Spaghetti alla Nerano
Spaghetti alla Nerano, from above
VegAmalfi Coast

Spaghetti alla Nerano

Fried zucchini melted into a cheesy cream. It tastes like it has cream. It doesn't.

35 minTime
23 gProtein each
mildSpice
A bay near Sorrento1 chapter · 1 min read

Make it your way

Grandma's wayFried zucchini, provolone, basil.
The original
629kcalsame
23 gproteinsame
5 gfibresame
35minutessame

Nerano.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Pasta400 g spaghetti
Zucchini (courgette, baby marrow)4 medium, thinly sliced into rounds
Cooking oil (vegetable oil)for frying, about 4 tbsp absorbed
Garlic2 cloves, crushed
Parmesan⅔ cup, grated
Processed cheese (american cheese)provolone or any mild cheese, grated
Basil leavesa handful
Black peppera pinch
Saltto taste

Method

4 steps
  1. 1Fry zucchini slices in batches until golden. Drain and rest them, ideally an hour.
  2. 2In a pan, warm a spoon of oil with garlic, add the zucchini and a ladle of water, and mash some slices.
  3. 3Cook spaghetti until just short of al dente and finish it in the zucchini pan with more water.
  4. 4Off the heat, add both cheeses and basil, tossing until creamy.
Serve it like this

Serve in warm bowls, a few golden zucchini rounds and basil on top, with extra cheese at the table.

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Make it a meal

What goes with Spaghetti alla Nerano: a bread or rice, a side, something to drink and something sweet.

Bread or rice Focaccia genovese50 min
Bread or rice Pizza bianca40 min
On the side Insalata caprese10 min
On the side Marinara sauce35 min
To drink Virgin bellini8 min
Something sweet Granita al limone15 min
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