Recipes
Mixed pasta with curry chicken and pineapple
by Chef Alessandro Borghese
Chef Alessandro Borghese is an experimenter who puts a lot of passion into his dishes. For this episode, Alessandro Borghese Kitchen Sound reinterprets Pasta Mista Armando through the combination of exotic flavors.
Watch the video and try the recipe! Ingredients for 4 people
400 g of Armando Mixed Pasta
200g of chicken breast
100 g of pineapple
400 g of coconut milk
1 onion
Curry powder
Extra virgin olive oil
Pepper
Preparation Cut the onion into julienne strips and sauté in a pan with extra virgin olive oil.
Meanwhile, dice the chicken and sauté it in a nonstick pan with a little extra virgin olive oil. Brown and season well. Add the coconut milk and curry to the onion and reduce slightly.
Now add the meat to the bottom and let it flavour.
Separately, in a non-stick pan, roast the pineapple cut into irregular cubes.
Now it's time for the Mixed Pasta, boil in plenty of salted water and, halfway through cooking, transfer the pasta to the curry sauce.
Once cooked, add the roasted pineapple and serve.
Gluten Free Chiffero with vegetable sauce
by Chef Alessandro Borghese
Lots of perfect recipes to whet the appetites of the little ones in Alessandro Borghese's Kitchen Sound KIDS series.
Watch the video recipe for Gluten Free Chiffero with vegetable sauce and prepare it for your children. Ingredients for 4 people
400 g of Chiffero Gluten Free Pasta Armando
1 carrot
1 pepper
1 courgette
1 eggplant
1 clove of garlic
Parmigiano Reggiano
Cherry tomatoes
Salt, extra virgin olive oil, pepper
Parsley, mint, rosemary, oregano
Preparation Put a pot of salted water on to boil.
Meanwhile, peel the zucchini and eggplant and finely chop the skins. Do the same for the eggplant. Now, peel the carrot and chop it, and do the same with the bell pepper.
Place the finely chopped vegetables in a colander and bring to a boil. Season the water with fresh herbs (parsley, rosemary, mint, oregano). Cook for a few minutes.
Pour cold water and ice into a bowl. Drain the vegetables (without discarding the cooking water) and add them to the bowl of cold water.
Cut the cherry tomatoes into small pieces.
Drain the vegetables again and stir in the cherry tomatoes. Dress with extra virgin olive oil and an unpeeled garlic clove, just for flavor.
Drop the Chiffero Gluten Free in the same aromatic water as the vegetables.
Drain the pasta and toss it with the vegetables. Add more herbs (rosemary, oregano, fresh mint) for flavor, and the grated Parmesan cheese. Mix well, remembering to remove the garlic clove.
Plate up!
Organic Whole Wheat Tortiglione with Carrots, Ginger, and Cinnamon
by Chef Alessandro Borghese
In this episode of Alessandro Borghese Kitchen Sound, a colorful, tasty, and authentic dish awaits. The simplicity of this organic whole wheat tortiglioni dish, prepared by legendary Chef Alessandro Borghese, surprises and delights with the aromas of spices, the sweetness of carrots, and the zing of pecorino cheese.
Watch the video and try the recipe! Ingredients for 4 people
400 g of organic whole wheat Tortiglione
4 Carrots
1 clove of garlic
150 g of Tuscan Pecorino cheese
cinnamon sticks
Ginger powder
Extra virgin olive oil
Salt
1 sprig of marjoram
Preparation Wash and clean the carrots, then boil 3/4 of them in salted water with the cinnamon sticks. Finely julienne the remaining carrot and set aside.
Once the boiled carrots are ready, blend them and pass them through a fine-mesh sieve. Now add salt, pepper, and ground ginger.
Sauté the julienned carrot with garlic and oil.
Meanwhile, boil the pasta in plenty of salted water, drain al dente, and stir in the carrot cream.
Plate and garnish with julienned carrots, Tuscan pecorino cheese, and marjoram leaves.
Rabbit candles with pears and peas
by Chef Alessandro Borghese
In the kitchen, there's no such thing as waste, only waste! With a little imagination, you can create delicious dishes even with just a few ingredients. Discover the recipe for Candele with rabbit and raw peas, prepared in this episode of Ale Borghese Kitchen Sound by Chef Alessandro Borghese and today's guest, Chef Cristiano Tomei.
Watch the video and try the recipe!
Ingredients for 4 people
350 g of Armando Pasta Candles
600 g of minced rabbit
1 carrot
1 celery stalk
2 pear thighs
1 onion
1 lemon
Fresh peas
Nutmeg
Fresh basil
Wine vinegar
Butter
Salt
Pepper
Extra virgin olive oil
Preparation Cook the Candele in plenty of salted water.
Prepare the soffritto with celery, carrot, and onion. Place everything in a pan with extra virgin olive oil and sauté for a few minutes. Add the rabbit meat and a pinch of nutmeg and cook.
Meanwhile, shell and clean the peas. Dice the pears with the peel and macerate them with a little wine vinegar and a pinch of salt.
Add a knob of butter, the fresh peas, and the grated lemon to the rabbit ragù, season with salt, and cook for a few minutes. Plate and serve hot.
by Chef Alessandro Borghese
A symphony of flavors in Chef Alessandro Borghese's Rigatoni Blues. Passion and a desire to experiment with simplicity are key. Ingredients for 4 people
400g Rigatoni Pasta Armando
300 g of bacon
White wine vinegar
Creole pepper
100 g of grated Pecorino Romano
Preparation Put the pasta to boil in plenty of salted water.
Meanwhile, cut the guanciale and place it in a pan to brown slowly and after a short while, deglaze with white wine vinegar.
Use a bowl to mix the guanciale and pasta well. Stir in the pecorino romano and Creole pepper, then serve.
Spaghetti alla chitarra with butter and truffle
by Chef Alessandro Borghese
A desire to experiment and create dishes full of passion... and flavor. In this episode of ABKS, Chef Alessandro Borghese takes us into his world with a fragrant dish of Spaghetti alla Chitarra Armando with butter and truffle!
Ingredients for 4 people
400g of spaghetti alla chitarra
200 g of butter (cold from the fridge)
120 g of Parmigiano Reggiano
80 g of truffle
Pepper
Salt
Preparation In a large pan, melt 200 grams of butter with a grating of truffle and a pinch of pepper.
Boil the Armando Spaghetti alla chitarra in plenty of salted water and once ready, drain al dente and toss in the pan with the Parmigiano Reggiano.
Complete the dish with the remaining truffle cut into slices.
by Chef Alessandro Borghese
In this episode of Ale Borghese Kitchen Sound, Chef Alessandro Borghese prepared a tasty dish with artichokes, béchamel sauce, fontina cheese, and pancetta. A Sunday classic: macaroni pie!
Watch the video and try the recipe! Ingredients for 4 people
400 g of Tortiglioni
300 g of artichokes
150 g of Fontina
100 g of diced sweet pancetta
100 g of milk
of Butter
of flour
Salt
Pepper
Nutmeg
Extra virgin olive oil
1 clove of garlic
Breadcrumbs
Preparation Immediately boil the pasta in plenty of salted water. Drain and set aside.
Clean and chop the artichokes and sauté them in a pan with extra virgin olive oil and an unpeeled garlic clove. Then, sauté them for a few minutes, add a ladle of cooking water, and let them wilt.
Once ready, blend with an immersion blender and set aside.
In another pan, brown the sweet bacon for a few minutes and set aside.
Grate the fontina and start preparing the béchamel sauce.
First, melt the butter in a pan with the help of a whisk and add the flour (Roux method).
In another saucepan, vigorously stir the milk with salt, pepper, and nutmeg. Then, remove from the heat, add the milk brought to a boil in the roux and let it thicken.
In a large bowl, combine the pasta, blended artichoke cream, extra virgin olive oil, pepper, sweet pancetta, and grated fontina. Add the béchamel sauce and stir.
Butter a baking dish and dust with breadcrumbs to help it stick to the sides. Spread the dough evenly and sprinkle with breadcrumbs. Bake at 200°C (400°F) until the dough is golden brown.
by Chef Alessandro Borghese
In this episode of Alessandro Borghese Kitchen Sound, the Chef, accompanied by Chef Cristiano Tomei, tries to clear out the fridge with a recipe that blends colors, aromas, and cultures. The result is an Italian curry lasagna, perfect for a Sunday lunch bursting with unexpected flavors.
Watch the video and try the recipe! Ingredients for 4 people
300 g of lasagna sheets
200 g of blanched Sicilian broccoli
200 g of mozzarella
200 g of fine-grained salami
100 g of Parmigiano Reggiano
Curry
Butter
Salt
Extra virgin olive oil
Preparation Cook the pasta sheets in plenty of salted water. Add a few broccoli florets to the cooking water for flavor. Drain and set aside.
Cut the mozzarella into small pieces and, in a bowl, add the grated cheese, a pinch of salt and curry.
Meanwhile, heat the crumbled sausage in a pan for a few minutes and, once ready, transfer it to the bowl of mozzarella and mix well.
Take a pastry cutter and cut out discs from each sheet of pastry.
Drain the broccoli, cut it into pieces, add it to the bowl of mozzarella and mix well.
Take a baking sheet and begin creating a composition with the dough discs. Coat with a knob of butter and bake at 180°C for 5 minutes, followed by another 5 minutes under the grill to finish cooking. Serve piping hot.
Organic Wholemeal Fusillo with Green Sauce
by Chef Alessandro Borghese
A new fridge-emptying recipe from Chef Alessandro Borghese, who shares the kitchen at Alessandro Borghese Kitchen Sound with Chef Cristiano Tomei.
The recipe is a dish of cold organic whole wheat fusilli with asparagus, peas, Toma cheese and grapefruit. Watch the video and try the recipe! Ingredients for 4 people
400 g of whole wheat fusilli
300 g of asparagus
200 g of Alpine Toma
1 shallot
1 grapefruit
Pea sprouts
Extra virgin olive oil
Wine vinegar
Sugar
Salt
Pepper
Aromatic herbs
Preparation Cook the pasta in plenty of salted water.
Meanwhile, clean the asparagus, remembering to keep the tough part, and plunge them into the pasta cooking water to flavor.
Now use a carrot peeler to create curls with the tough ends of the asparagus. Set aside.
Drain the pasta and stop the cooking in a bowl with ice. Dress the asparagus salad and, once the ice has been removed, add it to the pasta.
Clean the shallot, set aside the core and heat in a pan with vinegar and sugar for a few minutes.
Meanwhile, prepare a herb pesto, season with a pinch of salt and the grapefruit zest.
Cut the asparagus tips and add them to the bowl, season with extra virgin olive oil and herb salt.
Drain the pasta and stir. Add the chopped shallot, its browned core, and continue stirring.
Squeeze the grapefruit into the paste and mix.
Serve with pepper, pea shoots and curls of Alpine toma cheese.
Organic Whole Wheat Spaghetti with Vegetables
by Chef Alessandro Borghese
A new recipe by Chef Alessandro Borghese for Ale Kitchen Sound, created in the company of his friend and colleague Chef Cristiano Tomei.
An explosion of crunchy vegetables, the whole grain of Armando Pasta Spaghetti, and the creaminess of avocado.
Watch the video and try the recipe! Ingredients for 4 people
300g of Organic Whole Wheat Spaghetti Pasta Armando
1 carrot
1 celery stalk
1 courgette
1 Fennel
1 copper tomato
100 g of purple cabbage
Broad beans
1 avocado
1 lemon
Shallot
Salt
Extra virgin olive oil
Aromatic herbs
Preparation Wash and clean all the vegetables.
Julienne the carrot, red cabbage, and shallot. Now cut the celery, zucchini, and fennel into diamond shapes. Set everything aside.
Boil the pasta in plenty of salted water, adding the vegetable scraps for a little extra flavor.
Slice the avocado, add a squeeze of lemon, and season with salt and pepper. Add the fennel fronds and make a sort of guacamole, which you can add fresh. Set aside.
Blanch the coppery tomatoes in the pasta cooking water and peel them. Add the peels to the pasta cooking water. Now dice the tomatoes, add them to the avocado, and mix well. Sauté the vegetables in a wok in order of hardness, add the fresh herbs and let it rest.
Drain the organic whole wheat spaghetti al dente and sauté for a few minutes in the wok.
Now pour the pasta and vegetables into the avocado mixture and mix well.
Plate and serve with fresh broad beans.
Lumaconi with peas and rosemary
by Chef Alessandro Borghese
Fresh ingredients and all the goodness of Pasta Armando's 100% Italian wheat in this recipe for Lumaconi with ricotta cream, peas, and rosemary. A delicious dish prepared by Chef Alessandro Borghese with his friend and colleague Chef Cristiano Tomei for Ale Kitchen Sound.
Watch the video and try the recipe! Ingredients for 4 people
20 Lumaconi Pasta Armando
600 g of goat ricotta
rosemary
Rosemary
20 Cantabrian anchovies
150 g of fresh peas
1 red turnip
1 shallot
Parmigiano Reggiano
Fresh mint
Salt
Pepper
Extra virgin olive oil
Preparation Cook the pasta in plenty of salted water with a few sprigs of organic rosemary for flavor.
Blend the fresh peas in a food processor along with the fresh mint leaves and a little of the cooking water. Season the salt, pepper, and extra virgin olive oil mixture and stir. Using a sieve, drain the excess water from the pea mixture, but set it aside.
Break the anchovies into pieces.
Add the pea water to the ricotta and mix well until creamy. Add the parmesan powder. Transfer the mixture to a piping bag.
Drain the pasta and serve. Stuff the lumaconi with the ricotta, pea puree, and anchovy fillets.
Garnish the dish with a splash of color by adding grated beetroot and a few mint leaves. Finish with a drizzle of extra virgin olive oil.
Buffalo cannelloni stuffed with pesto pasta and candied tomatoes
by Chef Alessandro Borghese
Cooking for kids takes a special kind of gusto; you rediscover the flavors of childhood in delicious dishes. In the first episode of Alessandro Borghese Kitchen Sound KIDS, Chef Alessandro Borghese prepares delicious recipes for them, "to enjoy with mom and dad too," because, as we all know, there's no age limit for good food!
A special dish, designed to satisfy the curiosity of the little ones, where the pasta is wrapped in a delicious mozzarella cannelloni.
Watch the video and read the recipe! Ingredients for 4 people
240 g of Armando Ditali Pasta
100 g of buffalo mozzarella
150 g of cherry tomatoes
1 sprig of marjoram
1 sprig of thyme
1 untreated lemon (grated peel)
Sugar
Salt
Extra virgin olive oil
40 g of basil
15 g of pine nuts
20 g of Parmigiano Reggiano
1 anchovy fillet in oil
1 clove of garlic
Preparation For the candied tomatoes Chop the herbs and cut the cherry tomatoes in half. Place the tomatoes cut-side up on a baking sheet and sprinkle with the herbs. Add a pinch of salt, a pinch of sugar, and the grated zest of an unwaxed lemon.
Bake at 100°C until they wilt.
For the pesto
Place the pine nuts and cored garlic in a mortar and start pounding. Add the basil, Parmesan, anchovy fillet, and finally the extra virgin olive oil.
Cut the mozzarella into quarters, place it in a bowl, and bake at 100°C (212°F) until melted. Using tongs, scoop out the mozzarella dough and roll it out between two sheets of parchment paper. Use a rolling pin to roll it out into a sheet, and then use a knife to cut out a square.
Cook the Ditali in salted water, drain and mix with the pesto in a bowl away from the heat. Arrange the ditali in the mozzarella square and roll up like a cannelloni. Garnish with candied cherry tomatoes, basil leaves, and a drizzle of olive oil.
Alphabet Pasta with Carrot Cream and Crispy Speck
by Chef Alessandro Borghese
Cooking for children requires a very special flair that allows us to rediscover the flavor of childhood through experimenting with delicious dishes!
In the second episode of Alessandro Borghese Kitchen Sound KIDS, Chef Alessandro Borghese prepares delicious recipes for them "to enjoy even with mom and dad", because, as we know, "there's no age limit for good things"!
This tasty dish of Pasta Alfabeto is healthy and wholesome thanks to the carrot cream and delicious thanks to the speck.
Watch the video and prepare the recipe! Ingredients for 4 people
240g of Alphabet Pasta
250 g of carrots
1 shallot
1 sprig of thyme
1 sprig of marjoram
2 sprigs of rosemary
100 g of Speck (sliced)
Extra virgin olive oil
Salt
Black pepper
Preparation Peel the carrots and boil them in salted water flavored with thyme, marjoram, and rosemary.
Boil the water for the pasta for a few minutes and add the chopped shallot.
Once ready, drain the carrots, add the shallot and blend with an immersion blender until you obtain a thick cream.
Cut the speck into strips. Cook the pasta in the same pan where the shallot was cooked, drain, and toss with the carrot puree. Add the speck and drizzle with extra virgin olive oil.
Organic whole wheat penne with asparagus, Mazara red prawns and almond parmesan.
by Chef Alessandro Borghese
Organic Whole Wheat Penne are ideal for those who exercise but also for pasta lovers who want to keep it light. Chef Alessandro Borghese prepares them with wild asparagus, Mazara red shrimp, and almond parmesan for Alessandro Borghese Kitchen Sound's WELLNESS edition.
Watch the video and follow the recipe! Ingredients for 4 people
320 g of organic whole wheat penne
8 red prawns from Mazara
1 Cedar
20 g of almonds
20 Asparagus
1 clove of garlic
1 bunch of basil
Extra virgin olive oil
Salt
Black pepper
Preparation Clean the shrimp, selecting only the fleshy part. Then, cut the flesh into irregular pieces and marinate it with a drizzle of oil, pepper, fresh basil, and a generous grating of citron.
Now clean the asparagus, separating the tips from the stem, cut the latter into rounds and sauté it in the pan. Meanwhile, blanch the asparagus tips in salted water and dry-toast the almonds in a pan. Cook the pasta and, once drained, toss it with the asparagus.
Serve garnished with the marinated shrimp, asparagus tips, and a generous sprinkling of toasted almonds.
Sautéed Rigatoni with Vegetables
by Chef Alessandro Borghese
The kitchen becomes a playroom of flavor. Cultivate your passion for good food. Develop your manual skills and imagination. Learn to process ingredients and discover new cooking methods. Cooking is fun and will excite you more than typical games! Put yourself to the test.
In this episode of Alessandro Borghese Kitchen Sound TEEN, Chef Borghese prepares sautéed vegetable rigatoni.
Watch the video recipe and try it! Ingredients for 4 people
320g of Rigatoni Pasta Armando
1 courgette
1 carrot
1 Stalk of celery
1 red pepper
1 fresh spring onion
4 Eggs
1 clove of garlic
150 g of pecorino romano or parmesan cheese
salt, black pepper, extra virgin olive oil
Preparation Cut the carrot, pepper, green part of the courgette, celery and spring onion into a brunoise.
In a wok, sauté all the vegetables with a drizzle of oil. Now, beat 2 whole eggs and 2 yolks in a bowl with a fork, adding plenty of pepper and pecorino cheese.
Cook the Armando Rigatoni Pasta in plenty of salted water. Once ready, drain and stir in all the vegetables. Continue stirring with the heat off, adding the beaten eggs and pecorino.
Plate and serve hot!
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