Spaghetti alla Nerano

Spaghetti alla Nerano is a classic dish from the cuisine of Campania, originating in the small village of Nerano on the Amalfi coast. It is a dish that celebrates the combination of fried zucchini and Provolone del Monaco cheese, a cheese typical of the area. Here is the recipe.

Ingredients

• 400 g of spaghetti
• 4-5 medium zucchinis
• 200 g of Provolone del Monaco (or Parmesan if you can’t find it)
• Extra virgin olive oil for frying
• Salt and pepper to taste
• Fresh basil
• 1 clove of garlic

Preparation

1. Start by washing and cutting the zucchini into not-too-thin rounds.
2. In a large pan, heat a generous amount of olive oil and fry the zucchini rounds until they become golden. Drain them on paper towels and add a pinch of salt.
3. In a pot with plenty of salted water, cook the spaghetti until al dente.
4. While the spaghetti is cooking, grate the Provolone del Monaco cheese.
5. In a large pan, briefly sauté the garlic in olive oil then remove it and add the fried zucchini.
6. Drain the spaghetti, reserving some of the cooking water, and add them to the pan with the zucchini.
7. Add the grated cheese to the spaghetti and a bit of the cooking water to help dissolve the cheese and create a cream that coats the pasta well.
8. Stir well until the cheese has melted and a creamy emulsion is formed that combines with the pasta.
9. Add the torn basil leaves, some black pepper, and mix one last time before serving.

This recipe is a tribute to Mediterranean cuisine which enhances the flavors of the land with the simplicity of the ingredients. It is a dish that combines the bold taste of Provolone del Monaco with the sweetness of zucchini, for a creamy and enveloping pasta. Bon appétit!