Recipes
Rigatoni with creamed potatoes and octopus
by @piattitipici
Planning a casual lunch and wanting to wow your guests? Here's the perfect first course! Ingredients for 4 people
400 g of rigatoni Armando
300 g of white-fleshed potatoes
700 g of octopus
1 carrot
Half an onion
Black pepper to taste
salt to taste
Extra virgin olive oil to taste
Chopped parsley to taste
Preparation First, fill a pot with water (don't add salt), then bring to a boil. While you're waiting, clean the octopus: cut the base of the body sac, cut it at eye level, and remove the eyes. Then cut the tooth (beak) and remove it, pushing it out with your fingers. Gently beat both the head and tentacles with a meat tenderizer to break down the muscle tissue (fibers). This step is essential for the octopus to be tender and not rubbery.
Rinse the octopus under running water several times and set it aside. Once the water boils, dip only the tentacles four times. Once they have curled up, dip the whole octopus in and cook over medium heat for 40 minutes.
Meanwhile, peel the potatoes and carrot and dice them. Peel and dice the onion as well. Then, in a pan, add a drizzle of extra virgin olive oil and the 3 vegetables. Sauté them over medium heat for 2 minutes, add a glass of water and cook for about 15 minutes. Meanwhile, clean and finely chop a small bunch of parsley.
Fill a large pot with water and bring to a boil. After all these steps, about 40 minutes will have passed, so check the octopus with a fork: if it pierces easily, it's ready! Drain it and, while waiting for it to cool, prepare the vegetables: check the cooking, season to taste, add pepper and chopped parsley, transfer everything to the blender, add a ladle of water, and blend on high speed.
Once the water boils, add salt and cook the pasta for 10 minutes. Meanwhile, dice the octopus and grill it for about 5 minutes, or you can brown it in a pan with a drizzle of extra virgin olive oil.
Once the pasta is ready, drain it and add it to a large skillet or wok. Add all the potato puree, a ladle of water, and 90% of the octopus, and stir for 1 minute over medium heat.
At this point, plate it up, add a few pieces of octopus, a parsley leaf and... enjoy!
Gnocchi with cheese and pepper
by @piattitipici
It's one of the first courses that best represents our capital: few ingredients, lots of creaminess and quick to prepare! Ingredients for 4 people
500 g of Armando potato gnocchi
180 g of pecorino romano
4 g of black peppercorns
Preparation First, take a pot and fill it with water, then bring it to a boil.
In the meantime, finely grate the pecorino into a bowl and crush the black pepper in a mortar.
Now, take a pan, add the black pepper, and toast it over low heat. After 1 minute, pour in a ladle of water and leave the heat on for another minute. As soon as the water in the pot boils, add salt and cook the Armando gnocchi for 2 minutes. Then, sauté them in the pan with the black pepper for 1 minute. Turn off the heat and wait for the temperature to cool. Add the gnocchi to the bowl with the pecorino, add a ladle of the cooking water, and stir until creamy.
Plate up, add a sprinkling of pecorino and a pinch of pepper... enjoy!
Mushroom gnocchi in pumpkin cream and gorgonzola sauce
by @ilpugliesechecucina
When we think of autumn, we immediately think of its colors and flavors: try this delicious seasonal recipe now! Ingredients for 4 people
500 g of Armando gnocchi
200 g mixed mushrooms (frozen or fresh)
1 clove of garlic
2 tablespoons olive oil
100 g of sweet gorgonzola
100 g of milk
300 g of already cleaned pumpkin
1 small onion
2 tablespoons of extra virgin olive oil to taste
Salt to taste
Black pepper to taste
Hot water to taste
Preparation Start with the pumpkin and dice it. Pour the olive oil and finely chopped onion into a pan and cook over low heat for 5 minutes.
Add the pumpkin and cook for a few minutes, adding hot water until it is completely covered.
Cook for at least 30 minutes, until the pumpkin is soft. Add more hot water so that the pumpkin is always well covered. Season with salt and pepper.
At this point, blend the pumpkin until it becomes a velvety cream and keep it warm.
Now prepare the Gorgonzola sauce: blend the Gorgonzola with the milk until smooth.
Brown the mushrooms in a pan with the garlic clove and oil and season lightly with salt.
Next, cook the Armando gnocchi in plenty of salted water and, as soon as they come to the surface, transfer them to the pan, adding the mushrooms as well.
Add the pumpkin cream and mix everything well (if necessary, add a ladle of gnocchi cooking water).
Plate and serve the gnocchi with the gorgonzola sauce on top.
Enjoy your meal!
Lemon-scented potato gnocchi with Brussels sprout cream, speck, and chili pepper
by @piattitipici
Autumn is a somewhat melancholy time of year: summer is now just a memory and we're heading towards winter. But it's also a wonderful time for the vegetables it gives us.
Do you love Brussels sprouts? If so, you can't miss this delicious seasonal recipe! Ingredients for 4 people
333.33 g of Armando gnocchi
166.67 g of Brussels sprouts
66.67 g of speck
0.67 lemon
16.67 g grated cheese
Extra virgin olive oil to taste
Salt to taste
Chili pepper to taste
Preparation Take a pot, fill it with water and bring it to a boil.
While you wait, clean all the sprouts and julienne the speck. Next, grate the cheese and rinse the lemon under running water.
Once the water has reached a boil, add salt and the sprouts. Cook for about 13 minutes.
Meanwhile, brown the speck over low heat in a nonstick pan with a drizzle of extra virgin olive oil. Once it's ready, remove it and set it aside.
As soon as the sprouts are ready, drain them with a slotted spoon and bring the water back to a boil.
In the meantime, cut the Brussels sprouts into 4 pieces and blend them in a blender with the grated cheese, oil, and, if necessary, a ladle of cooking water.
Cook Armando's gnocchi for 2 minutes. Drain and toss for a minute in the pan with the creamed Brussels sprouts and a ladle of water.
Plate, add the speck and a good grating of organic lemon.
Enjoy your meal!
Gnocchi with pumpkin cream and red prawns
by @ileniaguarn
Temperatures are starting to drop and slow, gloomy days are taking their toll...
What's better than making yourself a delicious, creamy, and filling plate of gnocchi? Ingredients for 4 people
1000 g of Armando gnocchi
Half a delicate pumpkin
300 g of red prawns
4 cloves of garlic
2 shallots
Extra virgin olive oil to taste
Chili pepper to taste
Preparation Start by putting the water on to boil: you'll need it to cook the gnocchi but also the pumpkin.
In a large skillet, heat the extra virgin olive oil, two cloves of garlic, chili pepper, and finely chopped shallot. Once it's slightly softened, add the diced pumpkin, tossing to coat and soften.
Season with salt and pepper.
Meanwhile, take care of the prawns: remove the shells and heads and cut them into small pieces.
At this point, cook the gnocchi in salted water.
Blend just a part of the pumpkin using some of the cooking water.
As soon as the gnocchi rise to the surface, put them back in the pan and finish cooking them off the heat with the extra virgin olive oil and the diced prawns.
Serve the dish piping hot and... enjoy your meal!
Gnocchi with chicory cream, prawns and lime
by @unastellaincucina
Ingredients for 4 people
440 g of Armando gnocchi
300 g of chicory
16 prawns
Half a lemon
2 lime
Salt to taste
Extra virgin olive oil to taste
Preparation First, clean the shrimp by removing the intestines; cut them into small pieces and marinate them in a bowl with a little lemon and a drizzle of oil.
Blanch the chicory and then blend it, adding some cooking water.
Next, cook the Armando gnocchi in plenty of salted water; drain them al dente and sauté them in the previously prepared chicory cream for the last few minutes of cooking.
Finally, plate and add the marinated prawns and a little lime zest.
Enjoy your meal!
by @unastellaincucina
What a dumpling, that Sorrento style!
With that crust, the tomato, and Pasta Armando gnocchi made with 100% Italian fresh potatoes and durum wheat semolina, wouldn't you devour them right away? Ingredients for 4 people
666.67 g of gnocchi Pasta Armando
533.33 g tomato puree (or peeled tomatoes)
266.67 g of fiordilatte
66.67 g of Parmesan cheese
Basil
Clove of garlic
Salt to taste
Extra virgin olive oil to taste
Preparation Place a drizzle of oil and a clove of garlic in a pan and, once the garlic has browned, add the tomato puree and basil and cook for about ten minutes.
Cook the gnocchi in plenty of salted water and, when they come to the surface, drain them and toss them for a few moments in the pan with the sauce.
Pour half the gnocchi into a bowl, top with the diced mozzarella and a sprinkling of Parmesan. Pour in the other half of the gnocchi and finish with the remaining mozzarella and Parmesan.
Bake the gnocchi at 200 degrees for 10/15 minutes and, once ready, decorate with a basil leaf.
Enjoy your meal!
by @piattitipici
A perfect first course for a special event or a family Sunday Ingredients for 4 people
333.33 g of Paccheri Armando
0.67 l of tomato puree
333.33 g minced meat
166.67 g of provola cheese
100 g of cooked ham
100 g of ricotta
Half a glass of red wine
33.33 g of grated cheese (25 g in the dough and 25 g on top, before baking)
0.67 carrot
0.67 onion
Extra virgin olive oil to taste
Salt to taste
Preparation First, take a pot and fill it with water, then bring it to a boil.
Clean the carrot and onion and chop them finely.
Next, make a base of onion and carrot and sauté in a pan with a drizzle of oil. After 2 minutes, add the ground beef.
Sauté for another 2 minutes and then add the red wine. Once the alcohol has evaporated, add the tomato puree and cook for at least 30 minutes.
In the meantime, the water will have come to the boil, so cook the Armando paccheri for 7 minutes.
At this point, dice the cooked ham and provola. Drain the paccheri and arrange them upright on a tea towel (about 1 cm apart).
Once the ragù is ready, take all the minced meat, place it in the bowl and add the grated cheese, ricotta, provola, and ham.
Preheat the oven to 180° (static) and pour a layer of sauce on the bottom of a springform pan.
Stuff the paccheri with the filling and arrange them side by side; top with the tomato sauce and the remaining grated cheese.
Now it is ready to go in the oven for 25/30 minutes.
When ready, take it out of the oven and... Enjoy your meal!
Potato gnocchi with pumpkin cream, bacon and chopped walnuts
by @piattitipici
Pumpkin lovers, step forward!
It's October, what's better than a delicious plate of pumpkin gnocchi? Ingredients for 4 people
400g of Armando Pasta gnocchi
350 g of pumpkin (cleaned)
150 g of bacon
6 walnuts
1 onion
Extra virgin olive oil to taste
Salt to taste
Chili pepper to taste
Preparation Start by cutting the pumpkin into slices: remove the peel and wash it thoroughly, then cut it into small, irregular pieces.
Cut the guanciale into strips and "sweat" it in a non-stick pan without added fat until crispy.
At this point, remove the guanciale from the pan and add the garlic, sautéing it over medium heat. Next, add the pumpkin and sauté everything for 3 minutes.
After 3 minutes, add enough water to cover the pumpkin. Cook for at least 15-18 minutes.
At this point, bring the water for the gnocchi to a boil. Once the pumpkin is ready, blend it with a hand blender. Add chili pepper, a drizzle of extra virgin olive oil, and a ladle of water, if desired.
Now crush and chop the walnuts. As soon as the water boils, add salt and the Pasta Armando gnocchi, which you will cook for 1 minute.
Once ready, drain the gnocchi and continue cooking in the pan with the pumpkin cream and 2 ladles of pasta water.
Plate and add the previously chopped walnuts and the bacon.
Enjoy your meal!
Rings with avocado cream, feta and cherry tomatoes
by @piattitipici
It's fresh, simple, and super quick to prepare. Not only that, it's delicious and healthy, too! In short, the perfect first course for your lunch break. Ingredients for 4 people
400 g of Armando Pasta Rings
2 avocado
1 200g feta cheese
80 g of cherry tomatoes
Black pepper to taste
Salt to taste
Extra virgin olive oil to taste
Preparation First, take a pot and fill it with water, then add salt and bring to a boil.
Clean the avocado, then remove the peel and pit (obviously, it must be very ripe). Blend it with a hand blender with a drizzle of oil, a ladle of hot water, and a pinch of pepper. Once you've obtained a creamy consistency, refrigerate it, covering it with an airtight lid or plastic wrap.
As soon as the water reaches a boil, cook the pasta. Meanwhile, dice the feta.
Next, wash and cut the cherry tomatoes in half.
Once the pasta is ready, drain it (reserving a ladleful of the cooking water) and place it in a bowl. Then, add the avocado puree, cherry tomatoes, feta, and the ladleful of pasta water. Season with pepper to taste.
Plate up and... enjoy your meal!
by @ilpugliesechecucina
When I say eggplant and pasta, what comes to mind? Pasta alla Norma, the quintessential summer pasta, with its silky tomato sauce perfectly enveloping tortiglioni and eggplant, ricotta salata, and basil. Ingredients for 4 people
4 medium aubergines
1.6 cloves of garlic
Extra virgin olive oil to taste
Basil to taste
0.8 l of rustic tomato puree
400g of Armando Pasta tortiglioni
Salted sheep ricotta to taste
Peanut oil to taste
Preparation Slice the eggplants whole and place them in a colander. Let them sit for 40 minutes, weighted down, to release their moisture.
At this point, dry the aubergines well and fry them in plenty of peanut oil.
Cut part of the aubergines into strips, leaving the remaining part whole.
In a pan, add a generous drizzle of extra virgin olive oil along with the basil and crushed garlic.
Sauté for a few minutes and add the tomato puree. Now cover the pan with a lid and cook for at least 30 minutes. Cook the pasta in boiling salted water and drain when still al dente.
Next, transfer the sauce to a large skillet where the pasta will be easily tossed, and add more hand-torn basil. Add the eggplant strips at this point.
Drain the pasta when it is still al dente and transfer it with the sauce to the pan, where it will finish cooking.
Serve the norma with whole fried eggplant slices, plenty of grated salted ricotta, and fresh basil leaves.
Enjoy your meal!
Rings with prawns and white courgettes
by @piattitipici
In the 1990s, in some parts of Italy, they made it without bisque and without zucchini cream.
For a light but tasty lunch, this is the perfect recipe! Ingredients for 4 people
400 g of Armando Pasta rings
400 g of fresh prawns
3 white courgettes
1 clove of garlic
Extra virgin olive oil to taste
Black pepper to taste
Salt to taste
Preparation First, sauté the garlic in the oil in a pan. Add the previously chopped zucchini (I used a mezzaluna knife).
Cover the pan with the lid and cook for at least 20 minutes, making sure to add a couple of ladles of water: the first ladle after 3 minutes and the second after 15 minutes.
While you wait, clean all the prawns, removing the heads, intestines, and tails. After 20 minutes, add the prawns, a pinch of pepper, and salt to the pan and cook for 3 minutes.
Cook the pasta in plenty of salted water and stir for a couple of minutes with a ladle of water.
Plate up and... enjoy your meal!
by @ilpugliesechecucina
If you're in a hurry and want to cook something quick, don't sacrifice flavor! I recommend this cold pasta dish featuring Armando Pasta Rings: it's perfect for you!
Ingredients for 4 people
300 g of Armando Pasta rings
400 g of blanched green beans
5 large salad tomatoes
150 g of parmesan flakes
Taggiasca olives to taste
Basil to taste
Lemon zest to taste
Salt to taste
Pepper to taste
Extra virgin olive oil to taste
Preparation To start, dice the tomatoes and place them in a large bowl, then add the Taggiasca olives (I used about a couple of tablespoons).
Tear the basil and add it to the bowl with the other ingredients. Add the blanched green beans, lemon zest, salt, pepper, and Parmesan shavings.
Add 3 tablespoons of olive oil and mix well. Now let it rest in the refrigerator while the pasta cooks.
Throw the Pasta Armando rings into plenty of lightly salted water and drain them when they are still al dente.
Add the pasta to the sauce, mix well and leave in the fridge until ready to serve.
Enjoy your meal!
Lumaconi stuffed with ricotta, courgettes and cheese, baked in the oven
by @ileniaguarn
If you're craving a delicious and indulgent recipe, this is the one for you! Perfect for big Sunday family lunches and holidays. Ingredients for 4 people
20 Lumaconi Pasta Armando
4 courgettes
1 tub of ricotta (about 500 grams)
2 cloves of garlic
Extra virgin olive oil to taste
Chili pepper to taste
Provola-type cheese
Grana Padano cheese to taste
Zucchini flowers (optional)
Salt to taste
Pepper to taste
Preparation First, boil the water for the pasta. When the lumaconi are still al dente, drain them and let them cool with a drizzle of extra virgin olive oil.
In a large pan, add a drizzle of extra virgin olive oil, two cloves of garlic, and the chili pepper.
Let the garlic brown and start sautéing the diced courgettes, seasoning with salt and pepper.
Meanwhile, mix the ricotta with hot water and extra virgin olive oil until smooth.
Add the sautéed zucchini, the diced cheese, and the Parmesan cheese. Season with pepper and add the zucchini flowers, if desired.
At this point, fill the lumaconi with ricotta and place them in a bowl. Top with parmesan and bake at 180°C (350°F) for about 15 minutes. They'll be ready when they're nicely browned. Serve hot or warm.
Enjoy your meal!
Spaghetti alla chitarra with taleggio cheese and caramelized pears
by @piattitipici
If you love the sweet and savory combination and only have a 30-minute lunch break, this recipe is for you! Ingredients for 4 people
400g of spaghetti alla chitarra Pasta Armando
300 g of Taleggio cheese
3 pears
3 teaspoons of brown sugar
1 small glass of rum
1 onion
Extra virgin olive oil to taste
Salt to taste
Preparation To make this exceptional first course, fill a pot with water, add salt, and bring to a boil. Wash the pears, peel them, and dice them. Pour a drizzle of oil into a nonstick pan and add the pears. Sauté over high heat for 2 minutes, stirring occasionally, then reduce the heat. Next, add the shot of rum and the teaspoons of brown sugar and cook for another 2 minutes.
Transfer the pears to a plate. Dice the Taleggio cheese and melt it in a double boiler. Cook the pasta al dente, and meanwhile, finely chop the onion and sauté it in a large pan with a drizzle of extra virgin olive oil.
Drain the pasta into the pan with the onion, add a ladle of water, and sauté until the temperature drops. Then, gradually add the Taleggio cheese, melted in a double boiler.
Plate as desired and add the caramelized pears.
Enjoy your meal!
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