Recipes
by Chef Alessandro Borghese
The luxury of simplicity is my motto and my philosophy, in the kitchen and in life. At the heart of my philosophy is passion, the passion that drives me to experiment and try new dishes, alone or with colleagues, because cooking is an act of love and it shows!
In this episode of Alessandro Borghese Kitchen Sound, a classic Italian dish: pasta all'arrabbiata! Ingredients for 4 people
400 g of Penne Pasta Armando
400 g of cherry tomatoes
Garlic powder
Chili powder
Fresh parsley
Extra virgin olive oil
Salt
Pepper
Preparation Cook the pasta in plenty of salted water. Meanwhile, chop the cherry tomatoes and drizzle with extra virgin olive oil.
Use aluminum foil to shape it into a parcel and arrange the seasoned cherry tomatoes inside.
Place the parcel in a pan and begin roasting.
Separately, in a pan add olive oil, garlic and parsley stalks and brown for a few minutes.
Add the roasted tomato and chili pepper.
Once the pasta is cooked, stir in the sauce, add the chopped parsley and serve.
Gluten Free Chiffero with vegetable sauce
by Chef Alessandro Borghese
Lots of perfect recipes to whet the appetites of the little ones in Alessandro Borghese's Kitchen Sound KIDS series.
Watch the video recipe for Gluten Free Chiffero with vegetable sauce and prepare it for your children. Ingredients for 4 people
400 g of Chiffero Gluten Free Pasta Armando
1 carrot
1 pepper
1 courgette
1 eggplant
1 clove of garlic
Parmigiano Reggiano
Cherry tomatoes
Salt, extra virgin olive oil, pepper
Parsley, mint, rosemary, oregano
Preparation Put a pot of salted water on to boil.
Meanwhile, peel the zucchini and eggplant and finely chop the skins. Do the same for the eggplant. Now, peel the carrot and chop it, and do the same with the bell pepper.
Place the finely chopped vegetables in a colander and bring to a boil. Season the water with fresh herbs (parsley, rosemary, mint, oregano). Cook for a few minutes.
Pour cold water and ice into a bowl. Drain the vegetables (without discarding the cooking water) and add them to the bowl of cold water.
Cut the cherry tomatoes into small pieces.
Drain the vegetables again and stir in the cherry tomatoes. Dress with extra virgin olive oil and an unpeeled garlic clove, just for flavor.
Drop the Chiffero Gluten Free in the same aromatic water as the vegetables.
Drain the pasta and toss it with the vegetables. Add more herbs (rosemary, oregano, fresh mint) for flavor, and the grated Parmesan cheese. Mix well, remembering to remove the garlic clove.
Plate up!
Sautéed Rigatoni with Vegetables
by Chef Alessandro Borghese
The kitchen becomes a playroom of flavor. Cultivate your passion for good food. Develop your manual skills and imagination. Learn to process ingredients and discover new cooking methods. Cooking is fun and will excite you more than typical games! Put yourself to the test.
In this episode of Alessandro Borghese Kitchen Sound TEEN, Chef Borghese prepares sautéed vegetable rigatoni.
Watch the video recipe and try it! Ingredients for 4 people
320g of Rigatoni Pasta Armando
1 courgette
1 carrot
1 Stalk of celery
1 red pepper
1 fresh spring onion
4 Eggs
1 clove of garlic
150 g of pecorino romano or parmesan cheese
salt, black pepper, extra virgin olive oil
Preparation Cut the carrot, pepper, green part of the courgette, celery and spring onion into a brunoise.
In a wok, sauté all the vegetables with a drizzle of oil. Now, beat 2 whole eggs and 2 yolks in a bowl with a fork, adding plenty of pepper and pecorino cheese.
Cook the Armando Rigatoni Pasta in plenty of salted water. Once ready, drain and stir in all the vegetables. Continue stirring with the heat off, adding the beaten eggs and pecorino.
Plate and serve hot!
Penne with creamed spinach, ricotta, lemon and toasted pine nuts
by @unastellaincucina
Can a plate of pasta WITHOUT OIL and WITHOUT FAT be good?
The answer is “CERTIFIEDLY YES” and these Pennette Pasta Armando with creamed spinach, ricotta, lemon and toasted pine nuts are the perfect example...
Hurry and see the recipe and, especially those of you who aren't quite ready for the swimsuit season, prepare yourself for a guilt-free pasta feast. Ingredients for 4 people
400 g of Armando Pennetta Pasta
160 g of baby spinach
160 g of ricotta
The juice of half a lemon
60 g of pine nuts
Preparation Boil the Pennette Pasta Armando in plenty of salted water.
While the pasta is cooking, heat a pan and add the pine nuts. Toast them for 5-6 minutes over high heat.
In an immersion blender, place the spinach, ricotta, lemon juice, and a ladle of the cooking water and blend until you obtain a smooth, fairly liquid cream.
Drain the pasta al dente and finish cooking it in the pan with the creamed spinach.
Once it's ready, turn off the heat, add the toasted pine nuts and... run to the table to taste how good it is!
Penne Summer with yellow cherry tomatoes, courgette flowers, basil and chopped pistachios
by @unastellaincucina
Ingredients for 4 people
400 g of Penne Pasta Armando
800 g of yellow cherry tomatoes
24 courgette flowers
20 basil leaves
80 g of pistachio grains
2 cloves of garlic
Salt
Extra virgin olive oil
Preparation Heat a drizzle of oil in a pan with a clove of garlic and, once golden, add the yellow cherry tomatoes divided into two parts.
Add the basil and courgette flowers, cook for about 10 minutes and, if the sauce reduces too much, add a drop of cooking water.
Boil the Armando Pasta Penne, drain al dente into the same pan as the sauce, add a little cooking water and finish.
Once ready, plate and add the chopped pistachios.
Pasta with vegetable ricotta and crispy asparagus
by @sicilianaaifornelli
To celebrate Earth Day, I thought I'd make a 100% green dish with plant-based ricotta and crunchy asparagus. Just two ingredients make this first course, which I assure you is as delicious as more elaborate ones .
Ingredients for 4 people
400 g Mafalde @pastarmando
2 bunches of fresh asparagus
Vegetable ricotta
Preparation Start by cooking the pasta in boiling salted water.
Meanwhile, wash the asparagus under running water and remove the woody part.
You just need to bend them to make sure they break at the right point.
Sauté them in a pan with a drizzle of oil and a pinch of salt until golden brown and crispy.
Once the pasta is cooked, remove a ladle of the pasta cooking water and use it to make the ricotta creamier. Then drain the pasta directly into the pan with the asparagus and stir in the ricotta. Serve hot and garnish with a few fresh basil leaves.
Easy, green and super healthy.
Gnocchi with basil and walnut pesto
by @sicilianaaifornelli
Only 5 minutes! That's how long it takes to make this healthy and light gnocchi-based first course. All you need is a pack of @pastarmando gnocchi, half a jar of @pastarmando basil pesto, and a few walnuts. Ingredients for 4 people
1 package of Gnocchi @pastarmando
2 tablespoons basil pesto @pastarmando
walnuts
Preparation Cook the gnocchi in boiling water and drain them after two minutes of cooking.
Pour them into a bowl together with a generous spoonful of basil pesto, or even two, plate and garnish with walnuts.
Farfalle with pesto and potatoes
by @ileniaguarn
A classic first course made special by the fragrant Armando pesto. Ingredients for 4 people
500 g of Armando farfalle
4 medium potatoes
4 tablespoons of Armando basil pesto
Pepper to taste
Preparation Peel and dice the potatoes, then boil them in salted water.
Heat the extra virgin olive oil in a pan and add the boiled potatoes.
Cook the Armando farfalle in plenty of lightly salted boiling water. When they're al dente, transfer them to the pan with the sauce and mix well.
Finally, turn off the heat and add two tablespoons of Armando basil pesto and, if necessary, add some of the pasta cooking water.
Finish with a sprinkling of Parmesan or Pecorino cheese if desired.
Enjoy your meal!
by @ilpugliesechecucina
A simple and nutritious first course that combines the delicacy of pasta with the creaminess of lentils.
Ingredients for 4 people
400 g of Armando tubes
533.33 g of dried lentils
1.33 clove of garlic
1.33 onion
1.33 carrot
1.33 sticks of celery
1.33 tablespoon tomato paste
1.33 level tablespoon of coarse salt
6.67 bay leaves
4 tablespoons of extra virgin olive oil
2 liters of water
Preparation Chop the celery, carrots, and onion, and crush the garlic. Transfer everything to a pan with a drizzle of extra virgin olive oil and cook over low heat with the lid on for 5 minutes.
Next, add the rinsed and drained dried lentils and cook for a couple of minutes. Add the water and bring to a boil. Add the bay leaves and tomato paste and cook for 20 minutes.
Cook the Armando tubes in plenty of lightly salted boiling water until cooked through.
Finally, serve with a drizzle of extra virgin olive oil, a grind of pepper and some chopped parsley.
Enjoy your meal!
Mixed vegetable puree with lentils and wheat
by @ileniaguarn
A healthy and tasty first course that will impress even the most skeptical. Must try! Ingredients for 4 people
4 bags of Ready and Healthy Armando lentils and wheat
Mixed vegetables
Preparation Blanch the vegetables then blend them, adding the water and a drizzle of extra virgin olive oil until you obtain a cream.
At this point add the Armando Ready and Healthy to the lentils.
Finish with a drizzle of extra virgin olive oil and a sprinkle of pepper. Serve and enjoy piping hot.
Enjoy your meal!
Rings with crusco pepper and breadcrumbs
by @piattitipici
I present to you a humble first course from the Lucanian culinary tradition: simple but delicious! Ingredients for 4 people
300 g of Armando rings
240 g of fresh breadcrumbs
25 g of fried crusco pepper
1 clove of garlic
Extra virgin olive oil to taste
Preparation Remove the breadcrumbs from the bread and crumble them with your hands. In a pan, heat about 6 tablespoons of extra virgin olive oil over high heat along with an unpeeled garlic clove. When the garlic begins to brown, add the breadcrumbs and cook until crispy. After a few minutes, remove the garlic.
At this point, cut the cruschi peppers into small pieces and place the browned breadcrumbs in a bowl.
Cook the Armando rings in plenty of lightly salted boiling water. Once cooked, transfer them directly to the pan, remembering to reserve a ladle of the cooking water.
Turn off the heat and toss the pasta vigorously. Add a ladle of the cooking water, the breadcrumbs, and the cruschi peppers.
If you like, you can also add some grated cacioricotta flakes.
Enjoy your meal!
Linguine with pumpkin and olives
by @ilpugliesechecucina
A first course with simple, autumnal flavors that balance each other perfectly!
Ingredients for 4 people
333.33 g of Armando linguine
2.67 cloves of garlic
466.67 g of already cleaned pumpkin
Extra virgin olive oil
2.67 tablespoons of Taggiasca olives
Rosemary to taste
Salt to taste
Preparation To start, cut the pumpkin into cubes. In a pan, add two tablespoons of extra virgin olive oil and the garlic and sizzle over low heat. Add the pumpkin, cook until flavorful, then add enough water to cover. Cook over high heat for 15-20 minutes and season with salt.
Once the pumpkin is soft, blend it in a blender until you obtain a smooth cream.
Cook the Armando linguine in plenty of lightly salted boiling water. Place the Taggiasca olives, a few sprigs of rosemary tied with kitchen string (to keep the needles intact), the garlic, and the extra virgin olive oil in a pan and cook over medium heat.
Once the linguine is al dente, transfer it to the pan and cook it with a ladle of boiling water.
At this point, remove the garlic and rosemary, add the pumpkin cream and mix well. Finish with chopped parsley and pepper.
Enjoy your meal!
by @ileniaguarn
A first course that dresses up for summer! Ingredients for 4 people
440 g of Armando fettucce
4 cloves of garlic
Extra virgin olive oil to taste
Chili pepper to taste
4 tablespoons of Taggiasca olives
6 tablespoons of dried tomatoes
20 fresh red Piccadilly tomatoes
2 tablespoons of desalted capers or capers
16 courgette flowers
Parsley stalks to taste
Basil to taste
Preparation In a pan, add a drizzle of extra virgin olive oil, the garlic, parsley stalks, and chili pepper and sauté. Then add the olives, capers, dried and fresh cherry tomatoes, and a ladle of water.
Cook the Armando fettucce in plenty of lightly salted boiling water. When they're al dente, transfer them to the pan with the other ingredients.
At this point, turn off the heat, add a final drizzle of extra virgin olive oil, and add the courgette flowers cut into strips.
Finally, serve with plenty of basil... Enjoy your meal!
by @sicilianaaifornelli
A healthy, light, and tasty first course... Try it now! Ingredients for 4 people
320g of Armando whole wheat fusilli
240 g of lentils
Tomato puree to taste
Celery to taste
Carrots to taste
Onion to taste
Bay leaf to taste
Preparation Start by sautéing the celery, carrots, and onion. Then add the previously rinsed lentils. Mix everything together, season with salt, and add the tomato puree. Cook for about 50 minutes.
When the pasta is almost cooked, cook the Armando fusilli in plenty of lightly salted boiling water. When they're al dente, transfer them to the pan with the lentil ragù.
Finish with a drizzle of extra virgin olive oil and serve.
Enjoy your meal!
Spaghetti with garlic, oil and chilli, courgettes and smoked tomato powder
by @ileniaguarn
A timeless classic revisited with a touch of summer! Ingredients for 4 people
440 g of Armando spaghetti
6 cloves of garlic
Extra virgin olive oil to taste
Chili pepper to taste
4 Genoese courgettes
Organic tomato peels to taste
Preparation Start by washing and drying the tomato peels well, then place them in the oven and let them dry for about 1 hour at the lowest temperature. Once the peels are dry, blend them and sieve them to obtain a fine powder.
In a pan, heat extra virgin olive oil, chili pepper, and garlic cloves; when the garlic is almost golden, turn off the heat to prevent it from burning.
Blanch the courgettes in salted water: once they are soft, blend them with the extra virgin olive oil.
Cook the Armando spaghetti in plenty of lightly salted boiling water. When al dente, transfer to the pan with the garlic, extra virgin olive oil, and chili pepper sauce.
At this point, remove the pasta from the heat and stir in the extra virgin olive oil until it becomes creamy.
Serve and garnish with the courgette sauce and tomato powder.
Enjoy your meal!
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