For the ABKS Grandi Classici series, Chef Alessandro Borghese prepared a Pasta Armando linguine with mullet bottarga. Ingredients for 4 people 400g of linguine Pasta Armando 100 g of mullet bottarga 1 desalted anchovy 2 cloves of garlic 1 sprig of parsley 1 lemon Extra virgin olive oil 1 sweet pepper Salt White wine Preparation First, put the water on to boil, add the salt and, when it boils, throw in the pasta. Separately, grate the bottarga and chop the parsley. Place a desalted anchovy in a pan with extra virgin olive oil and two cloves of thinly sliced ​​garlic. Add a little of the pasta cooking water and a splash of white wine; then raise the heat and let it evaporate. Chop the bell pepper. Drain the Pasta Armando linguine directly into the pan, adding the parsley and bell pepper and tossing well. Remove the pan from the heat and, while plating, add the bottarga and a little lemon zest. Enjoy your meal!

From Chef Alessandro Borghese's kitchen: "Pasta with Chickpeas, Cod, and Ginger," a recipe rich in flavor and aroma. The creamy chickpea pasta, typical of peasant tradition, becomes infused with rosemary, with the spicy, lemony notes of ginger, and with a bold, bold flavor thanks to hand-flaked cod: simply delicious! Ingredients for 4 people 350 g of Canneroni 250 g of already boiled chickpeas 250 g of cod Vegetable broth to taste 1 clove of garlic 1 chili pepper 1 carrot 1 leek Salt and pepper to taste EVO oil to taste Rosemary to taste Preparation Chop the carrot and leek with a knife. Pour everything into a pan and sauté with extra virgin olive oil and a clove of garlic. Add the chickpeas (remember to remove the garlic) and continue sautéing. Season with salt and pepper. Cook slowly, adding the vegetable broth. Using a blender, puree a portion of the chickpeas with a ladle of broth; this will give the pasta a creamy texture. Pour the creamy mixture back into the pan and season with grated ginger, rosemary, chili flakes, and crumbled cod. Add the pasta and sauté in the pan until cooked through. Serve with a few rosemary sprigs.