Spaghetti alla Nerano 🥒 

Spaghetti alla Nerano was born in a wonderful setting and from such a scenery a masterpiece could only come out! It is said that the dish was born in a restaurant that is still located in the small bay of Nerano, where the prince of Sirignano, Francesco Caravita, went to eat with friends. But there was nothing left in the restaurant's kitchen except for zucchini, some cheese residues, basil and spaghetti. And so it was that spaghetti alla Nerano was born, which today is one of the typical dishes of Neapolitan cuisine.

Ingredients

250 g spaghetti

500 g zucchini

1 clove garlic

100 g provolone 

40 g Parmigiano Reggiano 

3 basil leaves

extra virgin olive oil

Preparation

To make our spaghetti alla Nerano, let's start by frying the zucchini. We wash them, cut them into fairly thin slices and fry them in boiling extra virgin olive oil. Once cooked, place them on paper towels, so that they release excess oil, and season them with salt and basil leaves. Put a pot with plenty of water on the stove and, when it boils, add salt and pour in the spaghetti that we will remove very al dente, after 5/6 minutes of cooking. Take the pan in which we fried the zucchini, in which we have left the frying oil (extra virgin olive oil) and fry a clove of garlic. Remove it, pour the zucchini back into the pan, add a ladle of cooking water and sauté them. Drain the pasta and sauté it in a pan, adding a ladle of cooking water from time to time so that the spaghetti is creamed and continue cooking for another 3/4 minutes. Finally, pour the provolone del Monaco and the Parmesan cheese into the pan, both of which we have previously grated, and sauté everything by adding a last ladle of cooking water. Add more basil (which never hurts!) and our spaghetti alla Nerano are ready to enjoy!