Spaghetti alla Nerano were created in 1952 by Maria Grazia in her restaurant on Nerano beach, on the Sorrento Peninsula, using fried zucchini from her garden and Monaco provolone from the Lattari mountains. The recipe was secret for decades until it became the most imitated dish on the Amalfi Coast.The secret is in the quality of the semi-staged provolone and frying the zucchini hours beforehand so that they develop a concentrated flavor.
Italian
Spaghetti alla Nerano
Spaghetti alla Nerano con calabacines fritos y crema de provolone del Monaco.
- Italy
- MAIN COURSES
- Vegetarian
- High protein
- medium
- lactosa
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 520 kcal
- Protein 20 g
- Fiber 3 g
- Carbohydrates 56 g
- Fat 24 g
- Sodium 520 mg
Story behind the dish
Preparation
Spaghetti alla Nerano is a preparation from Italy with medium difficulty. Reserve about 35 minutes in total (20 for mise en place and preparation, 15 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of spaghetti.
- Have ready: 4 medium zucchini cut into thin slices.
- Have ready: 120 g of grated Monaco provolone.
- Have ready: 50 g of grated parmesan.
- Have ready: Extra virgin olive oil for frying.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Cut the zucchini into 3 mm slices and fry them in plenty...
Cut the zucchini into 3 mm slices and fry them in plenty of hot oil until golden on both sides, drain on paper. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Salt the fried zucchini slices and let them cool.
Salt the fried zucchini slices and let them cool, reserving the flavored oil.
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Cook the spaghetti al dente in salted water
Cook the spaghetti al dente in salted water, reserving a glass of the cooking water. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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In a large frying pan with a couple of tablespoons of the oil…
In a large frying pan with a couple of tablespoons of the zucchini oil and the butter, brown the garlic and remove it. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Add the drained pasta and the zucchini slices.
Add the drained pasta and the zucchini slices, sauté for a minute, mixing carefully. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing
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Out of the fire
Off the heat, add the grated cheeses and cooking water little by little, stir vigorously until creating a cream that envelops the pasta.
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Serve with fresh basil and freshly ground black pepper.
Serve with fresh basil and freshly ground black pepper.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegan dairy-free version using plant-based cheese or cream alternatives.
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