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
Straight from the Alessandro Borghese TV show Kitchen Sound, a recipe hailing from the deep South. Pasta alla Norma is a recipe from Catania; a tribute to Vincenzo Bellini and his opera "La Norma," which Chef Alessandro Borghese believes is inspired by Ettore Scola's film "Ugly, Dirty, and Bad": Nino Manfredi lives in a Roman slum where his relatives try to poison him with a plate of pasta "alla Norma"; however, it isn't poisoned ;)
The Norma with plenty of basil is a Rock'n Roll dish and the fusillone is perfect because the sauce wraps around it and it's a spectacle!
Recipe by Alessandro Borghese Kitchen Sound
Ingredients for 4 people
320 g Fusilloni
1 eggplant
500 g Tomato sauce
1 clove of garlic
1 fresh chili pepper
Basil to taste
Salt to taste
Green pepper to taste
Salted ricotta to taste
Extra virgin olive oil to taste
Semolina flour to taste
Peanut oil to taste
Preparation Prepare the sauce by heating extra virgin olive oil in a small saucepan with an unpeeled crushed garlic clove and fresh chili pepper flakes. Add the tomato sauce and plenty of basil, season with salt and pepper. Peel the eggplant and remove the outer layers, peeling them. Dice them and coat them in semolina flour. Cook the fusilli in boiling salted water and fry the eggplant cubes in hot peanut oil. Toss the pasta with the sauce and a drizzle of extra virgin olive oil. Remove the garlic, add the fried eggplant, and stir.
Serve the fusilli alla Norma, garnishing with grated salted ricotta and 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, "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
From #AleKitchenSound, "Rigatoni with 4 Cheeses" is a classic 1980s dish featuring delicious cheeses and cream, a creamy ingredient that was never missing from Italian kitchens. The consistency of the cream ensures that the gorgonzola, parmesan, gruyere, and taleggio cheeses, cooked in a pan over low heat, don't form lumps. The pasta, RIGATONE, should be drained al dente and tossed in the cream cheese mixture. Freshly ground pepper and a few sage leaves should be added at the end of cooking. What a wonderful aroma in the kitchen!
Recipe by Alessandro Borghese
Ingredients for 4 people
400 g of Rigatoni
50 g of gorgonzola
50 g of parmesan cheese
50 g of Gruyere
50 g of Taleggio cheese
100 g of fresh cream
Sage to taste
Salt and pepper to taste
Preparation Bring the water for the pasta to a boil and season with salt, adding the rigatoni immediately after. Grate the Parmesan cheese using a blender. Pour the cream into a small saucepan, adding Gorgonzola, Taleggio, Gruyère, and freshly grated Parmesan cheese. Melt the cheeses over low heat, then drain the pasta and stir in the cream cheese mixture. To serve: arrange the rigatoni on a plate, lining them up one after the other. Season with a few sage leaves and a sprinkling of pepper.
Lumaconi with walnuts, radicchio and gorgonzola
by Chef Alessandro Borghese
From the kitchen of "Ale Kitchen Sound," Chef Alessandro Borghese offers "Lumaconi with walnuts, radicchio, and gorgonzola": a classic, boldly flavored dish with an excellent combination of ingredients: the bitterness of the radicchio is tempered by the strong, sweet flavor of the gorgonzola and cream, making the dish decidedly creamy. The pasta, IL LUMACONE, maintains a perfect consistency and should be drained three-quarters of the way through cooking before being stuffed with the radicchio, walnut, and cheese mixture.
What else can I say? Enjoy this dish, ideal for special occasions!
Ingredients for 4 people
400 g of Lumaconi
0.5 shallots
60 g of gorgonzola
200 ml of cream
70 g of walnut kernels
1 clove of garlic
Grated Parmesan cheese to taste
Salt and pepper to taste
EVO oil to taste
Preparation Bring water for the pasta to a boil and season with salt. Add the lumaconi, slice the radicchio, and chop the shallot. Sauté the radicchio in a pan with a drizzle of extra virgin olive oil, a clove of garlic, and the chopped shallot (remember to remove the garlic after it has released its flavor). Add the coarsely chopped walnuts and let them cook. Pour the gorgonzola, parmesan, and cream into a bowl. Whisk vigorously until creamy. Transfer the mixture to a piping bag along with the previously blanched radicchio. Drain the pasta when it's 3/4 cooked and fill it with the filling. Arrange the stuffed lumaconi in a small bowl and sprinkle with grated parmesan. Bake at 200°C (400°F) for 8 minutes.
by Chef Alessandro Borghese
"Schiaffoni alla sorrentina" (Sorrento-style slaps) is one of Chef Alessandro Borghese's revival recipes: a rich yet simple dish. For the sauce, it's essential to use not only the sauce, but also fresh cherry tomatoes crushed in the pan, some basil leaves, and a little mozzarella. Simply drain the pasta three-quarters full, layer it with the sauce, mozzarella, and spicy provolone, and savor the unique, full-bodied flavor of this recipe: enjoy! Ingredients for 4 people
320 g of Schiaffoni
600 g of datterini tomatoes
1 white onion
1 clove of garlic
4 tablespoons of EVO oil
8 basil leaves
200 g of buffalo mozzarella
40 g of spicy provolone
Salt and pepper to taste
Tomato sauce to taste
Preparation Bring water for the pasta to a boil, seasoning with salt. Add the pasta. Sauté the chopped onion with an unpeeled garlic clove and a drizzle of extra virgin olive oil. Add the cherry tomatoes and let them soften. After a few minutes, mash them with a fork, remembering to remove the garlic. Stir in the tomato sauce and basil leaves. Drain the pasta when it's 3/4 cooked and toss it in the sauce with a drizzle of extra virgin olive oil. Pour a first layer of pasta into a crockpot, top with a few mozzarella flakes and a sprinkling of spicy pepperoni, and continue layering. Finish with a final layer of mozzarella and provolone. Bake at 200°C until golden brown.
by Chef Alessandro Borghese
The habanero, also known as the Mexican heart of fire, is the star of Chef Borghese's recipe for #AleKitchenSound: "Penne Muy Calientes," a truly explosive mix for the palate. For the sauce, he chooses three types of tomatoes with different consistencies and flavors: the delicate salad tomato, the floury copper tomato, and the "muy dolce" Piccadilly tomato. After adding the incredibly hot chili pepper, he adds a small anchovy that perfectly balances the flavors, and a handful of arugula for the finishing touch.
Recipe by Alessandro Borghese Ingredients for 4 people
400 g of wholemeal penne
6 coppery cherry tomatoes
6 Piccadilly tomatoes
6 cherry tomatoes
1 clove of garlic
1 anchovy
1 habanero pepper
EVO oil to taste
Salt and pepper to taste
Fresh basil to taste
Preparation Chop the tomatoes (saladier, ramato, Piccadilly) into small pieces. Pour everything into a bowl and season with extra virgin olive oil, chopped habanero pepper, fresh basil leaves, sliced garlic, an anchovy, salt, and pepper. Bring the water for the pasta to a boil, season with salt, and add the penne. Drain the pasta and toss it with the sauce to combine. Finish by adding a few arugula leaves for a hint of bitterness.
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.
Farfalle with carrot and egg cream soup
by Chef Alessandro Borghese
A delicious recipe for the little ones prepared by the legendary Chef Alessandro Borghese. Discover the video recipe for Farfalle Pasta Armando with creamed carrot and egg soup in this episode of Alessandro Borghese Kitchen Sound KIDS. Ingredients for 4 people
400 g of Armando Butterfly Pasta
3 Carrots
1 stalk of celery
2 eggs
2 tablespoons of potato starch
2 tablespoons of milk
Parmigiano Reggiano
Salt
Extra virgin olive oil
Marjoram
Preparation Put the Armando Farfalle Pasta to boil in plenty of salted water.
Peel the carrots and remove the excess strings from the celery stalk. Dice the carrots and celery and blanch them in hot water for a few minutes. Drain the vegetables.
Pour the vegetables into a blender, add the milk, extra virgin olive oil and blend everything.
Drain the pasta and toss it with the celery and carrot puree. Add the egg and Parmesan cheese and continue to toss.
Serve the pasta with a few marjoram leaves for flavor.
Penne in broth with green apple and honey
by Chef Alessandro Borghese
In the Alessandro Borghese Kitchen Sound KIDS series, many ideas for tasty and inviting recipes designed to satisfy children's tastes. In this episode, Chef Alessandro Borghese prepared Pennette Pasta Armando in broth with green apple and honey. Watch the video recipe and make it yourself! Ingredients for 4 people
400g of Pennette Pasta Armando
2 green apples
1 tablespoon of honey
2 tablespoons of yogurt
2 tablespoons of tapioca flour
4 tablespoons of milk
Lemon zest
Mint
Preparation Bring water for the pasta to a boil. Season with salt and add the Armando Pennette Pasta.
Peel the apples and cut them into small pieces. Place them in boiling water to soften them.
Drain the apples and blend them together with the milk.
Drain the pasta and pour it into a bowl. Add the pureed apple, lemon zest, and tapioca. Stir the pasta together.
Serve the pennette, garnishing with a few spoonfuls of yogurt and honey. Finish with mint leaves.
by Chef Alessandro Borghese
For Chef Alessandro Borghese, true luxury is simplicity, and with this delicious dish of Fettuccia Armando with turmeric and courgettes, he lets us savour his entire philosophy for Alessandro Borghese Kitchen Sound.
Watch the video and try the recipe! Ingredients for 4 people
400 g of Armando Pasta Fettuccia
2 courgettes
1 medium onion
Fresh garlic
Turmeric powder
Extra virgin olive oil
Parmigiano Reggiano
1 bunch fresh basil
Pepper
Salt
Preparation Boil the Fettuccia Armando in plenty of salted water and in the meantime cut the onion into julienne strips and let it soften in a pan with a drizzle of oil.
Wash and dice the courgettes and sauté them in a non-stick pan.
Now add the courgettes and turmeric to the onion and season with a pinch of salt.
Once cooked, drain the pasta and mix with a ladle of cooking water and a handful of Parmigiano Reggiano.
Garnish with fresh basil leaves and serve piping hot.
Organic Whole Wheat Tortiglione with Carrots, Ginger, and Cinnamon
by Chef Alessandro Borghese
In this episode of Alessandro Borghese Kitchen Sound, a colorful, tasty, and authentic dish awaits. The simplicity of this organic whole wheat tortiglioni dish, prepared by legendary Chef Alessandro Borghese, surprises and delights with the aromas of spices, the sweetness of carrots, and the zing of pecorino cheese.
Watch the video and try the recipe! Ingredients for 4 people
400 g of organic whole wheat Tortiglione
4 Carrots
1 clove of garlic
150 g of Tuscan Pecorino cheese
cinnamon sticks
Ginger powder
Extra virgin olive oil
Salt
1 sprig of marjoram
Preparation Wash and clean the carrots, then boil 3/4 of them in salted water with the cinnamon sticks. Finely julienne the remaining carrot and set aside.
Once the boiled carrots are ready, blend them and pass them through a fine-mesh sieve. Now add salt, pepper, and ground ginger.
Sauté the julienned carrot with garlic and oil.
Meanwhile, boil the pasta in plenty of salted water, drain al dente, and stir in the carrot cream.
Plate and garnish with julienned carrots, Tuscan pecorino cheese, and marjoram leaves.
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