Tag: spaghetti

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

Method

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.

Genoese minestrone, when the pesto does not go on a plate of spaghetti – Italian Cuisine

Genoese minestrone, when the pesto does not go on a plate of spaghetti


Fresh vegetables, legumes rich in proteins and a scent of basil: impossible to resist the Genoese minestrone

Genoese minestrone it is a dish that comes from the meeting of many fresh vegetables and legumes with the typical Ligurian basil-flavored sauce, in this case prepared without pine nuts. The pesto is in fact used to savoring it on a steaming plate of spaghetti or trofie and instead in this recipe it is added to a soup that brings together the best of seasonal vegetables. The most suitable period to prepare it is in fact the spring, when there are many types of vegetables available.

The history of Genoese minestrone

It may seem strange that a region like Liguria, facing the sea, has many dishes in its traditional cuisine vegetables just like minestrone. This peculiarity can be explained by the fact that for many years the coasts of the region have been plagued by raids by Saracen pirates. This prompted the inhabitants to cultivate the land to obtain that sustenance which was so difficult to obtain because of the sea. The mild climate then facilitated the cultivation of vegetable gardens, from which the inhabitants were able to obtain the many vegetables with which they prepared multiple recipes.

The pasta suitable for Genoese minestrone

You can choose different types of pasta for the Genoese minestrone. Perfect the briquettes, a format similar to broken spaghetti, fingering, or trenette into small pieces. In fact, for this recipe all short pasta or long hand-broken shapes are suitable. Egg pasta, which would not be able to maintain the right consistency in cooking, is not suitable.

Here is the recipe of Genoese minestrone

Ingredients

1 carrot, 1 celery stalk, 2 potatoes, 200 g borlotti beans, 200 g green beans, 2 zucchini, 2 tomatoes, 100 g borage, 1/2 cabbage, 200 g chard, 300 g briquette-like pasta (broken spaghetti), 1 onion, 1 clove of garlic, 100 g pecorino cheese, extra virgin olive oil, salt, 2 tablespoons pesto without pine nuts, a few leaves of fresh basil.

Method

Peel the potatoes and chop them, clean the carrots and slice them, as well as zucchini, tomatoes, cabbage, borage, celery, chard and green beans. Rinse the beans that you have soaked since the night before, peel the onion and slice it, peel the garlic clove. In a saucepan, put the onions, garlic and a drizzle of oil. Brown everything and when the onion is golden brown add all the other vegetables and beans. Put a lot of water covering the vegetables and cook for about 2 hours on a low heat. If necessary, add water. Once the vegetables are cooked and salted, add the pasta. Cook until cooked and then turn off. Add the two spoons of pesto, the pecorino and bring to the table with a few fresh basil leaves. The minestrone is also perfect lukewarm, or served later.

Some more advice

For an even better Genoese minestrone, add a parmesan crust together with the vegetables: during cooking it will release a richer flavor and then eaten in chunks will be delicious. If you like a greater consistency, mash the potatoes with a fork once they are cooked: in this way the minestrone will be denser.

Spaghetti with garlic, oil and hot peppers. It sounds like an easy recipe, but it's not! – Italian Cuisine


There is nothing in the fridge. What's now? A garlic, oil and chilli paste is always the solution!

Spaghetti with garlic, oil and chilli are seen a bit like the dish that saves you when you organize a last minute dinner with many friends, when the refrigerator is empty, when there is no time to put something on the table, when returning from a "busy" late at night you get hungry for wolves.

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Few ingredients for a first course that all agree

Easy to say, but do you know that garlic, oil and chilli paste is one of the most complicated to prepare?
Undercooked, overcooked, glued, tasteless, too cheery.
The error is around the corner.
That's why we want to give you 10 tips to prepare it better.

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