A few lunches and dinners ago, we suggested some tantalizing ideas for zucchini recipes . Among them was the bonus idea: the recipe for spaghetti alla Nerano. It was just a suggestion; it didn't include writing the recipe we assumed you knew. How presumptuous we were . You and your cronies inundated us with messages asking us to write down the recipe because, we quote, " We absolutely have to try it! " Well, as everyone knows, the road to a truly Italian cuisine is a journey through time. A disastrous and disastrous life is paved with good intentions. And who are we at Mamù not to fulfill your requests? Absolutely no one, without you. And so here is the recipe for spaghetti alla Nerano .
Difficulty: not so much
Preparation: 10 min
Cooking time: 15 min
Servings: 4 people
Cost: negligible
Ingredients for 4 people:
- 300 g of spaghetti
- 150 g of provolone del monaco
- 700 g of courgettes
- basil to taste
- 30 g of Parmesan cheese
- salt to taste
- black pepper to taste
- 1 clove of garlic
- 50 g of extra virgin olive oil
Spaghetti alla Nerano recipe preparation:
- Let's start with the courgettes: wash them, trim them and cut them into thin slices.
- Heat the oil in a pan (we recommend using our Gioia Pan): when it reaches an optimal frying temperature, immerse the courgettes for at least six minutes, just in time for them to brown.
- Remove the courgettes, drain them with a slotted spoon, and place them wherever you like, as long as they're wrapped in paper towels. You want to remove any excess oil, of course.
- You can already think about salting them at this stage.
- Put the salted water on the stove for the pasta.
- Use a coarse grater for Parmigiano and Provolone del Monaco.
- When the water boils, throw in the pasta: it should be al dente after about six minutes.
- Separately, heat a little oil, add the garlic and zucchini. Remove the garlic, add a little of the cooking water, and sauté the zucchini. This is where you'll drain the spaghetti.
- Continue cooking the pasta in the pan with the zucchini, remembering to add the cooking water occasionally. After three minutes, you can turn off the heat.
- Add the Provolone del Monaco, stirring constantly, so that it melts and forms a tasty cream. At this point, you can also add the Parmesan.
- Add the basil, a little more cooking water if needed, and continue stirring until you're happy with the result. You can add pepper and serve.
And now enjoy the surprised but happy faces of your partners and friends. This is definitely the best part of the recipe.
