Recipes
Spaghetti alla Chitarra with cheese and pepper
by Chef Alessandro Borghese
Cacio & Pepe, the queen of Lazio cuisine and Chef Alessandro Borghese's signature dish!
In this episode of Alessandro Borghese's Kitchen Sound CHOICE, he tells us how he makes his version of this classic, reinterpreted with an exotic pepper. Check out the video recipe!
Ingredients for 4 people
500g of Spaghetti alla Chitarra Pasta Armando
110 g of Pecorino Romano aged for 18 months
90 g of Parmigiano Reggiano
Tasmanian peppercorns
Salt
Preparation
Put the Spaghetti alla Chitarra Pasta Armando to boil in lightly salted water.
Separately, crush the peppercorns using a mortar and pestle to bring out their aromatic properties.
In a bowl, sift the Parmigiano Reggiano and pecorino cheeses. Add a few ladles of the pasta cooking water and stir vigorously until a thick cream forms.
Add the pepper and continue stirring.
Drain the pasta well, still al dente, and mix it with the pecorino and Parmesan cream.
Using a ladle, create a nest and place it on the plate.
Complete the dish with a sprinkling of pepper and Parmesan cheese.
by Chef Alessandro Borghese
The so-called “Maccheroni” al Burro are inspired by the film 'An American in Rome' in which Alberto Sordi eats a plate of somewhat bland spaghetti. Spaghetti with Butter and Parmesan is a special recipe: to make it, choose a 36-month-aged Parmesan, which binds wonderfully when stirred, crunch the butter, add a little cooking water and remember: "You provoked me, maccarone, and now I'll eat you"!
Recipe by Alessandro Borghese Kitchen Sound
Ingredients for 4 people
400g of Spaghetti
200 g of Alpine Butter
Grated Parmesan cheese aged 36 months
Ground pepper
Salt
Preparation Bring the water to a boil and add salt.
Add the spaghetti and, meanwhile, melt the butter in small pieces in a pan over low heat. Be careful not to burn it, and let it slowly turn a light hazelnut brown.
Stop the cooking with a little pasta water. Drain the spaghetti while still al dente and toss it in the pan with the butter, Parmesan cheese, and a glass of the cooking water.
Using a ladle and tongs, create a nest and serve on a plate with a sprinkling of pepper and Parmesan cheese.
by Chef Alessandro Borghese
The fava bean soup from the fantastic film "Totò, Peppino and the Outlaw." Totò is married to the very rich and stingy Teresa, so much so that when they invite Peppino to lunch, Teresa demands that they cook it "Roman style" and that Peppino go buy the pasta, sauce, and wine. In homage to this masterpiece, here's the recipe from the Alessandro Borghese TV show "Kitchen Sound," airing on Sky Uno HD; a truly unique soup with fava beans and anchovies! Ingredients for 4 people
400 g Cannerone
500 g fresh broad beans
3 red potatoes
1 clove garlic
1 bunch parsley
2 anchovies
2 slices of stale bread
Extra virgin olive oil and salt to taste
Preparation Bring a pot of water to a boil. In a pan, combine finely sliced garlic, chopped parsley, anchovies, and extra virgin olive oil. Peel the potatoes, dice them, and brown them in the pan to flavor them. Slowly add the previously boiled hot water and season with salt. Add the pasta to the soup and cook until risotto-like, continuing to add hot water. Separately, shell the fava beans and toast the bread pieces in a pan with a drizzle of olive oil.
Serve the soup piping hot, garnished with shelled broad beans, toasted bread, a sprinkling of pepper, and a drizzle of extra virgin olive oil.
by Chef Alessandro Borghese
From the Alessandro Borghese Kitchen Sound episode on Sky Uno HD, the recipe for Spaghetti ARMANDO with meatballs. The secret to this dish, inspired by the unforgettable animated masterpiece "Lady and the Tramp," is in the meatballs: they're kneaded by hand, fried, tossed in the sauce, and then left in the pan for about forty minutes.
How romantic is this movie? As romantic as eating well-fried meatballs with tomato sauce!
Recipe by Alessandro Borghese Kitchen Sound
Ingredients for 4 people
400 g Spaghetti
For the meatballs
250 g Mixed minced meat
25 g Mordatella
15 g Grated Parmesan cheese
15 g semolina
100 ml Milk
Crumb of a loaf of bread
Salt and pepper to taste
For the sauce
1 clove of garlic
500 ml Tomato sauce
Half an Onion
Basil to taste
Extra virgin olive oil to taste
Salt to taste
Preparation For the meatballs, combine the ground beef with the grated Parmesan cheese, the breadcrumbs soaked in milk, and the mortadella, chopped using a blender. Season with salt and pepper. Mix everything well and, using your hands, shape into small meatballs. For the sauce, sauté the onion with a drizzle of oil and a clove of garlic in a small saucepan. Add the tomato sauce, 2 or 3 fresh basil leaves, and cook slowly (remember to remove the garlic!). Meanwhile, coat the meatballs in semolina flour and brown them in a pan with a drizzle of oil. Bring the pasta water to a boil, add salt, and add the spaghetti. Once golden, add the meatballs to the sauce and continue cooking. Drain the pasta and toss with the meatball sauce.
Plate a generous portion of spaghetti, arrange the meatballs on top and garnish with a basil leaf.
by Chef Alessandro Borghese
Directly from the Alessandro Borghese TV show Kitchen Sound, a recipe featuring pasta with Romagna broccoli, anchovies, a layer of speck, and toasted bread. This Pasta and Broccoli Soup with ARMANDO's SPAGHETTO is dedicated to Rome, the city of Chef Alessandro Borghese, and is inspired by Roberto Rossellini's film "Rome, Open City," in which Rome suffers under German occupation: for such a starving population, even a simple portion of pasta is a symbol of hope.
Recipe by Alessandro Borghese Kitchen Sound Ingredients for 4 people
2 slices of stale bread
1 Romanesco broccoli
1 sprig of parsley
1 clove of garlic
3 slices of speck
2 red potatoes
350 g spaghetti
2 anchovies
Salt and pepper to taste
EVO oil to taste
Preparation In a pan, melt the anchovies with extra virgin olive oil and an unpeeled garlic clove. Add the diced potato and sauté. Separately, clean the broccoli and separate the florets into the pan with the potatoes. Add the finely chopped stalk. Season with salt. Fill a pot with hot water and bring to a boil, seasoning with a sprig of parsley. Remember to add salt! Break the spaghetti into pieces and add them to the risotto along with the broccoli and potatoes. Cook the pasta slowly, adding a ladle of water every so often. Meanwhile, arrange three slices of speck on a baking sheet lined with parchment paper and bake at 180°C (350°F) for about 10 minutes. Tear 2 slices of stale bread with a knife and toast them in the pan with a drizzle of oil. When the pasta is cooked and creamy: SERVE!
Serve garnished with a few broccoli florets, sprinkled with toasted bread, a layer of speck, a sprinkling of pepper, and a drizzle of extra virgin olive oil.
by Chef Alessandro Borghese
Today we're cooking pasta and chickpeas from the film "I soliti ignoti" (Big Deal on the Street) by maestro Monicelli: a gang of misfits, a bit unlucky, attempt a robbery at a pawnshop, but they mistakenly stumble into a kitchen and find themselves consoled by the pasta and chickpeas they find in the pantry. We're doing the same—let's go cook!
Recipe by Alessandro Borghese Kitchen Sound Ingredients for 4 people
400 g mixed pasta
500 g chickpeas already soaked in water for 12 hours
1 large white onion
1 clove garlic
50 g diced speck
Herbs (thyme, rosemary) to taste
1 chili pepper
Extra virgin olive oil to taste
Salt and pepper to taste
Preparation In a pan, sauté the chopped onion with a drizzle of oil and an unpeeled clove of garlic.
Season with thyme leaves, rosemary, and diced speck. Add the chickpeas and their cooking liquid to the soffritto, and bring to a boil over high heat. Season with salt and pepper. Fill a small saucepan with hot water and place it on the stove. Add the pasta to the chickpea mixture and cook, "risotto-style." Continue cooking slowly, adding boiling water.
Serve the pasta and chickpeas with a sprinkling of pepper, 1 chopped chili pepper, and fresh herb leaves.
by Chef Alessandro Borghese
Spaghetti with artichokes is inspired by the film "The Postman," starring the unforgettable Massimo Troisi. In the film, Pablo Neruda, a Chilean poet, is exiled on an island and hires Massimo Troisi as his postman. They become great friends and exchange cooking tips and poems. This is where an exceptional spaghetti with artichokes is born. And for this dish, I chose Sardinian artichoke, since we're on an island. Action, let's cook!
Recipe by Alessandro Borghese kitchen Sound
Ingredients for 4 people
400 g Spaghetti
2 Sardinian artichokes
1 clove of garlic in its skin
1 tablespoon white vinegar
Mint to taste
EVO oil to taste
Mullet bottarga to taste
Salt and green pepper to taste
Preparation In a pan, heat a drizzle of oil, 1 clove of garlic, and the finely chopped artichoke stems. Clean the artichokes, removing the beards. Cut them into strips and season them in the pan with salt, green pepper, and a tablespoon of white vinegar. Add salt and bring the water for the pasta to a boil. Add the spaghetti and drain when 3/4 cooked, reserving the cooking water. Cook the pasta in the pan with the artichokes, adding a few tablespoons of the cooking water to keep it from drying out. Stir in extra virgin olive oil.
Serve the dish garnished with mullet bottarga slices, mint leaves and a sprinkling of pepper.
by Chef Alessandro Borghese
Straight from the Alessandro Borghese TV show Kitchen Sound, a recipe hailing from the deep South. Pasta alla Norma is a recipe from Catania; a tribute to Vincenzo Bellini and his opera "La Norma," which Chef Alessandro Borghese believes is inspired by Ettore Scola's film "Ugly, Dirty, and Bad": Nino Manfredi lives in a Roman slum where his relatives try to poison him with a plate of pasta "alla Norma"; however, it isn't poisoned ;)
The Norma with plenty of basil is a Rock'n Roll dish and the fusillone is perfect because the sauce wraps around it and it's a spectacle!
Recipe by Alessandro Borghese Kitchen Sound
Ingredients for 4 people
320 g Fusilloni
1 eggplant
500 g Tomato sauce
1 clove of garlic
1 fresh chili pepper
Basil to taste
Salt to taste
Green pepper to taste
Salted ricotta to taste
Extra virgin olive oil to taste
Semolina flour to taste
Peanut oil to taste
Preparation Prepare the sauce by heating extra virgin olive oil in a small saucepan with an unpeeled crushed garlic clove and fresh chili pepper flakes. Add the tomato sauce and plenty of basil, season with salt and pepper. Peel the eggplant and remove the outer layers, peeling them. Dice them and coat them in semolina flour. Cook the fusilli in boiling salted water and fry the eggplant cubes in hot peanut oil. Toss the pasta with the sauce and a drizzle of extra virgin olive oil. Remove the garlic, add the fried eggplant, and stir.
Serve the fusilli alla Norma, garnishing with grated salted ricotta and basil leaves.
by Chef Alessandro Borghese
This dish, inspired by the comedy-drama "Big Night," has a cooking secret: the pancetta, combined with the lard, must sizzle, achieving a crispy consistency. The ground beef must then "pappulate" in the sauce, for a unique flavor!
From the episodes of Alessandro Borghese Kitchen Sound on Sky Uno HD, the recipe for Timballo di Pasta ARMANDO.
Ingredients for 4 people
250 g of Rigatoni
200 g diced mozzarella
1 roll of shortcrust pastry
4 hard-boiled eggs
For the ragù:
500 g of pork
250 g chopped onions
450g rolled pancetta, sliced
50 ml of oil
35 g of lard
250 g of tomato paste
300 g of tomato puree
Salt and pepper to taste
For the meatballs:
250 g of pork
1 sprig of chopped parsley
250 g of tomato puree
Grated Parmesan cheese to taste
Salt and pepper to taste
Preparation For the ragù, sauté chopped onion with lard and thinly sliced rolled pancetta. Once the onion is golden, add the tomato paste and tomato sauce. Bring the sauce to a boil, stir in the ground meat, and season with salt and pepper. Reduce the ragù for about an hour over low heat. For the meatballs, heat the tomato sauce in a small saucepan, seasoning with salt. Meanwhile, work the remaining ground meat with your hands, adding grated Parmesan cheese, pepper, salt, and a finely chopped sprig of parsley. Shape into balls and dip them in the tomato sauce. Bring the water to a boil and add the pasta. For the timbale shell, roll out the shortcrust pastry, using a little flour to help you out. Butter a bowl, sprinkle with flour, and line it with the shortcrust pastry, remembering to leave the edges loose. Drain the pasta and toss it with the ragù, stirring in a little grated Parmesan cheese. Dice the mozzarella and halve the hard-boiled eggs. Once you have all the ingredients, assemble your pasta timbale. Alternate the rigatoni, mozzarella, eggs, and meatballs until you reach the rim of the bowl. Bake at 180°C for 20 minutes. Once cooked, let the timbale cool before plating.
Garnish with some fragrant basil leaves!
by Chef Alessandro Borghese
From the episodes of Alessandro Borghese Kitchen Sound on Sky Uno HD, the recipe for ARMANDO pappardella with hare ragù inspired by the film “Where are you going on holiday?”. To give the soffritto an intense and balanced flavor, add a little lard, special! Ingredients for 4 people
1 leg of hare
1 celery stalk
1 carrot
1 onion
1 clove of garlic
1 glass of red wine
4 slices of bacon
Tomato paste to taste
Salt and pepper to taste
Extra virgin olive oil to taste
Preparation Debone the hare leg and use the bone to create a stock. Cut the hare into strips and coarsely chop the celery, onion, and garlic. Heat a drizzle of extra virgin olive oil in a pan. Add the chopped vegetables and lard and sauté. Season everything together, then add the hare, seasoning with salt and pepper. Stir in the tomato paste and deglaze with the red wine. Lower the heat and slowly add the stock to the sauce, continuing to cook for about 2 hours. Bring the water for the pasta to a boil, then reduce the heat and season with salt. Drain the pappardelle and stir in the ragù. Serve the pappardelle, creating a small nest with a ladle and tongs. Garnish with more ragù and a few basil leaves.
by Chef Alessandro Borghese
This spaghetti dish is inspired by the Totò film "Miseria e Nobiltà" (Poverty and Nobility), a humble dish packed with flavor. The secret? Finish cooking the pasta in the same pan you used to cook the cherry tomatoes. Toss, stir, and serve al dente: the spaghetti should slide right through. The recipe is based on an episode of Alessandro Borghese Kitchen Sound, airing on Sky Uno HD! Ingredients for 4 people
400g of Spaghetti
120 g of Piccadilly tomatoes
120 g cherry tomatoes
120 g of yellow bulb tomatoes
120 g of green tomatoes
1 clove of garlic in its skin
4 tablespoons of lard
Grated Parmesan cheese to taste
Basil leaves
Preparation Bring the water to a boil, add salt, and add the pasta. Meanwhile, melt the lard in a pan, seasoning it with an unpeeled garlic clove. Remove the garlic and add the chopped tomatoes. Sauté them in the pan for a few minutes with a little of the cooking water. Drain the pasta while still al dente, reserving a small glass of the pasta water. Continue cooking the spaghetti, tossing it in the tomato sauce and stirring with the reserved cooking water to prevent it from drying out. For added flavor, add a few basil leaves. Serve the spaghetti, garnishing with more basil leaves and a sprinkling of grated Parmesan cheese.
by Chef Alessandro Borghese
From Alessandro Borghese Kitchen Sound, a version of "on the go pasta"; Pasta Wheels made with LA MAFALDA , a pasta shape with excellent cooking resistance, perfect for baking and then gratinating in the oven. This recipe features flavorful mushrooms and crispy speck, which adds flavor and color to this exceptional dish, also excellent warm or cold the day after preparing it. Alessandro Borghese Street Food, Rock is All Around! Ingredients for 4 people
400 g of Mafalde
4 Eggs
200 g of grated Parmesan cheese
100 g of speck
1 clove of garlic
Honey mushrooms 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 mafalde.
For the dressing, slice the mushrooms and brown them in a pan with a drizzle of extra virgin olive oil and an unpeeled clove of garlic.
Once the mushrooms are ready, use the same pan to crisp up the speck cut into strips.
Drain the pasta and prepare the wheels!
In a bowl, combine the mushrooms, speck, Parmesan, pepper, and egg. Pour in the pasta and mix well.
Place a ring on a baking tray lined with baking paper, pour in the pasta and bake in the oven for 10 minutes at 180°C.
Remove the rolls from the oven and decorate with basil leaves.
by Chef Alessandro Borghese
From the film "The Marquis of Grillo" by Mario Monicelli, "Rigatoni with Pajata" by Chef Alessandro Borghese. Pajata is the small intestine of a suckling calf, which contains "chyme," the substance that gives the dish its flavor. During cooking, a knot is tied in the pajata because it swells and risks losing all its flavor. When you're joking, you have to be serious! Ingredients for 4 people
400 g of Rigatoni
250 g of peeled tomatoes
1 onion
1 celery stalk
50 g of lard
1 glass of white wine
250 g Pajata
Pecorino Romano to taste
1 bunch of parsley
Mint to taste
Salt and pepper to taste
Preparation Prepare a stock of coarsely chopped celery and onion. Add the unpeeled garlic clove and the lard, and continue to brown.
Separately, tie the cleaned pajata with kitchen twine, ensuring the buttermilk doesn't leak out. Add it to the sautéed vegetables, seasoning with salt and pepper. After about 10 minutes, add the white wine and stir in the peeled tomatoes.
Cook for two hours on low heat. Bring the water for the pasta to a boil, seasoning it with parsley. Once the sauce has reduced, cut the pajata into small pieces. Drain the pasta and stir in the sauce, stirring in some good pecorino romano.
Serve the rigatoni with pajata, sprinkling them with grated pecorino romano and a few mint leaves.
by Chef Alessandro Borghese
From Alessandro Borghese Kitchen Sound, "Pappardelle alla Boscaiola" is a classic 1980s dish. The essential ingredients for this timeless recipe are: sausage, which must be thoroughly toasted; mushrooms; and peas, which add a touch of sweetness to the dish. The secret to making a good boscaiola is cream, whose creaminess and flavor balance out all the other ingredients. Ingredients for 4 people
400 g of pappardelle
300 g of champignon mushrooms
300 g of peas
100 g of sausage
100 g of diced speck
200 g of fresh cream
1 shallot
EVO oil to taste
Grated Parmesan cheese to taste
Preparation Finely chop the shallot and crumble the sausage. Heat a nonstick pan with a drizzle of extra virgin olive oil, then sauté the shallot, speck, and sausage. Once the sausage is well browned, add the mushrooms and peas. Add two ladles of the cooking water. Bring the water for the pasta to a boil and season with salt. Add the pappardelle. Drain the pasta and toss it in the pan. To finish, turn off the heat and season with a few tablespoons of fresh cream and grated Parmesan cheese. Before serving, don't forget to sprinkle with pepper!
by Chef Alessandro Borghese
From Alessandro Borghese Kitchen Sound, "Mafalde alla Moda di Nerano" (Nerano-Style Mafalde), a typical dish of Sorrento cuisine. A simple yet incredibly tasty recipe. The key steps are: cut the zucchini into medium-thin rounds, fry them in oil, brown them, and set aside. Then, after draining the pasta, rehydrate it with a little of the cooking water. And finally, the last important step: stir in the semi-aged provolone and parmesan. Enjoy! Ingredients for 4 people
400 g of Mafalde
700 g of courgettes
1 clove of garlic
200 g of semi-aged provolone
Grated Parmesan cheese to taste
Basil leaves to taste
EVO oil to taste
Salt and pepper to taste
Preparation Slice the zucchini into 0.5 cm thick rounds and fry them in plenty of extra virgin olive oil with a clove of garlic. Season with salt. Once golden, drain the zucchini, pat dry with paper towels, and let them cool in a bowl. Bring the water for the pasta to a boil and season with salt. Add the mafalde. Drain the pasta when it's 3/4 cooked and toss it in the pan with the zucchini, a few ladles of the cooking water, aged provolone, fresh basil leaves, and Parmesan. Using a ladle and a fork, create a nest of mafalde, arrange in the center of the plate, and garnish with the zucchini sauce, a sprinkle of Parmesan, basil leaves, and a sprinkling of pepper. The dish is ready to serve!
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