Recipes
Pasta with mussels and turnip tops
by @unastellaincucina
And you, for love, would you give up the last forkful of this exquisite pasta with mussels and turnip tops? Ingredients for 4 people
500 g of Armando spaghetti
2 bunches of turnip tops
2 kg of mussels
4 lime
2 cloves of garlic
Salt to taste
Extra virgin olive oil to taste
Preparation First, boil the turnip greens. Once ready, blend them with a little of their cooking water.
In a pan, heat a drizzle of oil with a clove of garlic, add the mussels and cook until they open completely.
At this point you can cook the pasta, which you will drain al dente and finish cooking in the pan with the creamed turnip tops and a little of the cooking water released by the mussels, taking care to filter it.
Plate and, if you like, add a grated lime zest.
Enjoy your meal!
Potato gnocchi on a cream of black cabbage with melted Asiago cheese and chopped walnuts
by @sicilianaaifornelli
The stars of this recipe are Armando's potato gnocchi: surprisingly soft and with a delicate flavor. Ingredients for 4 people
2 packs of Armando gnocchi
2 heads of black cabbage
Asiago cheese to taste
2 tablespoons grated Parmesan cheese
Walnuts to taste
Preparation Wash the cavolo nero and steam it or cook it in boiling water for about 20 minutes.
Add a pinch of salt, a drizzle of oil, 1 tablespoon of grated Parmesan cheese and blend everything until you obtain a creamy consistency.
If it turns out too thick, add some of the gnocchi cooking water.
Cook the gnocchi for 2 minutes and, once cooked, drain them and place them on the plate with the black cabbage cream.
Add the Asiago cheese cubes and chopped walnuts and brown in the oven for about 3-4 minutes.
Enjoy your meal!
Cream of Potatoes and Broccoli with Mushrooms and Ready and Healthy
by @sicilianaaifornelli
Ingredients for 4 people
4 medium potatoes
200 g of broccoli
Frozen mixed mushrooms to taste
2 packs of Ready and Healthy with wheat and lentils Armando
Grated Parmesan cheese to taste
Milk to taste
2 knobs of butter
Extra virgin olive oil to taste
Salt to taste
Preparation Start by cooking the potatoes and, once finished, boil them in cold water with a pinch of salt for about ten minutes.
In another pan, proceed with cooking the broccoli.
Once the potatoes are ready, mash them while still hot and add salt, grated Parmesan cheese, a knob of butter, and milk until you get the desired consistency.
Also add the previously blended broccoli and mix everything well.
Pour the potato and broccoli cream into a dish and finally complete with the mushrooms and the Pronti e Sani Armando previously sautéed in a pan with a drizzle of oil and a pinch of salt.
If you like, you can garnish with some finely chopped parsley.
Enjoy your meal!
by @piattitipici
Looking for the perfect recipe for a fun-filled Carnival party? Introducing Peter Pan short sleeves! Ingredients for 4 people
360 g of Armando mezze maniche
750 g of fresh broccoli
250 g of mozzarella
6 tablespoons of grated cheese
50 g of breadcrumbs or crumbled tarallo
Extra virgin olive oil to taste
Salt to taste
Preparation First, clean the broccoli by removing the excess leaves and the toughest stem. Then wash it and cut it into small pieces.
Next, cook the broccoli in a large pot of boiling water.
While waiting for the water to boil, cut the mozzarella into cubes and grate the cheese.
Once the broccoli has reached a boil, salt the water and add the pasta, which you will cook for about 10 minutes.
At this point, preheat the static oven to 180° and drain the pasta with the broccoli.
Take a sufficiently large baking pan, add a sprinkling of breadcrumbs and combine the pasta with the broccoli, mozzarella, 3 tablespoons of grated cheese and mix well.
Sprinkle another layer of breadcrumbs or crumbled tarallo on top, along with the remaining 3 tablespoons of grated cheese. Once finished, bake the pan for about 18 minutes.
If you have a fan-assisted oven, set it to static for the first 13 minutes and fan-assisted for the last 5 minutes.
Take it out of the oven and enjoy it while it's still very hot... Enjoy your meal!
Wheat and chickpea soup with black cabbage
by @piattitipici
It's the coldest season of the year, and temperatures are getting colder... Try a perfect recipe for this time of year: wheat and chickpea soup with black cabbage! Ingredients for 4 people
3 packs of Armando's Ready and Healthy Wheat and Chickpeas
5 black cabbage leaves
2 pieces of pumpkin of 20 g each
1 carrot
1 celery stalk
1 onion
2.5 l of broth or water
Salt to taste
Extra virgin olive oil to taste
Parmesan cheese to taste
Preparation Clean and chop all the vegetables (celery, carrot, onion, pumpkin and cavolo nero).
In a large pot, drizzle with extra virgin olive oil and add all the vegetables except the cavolo nero. Sauté for 2 minutes over high heat. Add 1 liter of water or broth and cook for 20 minutes over medium-low heat.
Once the time has passed, add the black cabbage, the remaining water or broth (1.5 l) and cook for another 30 minutes.
After the time has elapsed, add the 3 packets of Pronti e Sani. Season with salt and cook for just 5 minutes over medium heat.
Plate up, add a drizzle of oil, some parmesan cheese if desired, and... enjoy!
by @piattitipici
A delicious soup that is quick and easy to prepare. Ingredients for 4 people
3 packs of Armando's Ready and Healthy Wheat and Chestnuts
1 carrot
1 celery stalk
Half an onion
1 clove of garlic
1 l of broth or water
1 aromatic bundle of rosemary, sage and bay leaves
Extra virgin olive oil to taste
Salt to taste
Preparation Peel and finely chop the celery, carrot, and onion. In a large saucepan, add a couple of drizzles of oil, the three chopped vegetables, and the whole peeled garlic clove. Sauté for 4-5 minutes over medium heat.
Add 1 liter of broth or water, the herbs and cook over medium heat for another 15 minutes.
After the time has elapsed, add the wheat and chestnuts. Season to taste and cook for another 5 minutes.
Plate up and enjoy this super healthy dish with a piece of bread.
Enjoy your meal!
Fusilloni with aromatic herb butter, anchovies, lime and wild salmon roe
by Pasta Armando
I present to you a quick dish to prepare and ideal for any occasion! Ingredients for 4 people
280g of Armando fusilli
80 g salted butter
2 sprigs of thyme
2 sprigs of marjoram
2 sprigs of fennel
4 anchovies
1 lime
40 g of parmesan cheese
Wild salmon eggs
Preparation First, soften the butter in a bowl. Pinch the herbs and combine them with the butter, then add the anchovies and mix well.
Cook the fusilli in plenty of salted water. Once cooked, toss the pasta in the pan with the herb butter, grated lime zest, and Parmesan cheese.
Finally, plate and garnish with the salmon roe.
Enjoy your meal!
Cauliflower Meatballs and Ready and Healthy
by @unastellaincucina
The holidays are over, and so are the binges... Now it's time for a little detox! Try this perfect recipe for this time of year: cauliflower meatballs and Ready and Healthy.
Ingredients for 4 people
500 g of cauliflower
2 packs of Ready and Healthy of your choice
120 g of breadcrumbs
100 g of grated Parmesan cheese
160 g of provola (or scamorza)
2 eggs
Salt to taste
Oil to taste
Preparation First, boil the cauliflower. Once it's done, drain it and let it cool, then transfer it to a bowl and mash it with a fork.
Next, add the parmesan, breadcrumbs, egg and Armando's Pronti e Sani and mix to combine the ingredients well.
At this point, form the meatballs by placing a small piece of cheese in the center and then cook them in a pan with a drizzle of oil for about ten minutes, otherwise you can cook them in the oven for about fifteen minutes.
Enjoy your meal!
Braids with potato cream and smoked salmon
by @ilpugliesechecucina
I present to you a simple fish first course that you can prepare and amaze your guests with! Ingredients for 4 people
333.33 g of Armando braids
666.67 g of already cleaned potatoes
1.33 clove of garlic
4 anchovies
2.67 tablespoons extra virgin olive oil
266.67 g smoked salmon
Salt to taste
Pepper to taste
Parsley to taste
Preparation Start by cutting the potatoes into pieces of the same size and boil them. Once cooked, transfer the potatoes to a bowl and season with salt and pepper to taste, then blend them. Add a little of the cooking water until you obtain a fairly thick cream. Cook the Armando braids and, in the meantime, cut the smoked salmon into strips. In a pan, add the oil, garlic, and anchovies and cook over low heat. Once the anchovies have broken down, add the potato cream and thin it with the pasta cooking water. At this point, remove the garlic clove and add the pasta while still al dente. Add some cooking water and mix everything well. At this point, turn off the heat, add the smoked salmon, chopped parsley, raw oil and mix well. Finally, serve with a few pieces of smoked salmon on top and... enjoy!
Lasagna with ricotta and spinach
by @ilpugliesechecucina
If you're looking for an alternative to classic lasagna alla Bolognese, this is definitely the recipe for you: ricotta and spinach lasagna. Get cooking!
Ingredients for 4 people
166.67 g of Armando lasagna
400 g of frozen spinach
100 g of cooked ham
200 g of mozzarella
66.67 g of Parmesan cheese
300 g of ricotta
For the béchamel sauce
66.67 g of 00 flour
66.67 g of butter
0.67 l of milk
Salt to taste
Pepper to taste
Nutmeg to taste
Preparation First, cook the spinach thoroughly until all its liquid has evaporated. Let it cool, then chop it with a knife. At this point, also cut the mozzarella into cubes. Now prepare the béchamel sauce: melt the butter in a pan, add the flour, and stir. When the roux begins to cook, slowly add the milk to avoid lumps. Stir until it thickens. For flavor, add salt, pepper, and nutmeg.
In a bowl, mix together the ricotta, spinach, salt, pepper, and nutmeg. Now you can assemble it: dirty the base of a baking dish with a ladle of béchamel sauce and arrange the Armando lasagna. Cover with the ricotta and spinach mixture, then again with the béchamel sauce. Add the prosciutto slices, a few diced mozzarella, and the Parmesan cheese. Start over with the layers and continue until you've used up all the ingredients. The final layer can be made with just béchamel sauce, or you can combine the remaining béchamel with the spinach and ricotta mixture. Finally, sprinkle the surface with parmesan cheese to gratinate. Bake at 180° for 25/30 minutes in static mode and finally serve.
Enjoy your meal!
Spaghettone with rosemary chickpea cream and scampi
by Chef Alessandro Borghese
A special recipe is something no one should deny, let alone Santa Claus! Chef Borghese prepares the legendary spaghetti with rosemary chickpea cream and scampi: a hot dish dedicated to the kindest Santa ever! Ingredients for 4 people
200 g of Armando spaghetti
1 kg of scampi
1 lime
40 g of tomato paste
1 sprig of savory
100 g of dried chickpeas
50 g of celery
50 g of carrots
50 g of yellow onion
1 sprig of rosemary
Kitchen string
Extra virgin olive oil to taste
Salt to taste
Pepper to taste
Preparation First, soak the chickpeas in plenty of water for about 10 hours.
Prepare the brunoise with celery, carrot, and onion. Then add the rosemary, tied with string, and the tomato paste.
Cook the chickpeas with salt and rosemary. Set aside 8 cooked chickpeas per serving and blend half. Transfer the rest to the brunoise and add the broth.
Break the Armando spaghetti into pieces and cook them with the chickpeas in the broth. Add the chickpea cream until the pasta reaches the desired consistency.
At this point, clean the scampi from their shells and finally plate with scampi, chickpeas, savory leaves and lime juice.
Finally, drizzle with extra virgin olive oil and pepper.
Enjoy your meal!
by @piattitipici
A delicious and simple dish to prepare: spaghetti with scampi! It will amaze all your guests... Ingredients for 4 people
400 g of Armando spaghetti
12 scampi (about 650 g)
250 g of cherry tomatoes
150 ml of tomato puree
Extra virgin olive oil to taste
1 clove of garlic
Salt to taste
40 ml of white wine
Preparation Using scissors, cut off the heads of the scampi (not all of them, but only 6 out of 12), then remove the shell and clean them thoroughly.
Finely chop the garlic. Pour a generous amount of oil into a pan, add the garlic, and sauté over medium heat. Once the garlic is golden, add the scampi heads and sauté over high heat for a few minutes. Then, pour in the white wine and let it evaporate.
After about 4-5 minutes, the scampi will be ready: mash them with a fork to release the liquid, turn off the heat, and strain the sauce (i.e., the fish stock) through a sieve. Pour it back into the pan and turn the heat to medium. Next, add the halved cherry tomatoes and the tomato puree. After a few minutes, add the remaining whole scampi.
Meanwhile, fill a pot with water, add salt, and bring to a boil. Once the water reaches 100°C (212°F), cook the spaghetti.
Let the sauce cook for no more than 5 minutes, otherwise the scampi will lose their flavor. Season with salt once cooked.
When the pasta is al dente, drain and toss it with the scampi in the pan for a couple of minutes.
Finally, plate and decorate with the whole scampi and a sprinkling of fresh parsley (optional).
Enjoy your meal!
by @piattitipici
An evergreen of Italian cuisine: ragù alla bolognese! Ingredients for 4 people
400 g of Armando rigatoni
400 g of minced beef
100 g of bacon
1 l of tomato puree
Half a glass of red wine
1 cup of milk
1 carrot
Half a celery stalk
Half an onion
Salt to taste
Extra virgin olive oil to taste
Preparation Start by mincing the pancetta. Peel the celery, carrot, and onion and chop them finely as well.
Now brown the pancetta in a saucepan with a drizzle of extra virgin olive oil, add the vegetables and sauté for 2 minutes over low heat. Add the meat and sauté (still over low heat) for 4 minutes. Then, deglaze with the red wine, raise the heat, and let it evaporate.
Add the tomato puree, stir, and reduce the heat from high to medium-low. Add the cup of milk and salt, and cook the ragù for at least 1 hour (if the puree is very thin, cook for up to 1.5 hours).
After 25 minutes, fill a pot with water, add salt, and bring to a boil. Cook the pasta and drain it while it's still al dente, allowing it to finish cooking in the pan with the now-prepared ragù.
Enjoy your meal!
Spaghetti with pumpkin cream, crispy bacon and cocoa
by @unastellaincucina
I present to you a perfect recipe for the autumn season... Ingredients for 4 people
440 g of Armando Spaghettone
800 g of pumpkin
200 g of bacon
A dusting of cocoa
Extra virgin olive oil to taste
Salt to taste
Preparation Start by heating a drizzle of oil in a pan and, once hot, add the pumpkin cut into pieces.
Let the pumpkin flavor for a few moments, then add water and cook until slightly tender. Once ready, blend the pumpkin until smooth and creamy.
Next, cut the guanciale into thin strips and brown it in a pan without adding any fat. Once it's golden and crispy, turn off the heat and set it aside.
At this point, cook the pasta in plenty of salted water.
Drain the pasta al dente and toss it in the pan with the pumpkin cream, adding a ladle of water if necessary.
Once the water has evaporated, serve, adding a sprinkling of cocoa and the crispy bacon.
Enjoy your meal!
Braided bread with mushrooms and 'nduja
by @piattitipici
The cold weather is upon us: the perfect dish to warm you up is the one I'm going to present to you! Ingredients for 4 people
400 g of Armando braided pasta
350 g of mushrooms
4 teaspoons of 'nduja
30 g of grated cheese
Half an onion
Half a glass of red wine
1 clove of garlic
Extra virgin olive oil to taste
Salt to taste
Preparation First, take the mushrooms and clean them, removing all the dirt. Then, with a damp cloth, gently wipe the cap to remove any remaining dirt. Slice them and set them aside.
Peel the garlic and onion and chop them finely. Then, take a pot, fill it with water, and bring it to a boil.
Separately, in a large skillet or wok, drizzle extra virgin olive oil, add the garlic and onion, and sauté over medium heat for a minute. Then add the mushrooms, deglaze with red wine (optional), and cook for 3 minutes (add a ladle of water if necessary).
Add the tomato pulp and as soon as it starts to simmer, add the 'nduja and cook for 10 minutes.
Meanwhile, cook the pasta for the time indicated on the package (10 minutes).
Drain the pasta directly into the wok and stir off the heat for a minute. Add the grated cheese and stir for another minute.
Plate up and... enjoy your meal!
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