#OggiDelivery: Spaghetti with poraccia, but cold – Italian Cuisine

#OggiDelivery: Spaghetti with poraccia, but cold


A pasta born by chance, with many fresh herbs such as mint and basil, cacioricotta and chili pepper … or whatever you have in the refrigerator. Spaghetti in summer version by chef Luca Leone Zampa from L'Immorale in Milan

Sometimes recipes are born by chance, like this one. It is one of the signature dishes of L'Immorale in Milan, the brand new bistro of chef Luca Leone Zampa, but in a summer version. Indeed, it became cold that day that …
«It happened in a family meal, just before the reopening after Covid-19. We were late with some renovations, but we were hungry, so I asked the kitchen to prepare a quick and cheap dish. We are in dire straits, but we always want to eat well, our choice has obviously fallen on the poraccia. It was ready, steaming, in his pinion, but a restaurant friend came by surprise to let us test his new dishes for delivery, with so many things, which had to be tasted after transport, to see if they remained good … In short, we left aside our poraccia. In the evening, after painting all day and attacked by hunger, we took it out of the refrigerator and tasted it. It was also good when cold, a spaghetti cooked a few hours earlier was still good. So we decided to correct it a little to serve the summer Immoral icon dish. Cold. Here is the final recipe of the dish we have in delivery, we will no longer be able to remove it from our menu, not even from the tasting .

They use Nagamorich pepper in Lu Cavalire (TE) oil and herbs that are difficult to find on the market, but trust me it's a peasant culture dish, put what you find, listening to the chef's advice. "This poraccia, which can be kept for at least one day, is suitable for becoming a pasta salad, for the summer or for picnics. Remember, however, to mix it because the oil goes to the bottom ".

Ingredients for 4 people

200 ml extra virgin olive oil, "a finger" fresh ginger, spicy chilli paste, fresh leafy herbs such as mint, basil, fennel, St. Peter's herb, pimpinella, lovage, rosemary, fresh coriander (what you find), smoked cacioricotta, 1/2 kg of square spaghetti, coarse salt.

Method

For the spicy ginger oil
Let's first prepare a flavored and spicy ginger oil. The quantities are for storing a nice jar, you can use it for seasoning many dishes, buffalo mozzarella, fish sauces, angry checca sauces and even grilled meats. It can be kept for a long time, more than a month in the fridge. Clean the ginger with the tip of a spoon to avoid unnecessary waste, you can either grate it or do it to Julienne, heat a few tablespoons of extra virgin olive oil, with all the ginger, in a saucepan, start the stir-fry and turn off the first bubbles , add the fresh chilli pepper (or in paste or in oil) according to your habit, and add all the extra virgin olive oil still cold, let it rest for a night, in order to spread all the flavors and aromas in the oil.

For pasta
Wash the leaves and dry them on kitchen paper towels. Cook the pasta in abundant salted water, at the exact point of cooking, not al dente, otherwise you risk eating a crunchy pasta at the end. Drain it, cool it in running water and dry it as much as possible. Put it in a large salad bowl, add the spicy ginger oil (even the pieces that will be left inside) and the aromatic herbs torn by hand. Mix vigorously, you can correct as much spicy as you want and salt even with a little soy sauce; when then portioned, add a generous grated smoked cacioricotta on top.

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