Spaghetti alla Nerano

Directions

1. Wash and thinly slice the zucchini into rounds approximately 2 mm thick.
2. In a large skillet, heat abundant extra virgin olive oil to 150°C and fry the zucchini slices in batches until golden brown. Drain on paper towels and season with salt and torn basil leaves.
3. Grate the Provolone del Monaco and Parmigiano Reggiano cheeses and set aside.
4. Bring a large pot of salted water to a boil and cook the spaghetti until very al dente (about 2 minutes less than package instructions). Reserve some cooking water.
5. In a large pan, heat 30 ml of extra virgin olive oil and sauté the crushed garlic clove until golden, then remove it.
6. Add the fried zucchini to the pan and cook briefly. Add the drained spaghetti and a ladle of the reserved cooking water. Continue cooking, stirring to combine flavors.
7. Remove the pan from heat and add the grated cheeses, stirring vigorously to create a creamy sauce. If necessary, add more cooking water to achieve desired consistency.
8. Season with freshly ground black pepper and garnish with additional basil leaves. Serve immediately.

Suggestions from Lucia

• Use small, firm zucchini for the best texture and flavor.
• Fry the zucchini in batches to maintain oil temperature and ensure crispness.
• For an extra touch, add a knob of butter during the final mixing for added richness.

History of this Dish

Spaghetti alla Nerano is a traditional dish from the village of Nerano on the Sorrento Peninsula in Campania, Italy. Created in the 1950s at the Ristorante Maria Grazia, this recipe combines local ingredients like zucchini and Provolone del Monaco cheese. The dish's creamy texture and rich flavor have made it a staple of Neapolitan cuisine and a favorite among both locals and visitors.