I have long wanted to prepare the recipe for spaghetti with zucchini “to Nerano”, a first typical Neapolitan dish and, more in detail, the small village of Nerano, on the Amalfi Coast. The recipe is very reminiscent of a typical Sicilian dish, the PASTA WITH FRIED ZUCCHINI SICILIAN (prepared with basil and / or mint and creamy with provolone), very good but definitely not as creamy.
The original recipe spaghetti alla Nerano
I documented long: the original recipe is guarded by fifties from the restaurant Maria Grazia, even though this simple and delicious dish is also found in the menus of other restaurants in the coastal, each with its own more or less significant variation. The original recipe spaghetti alla Nerano, never made known officially disclosed but more or less clandestinely in several articles and video, It has the ingredients zucchini, Provolone del Monaco, l & #8217; olive oil, pepper, butter and lots of basil. The Provolone del Monaco is a seasoned seeds cheese with spun dough, tangy and tasty, slightly spicy, that the right degree of maturation melts in contact with the indirect heat of the cooking water, forming a creamy emulsion. Not all caterers use it in this recipe.
The Alfonso Caputo recipe restaurant The tavern Captain
For example,, Alfonso Caputo, the starred restaurant The tavern Captain (Marina del Cantone), do not use the provolone del Monaco but a mix of provolone, Caciotta and aged cheeses. The original recipe of the dough to Nerano also includes butter, to make the sauce creamier. Actually, the use of butter may not be necessary if it were done properly creaming. An example in this sense is the realization of pasta with cheese and pepper, in Rome. The use of butter increases the sweetness of zucchini.
Is’ essential that the zucchini, that must be cut very thin (with the instrument of mandolin), They are fried with a day in advance, as explained to me the chef Caputo. Remember that the pasta with zucchini Nerano seems a simple dish, but it is not at all. Everything hinges on creaming pasta, that has to be drained very al dente, to avoid the risk of getting a creamy paste but surely burns. And now I wish you a good day.
340 grams of spaghetti Gragnano IGP
800 grams of sweet zucchini, light green (Never use the zucchini dark green)
extra virgin olive oil, enough to fry zucchini in diving
salt and pepper, to taste
80 grams of butter
200 grams of grated provolone cheese Monaco
30 grams of grated Parmesan cheese (Optional)
fresh basil, to taste
We start the process to make spaghetti with zucchini Nerano with the preparation of fried zucchini, that must be made at least one day in advance. Wash zucchini and dry. Eliminate the ends and slice zucchini into very thin washers. I recommend you use a mandolin, to obtain a perfect and homogeneous cutting. It is not necessary to salt the zucchini before frying because the Provolone del Monaco is a tasty cheese and slightly spicy, sufficient to flavor the dish.
Fry in several occasions the zucchini in plenty of extra virgin olive oil is hot (170 degrees if you use a cooking thermometer) so that the zucchini become golden but not dark, otherwise take a bitter taste. Drain the zucchini and put them in a covered bowl of absorbent paper, to eliminate excess oil. Keep the zucchini in a cool, dry place.
Grate the Provolone del Monaco not too finely (you can use a grater with large holes). Boil the pasta in salted water. While the pasta is cooking, put the zucchini in a large saucepan and with high edges. Rehydrate the zucchini, adding two ladles of cooking water, over low heat, for two or three minutes.
Drain the pasta al dente (I cooked spaghetti for half the time specified on the package). Add the pasta with zucchini, fire off. Leave the pot on the stove off (so that it is still warm). Add the butter and stir in the long pasta with zucchini. If necessary, add some cooking water, until the bottom of the pan will form a creamy emulsion, due to oil and butter fat. You have to have patience.
Combine the Provolone del Monaco and plenty of freshly ground black pepper. If you prefer, you can add two tablespoons of Parmigiano Reggiano PDO cheese, that will serve to soften the taste of pasta and counter the very savory flavor of Provolone del Monaco. Continue creaming until you achieve the desired creaminess. Unite, If necessary, very little of hot cooking water. Finally, add to abundant fresh basil spaghetti, broken hand. Serve immediately on plates. Bon appétit!
MATCHING: "Vigna Lapillo", Lacryma Christi del Vesuvio, White Doc higher. A vibrant and fragrant wine, made by Sorrentino Vini, that product uses the grapes "Foxtail" and "Falanghina", grown on volcanic soils around 500 meters of altitude. Great freshness and drinkability with an alcohol content of 13 degrees, which is balanced by a strong acidity. The fermentation takes place in steel, with a stay of eight months on the lees. A perfect white of Campania with this dish which is a symbol of regional cuisine.
Some recipes include clove oil to the frying garlic zucchini, for aromatizzarle. If you decide to put it, let brown garlic and then remove: It is sufficient to release its aroma.