Recipes
Whole wheat pappardelle with mint, lemon, and breadcrumbs
by @piattitipici
Mint: a plant rich in essential oils and beneficial properties for our body. Today we propose a healthy, cheap and quick dish! Ingredients for 4 people
400g of wholemeal pappardelle
60 fresh mint leaves
Half a red Tropea onion or shallot
2 teaspoons chili powder
2 lemons
4 tablespoons of "00" flour
4 tablespoons of breadcrumbs
Extra virgin olive oil to taste
Salt to taste
Preparation Fill a pot with water and bring to a boil. Meanwhile, wash the mint leaves and finely chop the onion.
Heat 3 tbsp of olive oil in a pan and sauté the onion for 2 minutes over medium heat. Add the whole mint and 2 ladles of water, and cook for a few minutes over high heat.
Once the water in the pot has reached boiling point, add the pappardelle and cook for 7 minutes.
Meanwhile, the water in the pan with the mint will have evaporated, so add another ladle and let it "boil" for 2 minutes.
Blend everything in a tall container, together with a ladle of water and the flour, until it becomes a cream (if it is very liquid, add more flour; if it is very thick, add some water).
As soon as the "mint cream" is ready, add it to the pan, drain the pasta and stir for 2 minutes.
Meanwhile, separately, toast the breadcrumbs in a grease-free pan.
Serve with a generous squeeze of lemon and a spoonful of crispy breadcrumbs.
Enjoy your meal!
Farfalle with broad bean pesto and sausage
by @piattitipici
It's the height of fava bean season. Do you love them? Here's a recipe you won't be able to live without... Simple, succulent, and seasonal!
Ingredients for 4 people
333.33 g of Armando farfalle pasta
266.67 g of broad beans
200 g of luganega sausage
66.67 g of grated cheese
160 g of extra virgin olive oil
A quarter of an onion
Half a carrot
Black pepper to taste
Salt to taste
Preparation Fill a pot with water, add salt, and bring to a boil. Meanwhile, clean the broad beans, remove them from their pods, and rinse them. As soon as the water boils, add them and cook for about 20 minutes.
In the meantime, wash and finely chop the onion and carrot; remove the casing from the sausage.
Sauté the onion and carrot in a large skillet with 5 tablespoons of extra virgin olive oil. Add the sausage, break it up with a wooden spoon, and cook over medium heat for 3 minutes.
Once the beans are cooked, drain them with a slotted spoon and bring the water back to the boil.
Blend 70% of the fava beans with the grated cheese, 3 tablespoons of extra virgin olive oil, and 2 tablespoons of water. After just 50 seconds, you'll have an excellent pesto.
Brown the remaining 30% of the broad beans for 2 minutes over a medium heat together with the sausage and a ladle of cooking water.
As soon as the water boils, cook the farfalle, drain them al dente, and stir them into the pan with the fava beans and sausage for about 1 minute. Remove from the heat, add the pesto and stir in a ladleful of the cooking water until the pasta is well combined (about 1.5 minutes).
Plate up and enjoy!
Pasta with scallop cauliflower
by @piattitipici
Today I'm taking you to Sicily, specifically Caltanissetta. This typical seasonal dish, perfect for Sundays or holidays, is so delicious it'll delight both adults and children! Ingredients for 4 people
320 g of cannerone Pasta Armando
1.33 fresh cauliflower
200 g of cow's milk toma
106.67 g of grated cheese
80 g of breadcrumbs
8 anchovies or sardines in oil
2.67 cloves of fresh garlic
Cinnamon to taste
Extra virgin olive oil to taste
Salt to taste
Preparation To begin, clean the cauliflower by removing the outer leaves. Rinse it under running water and cut it into small pieces using a knife, creating small "florets." Blanch them in salted water for about 7 minutes (they should not fall apart but be 80% cooked).
Meanwhile, peel the garlic, leaving it whole. Dice the toma cheese and finely grate the cheese.
Once the cooking time is up, remove the cauliflower florets with a slotted spoon, then leave the water in which they were cooked in the pan.
In a large skillet, sauté the extra virgin olive oil with the anchovies and garlic. After a minute and a half, add the cauliflower florets and a ladle of hot water. Cook for 5 minutes.
As soon as the water returns to a boil, cook the pasta.
Preheat the oven to 190° (static cooking).
Drain the pasta al dente and add it to the pan with the other ingredients. Stir for 2 minutes, adding 2 ladles of the cooking water.
Place the pasta in a baking dish, add the toma, cinnamon, grated cheese and mix well with a spoon.
Sprinkle with breadcrumbs and bake for about 20 minutes (until a thin crust forms).
Take this typical pasta out of the oven and eat it while it's still hot.
Enjoy your meal!
Wheat and chickpeas with asparagus and mussels
by @ileniaguarn
Ingredients for 4 people
2 bunches of fresh asparagus
4 packs of Ready and Healthy Armando wheat and chickpeas
Some mussels already opened and shelled
Garlic
Extra virgin olive oil
Chili
Preparation Take the Ready and Healthy Wheat and Chickpeas package and empty it into a container.
Clean the asparagus and cut them into chunks. Then, toss them in a pan with garlic, oil, and chili pepper.
Brown everything and turn off the heat when the asparagus is still crunchy.
Add the mussels and season to taste.
Season the Pronti e Sani wheat and chickpeas and mix with a drizzle of oil.
Enjoy your meal!
by @piattitipici
A first course perfect for Sundays or holidays, to enjoy with friends and family. Extremely versatile, it can be stuffed with dozens of sauces. Ingredients for 4 people
20 g Pastarmando snails
133.33 g minced meat
1 l of tomato puree
100 g of thickly chopped cooked ham
66.67 g of smoked or white provola cheese
40 g of grated cheese
Half a white onion
Half a carrot
Half a celery stalk
Extra virgin olive oil
Fine salt
Preparation Dice the celery, carrot, and onion. Brown them in a deep pan with 5 turns of extra virgin olive oil. Add the ground beef, brown for 3 minutes, and deglaze with red wine; let it evaporate, then add the tomato puree. Cook for 40 minutes over low/medium heat.
In the meantime, pre-cook the Armando snails in boiling water (cooking them for 7 minutes) and dice the cooked ham and provola.
Once the sauce is ready, wait for it to cool, then use a slotted spoon to lift out only the minced meat. Then add the provolone, cooked ham, and 3 tablespoons of grated cheese; a tablespoon of breadcrumbs is also recommended.
Preheat the oven to 180°.
Fill the snails and arrange them on a baking tray (placing 2 ladles of tomato sauce on the base).
Cover the lumaconi with the sauce and bake for 20 minutes, covering with parchment paper and aluminum foil. After 20 minutes, remove the paper, sprinkle generously with grated cheese, and bake for another 10 minutes.
Enjoy your meal!
by Chef Alessandro Borghese
A special recipe to make your guests happy. In this episode of ABKS - Alessandro Borghese Kitchen Sound, our Chef prepares the legendary Spaghettone with strictly Italian lobster and a lot of passion. Ingredients for 4 people
4 lobsters of 500 g
200 g of cherry tomatoes
1 clove of garlic
320 g of spaghetti
2 carrots
2 onions
5 basil leaves
1 splash of vinegar
Salt
Extra virgin olive oil
Black pepper
Thyme
Preparation Cut the lobster head into pieces and toast it in a saucepan with oil, garlic, fresh basil, thyme, onion, and carrot. Add the halved cherry tomatoes and some ice.
Now add a little water and coarse salt. Bring to a boil, reduce the heat, and cook until reduced by half. Strain the broth through a sieve and a cloth to remove any impurities.
Pierce the lobster's body with a large toothpick so that it doesn't curl.
Now blanch the lobster in boiling water for a few minutes. Once cooked, remove the shell and scallop the cooked body.
Lower the Spaghettone Pasta Armando into the water, drain when 3/4 cooked and continue cooking in the pan with the previously filtered broth.
Add a splash of vinegar and mix with extra virgin olive oil and fresh basil.
Plate by making a horizontal nest in which to place the lobster and garnish with the basil leaves.
Organic wholemeal fusilli with seafood and turnip tops
by Pasta Armando
Fusillone Bio Pasta Armando rich in fiber, cockles, truffles, mussels and clams for a dish that recalls all the freshness of the sea, Ingredients for 4 people
320 g of organic wholemeal fusilli
400 g of turnip tops
200 g of clams
100 g of truffles
100 g of clams
100 g of mussels
1 chili pepper
3 cloves of garlic
Sunflower seed oil
Salt
Pepper
Extra virgin olive oil
Preparation Cook the mussels, clams, and cockles in a pan with oil, garlic, and chili pepper, along with a little white wine, and cover with a lid. Once they open, shell them and collect the juices in a bowl.
Separately, do the same with the truffles: cook them in a pan with oil and garlic and once ready, shell them and add them to the bowl with the other seafood.
Meanwhile, in another pot, boil the water and add the turnip tops.
Cook the pasta in boiling water. Once ready, finish cooking it in the pan, adding the seafood juices, pasta, and turnip greens. Serve with the turnip greens and shelled seafood.
Lasagna with artichokes and ham
by @ilpugliesechecucina
Ingredients for 4 people
250g of lasagna pasta Armando
10 artichokes
1 clove of garlic
3 tablespoons of extra virgin olive oil
200 g of cooked ham (I used Prague ham)
250 g of mozzarella
100 g of Parmigiano Reggiano
150g artichokes in oil (alternatively, you can use some of the artichokes that will be stewed in the recipe)
100 g 00 flour
100 g butter
1 l milk
Salt
Pepper
Nutmeg
Preparation Start by cleaning the artichokes thoroughly. Remove the toughest outer leaves, cut them in half, remove the inner beard using a knife, and immediately place them in water and lemon juice to prevent them from browning.
Thinly slice the artichokes and then cook them for 10-15 minutes in a pan with oil and garlic over medium heat with a lid on (the artichokes should be soft but not falling apart).
Season with salt and pepper and, once ready, set them aside.
Now move on to the béchamel sauce. Place the butter in a pan and heat over medium-low heat. Once melted, add all the flour and stir well until a roux forms. Cook for a couple of minutes, then whisk in the milk. Add a pinch of salt, pepper, and nutmeg and stir constantly over medium heat until the béchamel sauce thickens. My advice is to keep it thinner, not too thick.
For an extra touch, add some baby artichokes preserved in oil to the béchamel sauce and blend everything together. This will give you a more flavorful béchamel sauce.
We can finally move on to assembling the pan.
Spread the bottom of the dish with béchamel sauce. Arrange the first layer of Pasta Armando lasagna sheets until they cover the bottom. Repeat the béchamel layer. Arrange a few of the previously cooked artichokes, a few slices of cooked ham, a few cubes of mozzarella, and some Parmesan cheese. Continue until all the ingredients are used up.
The last layer should be just béchamel and Parmesan to create a nice crust.
Place in a preheated oven, fan-assisted, at 200 degrees for 20/25 minutes.
Braided pasta with asparagus, bacon crumble and stracciatella
by @piattitipici
Ingredients for 4 people
400 g of Armando braided pasta
600 g of fresh asparagus
200 g of bacon
4 tablespoons of fresh stracciatella
2 and a half shallots
Salt to taste
Extra virgin olive oil to taste
Preparation Wash and cut the asparagus into pieces, then blanch them (the heads for 2 minutes and the stems for 7 minutes).
While you wait, cut the guanciale into julienne strips or cubes and brown it over low heat for at least 10 minutes. Halfway through cooking, remove the guanciale fat and set it aside; you'll need it to brown the asparagus heads. Once it's nicely browned, set it aside and let it cool.
Now blend the asparagus stalks in a blender. Using a sieve, remove the stringy cream and set it aside.
Finely chop the cooled guanciale with a smooth-bladed knife.
Bring the water to a boil and, in the meantime, brown the shallot and the asparagus heads in the fat released by the guanciale.
After 5 minutes, turn off the heat, then add the pasta and cook for the time indicated on the Pasta Armando packaging. Drain the pasta directly into the pan with the asparagus. Add a ladle of water and the previously prepared asparagus cream, and stir over high heat for 2 minutes.
Plate up, sprinkle with the bacon crumble, the stracciatella and... enjoy!
Paccheri with broad beans, crispy bacon and pecorino cheese
by @ileniaguarn
Ingredients for 4 people
500g of paccheri Pasta Armando
500 g of shelled broad beans
Spring onion to taste
110 g of pecorino romano
120 g of bacon
Salt to taste
Pepper to taste
Extra virgin olive oil to taste
Preparation Sauté the oil and fresh spring onion in a pan. Next, peel the broad beans and remove the outer skin. Sauté the broad beans with the spring onion, adding a little hot water.
Cook the pasta. Meanwhile, fry the guanciale, cut into strips, until crispy.
Drain the pasta, reserving a few ladles of the cooking water. Finish cooking the pasta in the pan with the fava beans, add the pepper, and turn off the heat.
Stir in the grated pecorino cheese, adding a little of the cooking water.
Once everything is well combined and creamy, plate and finish with the crispy bacon.
Enjoy your meal!
by Pasta Armando
Ingredients for 4 people
400g of spaghetti Pasta Armando
250 g of pecorino cheese
200 g of bacon
8 eggs
White wine to taste
Mill pepper to taste
Preparation Cook the Pasta Armando spaghetti in boiling water.
Finely chop the guanciale and brown it in a hot pan.
Separate the yolks of two eggs from the whites (use two yolks per person). Beat the egg yolks and set aside.
Finely grate some fresh pecorino.
Add a splash of white wine to the guanciale and remove it from the heat.
Add a ladle of cooking water to the guanciale sauce and add a little pecorino, continuing to stir.
Drain the pasta directly into the pan and add the eggs, stirring continuously to make it creamy.
Add the guanciale and more pecorino.
Enjoy your meal!
Timbale of penne rigate, provola cheese and potatoes
by Pasta Armando
Ingredients for 4 people
200g of Armando penne rigate
3 yellow-fleshed potatoes
300 g of smoked provola cheese
30 g double concentrated tomato paste
100 g of Parmigiano Reggiano
1 celery stalk
1 golden onion
1 carrot
Rosemary to taste
Sage to taste
Breadcrumbs to taste
Butter to taste
Preparation Clean the vegetables and then chop the celery, carrot and onion and fry them in a pan with extra virgin olive oil.
Add half of the boiled potato cubes, brown, cover with water and leave to cook until very soft.
Blend everything until you obtain a very liquid sauce and put it to boil in a saucepan with the addition of water.
Add a pinch of double tomato paste to dissolve in the broth.
Cook the Armando Pasta Mezza Penne in the liquid sauce. Meanwhile, butter the pan and add the breadcrumbs.
Now add the potatoes boiled in the broth, the Parmesan, the smoked provola and mix everything together, then pour into the pan.
Cook in a static oven at 200 degrees for about 30 minutes.
Enjoy your meal!
Spaghetti with datterino tomatoes, squid ink, and smoked herring
by Chef Alessandro Borghese
Armando's spaghetti, created in collaboration with Chef Alessandro Borghese and cooked by the Chef for ABKS, is made with datterino tomatoes, smoked herring, and squid ink. Ingredients for 4 people
320g of Armando Pasta spaghetti
300 g of datterino tomatoes
1 clove of garlic
3 g cuttlefish ink
1 smoked herring
2 anchovies
1 Amalfi lemon
10 capers
2 sprigs of basil
Extra virgin olive oil to taste
Salt to taste
Black pepper to taste
Preparation Wash the cherry tomatoes and cut them in half. Sauté the extra virgin olive oil, garlic, and anchovies in a pan, then add the cherry tomatoes, water, and chopped capers and cook.
At the end of cooking, add the cuttlefish ink.
Cook the Pasta Armando spaghetti in boiling water and, once cooked, stir in the tomato sauce and squid ink.
Finish the dish with a grated lemon zest, shredded smoked herring, and the smallest basil leaves.
Enjoy your meal!
Smiles with tomato, mozzarella and aubergines
by @unastellaincucina
Ingredients for 4 people
400 ml of Armando datterini tomato puree
2 small eggplants
2 pinches of salt
160 g of provola cheese
240 g of 0 flour
240 ml of milk (or water)
40 g of butter (or a tablespoon of oil)
Preparation Heat the milk with the salt and butter. When it almost boils, remove the pan from the heat, add the flour, and stir until the milk has completely absorbed it.
Transfer the mixture to a work surface, shape it into a ball and let it rest for 10 minutes.
Now divide it into 5 balls, roll them out until you obtain discs of about 10 centimeters and fill them with the Armando cherry tomato puree, the provola cheese cut into small pieces and the pan-fried aubergines.
Close into a half-moon shape, trim the edges and press them with a fork.
You can bake the Sorrisini in the oven or dip them in beaten egg, then in breadcrumbs and finally fry them in boiling seed oil.
Mezze maniche with courgettes, robiola cheese and pancetta
by @unastellaincucina
Ingredients for 4 people
440 g of Armando pasta mezze maniche
6 courgettes
160 g of robiola
160 g of bacon
Salt to taste
Extra virgin olive oil to taste
Preparation Cut the pancetta into strips and brown without adding fat until crispy.
Meanwhile, using a grater, cut the courgettes into julienne strips and cook with a drizzle of extra virgin olive oil for about 10 minutes.
Once ready, turn off the heat and add the robiola.
Cook the Armando Mezza Manica Pasta. Drain al dente and add it to the pan with the zucchini, then add the crispy pancetta.
Enjoy your meal!
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