Mint: a plant rich in essential oils and beneficial properties for our body. Today we propose a healthy, cheap and quick dish! Ingredients for 4 people 400g of wholemeal pappardelle 60 fresh mint leaves Half a red Tropea onion or shallot 2 teaspoons chili powder 2 lemons 4 tablespoons of "00" flour 4 tablespoons of breadcrumbs Extra virgin olive oil to taste Salt to taste Preparation Fill a pot with water and bring to a boil. Meanwhile, wash the mint leaves and finely chop the onion. Heat 3 tbsp of olive oil in a pan and sauté the onion for 2 minutes over medium heat. Add the whole mint and 2 ladles of water, and cook for a few minutes over high heat. Once the water in the pot has reached boiling point, add the pappardelle and cook for 7 minutes. Meanwhile, the water in the pan with the mint will have evaporated, so add another ladle and let it "boil" for 2 minutes. Blend everything in a tall container, together with a ladle of water and the flour, until it becomes a cream (if it is very liquid, add more flour; if it is very thick, add some water). As soon as the "mint cream" is ready, add it to the pan, drain the pasta and stir for 2 minutes. Meanwhile, separately, toast the breadcrumbs in a grease-free pan. Serve with a generous squeeze of lemon and a spoonful of crispy breadcrumbs. Enjoy your meal!

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.

Ingredients for 4 people 400g of spaghetti Pasta Armando 250 g of pecorino cheese 200 g of bacon 8 eggs White wine to taste Mill pepper to taste Preparation Cook the Pasta Armando spaghetti in boiling water. Finely chop the guanciale and brown it in a hot pan. Separate the yolks of two eggs from the whites (use two yolks per person). Beat the egg yolks and set aside. Finely grate some fresh pecorino. Add a splash of white wine to the guanciale and remove it from the heat. Add a ladle of cooking water to the guanciale sauce and add a little pecorino, continuing to stir. Drain the pasta directly into the pan and add the eggs, stirring continuously to make it creamy. Add the guanciale and more pecorino. Enjoy your meal!

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!

Today a simple recipe, guaranteed to be a success. Spaghetti with burrata, Mazara red shrimp, and marine plankton spheres: an explosion of flavors that will make your taste buds dance the samba! Ingredients for 4 people 320g of spaghetti Pasta Armando 500g of shelled Mazara red prawns 250g of burrata Marine plankton spheres (I bought them from Longino e Cardenal, an online shop) Lemon zest to taste extra virgin olive oil to taste Salt Preparation Cook the pasta in plenty of salted water. Meanwhile, blend the burrata using a hand blender, using the preserving liquid and adding a drizzle of extra virgin olive oil. Cut the Mazara red prawn tails into tartare, place in a bowl, season with salt and season with a drizzle of oil and lemon zest. Drain the pasta when still al dente, return it to the heat, season with the blended burrata and stir. Serve garnished with Mazara red prawn tartare and marine plankton spheres. Garnish with another grated lemon zest if desired. Enjoy your meal!

Ingredients for 4 people 500 g of guitar pasta Armando 800 ml of Armando datterini tomato puree 400 g of datterini tomatoes 2 cloves of garlic Aromatic herbs Salt Sugar Extra virgin olive oil Ingredients for the coral 140 g of water 50 g of extra virgin olive oil 20 g of sifted flour 10 g of basil Preparation Get started on making the confit tomatoes. Cut the cherry tomatoes in half and arrange them on a baking sheet. Drizzle with a little extra virgin olive oil, sprinkle with sugar, add the herbs, and bake in a preheated oven at 150°C (300°F) for about 70 minutes. Meanwhile, prepare the tomato sauce. In a high-sided pan, heat a drizzle of extra virgin olive oil with a clove of garlic, add the tomato puree, and cook for 15 minutes. Boil the Armando chitarra pasta in plenty of salted water. While the pasta is cooking, prepare the "coralli": blend the basil with the oil, water, and flour. Heat a nonstick pan and pour in a few drops of liquid, trying to shape it into a circle. If bubbles appear immediately, you're on the right track, and after 2-3 minutes, the corals will separate from the bottom of the pan. Once ready, set them aside. Drain the pasta and toss it in the tomato sauce for a few moments. Plate, add the confit tomatoes and decorate with the basil corals. Enjoy your meal!

In Italy, there are great classics that always manage to move you, telling you about the excellence and precious flavor of our raw materials and making you relive unforgettable memories. The specialty of this episode of ABKS was born in the alleys of the Spanish Quarter of Naples, where the sweetness of tomatoes and the saltiness of capers combined to create its majesty: puttanesca. Ingredients for 4 people 400 g of Chitarra spaghetti 500 g of datterino tomatoes 100 g of pitted Gaeta black olives 100 g of salted anchovies 50 g of salted capers 1 clove of garlic 1 red chili pepper Tomato paste Extra virgin olive oil Salt Preparation First, cut the datterini tomatoes in half and place them in a bowl. In a tall saucepan, sauté the cleaned and desalted anchovies in a drizzle of extra virgin olive oil, then add the unpeeled garlic. Let it cook for a few minutes. Now chop the olives and add them to the pan with the capers and chili pepper. Now add the cherry tomatoes, along with the tomato paste and a little of the cooking water. Let the paste dissolve. Cook the spaghetti alla Chitarra in salted water, drain al dente and season with the sauce. Enjoy your meal!

Ingredients for 4 people 400g of Armando Pasta spaghetti 800 g of cherry tomatoes 400 g of burrata 160 g of Parmesan cheese (whole piece) 60 g of basil (dried very well) Salt to taste Extra virgin olive oil to taste Preparation Heat a drizzle of extra virgin olive oil in a pan, add the halved cherry tomatoes, and cook for 6-7 minutes. Once ready, blend with the burrata until smooth. Next, blend the Parmesan with the basil, and you'll get a super-spectacular green Parmesan! Cook the Pasta Armando spaghetti in plenty of salted water. Drain the pasta al dente and add it to the cream of cherry tomatoes and burrata, then mix for a few moments. Plate and add the green Parmesan. Enjoy your meal!

Ingredients for 4 people 440g of Armando Pasta spaghetti 10 beets 120 g of robiola 160 g of stracciatella Salt to taste Extra virgin olive oil to taste Preparation Heat a drizzle of extra virgin olive oil in a pan and add the diced beets. Cover with a little water and cook for about 20 minutes. Once ready, blend the beetroot with the robiola until you obtain a smooth and homogeneous cream. Cook the Pasta Armando spaghetti in plenty of salted water. Drain the pasta al dente directly into the pan with the beetroot cream and stir for a few moments. If you want to add an extra touch, plate it with the addition of stracciatella. Enjoy your meal!

I would like to present you a simple recipe that I prepare often. This dish is absolutely healthy thanks to its ingredients, cooked without fried foods or other fats (except the inconsistent ones from timid caresses of cheese), tasty and succulent thanks to its particular creaminess, which I am allowed to achieve thanks to the superlative Armando wholemeal pappardelle. In short, a dish that is both delicious and light, and which won't make you feel drowsy, especially during business meetings following lunch or dinner. Recipe by Stefano Lenghi Ingredients for 4 people 400g of organic whole wheat pappardelle from Pasta Armando 100 g of dried porcini mushrooms 500 g of whole datterini tomato sauce 2 cloves of garlic or 1 teaspoon of garlic cream Half a Tropea onion Half a glass of dry white wine 70g of very creamy light cheese to spread (about 3 teaspoons) Finely chopped parsley A few basil leaves Grated Parmesan cheese Salt Extra virgin olive oil Preparation Soak the dried porcini mushrooms in warm water for half an hour, changing the water once or twice. Then remove them with a slotted spoon, squeeze them dry, and cut them (if they're too large or long), then set them aside. Now pour the soaking water into a small saucepan, filtering it thoroughly through a sieve to remove any dirt or debris. Place the saucepan on the stove and keep it warm over very low heat. Meanwhile, fill a tall, large saucepan with water to cook the pasta. Once the water boils, add a generous pinch of coarse salt and drop in the pappardelle. Once ready, pour them into the pan with the sauce, removing half a ladle of the mushroom soaking water from the pan along with the mushrooms themselves. Cook them over medium heat, adding a few pinches of granulated vegetable stock and, if desired, a peeled and crushed garlic clove (remove before adding the pasta to the sauce), a teaspoon of garlic cream or a few dashes of garlic granules, and half an onion, finely sliced. Then, mix everything together. After a few minutes of cooking the mushrooms, add half a glass of dry white wine and let it evaporate for a few minutes. When the soaking water begins to reduce through evaporation, add another half ladle and, if necessary, repeat the process. When the mushrooms are almost cooked (that is, after about 15 minutes), add the tomatoes, chopped with a hand blender or a hand blender, and continue cooking for another 15 minutes, but lower the heat, stirring constantly. Towards the end of cooking the mushroom and tomato sauce, add the three teaspoons of very creamy spreadable light cheese to the pan (for example, Milk light fresh cheese is excellent) and stir well to combine completely. This small block of cheese will give the sauce a lighter color and a distinctive creaminess. Two or three minutes before the pasta is cooked according to the package directions, fill a cappuccino cup with the pasta cooking water and pour the mushroom soaking water into the saucepan, stirring well. Drain the pasta into the pan with the sauce so it can continue cooking. When the sauce starts to dry out, add half a ladle of the mushroom soaking water and pasta cooking water. Repeat this process once or twice more if necessary. Continue cooking, raising the heat to medium for about ten minutes (or a little less) after adding the pasta to the pan with the sauce, constantly stirring, rotating and turning the pasta in the sauce itself so that it becomes increasingly creamy. At this point, taste, season with salt, sprinkle with finely chopped parsley and mix, add a few washed and torn basil leaves, turn off the heat and drizzle everything with a light dusting of grated Parmesan cheese, then plate and serve. Enjoy your meal!

Ingredients for 4 people 400g of Armando Pasta spaghetti 20 prawns 6 artichokes Celery Carrot Onion 4 tablespoons of tomato paste Salt to taste Extra virgin olive oil to taste Preparation Start by preparing the bisque: shell the prawns, remove the intestines, and set aside the head, shell, and any juice that comes out during cleaning. In a tall saucepan, heat a drizzle of oil and add the chopped celery, carrot, and onion. Fry for a few minutes and then add the heads (without the eyes) and shells of the prawns. Cook over high heat for a couple of minutes and add the tomato paste and 3 glasses of water. Cover the pan with a lid, lower the heat and cook for about 50 minutes, adding more water if it dries out too much. Once cooked, filter the remaining liquid and transfer it to a pan. While the bisque is cooking, clean the artichokes, cut them into thin slices and cook them in a pan with a drizzle of extra virgin olive oil for about 10 minutes. Cook the Pasta Armando spaghetti in plenty of salted water for just 4 minutes. It should then be finished cooking in the pan with the bisque. 2 minutes before the pasta is cooked, add the prawns and artichokes, mix for a few moments and serve immediately. Enjoy your meal!

Zelda's Kitchen recipe. Ingredients for 4 people 320g of Armando Pasta spaghetti 2 packs of stracchino (165 g) Peanuts 150 g of bresaola 2 tablespoons of milk Chopped basil Salt Basil-flavored extra virgin olive oil White pepper 2 black sesame seeds Preparation Boil the pasta in plenty of salted water and, meanwhile, in a non-stick pan, brown the chopped peanuts with the bresaola cut into strips. Sauté everything with white pepper, basil-flavored extra virgin olive oil, and chopped basil. Now drain the Pasta Armando spaghetti 2 minutes before the cooking time and transfer it to the nonstick pan, tossing it well with the other ingredients. Add more oil and salt if necessary. Before serving, add the stracchino and two tablespoons of milk. As it melts during cooking, a delicious cream will form, giving the dish the finishing touch. Serve in a bowl and add more basil, sesame seeds, oil and finally the crispy crumbled bresaola. Accompany with a sweet white wine and serve. Enjoy your meal!

This dish is by Davide Caranchini, chef at Materia restaurant in Cernobbio. I was looking for a bold, flavorful first course, and I found it! Ingredients for 4 people 333.33 g of spaghetti Pasta Armando 333.33 g of cleaned black cabbage 166.67 g of Tuscan pecorino cheese 133.33 g black peppercorns 100 g of milk Salt to taste Extra virgin olive oil to taste Preparation Collect the pepper in a container, cover with cold water and leave in the refrigerator for 12 hours. Drain the peppercorns and pass them through a juicer, obtaining a highly concentrated pepper juice (alternatively, blend the peppercorns with a ladle of water and pass everything through a fine sieve lined with cheesecloth). Store in the refrigerator. Cut the pecorino into slices and soak them in milk for a couple of hours. Transfer everything to a saucepan and melt in a double boiler, stirring constantly to prevent lumps from forming. Keep the fondue warm. Thoroughly wash the cavolo nero leaves and puree them in a juicer. Transfer the juice to an immersion blender and blend until smooth, gradually adding 50 grams of extra virgin olive oil. Season with salt and refrigerate until ready to use. Cook the Pasta Armando spaghetti in plenty of salted water, drain into the pan with the cavolo nero emulsion and sauté everything over high heat for a few minutes. Divide the pasta among the plates and garnish with the pecorino fondue and a few drops of pepper. Alternatively, use a generous grind of pepper before serving. Enjoy your meal!

Today I'm sharing a traditional Venetian first course. It was once prepared on Christmas Eve, but has since been rediscovered and is highly appreciated by gourmets from around the world. The original recipe calls for Chioggia white onions, while I used Tropea red onions. Ingredients for 4 people 280g of spaghetti Pasta Armando 1 red onion from Tropea 4 anchovy fillets in oil 100 ml of white wine 1 1/2 tablespoons of sultanas soaked in white wine 1 tablespoon pine nuts 1 clove of garlic 2 bay leaves Salt to taste Pepper to taste Extra virgin olive oil to taste Preparation Peel and finely slice the Tropea red onion, sauté it with a bay leaf in plenty of olive oil, then deglaze with the white wine, add the pine nuts and raisins, cover the pan and cook over low heat. At this point, add the anchovies in oil and mix with a fork until creamy. If necessary, add 2 tablespoons of water. Cook the Pasta Armando spaghetti in plenty of lightly salted water (the anchovies are already salted), then toss them in the onion and anchovy sauce, along with the raisins and pine nuts. Garnish with a sprig of parsley, if desired. Enjoy your meal!

A name, a tradition, a true institution. A dish recognized by the MIPAAF (Ministry of Agricultural, Forestry, and Food Policies) with the STG (Traditional Specialty Guaranteed) label. Curious to learn how to make this spaghetti al cartoccio? Read the recipe! Ingredients for 4 people 500g of Armando Pasta spaghetti 240 g of bacon Half a glass of white wine 200 g of pecorino cheese 12 coppery tomatoes Black pepper to taste Salt to taste Chili pepper to taste Preparation Bring a pot of water to a boil. Meanwhile, dice the guanciale and brown it over low heat without adding any fat. Once the guanciale is nice and crispy, add the wine and let it evaporate. At this point, the water will have reached a boil, so wash the tomatoes, make a light cross-shaped cut on the top and place them in the water for about 15 seconds. Dry them (be careful not to burn yourself!) and peel them. Place the guanciale in a bowl and set aside. Quarter the tomatoes, discarding the white pith, and add them to the pan where you browned the guanciale. Now mash them with a whisk or wooden spoon. Cook for at least 20 minutes over low heat. Halfway through cooking, add salt and black pepper (if you have a mortar, use peppercorns; the flavor is much better). Cook the spaghetti in the same water you cooked the tomatoes in, making sure to salt it appropriately. In the meantime, finely grate the pecorino. Drain the spaghetti al dente and pour it into the tomato sauce, add 90% of the guanciale and stir for about 1 minute over medium heat. Turn off the heat and continue stirring for another minute. Add the pecorino and a ladle of the cooking water, stirring again until the pecorino is absorbed, and serve on a sheet of aluminum foil rolled up and shaped into a "boat" shape for a more vintage look. Finally, add a sprinkling of grated pecorino, guanciale and, if desired, a little chilli pepper. NB: I know full well that traditional dishes should not be touched and I apologize for leaving you hanging until the last minute. Enjoy your meal! Try it, you won't regret it!