Spaghetti alla poraccia: Immoral recipe to make at home – Italian Cuisine

Spaghetti alla poraccia: Immoral recipe to make at home

To enjoy with little, even when only one onion remains at home (but shallots are also good). The recipe for recycling is very tasty by chef Leone Zampa of the Immorale restaurant in Milan

The recipe for recycling to be done with lots of onion and with roast sauce. Onion weighs you down? "12 shallots are also fine, if you want to be cool: now that you are at home you can do a lot of long cooking". The chef-patron Luca “Leone” laughs at the Immorale restaurant in Milan. «At Immorale we prefer square spaghetti, and we like to make it also in an exotic version with coriander and fresh ginger. But if you want to make the enriched poraccia, remove chilli and aromatic herbs, add a knob of butter and all the white or black truffle you can afford .

Immoral, in Milan

Irreverent, cheeky and ironic, this is theimmorality gastronomic chef. The name is inspired by the text Immoral recipes by the Spanish writer Manuel Vazquez Montalban, a recipe book that tells about dishes full of taste, with a slightly spicy tone and with a hint of history that makes you want to love yourself and love better.
After the successful experience at the head of the kitchen of the Sulle Nuvole restaurant in Milan, Luca Zampa inaugurated Immorale, where he brought his concept of hospitality: someone called it "a women's kitchen prepared by a male", to underline its sensitivity . It develops around dishes that recall the Marche tradition (place of its origins), but deliberately breaks out and breaks the traditional cages of the division between appetizer – first – second, offering dishes divided into contemporary macro categories: cereals, vegetables and animals. Certainly iconic the squid spaghetti with poraccia, a provocative and apparently simple name, which actually tells a tantalizing load of taste.

Ingredients for 4 people

4 golden onions
extra virgin olive oil
dry chilli
a fresh aromatic herb such as rosemary, thyme, savory, parsley
well seasoned Parmesan cheese
roast sauces
1/2 kg of long pasta
coarse salt


Cut the onion or shallot into julienne strips, heat a large pan by greasing it with extra virgin olive oil, add the onion and chilli pepper, fry together until it becomes golden brown, salt, the salt will drain some of the onion water and stop to fry, wait for it to finish cooking and caramelize a little, reduce to a minimum and add all the fresh chopped herbs, add salt and spicy.
Cook the pasta to the exact cooking point we like, drain it, put it in a pan, mix it well with the stewed onions, optionally add the sauces of various roasts or other raw extra virgin olive oil, to grease everything well. Serve at the table with the Parmesan cheese to be grated fresh.

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