Spaghetti alla Nerano! A symphony of creamy zucchini pasta infused with a touch of cheesy delight.

Napoli might be famous for its pizza, but venture a little further south along the Amalfi Coast and you’ll encounter a culinary gem: Spaghetti alla Nerano. This dish hails from the picturesque village of Nerano, nestled between towering cliffs and sparkling azure waters, and it captures the essence of the region in every bite.

Imagine this: perfectly cooked spaghetti tossed in a luscious sauce made from fried zucchini ribbons, melted Provolone del Monaco cheese, and a touch of basil for freshness. The zucchini, thinly sliced and fried until golden brown and slightly crispy, adds a delightful textural contrast to the soft pasta. The Provolone del Monaco, a local cheese known for its delicate sweetness and subtle saltiness, melts into a creamy, velvety sauce that clings beautifully to each strand of spaghetti. A sprinkle of fresh basil leaves provides a final burst of aromatic flavor, completing this symphony of Italian culinary delight.

Origins and History

Spaghetti alla Nerano has a relatively recent history, only gaining popularity in the mid-20th century. It is said that the dish was first created at the “Ristorante Maria Grazia” in Nerano by the restaurant’s owner, who ingeniously combined local ingredients to create a unique and flavorful pasta dish. The success of the dish quickly spread throughout the region, becoming a beloved staple on menus along the Amalfi Coast.

While its origins are not shrouded in ancient culinary legends, Spaghetti alla Nerano is no less impressive for its simplicity and deliciousness. It’s a testament to the Italian culinary philosophy of using fresh, seasonal ingredients to create dishes that are both comforting and flavorful.

Ingredients and Preparation: A Culinary Masterclass

Spaghetti alla Nerano may appear simple, but mastering its delicate balance of flavors requires attention to detail and a touch of culinary finesse. Here’s a breakdown of the key ingredients and steps involved:

Preparation:

1. Prepare the Zucchini: Wash and thinly slice the zucchini lengthwise using a mandoline or sharp knife. Salt the slices generously and let them drain in a colander for about 30 minutes to remove excess moisture.

2. Fry the Zucchini: Heat olive oil in a large skillet over medium heat. Fry the zucchini slices in batches until golden brown and crispy on both sides. Remove from the skillet and set aside on paper towels to drain any excess oil.

3. Cook the Spaghetti: While the zucchini is frying, cook the spaghetti al dente according to package instructions. Drain the pasta, reserving some of the cooking water for later use.

4. Create the Sauce: In a separate pan, sauté a clove of garlic in olive oil until fragrant. Add the fried zucchini slices and Provolone del Monaco cheese, broken into small pieces. Stir gently over low heat until the cheese melts and forms a creamy sauce.

5. Combine and Serve: Toss the cooked spaghetti with the zucchini and cheese sauce, adding a splash of reserved pasta water if needed to adjust the consistency. Garnish with fresh basil leaves and serve immediately.

Tips for Success: Elevate Your Spaghetti alla Nerano

• Use high-quality ingredients: The flavor of this dish depends heavily on the freshness and quality of the ingredients. Don’t skimp on the Provolone del Monaco cheese – its unique sweetness is essential to the authentic taste.

• Thinly slice the zucchini: This ensures they fry evenly and quickly, preventing them from becoming soggy.

• Fry in batches: Avoid overcrowding the skillet when frying the zucchini. This allows for even browning and crispness.

• Adjust the cheese amount to your liking: Some prefer a richer sauce, while others enjoy a lighter touch. Feel free to experiment with the amount of Provolone del Monaco to find your perfect balance.

• Don’t overcook the pasta: Spaghetti alla Nerano is best served with pasta cooked al dente – firm to the bite but not mushy.

The Perfect Pairings

Spaghetti alla Nerano pairs beautifully with a crisp white wine like Vermentino or Pinot Grigio. The wine’s acidity cuts through the richness of the cheese sauce, while its floral and citrus notes complement the freshness of the basil. For a non-alcoholic option, try sparkling lemonade or a refreshing iced tea.

Enjoy your culinary journey to Nerano – a village where simplicity meets exquisite flavor in every bite!