley and serve.
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