Recipes
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
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 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
"Farfalle Fumé," a classic from the Marche region, especially from the 1980s, remains a cult classic of Italian cuisine. The central ingredient of this recipe is undoubtedly speck, whose delicate smokiness lends it a unique flavor. The acidity of the tomato sauce is then balanced by the delicate creaminess of the cream. The pasta of choice for this recipe is either farfalle or pennetta, which allow the sauce to blend perfectly. An explosion of flavor for a retro-inspired dish straight from the Alessandro Borghese TV show Kitchen Sound! Ingredients for 4 people
280 g of Farfalle
0.5 white onion
100 g of diced speck
300 ml of tomato sauce
1 fresh chili pepper
1 tablespoon EVO oil
200 ml of cream
Salt and pepper to taste
Basil to taste
Preparation Bring the water for the pasta to a boil, season with salt, and add the farfalle. In a pan, sauté the chopped onion with a drizzle of extra virgin olive oil. Remove the pan from the heat, adding a few chili flakes. Return the pan to the heat and sauté the diced speck. Add the tomato sauce, seasoning with salt and pepper. Meanwhile, drain the pasta and toss it in the pan with the sauce to coat it. To serve, place a ring in the center of the plate and pour the pasta onto it. Garnish with a few drops of cream, fresh basil leaves, and a little ground pepper.
by Chef Alessandro Borghese
In this episode of Alessandro Borghese Kitchen Sound CHOICE... a monument: coda alla vaccinara.
Oxtail, a classic fifth quarter of the Lazio tradition. In Rome, oxtail stew is a must in every trattoria, and Chef Alessandro Borghese today offers you an exceptional Fusillone Pasta Armando, made with 100% Italian durum wheat pasta! Ingredients for 4 people
500g of Fusilloni Pasta Armando
1 Oxtail
1 stalk of celery
half an onion
50 g of Colonnata Lard
250 g of peeled tomatoes
1 teaspoon tomato paste
1 glass of white wine
5 g of bitter cocoa
1 clove
10 Raisins
Parmigiano Reggiano
Extra virgin olive oil
Salt
Pepper
Preparation Chop the onion and lard. Sauté them in a small pan with a drizzle of extra virgin olive oil, then add the oxtail and deglaze with a glass of white wine.
Coarsely chop the celery and immerse it in boiling water for a few minutes. Drain the celery and set it aside.
Continue preparing the sauce by adding the tomato paste and peeled tomatoes. Season with salt and pepper and cook over low heat for about 4 hours.
Once the long cooking is over, add the blanched celery, raisins, cocoa and cloves.
Cook the Fusillone Pasta Armando in plenty of salted water.
Drain the pasta and mix with the sauce.
Now, plate the Fusilloni with a sprinkling of Parmigiano Reggiano.
by Chef Alessandro Borghese
Stracotto is a recipe that requires patience, but what's better than its sauce accompanied by Armando's Pacchero Pasta? In this video recipe from the Alessandro Borghese Kitchen Sound CHOICE series, Chef Alessandro Borghese shows us how to prepare a delicious pasta with stracotto sauce. Ingredients for 4 people
2 pork cheeks
2 celery stalks
1 carrot
1 onion
40 g of Colonnata Lard
1 clove of garlic
500 ml of red wine
250 g of peeled tomatoes
1 tablespoon of tomato paste
Extra virgin olive oil
Salt and pepper
Sage, rosemary, basil
Preparation Time: 5 hours and 30 minutes
Chop the celery, carrot, onion and lard with a knife.
Pour everything into a pan and sauté with a drizzle of extra virgin olive oil, sage and rosemary.
Add the meat and brown it. Season with salt and pepper.
Pour in the red wine and let the alcohol evaporate. Add the peeled tomatoes, tomato paste, and a few glasses of water. Cook for about 5 hours.
Bring water for the pasta to a boil. Season with salt and add the Pacchero Pasta Armando.
Drain the pasta and mix it with the stew sauce.
Arrange the paccheri in a pyramid shape on a plate with plenty of sauce. Finish with freshly ground pepper and fresh basil.
Lumacone with prawns, ricotta and courgette flowers
by Chef Alessandro Borghese
The Luxury of Simplicity is my motto and the name of my restaurant, and in the Alessandro Borghese Kitchen Sound Choice series I reveal the secrets of my dishes.
Today, Lumaconi stuffed with ricotta, prawns, and basil in a tomato sauce.
Lumaconi have exceptional cooking resistance and all the aroma of 100% Italian durum wheat! Ingredients for 4 people
12 Lumaconi Pasta Armando
200 g of goat ricotta
10 prawns
30 g of Colonnata Lard
4 courgette flowers
Tomato sauce
Parmigiano Reggiano
Fresh basil
Salt
Pepper
Extra virgin olive oil
Preparation Preheat the oven to 200 degrees fan-assisted and in the meantime, cook the Armando Lumaconi Pasta in plenty of boiling water for about 15-18 minutes.
In a bowl, mix the ricotta and the pepper crushed in a mortar and add salt.
Cut the lard into cubes and crisp it in a pan.
Meanwhile, clean the prawns, removing the shells, heads, and intestines. Cut them into small pieces and sauté them in the lard for a few minutes in a pan. Remove from the heat and let cool.
Drain the pasta and rinse it under cold water. Stuff them with the sautéed prawns and ricotta cream using a piping bag.
Now sprinkle them with Parmesan and grill them in the oven.
Remove the Lumaconi from the oven and serve them on a plate, arranging them on a base of tomato sauce well seasoned with salt and chili pepper. Garnish with courgette flower petals, fresh basil leaves and freshly ground pepper.
Mixed pasta with curry chicken and pineapple
by Chef Alessandro Borghese
Chef Alessandro Borghese is an experimenter who puts a lot of passion into his dishes. For this episode, Alessandro Borghese Kitchen Sound reinterprets Pasta Mista Armando through the combination of exotic flavors.
Watch the video and try the recipe! Ingredients for 4 people
400 g of Armando Mixed Pasta
200g of chicken breast
100 g of pineapple
400 g of coconut milk
1 onion
Curry powder
Extra virgin olive oil
Pepper
Preparation Cut the onion into julienne strips and sauté in a pan with extra virgin olive oil.
Meanwhile, dice the chicken and sauté it in a nonstick pan with a little extra virgin olive oil. Brown and season well. Add the coconut milk and curry to the onion and reduce slightly.
Now add the meat to the bottom and let it flavour.
Separately, in a non-stick pan, roast the pineapple cut into irregular cubes.
Now it's time for the Mixed Pasta, boil in plenty of salted water and, halfway through cooking, transfer the pasta to the curry sauce.
Once cooked, add the roasted pineapple and serve.
Rabbit candles with pears and peas
by Chef Alessandro Borghese
In the kitchen, there's no such thing as waste, only waste! With a little imagination, you can create delicious dishes even with just a few ingredients. Discover the recipe for Candele with rabbit and raw peas, prepared in this episode of Ale Borghese Kitchen Sound by Chef Alessandro Borghese and today's guest, Chef Cristiano Tomei.
Watch the video and try the recipe!
Ingredients for 4 people
350 g of Armando Pasta Candles
600 g of minced rabbit
1 carrot
1 celery stalk
2 pear thighs
1 onion
1 lemon
Fresh peas
Nutmeg
Fresh basil
Wine vinegar
Butter
Salt
Pepper
Extra virgin olive oil
Preparation Cook the Candele in plenty of salted water.
Prepare the soffritto with celery, carrot, and onion. Place everything in a pan with extra virgin olive oil and sauté for a few minutes. Add the rabbit meat and a pinch of nutmeg and cook.
Meanwhile, shell and clean the peas. Dice the pears with the peel and macerate them with a little wine vinegar and a pinch of salt.
Add a knob of butter, the fresh peas, and the grated lemon to the rabbit ragù, season with salt, and cook for a few minutes. Plate and serve hot.
by Chef Alessandro Borghese
In this episode of Ale Borghese Kitchen Sound, Chef Alessandro Borghese prepared a tasty dish with artichokes, béchamel sauce, fontina cheese, and pancetta. A Sunday classic: macaroni pie!
Watch the video and try the recipe! Ingredients for 4 people
400 g of Tortiglioni
300 g of artichokes
150 g of Fontina
100 g of diced sweet pancetta
100 g of milk
of Butter
of flour
Salt
Pepper
Nutmeg
Extra virgin olive oil
1 clove of garlic
Breadcrumbs
Preparation Immediately boil the pasta in plenty of salted water. Drain and set aside.
Clean and chop the artichokes and sauté them in a pan with extra virgin olive oil and an unpeeled garlic clove. Then, sauté them for a few minutes, add a ladle of cooking water, and let them wilt.
Once ready, blend with an immersion blender and set aside.
In another pan, brown the sweet bacon for a few minutes and set aside.
Grate the fontina and start preparing the béchamel sauce.
First, melt the butter in a pan with the help of a whisk and add the flour (Roux method).
In another saucepan, vigorously stir the milk with salt, pepper, and nutmeg. Then, remove from the heat, add the milk brought to a boil in the roux and let it thicken.
In a large bowl, combine the pasta, blended artichoke cream, extra virgin olive oil, pepper, sweet pancetta, and grated fontina. Add the béchamel sauce and stir.
Butter a baking dish and dust with breadcrumbs to help it stick to the sides. Spread the dough evenly and sprinkle with breadcrumbs. Bake at 200°C (400°F) until the dough is golden brown.
Organic Wholemeal Fusillo with Green Sauce
by Chef Alessandro Borghese
A new fridge-emptying recipe from Chef Alessandro Borghese, who shares the kitchen at Alessandro Borghese Kitchen Sound with Chef Cristiano Tomei.
The recipe is a dish of cold organic whole wheat fusilli with asparagus, peas, Toma cheese and grapefruit. Watch the video and try the recipe! Ingredients for 4 people
400 g of whole wheat fusilli
300 g of asparagus
200 g of Alpine Toma
1 shallot
1 grapefruit
Pea sprouts
Extra virgin olive oil
Wine vinegar
Sugar
Salt
Pepper
Aromatic herbs
Preparation Cook the pasta in plenty of salted water.
Meanwhile, clean the asparagus, remembering to keep the tough part, and plunge them into the pasta cooking water to flavor.
Now use a carrot peeler to create curls with the tough ends of the asparagus. Set aside.
Drain the pasta and stop the cooking in a bowl with ice. Dress the asparagus salad and, once the ice has been removed, add it to the pasta.
Clean the shallot, set aside the core and heat in a pan with vinegar and sugar for a few minutes.
Meanwhile, prepare a herb pesto, season with a pinch of salt and the grapefruit zest.
Cut the asparagus tips and add them to the bowl, season with extra virgin olive oil and herb salt.
Drain the pasta and stir. Add the chopped shallot, its browned core, and continue stirring.
Squeeze the grapefruit into the paste and mix.
Serve with pepper, pea shoots and curls of Alpine toma cheese.
Lumaconi with peas and rosemary
by Chef Alessandro Borghese
Fresh ingredients and all the goodness of Pasta Armando's 100% Italian wheat in this recipe for Lumaconi with ricotta cream, peas, and rosemary. A delicious dish prepared by Chef Alessandro Borghese with his friend and colleague Chef Cristiano Tomei for Ale Kitchen Sound.
Watch the video and try the recipe! Ingredients for 4 people
20 Lumaconi Pasta Armando
600 g of goat ricotta
rosemary
Rosemary
20 Cantabrian anchovies
150 g of fresh peas
1 red turnip
1 shallot
Parmigiano Reggiano
Fresh mint
Salt
Pepper
Extra virgin olive oil
Preparation Cook the pasta in plenty of salted water with a few sprigs of organic rosemary for flavor.
Blend the fresh peas in a food processor along with the fresh mint leaves and a little of the cooking water. Season the salt, pepper, and extra virgin olive oil mixture and stir. Using a sieve, drain the excess water from the pea mixture, but set it aside.
Break the anchovies into pieces.
Add the pea water to the ricotta and mix well until creamy. Add the parmesan powder. Transfer the mixture to a piping bag.
Drain the pasta and serve. Stuff the lumaconi with the ricotta, pea puree, and anchovy fillets.
Garnish the dish with a splash of color by adding grated beetroot and a few mint leaves. Finish with a drizzle of extra virgin olive oil.
Buffalo cannelloni stuffed with pesto pasta and candied tomatoes
by Chef Alessandro Borghese
Cooking for kids takes a special kind of gusto; you rediscover the flavors of childhood in delicious dishes. In the first episode of Alessandro Borghese Kitchen Sound KIDS, Chef Alessandro Borghese prepares delicious recipes for them, "to enjoy with mom and dad too," because, as we all know, there's no age limit for good food!
A special dish, designed to satisfy the curiosity of the little ones, where the pasta is wrapped in a delicious mozzarella cannelloni.
Watch the video and read the recipe! Ingredients for 4 people
240 g of Armando Ditali Pasta
100 g of buffalo mozzarella
150 g of cherry tomatoes
1 sprig of marjoram
1 sprig of thyme
1 untreated lemon (grated peel)
Sugar
Salt
Extra virgin olive oil
40 g of basil
15 g of pine nuts
20 g of Parmigiano Reggiano
1 anchovy fillet in oil
1 clove of garlic
Preparation For the candied tomatoes Chop the herbs and cut the cherry tomatoes in half. Place the tomatoes cut-side up on a baking sheet and sprinkle with the herbs. Add a pinch of salt, a pinch of sugar, and the grated zest of an unwaxed lemon.
Bake at 100°C until they wilt.
For the pesto
Place the pine nuts and cored garlic in a mortar and start pounding. Add the basil, Parmesan, anchovy fillet, and finally the extra virgin olive oil.
Cut the mozzarella into quarters, place it in a bowl, and bake at 100°C (212°F) until melted. Using tongs, scoop out the mozzarella dough and roll it out between two sheets of parchment paper. Use a rolling pin to roll it out into a sheet, and then use a knife to cut out a square.
Cook the Ditali in salted water, drain and mix with the pesto in a bowl away from the heat. Arrange the ditali in the mozzarella square and roll up like a cannelloni. Garnish with candied cherry tomatoes, basil leaves, and a drizzle of olive oil.
Alphabet Pasta with Carrot Cream and Crispy Speck
by Chef Alessandro Borghese
Cooking for children requires a very special flair that allows us to rediscover the flavor of childhood through experimenting with delicious dishes!
In the second episode of Alessandro Borghese Kitchen Sound KIDS, Chef Alessandro Borghese prepares delicious recipes for them "to enjoy even with mom and dad", because, as we know, "there's no age limit for good things"!
This tasty dish of Pasta Alfabeto is healthy and wholesome thanks to the carrot cream and delicious thanks to the speck.
Watch the video and prepare the recipe! Ingredients for 4 people
240g of Alphabet Pasta
250 g of carrots
1 shallot
1 sprig of thyme
1 sprig of marjoram
2 sprigs of rosemary
100 g of Speck (sliced)
Extra virgin olive oil
Salt
Black pepper
Preparation Peel the carrots and boil them in salted water flavored with thyme, marjoram, and rosemary.
Boil the water for the pasta for a few minutes and add the chopped shallot.
Once ready, drain the carrots, add the shallot and blend with an immersion blender until you obtain a thick cream.
Cut the speck into strips. Cook the pasta in the same pan where the shallot was cooked, drain, and toss with the carrot puree. Add the speck and drizzle with extra virgin olive oil.
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