Spaghetti alla Nerano: A journey to the heart of Italian cuisine
Spaghetti alla Nerano: A journey to the heart of Italian cuisine
Among the hidden gems of Italian gastronomy, Spaghetti alla Nerano stands out for its simplicity and authenticity. This dish, typical of the Sorrento peninsula, combines fresh ingredients like zucchini with the authentic flavor of traditional Italian cuisine.
Servings: 2
Calories: 840kcal
Ingredients
- 180 g spaghetti or long pasta
- 400 g zucchini
- 1 garlic clove
- 100 g parmesan or provolone del Monaco
- 70 g butter optional
- 40 g basil
- Sunflower oil for frying the zucchini
- Extra virgin olive oil
- Black pepper
- Salt
Instructions
- Slice the zucchini very thinly, preferably using a mandoline.
- Fry the zucchini slices in abundant sunflower oil at approximately 170 degrees.
- As the fried zucchini slices are removed from the oil, mix them with some basil leaves.
- Bring plenty of salted water to a boil to cook the pasta.
- Grate the cheese.
- Heat a couple of generous tablespoons of olive oil in a large pan, big enough to sauté the pasta.
- Lightly brown the garlic clove, along with some basil stems.
- Remove the garlic and stems, then add two-thirds of the fried zucchini along with a ladleful of pasta cooking water. Stir to start forming the base for the pasta sauce.
- Add the pasta to the pan when it's still slightly undercooked.
- Remove the pasta from the heat and incorporate the butter, basil, ground pepper, and gradually the grated cheese to prevent lumps. If necessary, add a little more cooking water to make it creamier.
- Serve with the remaining zucchini chips on top.