Spaghetti with zucchini alla Nerano
A Neapolitan dish easy and fast, with zucchini, spaghetti alla nerano, simple to make, but for it to be good you do not have to stick the sauce, it must be creamy. Some recommend the addition of cream I preferred a little pasta cooking water. A first course with zucchini to be made in a short time, for spaghetti alla nerano zucchini should be cut very thin in order to reduce the waiting time for cooking them. So thin they will fry in no time and are perfect for the spaghetti.
With the recipe of spaghetti alla Nerano we bring to the table a dish with Campania flavors, a first course of the Neapolitan culinary tradition that has always conquered with its genuine simplicity. The origin of this typical preparation is shrouded in several legends, the most widespread and accredited dates back to the idea of this recipe in the fifties: it seems that a restaurateur of the small bay of Nerano to tie pasta and zucchini tried to add the Provolone del Monaco, a spun paste cheese more or less spicy according to the seasoning and typical of the Lattari mountains. The secret of the goodness of this dish lies precisely in its incredible and appetizing creaminess and in the unparalleled taste of this particular provolone. While waiting to taste the typical spaghetti alla Nerano in one of the restaurants of the town or the Coast, we invite you to make this delight at home, trying my appetizing version!
Ingredients
200 g spaghetti3-4 medium zucchiniEVO oil100 g of provolonesaltPepperbasil leaves
Instructions
Cut the zucchini into thin slices. Fry the zucchini without burning them absolutely must just color. Place the zucchini on parchment paper.Blend one half and set aside. Take the other half and pass them under the jet of cold water. Cook the spaghetti. In a pan put 2-3 tablespoons of oil with a clove of garlic, let it brown but do not smoke and add the zucchini that you have passed under the jet of water, cook a few minutes then add the other zucchini that you have blended, add a little' pasta cooking water. Drain the spaghetti al dente and pour them into the pan, immediately add the provolone cut into thin slices and season well with the addition of pepper.Bon appétit...
PRESERVATIONIt is preferable to consume spaghetti alla Nerano freshly prepared. Freezing is not recommended.
ADVICEThe secret to obtaining creamy spaghetti is not to let the preparation dry out too much, taking care to add the pasta cooking water little by little if necessary so as to obtain a perfect creaming!
Provolone del Monaco is a seasoned pasta filata cheese, produced in the Sorrento Peninsula and with a slightly spicy taste. If you can not find it you can replace it with a good seasoned caciocavallo, so as not to deviate too much from the original flavor.
A Neapolitan dish easy and fast, with zucchini, spaghetti alla nerano, simple to make, but for it to be good you do not have to stick the sauce, it must be creamy. Some recommend the addition of cream I preferred a little pasta cooking water. A first course with zucchini to be made in a short time, for spaghetti alla nerano zucchini should be cut very thin in order to reduce the waiting time for cooking them. So thin they will fry in no time and are perfect for the spaghetti.
With the recipe of spaghetti alla Nerano we bring to the table a dish with Campania flavors, a first course of the Neapolitan culinary tradition that has always conquered with its genuine simplicity. The origin of this typical preparation is shrouded in several legends, the most widespread and accredited dates back to the idea of this recipe in the fifties: it seems that a restaurateur of the small bay of Nerano to tie pasta and zucchini tried to add the Provolone del Monaco, a spun paste cheese more or less spicy according to the seasoning and typical of the Lattari mountains. The secret of the goodness of this dish lies precisely in its incredible and appetizing creaminess and in the unparalleled taste of this particular provolone. While waiting to taste the typical spaghetti alla Nerano in one of the restaurants of the town or the Coast, we invite you to make this delight at home, trying my appetizing version!
Ingredients
200 g spaghetti
3-4 medium zucchini
EVO oil
100 g of provolone
salt
Pepper
basil leaves
Instructions
Cut the zucchini into thin slices. Fry the zucchini without burning them absolutely must just color. Place the zucchini on parchment paper.
Blend one half and set aside. Take the other half and pass them under the jet of cold water. Cook the spaghetti. In a pan put 2-3 tablespoons of oil with a clove of garlic, let it brown but do not smoke and add the zucchini that you have passed under the jet of water, cook a few minutes then add the other zucchini that you have blended, add a little' pasta cooking water. Drain the spaghetti al dente and pour them into the pan, immediately add the provolone cut into thin slices and season well with the addition of pepper.
Bon appétit...
PRESERVATION
It is preferable to consume spaghetti alla Nerano freshly prepared. Freezing is not recommended.
ADVICE
The secret to obtaining creamy spaghetti is not to let the preparation dry out too much, taking care to add the pasta cooking water little by little if necessary so as to obtain a perfect creaming!
Provolone del Monaco is a seasoned pasta filata cheese, produced in the Sorrento Peninsula and with a slightly spicy taste. If you can not find it you can replace it with a good seasoned caciocavallo, so as not to deviate too much from the original flavor.
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