Recipes
Organic Whole Wheat Spaghetti with Vegetables
by Chef Alessandro Borghese
A new recipe by Chef Alessandro Borghese for Ale Kitchen Sound, created in the company of his friend and colleague Chef Cristiano Tomei.
An explosion of crunchy vegetables, the whole grain of Armando Pasta Spaghetti, and the creaminess of avocado.
Watch the video and try the recipe! Ingredients for 4 people
300g of Organic Whole Wheat Spaghetti Pasta Armando
1 carrot
1 celery stalk
1 courgette
1 Fennel
1 copper tomato
100 g of purple cabbage
Broad beans
1 avocado
1 lemon
Shallot
Salt
Extra virgin olive oil
Aromatic herbs
Preparation Wash and clean all the vegetables.
Julienne the carrot, red cabbage, and shallot. Now cut the celery, zucchini, and fennel into diamond shapes. Set everything aside.
Boil the pasta in plenty of salted water, adding the vegetable scraps for a little extra flavor.
Slice the avocado, add a squeeze of lemon, and season with salt and pepper. Add the fennel fronds and make a sort of guacamole, which you can add fresh. Set aside.
Blanch the coppery tomatoes in the pasta cooking water and peel them. Add the peels to the pasta cooking water. Now dice the tomatoes, add them to the avocado, and mix well. Sauté the vegetables in a wok in order of hardness, add the fresh herbs and let it rest.
Drain the organic whole wheat spaghetti al dente and sauté for a few minutes in the wok.
Now pour the pasta and vegetables into the avocado mixture and mix well.
Plate and serve with fresh broad beans.
Spaghetti with ricotta, artichokes and bacon
by @unastellaincucina
The hardest thing about this dish? Resisting it! Ingredients for 4 people
440 g of Armando spaghetti
6 artichokes
240 g of ricotta
240 g of smoked bacon
Salt to taste
Extra virgin olive oil to taste
Preparation Clean the artichokes and cut them into very thin slices, then cook them in a pan until they are crispy. Then cut the smoked bacon and brown it in a pan without adding fat.
Cook the Armando spaghettoni in plenty of lightly salted boiling water. When they're al dente, transfer them to the pan with the artichokes.
Mix the ricotta with a spoon until smooth, then add it to the mixture along with a ladle of the pasta cooking water to obtain a creamy consistency. Finally, add the pancetta.
Enjoy your meal!
Whole wheat tortiglioni with mushrooms, crescenza cheese, and crispy speck
by @sicilianaaifornelli
This recipe is not only quick and delicious, but also healthy. Ingredients for 4 people
320 g of Armando whole wheat tortiglioni
300 g of mixed mushrooms
6 tablespoons of crescenza
4 slices of speck
Preparation In a pan, add a drizzle of extra virgin olive oil and the mushrooms and cook for about ten minutes. Add salt at the end.
Cook the Armando tortiglioni in plenty of lightly salted boiling water. When they're ready, transfer them to the pan and, off the heat, add the crescenza.
Plate and garnish with crispy speck on top.
Enjoy your meal!
Gluten-free gnocchi with datterino tomatoes, Taggiasca olives, and provola cheese
by @ileniaguarn
A great classic but with a touch of extra flavor! Ingredients for 4 people
500g of Armando's gluten-free gnocchi
4 cloves of garlic
2 chili peppers
Extra virgin olive oil
2 cans of Armando datterino tomatoes
6 tablespoons of Taggiasca olives
Parsley to taste
Salt to taste
120 g of sweet provola cheese
Preparation Start by placing all the soffritto ingredients in a pan and heat. Then add the canned tomatoes and season with salt.
At this point add the Taggiasca olives.
Cook the Armando gnocchi in plenty of lightly salted boiling water. When they rise to the surface, transfer them to the pan with the sauce and add the diced sweet provola cheese. Garnish with parsley.
Enjoy your meal!
Pasta with creamed broccoli, stracchino cheese, and crispy speck
by @sicilianaaifornelli
Today I'm offering you an alternative broccoli pasta dish that even those who don't like broccoli will love! Ingredients for 4 people
320 g of celery Armando
2 broccoli
8 slices of speck
8 tablespoons of stracchino cheese
Preparation After thoroughly washing the broccoli, boil the florets in boiling water for about 10 minutes.
Then drain them and sauté them in a pan with a drizzle of extra virgin olive oil, a clove of garlic and a pinch of salt and cook for five minutes.
Once cooked, blend more than half of the broccoli until you obtain a cream.
Cook the Armando celery in plenty of lightly salted boiling water. Once cooked, transfer it directly to the pan with the broccoli and cream.
Mix well, add two tablespoons of stracchino, and serve. Finish with more stracchino and the crispy speck on top.
Enjoy your meal!
Tortiglioni with creamed zucchini, cherry tomatoes, and stracciatella cheese
by @sicilianaaifornelli
A super fragrant, healthy and genuine pasta that will amaze you with its goodness! Ingredients for 4 people
320 g of Armando tortiglioni
24 cherry tomatoes
4 light courgettes
Grated Parmesan cheese to taste
Stracciatella to taste
Fresh basil
Preparation Cut the courgettes into cubes and the cherry tomatoes in half and cook them in a pan with a drizzle of oil, salt and fresh basil.
After about 5 minutes, remove 3 quarters of it (leaving the rest to cook for another 5 minutes) and blend with oil, salt, a spoonful of grated Parmesan cheese and a few fresh basil leaves.
Cook the pasta, drain it al dente, and pour it directly into the pan (off the heat) with the zucchini cream. Mix well, serve, and garnish with the sautéed zucchini and cherry tomatoes, a few spoonfuls of stracciatella, and fresh basil.
Enjoy your meal!
Braids with fresh vegetables, tomato powder, black olives and basil
by @ileniaguarn
Got some vegetables in the fridge that's about to wilt? Here's an idea to turn them into a tasty and flavorful dish! Ingredients for 4 people
440 g of Armando braids
4 courgettes
400 g of peas
16 red cherry tomatoes
16 yellow Piccadilly tomatoes
2 shallots
Garlic to taste
Oil to taste
Chili pepper to taste
Tomato powder to taste
4 anchovies
2 tablespoons of capers
16 black olives
Basil to taste
Preparation Trim the courgettes and brown them together with the peas in a pan with the garlic, extra virgin olive oil, chili pepper and finely chopped shallot. At this point also add the anchovies which will slowly melt.
Halfway through cooking, add the black olives and capers, followed by the cherry tomatoes.
Cook the pasta and finish cooking it in the pan with the sauce, adding another drizzle of extra virgin olive oil and some pepper.
Plate and finish with tomato powder and fresh basil.
Enjoy your meal!
Celery in cream of asparagus, burrata and crispy prosciutto
by @sicilianaaifornelli
Today I'm sharing a tasty and easy-to-prepare anti-waste recipe! Ingredients for 4 people
320 g of celery Armando
2 bunches of asparagus
8 slices of raw ham
4 tablespoons of burrata
Preparation Start by cooking the asparagus, which should be blanched for about 10 minutes.
After the required time, drain them, reserving a few tops, and blend the remaining portion until you obtain a creamy consistency. Then, sieve the cream to remove any stringy particles.
At this point, cook the pasta in the same cooking water as the asparagus.
Meanwhile, cut the prosciutto into strips and sauté it in a pan with a drizzle of extra virgin olive oil until crispy.
Once the pasta is drained, add the asparagus cream and mix everything well.
Finally, plate and garnish with crispy prosciutto and a generous spoonful of burrata... Enjoy your meal!
This tasty first course is also worth trying cold!
Rigatoni with artichokes, bacon and pecorino cheese
by @ilpugliesechecucina
Savory, crunchy, and enveloping: this first course will certainly excite any taste bud! Ingredients for 4 people
300 g of Armando rigatoni
150 g of bacon
3 large artichokes
1 clove of garlic
100 g of pecorino romano
Preparation Start by cutting the guanciale into strips and removing the rind.
Remove the outer leaves and the inner beard from the artichokes and then cut them into thin slices.
In a pan, cook the guanciale over low heat. Once it has released all its fat and is crispy, set it aside.
In the same pan, sauté the garlic clove and then the sliced artichokes with the bacon fat.
Brown and add a little water, then cook for at least ten minutes.
Meanwhile, cook the pasta in plenty of lightly salted boiling water.
Once the pasta is al dente, transfer it to the pan with the artichokes, add a ladle of the pasta cooking water and finish cooking.
With the heat off, add some of the guanciale and the grated pecorino.
Mix vigorously until you obtain a nice cream (add a little more cooking water if necessary).
Finally serve with the remaining crispy bacon.
Enjoy your meal!
Potato gnocchi with artichoke pesto and crispy bacon
by @piattitipici
"Gnocchi Thursday!": the common custom of preparing gnocchi on Thursday was due to the need to eat a substantial dish in preparation for the following day, Friday, which according to Catholic tradition is the "day of fasting" or abstention from meat.
Nowadays, however, gnocchi are eaten every day: so I present you a delicious recipe to try: potato gnocchi with artichoke pesto and crispy pancetta. Ingredients for 4 people
1.33 pack of Armando gnocchi
5.33 large artichokes
133.33 g of bacon
66.67 g of grated cheese
Half a clove of garlic
1.33 knob of butter
Extra virgin olive oil to taste
Chili pepper to taste
Salt to taste
Preparation First, take a pot, fill it with water and bring it to a boil.
Clean the artichokes by removing the tough outer leaves and rinsing them under running water. Then, cut them into quarters, peel the stems, and place them in the pot with the water, cooking for about 40 minutes.
In the meantime, finely chop the garlic and set it aside, dice the pancetta and brown it in a pan with a knob of butter (if the pancetta is quite fatty or if you are using guanciale, I recommend omitting the butter).
As soon as the pancetta is crispy, turn off the heat and set it aside in a bowl. Don't discard the released fat, as you'll need it shortly.
After 30 minutes, remove the two outer leaves of each artichoke and, using a smooth-bladed knife, julienne them. Return the whole artichokes to the boiling water, season with salt, and continue cooking. Fry the julienned artichoke leaves in the bacon fat until crispy.
After about 40 minutes of cooking, remove the artichokes from the water (do not throw it away but use it to cook the gnocchi) and prepare the pesto: quickly chop the artichokes with a Knife and place them in a blender along with the garlic, grated cheese, a teaspoon of chili pepper, a pinch of salt, and 8 tablespoons of extra virgin olive oil. Blend until the mixture is creamy. If you don't get a creamy consistency, I recommend sieving it to remove the tougher outer parts of the artichokes.
Next, add the artichoke pesto to the pan with 90% of the pancetta, cook the gnocchi for 2 minutes, drain them, and toss them in the pan for 1 minute.
Finally, plate up, add the remaining bacon and the artichokes previously cut into julienne strips.
Enjoy your meal!
Braided pasta with turnip tops, anchovies and taralli
by @piattitipici
Turnip tops are a vegetable rich in nutrients and flavor: try this recipe now! Ingredients for 4 people
400 g of Armando braided dough
1 kg of fresh turnip tops
8 anchovies in oil
8 classic taralli
1 clove of garlic
Salt to taste
Extra virgin olive oil to taste
Chili pepper in oil or powder to taste
Preparation First, clean the turnip greens. Then, fill a pot with water and bring to a boil. Once the water reaches a boil, cook the turnip greens for about 12 minutes. Once the boiling point is reached, drain the vegetables in a bowl of ice water to preserve their color. Then, roughly chop the greens with a knife.
Cook the pasta in the broccoli rabe cooking water. In a pan, sauté a clove of garlic with the oil and anchovies over medium-low heat. After 5 minutes, add the broccoli rabe and continue to sauté.
At this point, add a ladle of water and raise the heat. Drain the pasta and transfer it to the pan with the sauce, stirring for a minute.
Plate and finish with coarsely chopped taralli and chili pepper.
Enjoy your meal!
by @ilpugliesechecucina
A delicious first course made with just a few ingredients! Ingredients for 4 people
333.33 g of Armando penne
666.67 g of broccoli
1.33 clove of garlic
2.67 anchovy fillets
4 tablespoons of extra virgin olive oil
Salt to taste
For the savory breadcrumbs:
4 tablespoons of breadcrumbs
2.67 tablespoons extra virgin olive oil
2.67 anchovy fillets
Preparation Start with the breadcrumbs: Place the extra virgin olive oil and anchovies in a pan and melt over low heat. Add the breadcrumbs and toast them. Once ready, set aside.
Remove the broccoli florets and blanch them in plenty of boiling, lightly salted water.
Then, brown the broccoli in a pan where you previously sizzled the garlic with the anchovies. Cook the pasta in the water in which you cooked the broccoli florets and, when it is still al dente, transfer it to the pan with the sauce.
Add a few ladles of cooking water so that everything can mix well and form a cream. Finally, plate up, finishing with a drizzle of raw oil and toasted breadcrumbs.
Enjoy your meal!
Bucatini with Merlin the Magician
by @piattitipici
Today I'm sharing a super recipe, perfect for both adults and children!
Ingredients for 4 people
320 g of bucatini Armando
1 purple cabbage
5 tablespoons of extra virgin olive oil
3 teaspoons of baking soda
Stracciatella to taste
Salt to taste
Preparation Clean and julienne the cabbage. Heat 5 tablespoons of extra virgin olive oil in a pan, add the cabbage, and sauté for 2 minutes over high heat. Once cooked, reduce the heat, add a ladle of water, and cover. Cook for at least 30 minutes.
At this point, take a pot, fill it with water, and bring to a boil. Once the water reaches a boil, add salt and cook Armando's bucatini.
The 30 minutes for cooking the cabbage are up, so remove the lid and add the teaspoons of baking soda, stir and voilà: the cabbage has turned blue!
Blend the cabbage with a hand blender and return it to the pan. Drain the bucatini al dente, add it to the pan with the cabbage sauce, and stir for 1 minute.
Plate and add a spoonful of stracciatella (left out of the fridge for at least 30 minutes).
Enjoy your meal!
Spaghetti with fresh tomato sauce
by @piattitipici
For me, it's not summer if I don't prepare a nice plate of spaghetti with fresh tomato sauce for my friends... Ingredients for 4 people
400g of spaghetti alla chitarra Pasta Armando
2 liters of tomato sauce
150 g of grated cheese
1 red onion from Tropea
Extra virgin olive oil to taste
Salt to taste
Basil leaves to taste
Preparation In a large saucepan, sauté the chopped onion in plenty of olive oil. Then add the tomato sauce.
Bring the sauce to a boil and cover with a lid. Stir occasionally with a wooden spoon, and after about an hour, the sauce will be ready. A tip: to check if it's actually ready, pour a spoonful of sauce into a shallow dish. If you see too much water around the sauce, it needs to continue cooking. The sauce is ready when there's no excess water.
During the last few minutes of cooking, cook the spaghetti in a separate pan.
Once cooked, pour the pasta into the saucepan and stir for a few minutes, adding the cheese and basil leaves. Serve the spaghetti while still hot.
Enjoy your meal!
Fusilli with Tropea caponata, Apulian stracciatella cheese, and pistachio powder
by @dalben.daniela
Today I'm sharing a recipe for my "quick recipes made with gourmet products" series.
This first course is made with the highest-quality pasta, Pasta Armando's fusillo, topped with the prized spicy Tropea caponata, a touch of Apulian stracciatella, and a hint of pistachio powder. The combination of flavors is enhanced with an excellent Sicilian olive oil.
These are gourmet products that I recommend keeping in your pantry because they make it quick and easy to create delicious dishes that will delight your guests. Ingredients for 4 people
560g of fusilli Pasta Armando
2 jars of Tropeana caponata
140g of Apulian stracciatella
2 teaspoons pistachio powder
Extra virgin olive oil to taste
Salt to taste
Preparation Drain the Tropea caponata from its cooking liquid.
Cook the Fusilli Pasta Armando in plenty of salted water, drain them al dente and sauté them with the Tropea caponata together with a drizzle of extra virgin olive oil.
Pour a nest of fusilli alla caponata onto the plate, place a teaspoon of stracciatella pugliese in the center, and sprinkle with pistachios.
Garnish as desired with aromatic herbs and edible flowers.
Enjoy your meal!
Show
per page