Spaghetti alla Nerano
The original recipe of the famous pasta alla Nerano, with simple ingredients but with an authentic flavor. Spaghetti alla nerano are a first course of delicious pasta, typical of Campania cuisine! A typical recipe of the Amalfi Coast: here is the only and original procedure to prepare a dish of fragrant spaghetti alla Nerano. Typical of the Amalfi Coast, the recipe for spaghetti alla Nerano are a real treat. Very famous are those prepared by the ancient restaurant of Maria Grazia, founded in the 50s, which still sublimates tourists and not with this tasty dish. Preparing this dish is really simple and fast but not without flavor, on the contrary, they will also inebriate your home with their incredible scent. The ingredient that makes the difference in spaghetti alla Nerano is undoubtedly the provolone del Monaco, a type of Agerola, a village located in the Lattari mountains that makes the sauce even more stringy. 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.
Ingredients
spaghetti 250 grzucchini 550 grProvolone del Monaco 135 grgarlic 1 clovebasilextra virgin olive oil
Preparation
Wash the zucchini, cut it into slices and fry them in plenty of extra virgin olive oil. Drain when they have taken on a golden color and dry on kitchen paper. We take a handful of washed basil leaves and mix them with fried zucchini so that they release the aroma. In a pot we boil the water and lower our spaghetti. We take a pan with high edges and add a little oil to fry the garlic. Remove it when it is golden and add the zucchini in the pan. After a few minutes drain the spaghetti al dente to add to the pan with the zucchini. Remember to set aside two cups of spaghetti cooking water. At this point grate the provolone del monaco and add it to the spaghetti and add a cup of cooking water. Let it cook for a few more minutes and add the second cup in order to stir the spaghetti to create that delicious cream that distinguishes this dish. And here your spaghetti alla Nerano are ready to be served.
NoteI advise you to taste them immediately, freshly made. If you have cooked them al dente, they are delicious even the next day.
The original recipe of the famous pasta alla Nerano, with simple ingredients but with an authentic flavor. Spaghetti alla nerano are a first course of delicious pasta, typical of Campania cuisine! A typical recipe of the Amalfi Coast: here is the only and original procedure to prepare a dish of fragrant spaghetti alla Nerano. Typical of the Amalfi Coast, the recipe for spaghetti alla Nerano are a real treat. Very famous are those prepared by the ancient restaurant of Maria Grazia, founded in the 50s, which still sublimates tourists and not with this tasty dish. Preparing this dish is really simple and fast but not without flavor, on the contrary, they will also inebriate your home with their incredible scent. The ingredient that makes the difference in spaghetti alla Nerano is undoubtedly the provolone del Monaco, a type of Agerola, a village located in the Lattari mountains that makes the sauce even more stringy. 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.
Ingredients
spaghetti 250 gr
zucchini 550 gr
Provolone del Monaco 135 gr
garlic 1 clove
basil
extra virgin olive oil
Preparation
Wash the zucchini, cut it into slices and fry them in plenty of extra virgin olive oil. Drain when they have taken on a golden color and dry on kitchen paper. We take a handful of washed basil leaves and mix them with fried zucchini so that they release the aroma. In a pot we boil the water and lower our spaghetti. We take a pan with high edges and add a little oil to fry the garlic. Remove it when it is golden and add the zucchini in the pan. After a few minutes drain the spaghetti al dente to add to the pan with the zucchini. Remember to set aside two cups of spaghetti cooking water. At this point grate the provolone del monaco and add it to the spaghetti and add a cup of cooking water. Let it cook for a few more minutes and add the second cup in order to stir the spaghetti to create that delicious cream that distinguishes this dish. And here your spaghetti alla Nerano are ready to be served.
Note
I advise you to taste them immediately, freshly made. If you have cooked them al dente, they are delicious even the next day.
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