The recipe for Spaghetti Alla Nerano, invented in the 1950s by the owner of a restaurant located in the bay of Sorrento with the same name, is today a classic of the very rich cuisine typical of Campania.
It’s a first course simple and tasty, made with two local excellences: the tender zucchini grown in Nerano and the Provolone from Monaco, a middle-aged caciocavallo, with an intense flavor and only slightly spicy.
It is its presence that transforms a dish of spaghetti with zucchini into a real specialty: melting in the heat of pasta, it turns into an irresistible enveloping cream. The recipe remains easy And fast to realize, it suffices to pay attention to double cooking zucchini, and finish with a pinch of pepper and a handful of basil fragrant.
And if you like the delicate taste of zucchini which always turns out to be a winner in combinations, also try the Pasta with Shrimp and Zucchini, Fusilli with Zucchini and Pancetta or Pasta Salad with Zucchini, Chickpeas and Pesto.
OTHER TASTY RECIPES: Spaghetti with shrimps and zucchini flowers, Flank steak with clams and zucchini, Spaghetti with octopus sauce, Spaghetti alla Nursina
How to prepare: Spaghetti alla Nerano
The preparation of spaghetti alla Nerano is quite simple. Peel the zucchini and cut them into medium slices with a mandolin or a knife. Sauté them a few at a time in very hot olive oil, straining them by hand with a skimmer and letting them dry on paper towels.
Bring a large quantity of salted water to a boil and let the spaghetti boil. Meanwhile, in a non-stick pan, brown a clove of garlic in a little zucchini frying oil. When it is golden, remove it, add the zucchini and cook for 1 minute. Drain the spaghetti until al dente, keeping a little cooking water aside and transfer them directly to the pan with the zucchini.
Off the heat, add the grated Provolone del Monaco, the butter and the hand-chopped basil. Mix well, adding a drop of cooking water to melt and make it creamy. Finish with a grind of pepper and transfer the Nerano spaghetti to serving plates.