Spaghetti alla Nerano is a classic Italian pasta dish that originates from the town of Nerano, located on the Amalfi Coast in Southern Italy. This dish is known for its simple yet delicious combination of ingredients, and it has become a popular and iconic Italian pasta recipe.
The history of Spaghetti alla Nerano is somewhat anecdotal, but it is said to have been created by a restaurant in Nerano, the Marina del Cantone, during the 1950s. The dish was introduced by a chef named Maria Grazia, who combined local ingredients to create a memorable and beloved recipe.
The traditional recipe calls for refrigerating the fried zucchini for 24 hours so plan ahead. This allows complex flavors to develop as the oil gradually soaks into the zucchini.
Ingredients:
5 large Zucchini
1 Garlic Clove
1/4 cup grated parmesan cheese
1/4 cup grated provolone del monaco
2 servings Spaghetti
1 Tbsp butter
Olive Oil
Salt
Basil for garnish
Directions:
Using a mandolin slicer, slice zucchini in 1/8 inch thick slices
Deep fry zucchini in canola oil until brown (Not crispy)
Place fried zucchini in refrigerator for 24 hours
In nonstick saute pan, fry minced garlic in 1/4 cup of olive oil until slightly browned
Add cold fried zucchini and heat on low
While zucchini is warming up, boil the pasta in salted water to al-dente firmness
Add 1/8 cup of boiling pasta water to zucchini
Add cheese and stir until melted and a creamy sauce develops
Add cooked pasta and additional boiling water as needed
Plate, garnish with Basil and serve immediately
Click here for an Instagram video of Spaghetti alla Nerano preparation
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