Spaghetti alla Nerano
With the recipe for 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 the idea of this recipe back to the fifties: it seems that a restaurateur in the small bay of Nerano to tie pasta and zucchini tried to add Provolone del Monaco, a stretched curd cheese more or less spicy depending on the maturation 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 on the Amalfi Coast, we invite you to make this delight at home, trying our appetizing version!
INGREDIENTS
Spaghetti 320 gProvolone 150 gZucchini 700 gBasil to tasteParmigiano Reggiano to be grated 30 gSalt to tasteBlack pepper to tasteGarlic 1 segmentExtra virgin olive oil 30 g
For fryingExtra virgin olive oil to taste
Preparation
To make spaghetti alla Nerano, put on the stove start with the zucchini: wash and trim them, then cut them into thin slices with a mandolin. Heat the olive oil in a large pan, once the oil has reached 150 °, the ideal temperature for frying, dip the zucchini slices a few at a time so as not to lower the temperature of the oil, cook for about 5-6 minutes, enough time to brown them. Once cooked, drain them with a slotted spoon and place them on a tray lined with paper towels to wipe off excess oil. As you cook the zucchini, season them with salt and basil leaves chopped by hand. Keep the zucchini aside, and place a high-sided pot full of salted water on the stove that will be used for cooking the spaghetti. In the meantime, grate the Parmesan and Provolone del Monaco with a grater with large holes. Then cook the pasta which will be to be drained very al dente (after about 6 minutes of cooking). Meanwhile, heat 30 g of extra virgin olive oil in a large pan, add the poached garlic to flavor then with kitchen tongs remove the garlic and pour the previously fried zucchini. Add a ladle of pasta cooking water and sauté the zucchini for a few moments so that they are slightly revived and that they are not dry. After about 6 minutes of cooking the spaghetti, drain them directly into the pan with the sauce, taking care to keep the cooking water. Add a ladle of pasta cooking water at a time, as needed, to continue cooking the spaghetti, risotto them: it will take about 3 minutes. Then turn off the heat. Pour a part of the Provolone del Monaco, stirring the spaghetti to melt it and create the cream; once it has been absorbed, move on to pour in the grated Parmigiano Reggiano and the remaining provolone. Flavor again with the basil chopped by hand and pour another ladle of pasta cooking water. Stir and once ready, add a sprinkling of ground pepper. Serve your spaghetti alla Nerano hot!
PreservationIt is preferable to consume the spaghetti alla Nerano as soon as they are ready. 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 a little at a time if necessary so as to obtain a perfect creaming! Provolone is a seasoned stretched curd cheese, and with a slightly spicy taste. If you can't find it, you can replace it with a good seasoned caciocavallo, so as not to deviate too much from the original flavor.
With the recipe for 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 the idea of this recipe back to the fifties: it seems that a restaurateur in the small bay of Nerano to tie pasta and zucchini tried to add Provolone del Monaco, a stretched curd cheese more or less spicy depending on the maturation 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 on the Amalfi Coast, we invite you to make this delight at home, trying our appetizing version!
INGREDIENTS
Spaghetti 320 g
Provolone 150 g
Zucchini 700 g
Basil to taste
Parmigiano Reggiano to be grated 30 g
Salt to taste
Black pepper to taste
Garlic 1 segment
Extra virgin olive oil 30 g
For frying
Extra virgin olive oil to taste
Preparation
To make spaghetti alla Nerano, put on the stove start with the zucchini: wash and trim them, then cut them into thin slices with a mandolin. Heat the olive oil in a large pan, once the oil has reached 150 °, the ideal temperature for frying, dip the zucchini slices a few at a time so as not to lower the temperature of the oil, cook for about 5-6 minutes, enough time to brown them. Once cooked, drain them with a slotted spoon and place them on a tray lined with paper towels to wipe off excess oil. As you cook the zucchini, season them with salt and basil leaves chopped by hand. Keep the zucchini aside, and place a high-sided pot full of salted water on the stove that will be used for cooking the spaghetti. In the meantime, grate the Parmesan and Provolone del Monaco with a grater with large holes. Then cook the pasta which will be to be drained very al dente (after about 6 minutes of cooking). Meanwhile, heat 30 g of extra virgin olive oil in a large pan, add the poached garlic to flavor then with kitchen tongs remove the garlic and pour the previously fried zucchini. Add a ladle of pasta cooking water and sauté the zucchini for a few moments so that they are slightly revived and that they are not dry. After about 6 minutes of cooking the spaghetti, drain them directly into the pan with the sauce, taking care to keep the cooking water. Add a ladle of pasta cooking water at a time, as needed, to continue cooking the spaghetti, risotto them: it will take about 3 minutes. Then turn off the heat. Pour a part of the Provolone del Monaco, stirring the spaghetti to melt it and create the cream; once it has been absorbed, move on to pour in the grated Parmigiano Reggiano and the remaining provolone. Flavor again with the basil chopped by hand and pour another ladle of pasta cooking water. Stir and once ready, add a sprinkling of ground pepper. Serve your spaghetti alla Nerano hot!
Preservation
It is preferable to consume the spaghetti alla Nerano as soon as they are ready. 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 a little at a time if necessary so as to obtain a perfect creaming! Provolone is a seasoned stretched curd cheese, and with a slightly spicy taste. If you can't 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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