Spaghetti alla Nerano
Spaghetti alla nerano are a first course of delicious pasta, typical of Campania cuisine! This is spaghetti with fried zucchini and provolone cheese, a product that melts during the creaming phase, giving an incredible creaminess! Imagine them enveloping, with a savory taste, slightly sweet but with that spicy accent and the inevitable cream that surrounds the pasta! An amazing goodness that was born in 1952 in Nerano, a village on the Sorrento peninsula, by the cook of the restaurant "Mariagrazia"; Since then they have become a real cornerstone of Neapolitan cuisine! Do you want to prepare them at home? Here for you the recipe of spaghetti alla nerano with all the tricks and tips to make them amazing, as in the best restaurants!
Like any traditional recipe, there are small variations that can make a difference; what I give you today is the original recipe of spaghetti alla nerano Sorrentini with the secrets of a Chef! It is an easy and quick preparation, but be careful, for the perfect success you need the typical ingredients. A quality spaghetti gragano that keeps the cooking; fresh zucchini sliced thin and strictly fried in extra virgin olive oil and of course the Provolone cheese. The trick to have creamy spaghetti alla nerano is including them with cooking water and seasoning and only over low heat add the cheese, which at low temperature, just like in Gricia and Cacio e pepe will create the cream! Pasta alla nerano is perfect to make throughout the summer, when the zucchini are fresh; as a first course for both lunch and dinner not only daily but also for the most special occasions!
The problem of spaghetti with zucchini alla nerano are precisely the zucchini from which two risks arise: The first is the sweet tendency enhanced by the starch released by the pasta with the concrete possibility of making a dish sitting, of hunger and not of taste. This drawback is opposed to remedy with basil, the wise use of garlic, the sprinkling of semi-seasoned provolone which, having rennet, has an adequate spicy note. Alternatively, a good cow's milk caciocavallo. The second risk is to find in the dish zucchini furnished exhausted from frying, without color and maybe even with blackened skin. This mistake, the most widespread in Neapolitan cuisine, tragic can be avoided with some easy precautions. Starting from the most delicate moment on which the whole dish depends: the cut of the zucchini, to be done necessarily in a very thin round to obtain a homogeneous and rapid frying. Something otherwise impossible when cutting into pieces. After frying, always done in plenty of extra virgin olive oil, you have to dry the zucchini and then, this is the secret of to pass them in boiling water for a few seconds before creaming. In this way they regenerate by reabsorbing the water they have lost and are ready to capture the moods of the dish from which they otherwise remain untied.
INGREDIENTSQuantity for 4 people
320 gr of spaghetti700 gr of zucchini200 gr of provolone 2 cloves of garlicextra virgin olive oil (both seasoning and frying)basilsaltPepper
PROCEDURE
First of all wash the zucchini and cut them into thin slices of 2 mm, dry them and then fry them in a pan with plenty of hot extra virgin olive oil for about 2 minutes. I recommend that the oil is boiling and not cold! The zucchini should turn out golden. Then drain them on absorbent paper, dabbing them and sprinkled with salt. Finally grate the provolone with a grater with narrow holes. Then place the pasta water with a handful of salt and pepper. Finally in a pan, add a generous drizzle of oil and the garlic cloves peeled and crushed, fry for 1 minute, then add the fried zucchini and a handful of basil, cook everything together over low heat for 2 minutes. Cook the spaghetti al dente and drain directly from the zucchini pan, adding 1 ladle of pasta cooking water: Then continue to add cooking water, cooking over medium heat, until the spaghetti are al dente and creamy. At the end of cooking, turn off the heat, stir for 15 – 20 seconds then add the grated provolone and stir away from the stove, add 1 tablespoon of cooking water if you see that they are too dry. They must be creamy and blended. Here are your spaghetti alla nerano.
Spaghetti alla nerano are a first course of delicious pasta, typical of Campania cuisine! This is spaghetti with fried zucchini and provolone cheese, a product that melts during the creaming phase, giving an incredible creaminess! Imagine them enveloping, with a savory taste, slightly sweet but with that spicy accent and the inevitable cream that surrounds the pasta! An amazing goodness that was born in 1952 in Nerano, a village on the Sorrento peninsula, by the cook of the restaurant "Mariagrazia"; Since then they have become a real cornerstone of Neapolitan cuisine! Do you want to prepare them at home? Here for you the recipe of spaghetti alla nerano with all the tricks and tips to make them amazing, as in the best restaurants!
Like any traditional recipe, there are small variations that can make a difference; what I give you today is the original recipe of spaghetti alla nerano Sorrentini with the secrets of a Chef! It is an easy and quick preparation, but be careful, for the perfect success you need the typical ingredients. A quality spaghetti gragano that keeps the cooking; fresh zucchini sliced thin and strictly fried in extra virgin olive oil and of course the Provolone cheese. The trick to have creamy spaghetti alla nerano is including them with cooking water and seasoning and only over low heat add the cheese, which at low temperature, just like in Gricia and Cacio e pepe will create the cream! Pasta alla nerano is perfect to make throughout the summer, when the zucchini are fresh; as a first course for both lunch and dinner not only daily but also for the most special occasions!
The problem of spaghetti with zucchini alla nerano are precisely the zucchini from which two risks arise: The first is the sweet tendency enhanced by the starch released by the pasta with the concrete possibility of making a dish sitting, of hunger and not of taste. This drawback is opposed to remedy with basil, the wise use of garlic, the sprinkling of semi-seasoned provolone which, having rennet, has an adequate spicy note. Alternatively, a good cow's milk caciocavallo. The second risk is to find in the dish zucchini furnished exhausted from frying, without color and maybe even with blackened skin. This mistake, the most widespread in Neapolitan cuisine, tragic can be avoided with some easy precautions. Starting from the most delicate moment on which the whole dish depends: the cut of the zucchini, to be done necessarily in a very thin round to obtain a homogeneous and rapid frying. Something otherwise impossible when cutting into pieces. After frying, always done in plenty of extra virgin olive oil, you have to dry the zucchini and then, this is the secret of to pass them in boiling water for a few seconds before creaming. In this way they regenerate by reabsorbing the water they have lost and are ready to capture the moods of the dish from which they otherwise remain untied.
INGREDIENTS
Quantity for 4 people
320 gr of spaghetti
700 gr of zucchini
200 gr of provolone
2 cloves of garlic
extra virgin olive oil (both seasoning and frying)
basil
salt
Pepper
PROCEDURE
First of all wash the zucchini and cut them into thin slices of 2 mm, dry them and then fry them in a pan with plenty of hot extra virgin olive oil for about 2 minutes. I recommend that the oil is boiling and not cold! The zucchini should turn out golden. Then drain them on absorbent paper, dabbing them and sprinkled with salt. Finally grate the provolone with a grater with narrow holes. Then place the pasta water with a handful of salt and pepper. Finally in a pan, add a generous drizzle of oil and the garlic cloves peeled and crushed, fry for 1 minute, then add the fried zucchini and a handful of basil, cook everything together over low heat for 2 minutes. Cook the spaghetti al dente and drain directly from the zucchini pan, adding 1 ladle of pasta cooking water: Then continue to add cooking water, cooking over medium heat, until the spaghetti are al dente and creamy. At the end of cooking, turn off the heat, stir for 15 – 20 seconds then add the grated provolone and stir away from the stove, add 1 tablespoon of cooking water if you see that they are too dry. They must be creamy and blended. Here are your spaghetti alla nerano.
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