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
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
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
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 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!
by Chef Alessandro Borghese
In Rome, "Cacio e Pepe" is a no-brainer! It originated as a transhumance dish, when shepherds from the Pontine Marshes would carry cheese, a little pepper, and spaghetti in their saddlebags.
To prepare it, you need a pasta that enhances the sauce and tonnarello, in this case the Chitarra by Pasta Armando, with a rough die, is ideal.
You need to add a little salt to the cooking water because the pecorino is already very salty and be careful to drain the pasta very well; there should be no cooking water left before adding it to the famous creamy sauce!
From the kitchen of Alessandro Borghese Kitchen Sound “Cacio e Pepe nel cartoccio” a traditional dish in a walk-in version and “good to die for”!
Ingredients for 4 people
400 g of Chitarra Pasta Armando
200 g of grated Pecorino Romano
10 g of black pepper
Coarse salt
Grated Parmigiano Reggiano
Waterfall
Preparation Bring the water for the pasta to a boil, add salt and lower the Chitarra.
Separately, grate the Parmesan and fold it into the pecorino. Add the ground pepper and 1 or 2 ladles of the cooking water mixed with room temperature water. Mix everything well with a whisk until creamy.
Drain the pasta and stir in the cream. Enjoy a generous portion of cacio e pepe!
by Chef Alessandro Borghese
"Summer Memory" is a simple recipe, made with just a few ingredients. This dish absolutely must include: homemade bread, cut into chunks and toasted in extra virgin olive oil; anchovies, melted in the sautéed vegetables for a savory touch; and, of course, two tablespoons of lemon juice, added just before serving. This explosive dish, packed with strong yet harmonious flavors, is based on the TV show Alessandro Borghese Kitchen Sound. Ingredients for 4 people
400 g of Fettucce
2 anchovies
1 clove of garlic
1 fresh chili pepper
1 lemon (juice)
1 slice of homemade bread
1 bunch of parsley
Pecorino Romano to taste
Salt to taste
EVO oil to taste
Preparation Tear the bread into small pieces and toast it in a pan with a drizzle of olive oil. In another pan, heat a drizzle of extra virgin olive oil. Add the finely sliced garlic, chili pepper, and anchovies. Dissolve the anchovies in the water and add a ladle of pasta water. Immediately bring the pasta water to a boil, season with salt, and add the fettuccine. Separately, chop the parsley with a knife and squeeze the juice from a lemon. Finish cooking the pasta in the pan with the anchovies, garlic, and chili pepper. Stir everything together, adding plenty of parsley and chili pepper. Finally, drizzle with a couple of tablespoons of lemon juice. Serve your "Summer Memory" with a handful of crusty bread for an unmistakable crunch!
by Chef Alessandro Borghese
For this first course, Chef Alessandro Borghese recommends using only the scampi and prawn heads to flavor the sauce. Add the remaining scampi, prawns, mussels, clams, and calamari only when you're ready to risotto. Parsley and extra virgin olive oil liven up the dish, and you've got a unique flavor typical of seafood first courses: from "Ale Kitchen and Sound," the perfect recipe for "Pappardelle Allo Scoglio"! Ingredients for 4 people
4 Scampi
4 prawns
30 Mussels
30 Clams
6 Squid
1 clove of garlic
40 datterini tomatoes
400 g of pappardelle
1 fresh chili pepper
Basil to taste
Parsley to taste
Extra virgin olive oil to taste
Salt to taste
White wine vinegar to taste
Tomato sauce to taste
Preparation Heat a pan with a drizzle of extra virgin olive oil and an unpeeled garlic clove. Add the mussels and clams, then deglaze with white wine vinegar. Cover with a lid and meanwhile clean the fish (prawns and scampi). Add the previously shelled heads to the pan along with the mussels and clams. Continue stirring in the tomato sauce, halved datterini tomatoes, basil leaves, chili pepper, and a ladle of the cooking water. Separately, slice the calamari and rings. Bring the water for the pasta to a boil, season with salt, and add the pappardelle. Finish cooking the pasta in the pan: risotto it by adding a few ladles of the cooking water, then stir in the scampi, prawns, calamari, and rings. Garnish with chopped fresh parsley leaves and a drizzle of extra virgin olive oil.
by Chef Alessandro Borghese
The story of fettuccine alla papalina is that it was invented by Pope Pius XII's chef, who specifically requested a variation on carbonara. Chef Alessandro Borghese suggests speck, rather than prosciutto, egg yolk, and cream, which give the dish a creamy texture and a smooth texture.
The result? An inviting #AleKitchenSound recipe, packed with flavor and ready to enjoy!
Recipe by Alessandro Borghese
Ingredients for 4 people
400 g of Fettuccine
50 g of butter
50 g of onions
100 g of speck
200 g of cooking cream
4 egg yolks
60 g of grated Parmesan cheese
Salt and pepper to taste
Parsley to taste
Preparation Chop the onion with a knife and sauté it in a pan with a knob of butter and some chopped speck. Bring the pasta water to a boil, season with salt, and add the fettuccine. Separate the egg yolks from the whites. Then, in a bowl, whisk the egg yolks with the Parmesan cheese and cream. Stir in the sautéed onion and speck, mixing well. Drain the pasta and toss it in the bowl with the other ingredients. Using a ladle, create a nest with the fettuccine, placing it in the center of the plate. Add a few parsley leaves and a sprinkling of pepper, and serve.
Linguine with miso stracciatella
by Chef Alessandro Borghese
Today, Chef Borghese for #AleKitchenSound presents a gastronomic encounter between a quintessentially Italian legume-based linguine and a soup with a distinctly oriental flavor, typical of Japanese cuisine. Linguine in Miso Stracciatella is tasty, high in protein, and easily digestible. Important: to perfectly flavor the pasta, cook it directly in the broth where the vegetables have released all their flavors during cooking. This combination of these two worlds, at the table, is a hit with everyone! Ingredients for 4 people
213.33 g of Linguine with Legumes
2.67 l of water
1.33 daikon
1.33 carrot
1.33 spring onion
1.33 tomato
2.67 potatoes
4 celery ribs
133.33 g of miso
5.33 eggs
Wakame seaweed to taste
Chives to taste
Salt to taste
Preparation Bring a pot of water to a boil and add the spring onion, celery, carrot, potato, tomato, and diced daikon. Season with salt, add the wakame seaweed, and let the broth simmer for about 30 minutes to infuse the flavors. Once cooked, strain the broth, reserving the vegetables. Dissolve the miso in a bowl with a few ladles of hot broth. Return the broth to the heat. Once boiling, add the pasta. Drain the linguine and add it to the bowl with the miso. Add an egg and stir vigorously to create a stracciatella. Enjoy the linguine, adding a few vegetables and garnishing with chives.
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