Spaghetti alla Nerano is a typical recipe from the Sorrento Peninsula with strictly fried zucchini, fresh basil and the ever-present provolone del Monaco cheese that gives the dish an incredible creaminess.
A dish born in the 1950′s when in the restaurant “Maria Grazia” in Nerano, the owner improvised for some of her guests this quick and easy first course by adding to the classic sauce with fried zucchini, a mix of grated cheeses, parmesan cheese and provolone cheese, so as to create a nice enveloping creaminess.
- 7 oz of Spaghetti
- 2 medium zucchini
- 2/3 cup of provolone cheese
- 1/2 cup of Parmigiano Reggiano cheese
- basil to taste
- pepper to taste
- salt to taste
- a clove of garlic
- chili to taste
- all purpose flour to taste
- oil for frying
- extra virgin olive oil
Cut zucchini into rounds and flour them on a baking sheet.
Grate the provolone and Parmesan cheese and place in the refrigerator.
Pour oil into frying pan and once hot dip floured zucchini until golden brown completely.
Place the zucchini back on a plate provided with paper towels and set aside a couple of rounds.
In a frying pan add extra virgin olive oil, garlic and chili pepper.
Let the oil heat up and when it comes to temperature remove the garlic and chili.
Take the zucchini and lay them in the pan with the oil.
Add hot water and basil, cover with a lid and let cook on a low flame.
Cook the spaghetti in salted water, removing them 4 minutes before they are cooked, which you will finish in the pan (adding a little water at a time to create a fantastic cream).
As soon as the spaghetti is cooked, remove the pan from the heat and add the provolone and parmesan cheese.
If it proves difficult to cream the pasta, add a little cooking water.
Plate and…. enjoy!!!