Recipes
Rigatoni with hare and chocolate
by Chef Alessandro Borghese
Who said chocolate in the kitchen is only suitable for sweet preparations? There are alternative combinations that can bring out the cocoa notes, whether in simple or robust seasonings, or in bolder sauces for a surprising blend of flavors.
The food of the gods is used in many savoury dishes with combinations that are perhaps uncommon, but very effective.
In this episode of Alessandro Borghese Kitchen Sound - UNEXPECTED CHOCOLATE, Chef Borghese prepares our Rigatoni with hare and chocolate sauce. Watch the video recipe! Ingredients for 4 people
300 g of Rigatoni Pasta Armando
700 g of hare meat
30 g of dark chocolate
1500 ml of water
1 bay leaf
3 juniper berries
10 cloves
50 g of celery
80 g of carrot
60 g of golden onion
30 ml of red wine
40 g of extra virgin olive oil
Thyme and rosemary
Salt
Pepper
Preparation The times do not include the marinating time for the meat and the 2 hours it takes to cook the ragù.
Make the hare ragù! In a bowl, marinate the hare meat with the red wine and herbs for about 8 hours in the refrigerator. Drain the meat and chop as finely as possible. Gather the herbs into a small bunch and leave it in the wine.
Separately, finely chop the celery, carrot, and onion. Heat a pan with oil, rosemary, thyme, and the chopped vegetables. Cook for 10 minutes over low heat. Add the hare meat and brown slowly for about ten minutes.
Let the meat juices dry and then blend with the red wine from the marinade.
Add water, season with salt and pepper, cover with a lid and cook over low heat for about 2 hours.
At the end of cooking, add the chocolate cut into small pieces, mix and leave in the pan at 60°C.
Use the ragù to mix the pasta.
Warm Spaghetti alla Chitarra with Asparagus and Caviar
by Chef Alessandro Borghese
Food and eroticism are the fundamental pleasures of life. History, literature, and cinema are full of references to the indisputable connection between these two forms of appetite. Alessandro Borghese has prepared a recipe that stimulates the senses thanks to caviar, for Alessandro Borghese Kitchen Sound TÊTE-À-TÊTE edition. Ingredients for 4 people
250g of Spaghetti alla Chitarra Pasta Armando
50 g of caviar
2 tablespoons of olive oil
1 tablespoon of capers, desalted or washed from the brine
2 medium tomatoes
6 small green asparagus
1 Lime
1 teaspoon chopped chives
1 clove of garlic
Salt
Preparation Cook the Spaghetti alla Chitarra in plenty of boiling water. Meanwhile, sauté the asparagus, cut into 3cm pieces, in a pan with a drizzle of oil.
Roughly chop the tomato fillets with a knife to obtain small pieces.
Drain the pasta and, in a preheated bowl, add the spaghetti and asparagus. Toss gently, grate a little lime zest, and sprinkle with caviar and chives.
If you don't want to follow the Russian trend of pairing vodka and want to be less predictable than the classic champagne, Erbaluce di Caluso or a Ribolla Gialla are perfect.
Pacchero with ricotta, basil, lemon, and San Marzano tomatoes
by Chef Alessandro Borghese
Cooking is fun! In this episode of Alessandro Kitchen Sound TEEN, Chef Borghese prepares a delicious Pacchero Pasta Armando stuffed with ricotta, lemon, and Piennolo tomatoes. Ingredients for 4 people
320 g of Pacchero Pasta Armando
400 g of cow's milk ricotta
1 bunch of basil
1 lemon
500 g San Marzano tomatoes
1 clove of garlic
Salt, black pepper, extra virgin olive oil
Preparation Cook the Pacchero Pasta Armando in plenty of salted water.
Meanwhile, prepare the ricotta by mixing it with the grated lemon zest, basil, salt, and pepper.
Drain the pasta halfway through cooking and use a piping bag to fill it with the creamed ricotta and the sliced San Marzano tomatoes.
Line a baking sheet with parchment paper, drizzle with extra virgin olive oil, and arrange the stuffed paccheri on top. Finish with a sprinkling of grated pecorino, a drizzle of olive oil, and a sprinkle of black pepper.
Bake in the oven for about 10 minutes.
Once ready, plate and finish with a few fresh basil leaves.
Chitarra with asparagus and goji berries
by Chef Alessandro Borghese
Today Chef Alessandro Borghese prepares Chitarra Pasta Armando with asparagus and goji berries for a new episode of Alessandro Borghese Kitchen Sound GREEN. Ingredients for 4 people
320 g of Chitarra Pasta Armando
60 g of shallot
600 g of asparagus
200 g of Nocellara olives
100 g of capers
40 ml of extra virgin olive oil
40 ml of white wine
180g of tofu
100 g of Goji Berries
Salt
Pepper
Red basil
Thyme
Preparation Clean the asparagus and peel the stems with a vegetable peeler, then slice them thinly. Clean the shallot, chop it, and sauté in a pan with a drizzle of extra virgin olive oil. Add the asparagus tips and cook for about 20 minutes. Once cooked, blend and sift through a fine-mesh strainer.
Prepare the caper powder by placing them on a baking sheet lined with parchment paper. Bake at 85°C (185°F) for 4 hours. Once dried, blend them and sieve them to obtain a fine powder.
Rehydrate the goji berries with a drizzle of oil, a pinch of salt, and the white wine. Wash, pit, and roughly chop the olives. Slice the asparagus stalks into rounds and sauté them with the olives in a pan with a drizzle of oil. Once browned, add them to the asparagus cream.
Pass the tofu through a very fine sieve. Season with salt and pepper, add the extra virgin olive oil and thyme, and mix everything together to make a tofu ricotta.
Cook the chitarra pasta in boiling salted water, stir in the asparagus ragù. Serve and garnish with goji berries, caper powder, and a quenelle of tofu ricotta. Garnish with red basil leaves.
Fusilloni with squid ink, cherry tomatoes and prawns
by Chef Alessandro Borghese
Cooking is a great expression of love, and for this episode of Alessandro Borghese Kitchen Sound TÊTE-À-TÊTE, Chef Alessandro Borghese prepared Fusilloni Pasta Armando with squid ink, cherry tomatoes, and prawns.
Watch the video and follow the recipe! Ingredients for 4 people
300g of Fusilloni Pasta Armando
1 l of water
12 Red Prawns
Cherry tomatoes
50 g of cuttlefish ink (try looking for it at the fishmonger's)
2 anchovy fillets
Basil
1 clove of garlic
Extra virgin olive oil
Salt
Preparation Cook the Fusilloni in boiling salted water. Meanwhile, cut the cherry tomatoes in half and heat a drizzle of oil in a pan with a crushed unpeeled garlic clove and an anchovy fillet.
Remove the garlic and sauté the cherry tomatoes with a little of the pasta cooking water. Mash the tomatoes and add a pinch of squid ink and a few torn basil leaves.
Cut the raw prawns into small pieces and season with grated lemon zest.
Drain the pasta directly into the pan and toss with the cherry tomatoes. Serve with the shrimp cubes and garnish with basil leaves.
For a particularly delicate pairing, accompany it with a Cortese dell'Alto Monferrato.
by Chef Alessandro Borghese
Armando's pappardelle pasta with veal ragù. A classic Roman dish made with good, chopped, minced veal—because there's more flavor on the bone!
Discover the video recipe in this episode of Alessandro Borghese Kitchen Sound CHOICE! Ingredients for 4 people
500g of Pappardelle Pasta Armando
500g veal tip (250g minced - 250g chopped)
250 g of peeled tomatoes
1 teaspoon tomato paste
50 g of Colonnata Lard
1 and a half onions
2 stalks of celery
1 carrot
1 clove of garlic
1 glass of white wine
Sage
Rosemary
Parmigiano Reggiano
Basil leaves
Extra virgin olive oil
Salt
Preparation Chop the onion, celery, and carrot and sauté them with a drizzle of extra virgin olive oil and a clove of garlic. Season with sage and rosemary leaves.
Now, roughly chop the meat with a knife and add it to the sauté. Season with salt and pepper.
Add the minced veal and deglaze with a glass of white wine. Discard the rosemary.
Now add the tomato paste and then the peeled tomatoes.
Cook the ragù over low heat for about 3 hours, covering it with a sheet of baking paper.
Cook the Pappardelle Pasta Armando in plenty of salted water.
Drain the pasta while still al dente and mix it with the ragù and Parmesan cheese.
Using a ladle, create a nest of pasta and place it on a plate. Finish with a spoonful of ragù, a sprinkling of Parmesan cheese, and fresh basil leaves.
The Smooth Pen with Arrabbiata
by Chef Alessandro Borghese
Ingredients for 3 people
210 g Smooth Pen 200 g parsley 200 g ripe San Marzano tomatoes 1 clove of garlic 5 anchovy fillets qb EVO oil to taste chili pepper salt to taste
Preparation Boil the parsley with the stems in salted water for about 5 minutes; cool it in ice water and squeeze it dry. Blend one half of the parsley with oil and salt until you obtain a pesto and store in the refrigerator. Blend the other half with 300 ml of water, sift, and reserve the resulting liquid.
Prepare the raw tomato sauce: blanch the tomatoes for about 1 minute, cool them in ice water, and peel them. Puree them through a food mill; season with oil and salt and set aside. Slice the garlic thinly, brown them in a pan with extra virgin olive oil, and set aside. For the anchovy mayonnaise: blend the anchovies with a little water until they reach a mayonnaise consistency and set aside.
Cook the smooth penne pasta for half the cooking time in plenty of salted water; drain and finish cooking in the pan with the parsley water until absorbed. Add the parsley pesto and season with salt. Plate up, layering the raw tomato sauce and penne pasta on the bottom; finish with the anchovy mayonnaise and fried garlic. Serve with chili pepper, if desired.
The ReMIX with pumpkin, John Dory and porcini mushrooms
by Chef Alessandro Borghese
Ingredients for 4 people 200 g Remix 220 g porcini mushrooms 2 cloves of garlic 150 g of John Dory pulp 500 g of pumpkin 10 g of rosemary 1 lemon 20 g of parsley stalks 20 g of dried porcini mushrooms qb EVO oil salt to taste aromatic mixed salad to taste
Preparation Make the mushroom broth: boil the dried porcini mushrooms in a saucepan for 20 minutes. Sauté the John Dory pulp in a pan with garlic, rosemary, and a drizzle of extra virgin olive oil. Cook the cleaned and diced pumpkin with the mushroom broth in the same pan as the John Dory for 2 minutes; add the lemon zest, the chopped parsley stalk, and season with salt and pepper. Blend part of the cooked pumpkin until creamy and set aside the rest.
Sauté the cleaned and diced porcini mushrooms in oil and garlic over high heat for one minute, season with salt and pepper, and set aside. Pour three ladles of broth into a saucepan, add the remaining pumpkin, and bring to a boil. Add the pasta mixture and, if necessary, add a ladle of boiling water and another of mushroom broth until the pasta is cooked al dente.
Finish cooking by adding half of the porcini mushrooms, half of the pulp, the pumpkin cream and season with salt and pepper. Plate and garnish with the John Dory, porcini mushrooms, lemon zest and aromatic mixed salad.
Alphabet pasta, tomatoes, sole and flat beans
by Chef Alessandro Borghese
Ingredients for 4 people
200 g of Alphabet Pasta
400 g of sole
50 g of flat beans
250 g of peeled tomatoes
2 sprigs of basil
1 golden onion
Extra virgin olive oil
Salt
Preparation Clean the flat beans and put them in boiling water with salt, basil and add the pasta.
Separately, in a pan, sauté the finely chopped golden onion in a drizzle of oil and add the peeled tomatoes crushed by hand.
Drain the pasta by placing it in a bowl of cold water and then set it aside.
Clean the soles and, after having bled the scraps under running water, blanch them in the same pan with the peeled tomatoes.
Drain the pasta and add it to the pan with the other ingredients.
Plate the pasta with the beans and garnish the dish with fresh basil leaves.
Asparagus and sea bream thimbles
by Chef Alessandro Borghese
Ingredients for 4 people
400 g of Armando Ditali Pasta
2 bunches of asparagus
400 g of sea bream fillet
half a glass of vinegar
Basil
Mint
Extra virgin olive oil
salt
Preparation To prepare Armando's Ditali Pasta with asparagus and sea bream, start by cleaning the asparagus. Set aside the tips and cut the rest into even pieces.
Blanch the asparagus tips in boiling salted water with the basil.
Boil the stem until cooked, blend with a drizzle of oil and a splash of vinegar.
Now, cut the sea bream fillet into cubes and cook in a pan with a clove of garlic.
After blanching, remove the garlic and add the drained pasta directly to the pan with a little of the cooking water. Add two tablespoons of asparagus cream.
Plate by spreading the asparagus cream on the bottom, adding the Ditali and the fish. Garnish with the asparagus tips, mint leaves, and a drizzle of oil.
by Chef Alessandro Borghese
If you're looking for a perfect autumn dish and want to treat yourself, prepare a tasty hot soup like this minestra alla frantoiana. Ingredients for 4 people
300 g of Armando Orzi Pasta
600 g of black cabbage
200 g of potatoes
300 g of dried borlotti beans
80 g of 36-month Parmigiano Reggiano
Extra virgin olive oil
Salt
Pepper
60 g of celery
60 g of carrot
80 g of onion
Preparation Prepare the vegetable broth with celery, carrot and onion.
Cut the cavolo nero and sauté it in a pan with a clove of garlic and a little extra virgin olive oil.
Add the previously boiled and diced potatoes and the beans. Season with salt and cover with the vegetable broth.
Now, add Armando's Orzi and finish cooking directly in the pan.
Plate and serve with a sprinkling of Parmigiano Reggiano.
Spaghettone with rosemary chickpea cream and scampi
by Chef Alessandro Borghese
A special recipe is something no one should deny, let alone Santa Claus! Chef Borghese prepares the legendary spaghetti with rosemary chickpea cream and scampi: a hot dish dedicated to the kindest Santa ever! Ingredients for 4 people
200 g of Armando spaghetti
1 kg of scampi
1 lime
40 g of tomato paste
1 sprig of savory
100 g of dried chickpeas
50 g of celery
50 g of carrots
50 g of yellow onion
1 sprig of rosemary
Kitchen string
Extra virgin olive oil to taste
Salt to taste
Pepper to taste
Preparation First, soak the chickpeas in plenty of water for about 10 hours.
Prepare the brunoise with celery, carrot, and onion. Then add the rosemary, tied with string, and the tomato paste.
Cook the chickpeas with salt and rosemary. Set aside 8 cooked chickpeas per serving and blend half. Transfer the rest to the brunoise and add the broth.
Break the Armando spaghetti into pieces and cook them with the chickpeas in the broth. Add the chickpea cream until the pasta reaches the desired consistency.
At this point, clean the scampi from their shells and finally plate with scampi, chickpeas, savory leaves and lime juice.
Finally, drizzle with extra virgin olive oil and pepper.
Enjoy your meal!
by Chef Alessandro Borghese
A special recipe to make your guests happy. In this episode of ABKS - Alessandro Borghese Kitchen Sound, our Chef prepares the legendary Spaghettone with strictly Italian lobster and a lot of passion. Ingredients for 4 people
4 lobsters of 500 g
200 g of cherry tomatoes
1 clove of garlic
320 g of spaghetti
2 carrots
2 onions
5 basil leaves
1 splash of vinegar
Salt
Extra virgin olive oil
Black pepper
Thyme
Preparation Cut the lobster head into pieces and toast it in a saucepan with oil, garlic, fresh basil, thyme, onion, and carrot. Add the halved cherry tomatoes and some ice.
Now add a little water and coarse salt. Bring to a boil, reduce the heat, and cook until reduced by half. Strain the broth through a sieve and a cloth to remove any impurities.
Pierce the lobster's body with a large toothpick so that it doesn't curl.
Now blanch the lobster in boiling water for a few minutes. Once cooked, remove the shell and scallop the cooked body.
Lower the Spaghettone Pasta Armando into the water, drain when 3/4 cooked and continue cooking in the pan with the previously filtered broth.
Add a splash of vinegar and mix with extra virgin olive oil and fresh basil.
Plate by making a horizontal nest in which to place the lobster and garnish with the basil leaves.
Spaghetti with datterino tomatoes, squid ink, and smoked herring
by Chef Alessandro Borghese
Armando's spaghetti, created in collaboration with Chef Alessandro Borghese and cooked by the Chef for ABKS, is made with datterino tomatoes, smoked herring, and squid ink. Ingredients for 4 people
320g of Armando Pasta spaghetti
300 g of datterino tomatoes
1 clove of garlic
3 g cuttlefish ink
1 smoked herring
2 anchovies
1 Amalfi lemon
10 capers
2 sprigs of basil
Extra virgin olive oil to taste
Salt to taste
Black pepper to taste
Preparation Wash the cherry tomatoes and cut them in half. Sauté the extra virgin olive oil, garlic, and anchovies in a pan, then add the cherry tomatoes, water, and chopped capers and cook.
At the end of cooking, add the cuttlefish ink.
Cook the Pasta Armando spaghetti in boiling water and, once cooked, stir in the tomato sauce and squid ink.
Finish the dish with a grated lemon zest, shredded smoked herring, and the smallest basil leaves.
Enjoy your meal!
Organic Wholemeal Fusillone with Duck
by Chef Alessandro Borghese
Chef Alessandro Borghese at the stove with Organic Whole Wheat Fusillone accompanied by duck ragù prepared for ABKS - Alessandro Borghese Kitchen Sound. Ingredients for 4 people
1 small Muscovy duck
350g of organic wholemeal fusillone pasta from Armando Pasta
100 g of butter
1 onion
1 celery stalk
2 carrots
1 sprig of sage
Grated Parmesan cheese to taste
Olive oil to taste
Salt to taste
Black pepper to taste
Cloves to taste
Preparation Clean the duck very carefully. Remove the giblets and char it over a burner to remove any remaining fluff. Clean the giblets (liver, heart, and gizzard) and set them aside. Rinse the duck, pat it dry with paper towels, and tie it with kitchen string.
In a pan, heat 2 tablespoons of oil together with the butter, add the halved onion, cleaned and chopped celery and carrot, and brown.
Prepare a mince of the offal, roughly chopping the liver and heart and doing the same with the duck meat, adding everything to the pan with the vegetables.
Season with salt and pepper and let it fry gently with a clove.
Use the duck bones to make the broth to thin out the ragù and continue cooking for at least 2 hours. Bring the water to a boil, add salt, and add the organic whole wheat pasta from Pasta Armando.
When the pasta is ready, drain it directly into the ragù and stir in the Parmigiano Reggiano.
Serve and... enjoy your meal!
Show
per page