Recipes
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
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 kitchen of Alessandro Borghese Kitchen Sound, we fly to Sicily for one of the classic Italian pasta dishes, prepared in a finger-sized version. The penne pasta shape chosen for this recipe is perfect for eating on the go. "Pasta with Sardines" originated during the Arab invasion of Sicily: the Arab chef combined ingredients like raisins and saffron with sardines and Sicilian fennel, creating a truly exquisite dish.
Rock n'Roll and Let's Cook with Chef Alessandro Borghese!
Ingredients for 4 people
1 bunch of fennel
400 g of sardines
400 g of penne
2 shallots
1 clove of garlic
2 slices of bread
25 g of pine nuts
25 g of raisins
20 g of almonds
1 sachet of saffron
EVO oil to taste
Salt and pepper to taste
Preparation Bring water for the pasta to a boil. Season with salt and garnish with a sprig of fennel. Add the pasta.
Using a blender, roughly blend the following ingredients: fennel, bread slices, 1 garlic clove, almonds, extra virgin olive oil, salt, and pepper. Heat a pan with a drizzle of oil and toast the chopped mixture. Then add the finely chopped shallot, pine nuts, and raisins. Fillet the sardines, slice them thinly, and add them to the pan. Add a ladle of the pasta cooking water. Drain the penne and toss with the other ingredients. Add the saffron and mix well.
Serve the pasta with the sardines, garnishing with a few fennel leaves.
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
"Sunday Cannelloni" is a classic Italian dish. Chef Alessandro Borghese revisits the dish in the Sky TV program "Kitchen and Sound," using scampi and monkfish. To fully savor the flavor, we recommend cutting the monkfish into bite-sized pieces and chopping the shrimp into bite-sized pieces. A key ingredient for making the dish more flavorful and velvety is the béchamel sauce, which should be mixed with the other ingredients immediately after draining the cannelloni. The dish will be creamy and bursting with flavor! Ingredients for 4 people
12 Cannelloni
200 g of monkfish
100 g of scampi
0.5 leek
Butter to taste
Bechamel sauce 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 cannelloni. For the filling, finely chop the leek and cut the monkfish into bite-sized pieces. Clean and chop the scampi. In a bowl, season the fish with salt, fresh basil, and extra virgin olive oil. Let it simmer. Separately, melt a knob of butter in a pan and sauté the leek. Add the fish and cook for a few minutes. Once the fish is seared, transfer it to a bowl and mix with a few spoonfuls of béchamel sauce. Drain the cannelloni and fill them with the filling. Bake in a preheated oven at 230°C (440°F) for a few minutes.
Just before serving, garnish with basil leaves and a sprinkling of pepper.
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
From #AleKitchenSound, Chiffero #pastarmando with lobster and curry. The firm and delicate Maine lobster pairs perfectly with the more intense and aromatic flavor of the other ingredients. The curry is blended with oil to create a creamy mixture with oriental notes, while the lime-infused avocado softens the acidity. When plating, after blending the ingredients with the multigrain chifferi, Chef Borghese adds Apulian burrata and freshly ground pepper: succulent and bold flavors that further enhance the uniqueness of the dish. A truly explosive recipe!
Recipe by Alessandro Borghese Ingredients for 4 people
350 g of Chifferi Glutenfree
1 avocado
1 bunch of dill
1 burrata
4 already boiled lobsters
Curry to taste
EVO oil to taste
Salt and pepper to taste
Lime juice
Preparation Clean the boiled lobster, scooping out the meat. Cut the back and remove the intestines. Mince the meat with a knife and season it in a bowl with chopped dill, salt, pepper, and extra virgin olive oil. Add the avocado spheres and lime juice, mix well, and let it simmer. Bring the water for the pasta to a boil, season with salt, and add the chifferi. Separately, combine the curry with extra virgin olive oil. Drain the pasta, pour it into a bowl, and season with a few drops of curry oil and marinated lobster. Enjoy the chifferi garnished with shredded burrata and a sprinkling of freshly ground pepper.
by Chef Alessandro Borghese
A typically summery dish suitable for all seasons, prepared with datterini tomatoes, clams, and monk's beard: "Spaghetti Fusion"! Chef Alessandro Borghese used whole wheat spaghetti #pastarmando, the real stars of this recipe from the TV show #AleKitchenSound, airing daily on Sky Uno HD. The main ingredients of this delicious spaghetti are: clams, monk's beard, datterini tomatoes, and a touch of fusion: ginger! The agretti and pasta cook at the same time, and marinated ginger and lemongrass are added as a garnish just before serving. The result is an exquisite balance between the acidity of the tomatoes, the sweetness of the clams, and the freshness of the ginger: what class!
Recipe by Alessandro Borghese Ingredients for 4 people
400 g of wholemeal spaghetti
200 g of clams
300 g of monk's beard
50 g of pink pickled ginger
16 datterini tomatoes
1 clove of garlic in its skin
EVO oil to taste
Lemongrass to taste
Salt to taste
Preparation Bring the water for the pasta to a boil, add salt, and drop in the spaghetti. Add the monk's beard and cook together.
Heat a pan with a drizzle of extra virgin olive oil and an unpeeled clove of garlic.
Add the clams and chopped cherry tomatoes. Cover with a lid and wait for the clams to open. Drain the pasta and monk's beard when 3/4 cooked, pour everything into the pan and cook the risotto with the clams. Finish with a drizzle of extra virgin olive oil.
Serve the fusion spaghetti with ginger flakes, fresh herbs (lemongrass), and extra virgin olive oil.
Pasta and Beans, Mussels and Curry
by Chef Alessandro Borghese
From Alessandro Borghese Kitchen Sound, a typically Neapolitan combination of sea and land, transformed into a Neapolitan-Thai dish with the addition of green curry: Pasta, Beans, Mussels, and Curry! Green curry paste is used, a blend of fresh ingredients not to be confused with dried Indian herbs. The pasta used for this dish is whole wheat braided pasta, rich in fiber. Marjoram, a drizzle of extra virgin olive oil, and a recipe you must try is ready: did you know your kitchen will be a remix? Ingredients for 4 people
350 g of Wholemeal Spelt Braids
1 anchovy
1 onion
1 carrot
1 clove of garlic
1 celery stalk
fish broth to taste
1 teaspoon green curry paste
2 tomatoes
250 g of mussels
180 g of already boiled borlotti beans
Extra virgin olive oil to taste
Preparation Heat a pan with a drizzle of extra virgin olive oil and a clove of garlic. Add the mussels and cover with a lid. Wait until they open, then turn off the heat. Separately, chop the onion, carrot, and celery. Sauté everything in a pan with an anchovy and a drizzle of extra virgin olive oil. Add the roughly chopped tomatoes and the borlotti beans. Let everything absorb the flavors well, then add the fish stock and a tablespoon of the mussel water. Add the curry paste and let it dissolve. Add the pasta to the pan and cook it risotto, stirring constantly, adding a few tablespoons of broth. Once the pasta is cooked, serve! Serve garnished with marjoram leaves, the shelled mussels, and a drizzle of extra virgin olive oil.
Open lasagna with sword zighinì
by Chef Alessandro Borghese
Open Lasagna #pastarmando with Swordfish Zighinì: the Mediterranean flavor of zighinì, typical of Somalia and Eritrea; a stew reminiscent of the famous Genovese but made with swordfish, Gaeta olives, and capers. Chef Alessandro Borghese uses clarified butter because it's lighter, pre-cooked, more concentrated, and has a higher smoke point. A proper zighinì requires berbere, a spice blend made with chili pepper, ginger, coriander, rue, allspice, and cloves: lasagna, zighinì, lasagna, and then more zighinì and two basil leaves—an explosion of flavors!
Ingredients for 4 people
12 sheets of fresh lasagna
350 g of swordfish
2 vine-ripened tomatoes
100 g of pitted Gaeta olives
2 large yellow onions
20 g of berbere
60 g clarified butter
240 g of peeled tomatoes
60 g of capers
EVO oil to taste
salt to taste
basil to taste
Preparation Chop the onion and sauté it in a pan with the clarified butter. Add the diced tomatoes, pitted olives, and capers. Meanwhile, dice the swordfish and add it to the soffritto. Sprinkle with the barbarese, add the peeled tomatoes, and season with salt. Cook for 20 minutes over low heat. Meanwhile, bring the water for the pasta to a boil, add salt, and lower the pasta sheets. Drain and pour into a bowl. Drizzle with extra virgin olive oil. Serve alternating the swordfish sauce with the pasta sheets. Garnish with a few fresh basil leaves.
Fusilloni with tuna and nori seaweed
by Chef Alessandro Borghese
From Alessandro Borghese Kitchen Sound, "Fusilloni with Sicilian Tuna and Nori Seaweed." Sicily, with its freshness of capers, tuna, and dried tomatoes, meets Japan in a gomasio made with nori seaweed and sesame. Chef Alessandro Borghese uses a rough-drawn FUSILLONE pasta with a wheaty aroma for this dish! Sesame and seaweed for the gomasio, the flavors of Sicily, and a touch of fennel: what a delight! Ingredients for 4 people
400 g of fusilli
8 sheets of nori seaweed
100 g of sesame
15 capers
300 g of tuna
8 dried tomatoes
EVO oil to taste
fennel to taste
salt to taste
Preparation Bring water for the pasta to a boil, add salt, and drop in the fusilli. Tear the nori seaweed sheets into confetti-like shapes and toast them in a pan with the sesame seeds. Once the sesame seeds are golden, season with salt and chop the gomasio mixture. For the sauce, combine the capers, chopped sun-dried tomatoes, and diced tuna in a bowl. Drain the pasta, toss with the sauce, add the gomasio, chopped fennel, and a drizzle of extra virgin olive oil. Enjoy the dish with plenty of sauce.
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.
Organic whole wheat penne with asparagus, Mazara red prawns and almond parmesan.
by Chef Alessandro Borghese
Organic Whole Wheat Penne are ideal for those who exercise but also for pasta lovers who want to keep it light. Chef Alessandro Borghese prepares them with wild asparagus, Mazara red shrimp, and almond parmesan for Alessandro Borghese Kitchen Sound's WELLNESS edition.
Watch the video and follow the recipe! Ingredients for 4 people
320 g of organic whole wheat penne
8 red prawns from Mazara
1 Cedar
20 g of almonds
20 Asparagus
1 clove of garlic
1 bunch of basil
Extra virgin olive oil
Salt
Black pepper
Preparation Clean the shrimp, selecting only the fleshy part. Then, cut the flesh into irregular pieces and marinate it with a drizzle of oil, pepper, fresh basil, and a generous grating of citron.
Now clean the asparagus, separating the tips from the stem, cut the latter into rounds and sauté it in the pan. Meanwhile, blanch the asparagus tips in salted water and dry-toast the almonds in a pan. Cook the pasta and, once drained, toss it with the asparagus.
Serve garnished with the marinated shrimp, asparagus tips, and a generous sprinkling of toasted almonds.
Warm Spaghetti alla Chitarra with Asparagus and Caviar
by Chef Alessandro Borghese
Food and eroticism are the fundamental pleasures of life. History, literature, and cinema are full of references to the indisputable connection between these two forms of appetite. Alessandro Borghese has prepared a recipe that stimulates the senses thanks to caviar, for Alessandro Borghese Kitchen Sound TÊTE-À-TÊTE edition. Ingredients for 4 people
250g of Spaghetti alla Chitarra Pasta Armando
50 g of caviar
2 tablespoons of olive oil
1 tablespoon of capers, desalted or washed from the brine
2 medium tomatoes
6 small green asparagus
1 Lime
1 teaspoon chopped chives
1 clove of garlic
Salt
Preparation Cook the Spaghetti alla Chitarra in plenty of boiling water. Meanwhile, sauté the asparagus, cut into 3cm pieces, in a pan with a drizzle of oil.
Roughly chop the tomato fillets with a knife to obtain small pieces.
Drain the pasta and, in a preheated bowl, add the spaghetti and asparagus. Toss gently, grate a little lime zest, and sprinkle with caviar and chives.
If you don't want to follow the Russian trend of pairing vodka and want to be less predictable than the classic champagne, Erbaluce di Caluso or a Ribolla Gialla are perfect.
Fusilloni with squid ink, cherry tomatoes and prawns
by Chef Alessandro Borghese
Cooking is a great expression of love, and for this episode of Alessandro Borghese Kitchen Sound TÊTE-À-TÊTE, Chef Alessandro Borghese prepared Fusilloni Pasta Armando with squid ink, cherry tomatoes, and prawns.
Watch the video and follow the recipe! Ingredients for 4 people
300g of Fusilloni Pasta Armando
1 l of water
12 Red Prawns
Cherry tomatoes
50 g of cuttlefish ink (try looking for it at the fishmonger's)
2 anchovy fillets
Basil
1 clove of garlic
Extra virgin olive oil
Salt
Preparation Cook the Fusilloni in boiling salted water. Meanwhile, cut the cherry tomatoes in half and heat a drizzle of oil in a pan with a crushed unpeeled garlic clove and an anchovy fillet.
Remove the garlic and sauté the cherry tomatoes with a little of the pasta cooking water. Mash the tomatoes and add a pinch of squid ink and a few torn basil leaves.
Cut the raw prawns into small pieces and season with grated lemon zest.
Drain the pasta directly into the pan and toss with the cherry tomatoes. Serve with the shrimp cubes and garnish with basil leaves.
For a particularly delicate pairing, accompany it with a Cortese dell'Alto Monferrato.
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