Spaghetti alla Nerano! A Symphony of Creamy Zucchini and Salty Cheese

Spaghetti alla Nerano! A Symphony of Creamy Zucchini and Salty Cheese

Ah, spaghetti alla Nerano. Just uttering the name conjures up images of sun-drenched Amalfi Coast terraces overlooking turquoise waters, where this dish was born. It’s a testament to simplicity, using just a handful of fresh ingredients to create a masterpiece of flavor and texture.

Spaghetti alla Nerano is not your average spaghetti dish. Instead of relying on tomato sauce for its base, it features the delightful pairing of fried zucchini ribbons, melted provolone cheese, and a generous drizzle of basil-infused olive oil. The result is a creamy, cheesy, and utterly addictive pasta experience that will leave you craving more.

A Dive into Nerano’s Culinary Jewel

Nerano, a charming fishing village nestled on the Sorrentine Peninsula in Italy, is renowned for its breathtaking scenery and delectable cuisine. Nestled amidst lemon groves and overlooking the glistening Tyrrhenian Sea, Nerano boasts a rich culinary heritage. Its fishermen, returning from the depths with their catch of the day, often inspired local cooks to craft dishes using fresh seafood and seasonal produce.

Spaghetti alla Nerano emerged as a true testament to this philosophy, celebrating the bounty of the land and sea. The dish likely originated in the 1950s at Ristorante Maria Grazia, a family-run establishment still serving up its namesake creation today. Over time, spaghetti alla nerano has spread beyond Nerano’s borders, becoming a beloved pasta dish throughout Italy and beyond.

Deconstructing the Dish: A Harmony of Flavors and Textures

Spaghetti alla Nerano is more than just a collection of ingredients; it’s an artful blend of contrasting textures and complementary flavors.

  • Spaghetti: Traditionally, long, thin spaghetti strands are used, providing the perfect canvas for the creamy zucchini sauce to cling to.

  • Zucchini: The star ingredient! Young zucchini, thinly sliced into ribbons, are fried until golden brown and tender, creating a wonderfully delicate sweetness that balances the richness of the cheese.

  • Provolone del Monaco: This semi-hard, cow’s milk cheese with its distinctive smoky aroma and sharp, slightly salty taste is essential for achieving the creamy texture and complex flavor profile of spaghetti alla Nerano.

  • Basil: Fresh basil leaves are added towards the end of cooking, releasing their fragrant oils and adding a refreshing herbal note that cuts through the richness of the dish.

  • Olive Oil: High-quality extra virgin olive oil is crucial for both frying the zucchini and drizzling over the finished pasta. It adds a fruity aroma and velvety texture while enhancing the natural flavors of the ingredients.

Crafting Culinary Magic: A Step-by-Step Guide

Making spaghetti alla Nerano at home might seem daunting, but fear not! With a little patience and attention to detail, you can recreate this delectable dish in your own kitchen. Here’s a step-by-step guide to help you along the way:

1. Preparing the Zucchini:

  • Wash and trim young zucchini into thin ribbons using a vegetable peeler or mandoline.

  • Season lightly with salt and set aside.

2. Frying the Zucchini:

  • Heat extra virgin olive oil in a large skillet over medium-high heat.

  • Carefully add the zucchini ribbons in batches, ensuring not to overcrowd the pan.

  • Fry for 2-3 minutes per side, until golden brown and tender.

  • Remove from the skillet with a slotted spoon and drain on paper towels.

3. Cooking the Pasta:

  • Cook spaghetti according to package directions in a large pot of salted boiling water.
  • Reserve about ½ cup of pasta cooking water before draining.

4. Creating the Sauce:

  • While the pasta is cooking, cut provolone del Monaco cheese into small cubes.

  • In a large saucepan, melt the cheese over low heat, stirring frequently until it forms a smooth, creamy sauce.

  • Gradually whisk in ½ cup of reserved pasta water to thin the sauce.

5. Assembling the Dish:

  • Drain the cooked spaghetti and add it to the saucepan with the melted cheese sauce.

  • Toss gently to combine, ensuring the spaghetti is coated evenly.

  • Add the fried zucchini ribbons and toss again.

  • Finely chop fresh basil leaves and sprinkle over the pasta.

  • Drizzle with extra virgin olive oil before serving.

Pro Tips for Perfection:

  • Use high-quality ingredients for the best flavor: opt for fresh, young zucchini and authentic provolone del Monaco cheese.

  • Don’t overcook the zucchini; it should be tender but still retain a slight bite.

  • Adjust the amount of pasta water used in the sauce to achieve your desired consistency - thicker or thinner.

  • Experiment with additional ingredients: add grated Parmesan cheese, crushed red pepper flakes for a touch of heat, or chopped walnuts for added texture and nutty flavor.

More than just a Meal

Spaghetti alla Nerano is a culinary ode to the simple joys of fresh, seasonal ingredients transformed into something truly extraordinary. It’s a dish that evokes memories of sunny days spent by the sea, enjoying delicious food with loved ones.

So, next time you’re looking for a pasta experience beyond the ordinary, delve into the world of spaghetti alla Nerano – you won’t be disappointed!