Spaghetti with zucchini alla Nerano 

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, 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 or pieces. After frying, always done in plenty of extra virgin olive oil, you have to dry the zucchini and then, this is my secret, 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. A mistake usually covered by too much cheese or, worse, butter, thus transforming a sunny and fresh recipe into an uneatable dish.

Ingredients for 4 people

400 grams of spaghetti or vermicelli

700 grams of zucchini, let's say a small one per head

Extra virgin olive oil

Garlic

Salt

Black pepper

200 grams of coarsely grated provolone

Four or five hand-cut basil leaves

Preparation

Therefore, follow the recommended procedure for zucchini: thinly sliced, fry them in extra virgin olive oil and dry them on absorbent paper.

In the meantime you will have put the pasta to cook and prepared a base in the creaming pan by browning, sweating, a couple of cloves of garlic in six tablespoons of olive oil, being careful never to reach the smoke point, until the moods have been discharged well. Remove from heat. At this point immerse the zucchini in boiling water for a few seconds, pass a part, let's say a third, to have the game of double consistency by adding a pinch of salt and a drizzle of raw oil and pour the contents into the pan from which you have removed the garlic (for me I pass it anyway together with the zucchini because I never give up). Drain the pasta al dente, put the pan back in the pan with the zucchini pureed and rounded on a low heat, add the spaghetti and stir a little, reviving the heat. Remove from heat, add the provolone and let it absorb from the pasta. Serve adding very little pepper and basil.

Wine selection, Vittorio Greco di Tufo 2007 docg

Wine experts think this Southern Italy White wine would be a match made in heaven with this dishe. Bon appétit!

Tasting note

Golden yellow color. Fruity and smoky nose with some mineral hints. In the mouth it has a great structure with a good acidity and freshness. Elegant with a bit of alcoholic power too evident but the drinkability is good. Mineral and complex enough. Long final with mineral hints.