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Pasta alla Nerano is dish from Campania created at the Mariagrazia restaurant, in Nerano in 1952. The recipe calls for a few simple and delicious ingredients: spaghetti, fried zucchini and provolone cheese. We had the chance to taste it at Gentile Bistrò, cooked following the recipe of Mamma Maria. Then we went home and we cooked it again and again...
- GENTILE SPAGHETTONE
- MURAGLIA INTENSE FRUITY EXTRA VIRGIN OLIVE OIL
- ARMATORE COLATURA DI ALICI
- ZUCCHINI
- PROVOLONE DEL MONACO
- LIMONE DI AMALFI
- GARLIC
- 40 MINUTES
- Serves 2 to 3
- Created by Riccardo
Ingredients for this recipe
Zucchini first
Thinly slice three zucchini. Fry a few slices at a time in plenty of hot oil until golden.
Drain them on a paper towel...
... And sprinkle the zucchini with a gentle squeeze of lemon.
Meanwhile, finely grate the provolone, and set it aside.
Time to cook the pasta
Cook the spaghetti in boiling salted water. Drain once al dente, setting aside two ladlefuls (around 3/4 cup) pasta cooking water.
All in the pan!
Sauté the garlic clove in a pan with a bit of oil. Remove the garlic and add the zucchini, drained spaghetti and 1 ladleful pasta cooking water.
Add the Provolone
Finish cooking over low heat, adding the second ladleful of pasta cooking water gradually along with the remaining provolone, mixing until it forms a creamy sauce.
A final secret touch!
Add few drops of colatura, before removing the pan from the stove.
Spaghettone alla Nerano is ready!
Enjoy it!
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