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MediumMain coursesvegetarianCC0 1.0 Universal
Authentic Spaghetti alla Nerano with Fried Zucchini and Provolone del Monaco
Sorrento peninsula icon: al dente spaghetti coated in a creamy emulsion of fried golden zucchini rounds, aged Provolone del Monaco cheese, and fresh basil.
Prep
20 min
Cook
25 min
Total
45 min
Ingredients
servings
4
- Bronze-die extruded durum wheat spaghetti400 g
- Small zucchini, sliced into thin coins700 g
- Finely grated Provolone del Monaco (or sharp Caciocavallo)140 g
- Aged Parmigiano Reggiano, grated50 g
- Extra virgin olive oil for shallow frying100 ml
- Cold butter for mantecatura25 g
- Garlic clove, smashed in peel1 clove
- Fresh basil leaves, hand-torn10 pc
- Coarse sea salt1 Ā½ tsp
- Freshly cracked black pepperĀ½ tsp
Preparation Steps
1
Heat olive oil in a wide pan and fry zucchini coins in batches until lightly golden. Drain on paper towels, reserving a third in a bowl to soften and form the sauce base.
15 min timer
2
Cook spaghetti in boiling salted water until very al dente. In a clean pan, gently warm smashed garlic in 2 tbsp oil, discard garlic, and add reserved soft zucchini with a ladle of starchy pasta water.
10 min timer
3
Transfer pasta into the pan with more pasta water and remaining zucchini. Off heat, add cold butter, grated Provolone, Parmigiano, and torn basil. Toss vigorously until a glossy, velvety emulsion forms.
3 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
610
Protein
22g
Carbohydrates
78g
Fat
24g
Allergens
GlutenMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: Italian Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Accademia Italiana della Cucina Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
