Introduction to Spaghetti alla Nerano
Spaghetti alla Nerano is truly a gem of Southern Italian cuisine that you shouldn't miss. This delightful dish hailing from the Amalfi Coast features perfectly fried zucchini paired with al dente pasta, resulting in a creamy and flavorful meal that's surprisingly simple to make. Made famous by Stanley Tucci in his beloved "Searching for Italy" series, it showcases the best of Neapolitan ingredients, like fresh basil and provolone cheese, making it a heartfelt representation of Italian comfort food.
Why should you try spaghetti alla Nerano? For starters, the combination of fried zucchini and pasta creates a harmonious blend of textures and flavors that is both satisfying and nourishing. Each bite is a taste of summer, making it an ideal dish for any gathering, from casual family dinners to festive occasions. Plus, with just a handful of ingredients, this recipe is perfect for novice cooks looking to impress.
If you’re eager to elevate your pasta game, consider exploring zucchini recipes that light up your table. So, roll up your sleeves, and let’s get cooking!
Ingredients for Spaghetti alla Nerano
Essential ingredients for a delicious dish
To whip up a delightful serving of spaghetti alla Nerano, you'll need a few key ingredients that embody the essence of Southern Italian cuisine:
- 14 ounces of spaghetti or linguine: This forms the foundation of your meal.
- 1.5 pounds of zucchini: Thinly sliced and fried, zucchini adds that distinctive flavor.
- ½ cup of extra virgin olive oil: A pantry staple that enhances the aroma and richness of your dish.
- 2 cloves of garlic: Peeled, they infuse delightful flavor without overpowering.
- 4.25 ounces of grated Provolone cheese: Ideally, use Provolone del Monaco for authenticity.
- A handful of fresh basil leaves: Torn for a burst of freshness.
- Salt and pepper: For seasoning your pasta perfectly.
Optional ingredients for personalization
Once you’ve mastered the basic ingredients, feel free to experiment! Consider adding:
- Other cheeses: Caciocavallo or even a good quality parmigiano can substitute for Provolone.
- Butter: For a richer sauce, consider stirring in a bit just before serving.
- Chili flakes: If you like a little heat, sprinkle some in while cooking.
These optional ingredients can elevate your spaghetti alla Nerano experience, allowing you to make it uniquely yours. Whether you stick to tradition or add a twist, this dish is sure to impress! Want more tips? Check out this article on pasta dishes for inspiration.
Step-by-step Preparation of Spaghetti alla Nerano
Prepare the zucchini
To kick off your spaghetti alla Nerano, start with the star ingredient: zucchini. You’ll need about 1.5 pounds, so choose fresh, firm zucchini for the best flavor. Begin by washing them thoroughly and slicing them into thin rounds—about ⅛ inch thick. This thickness is crucial; it ensures they fry evenly and get that fabulous crispy texture you’re aiming for. Once sliced, pat them dry with kitchen paper. Moisture can lead to soggy frying, which we definitely want to avoid!
Fry the zucchini to perfection
Now comes the magical part: frying. In a large skillet, heat about ½ cup of extra virgin olive oil over medium heat. When the oil shimmers, it’s time to add your zucchini slices in batches—don’t overcrowd the pan. Fry them for about 3-4 minutes per side until they’re golden brown. Once done, transfer them onto paper towels to drain the excess oil. The key is to achieve that delightful crispiness, which adds fantastic texture to the dish. Remember, crispy zucchini is the secret to elevating your spaghetti alla Nerano!
Boil the pasta to al dente
While your zucchini is frying, it's the perfect time to boil your pasta. Bring a large pot of salted water to a rolling boil and add 14 ounces of spaghetti or linguine—both work beautifully for this recipe. Cook according to package instructions, but aim for al dente; that firm bite is essential. Trust me, no one likes mushy pasta! Once cooked, reserve about a cup of the pasta water before draining the spaghetti. This starchy water will be key for emulsifying your sauce later.
Create the creamy zucchini sauce
With your zucchini fried to perfection and your pasta ready, it’s time to create that creamy sauce. In the same skillet, add a bit more olive oil and toss in two peeled garlic cloves. Sauté gently until the garlic is fragrant but not burnt—burnt garlic can ruin the dish. Now, take a third of your fried zucchini and immerse it in boiling water for a brief 4 or 5 seconds. This step will soften it up for blending. Mash this zucchini through a sieve or blend it with some pasta cooking water until creamy. Discard the garlic cloves once they're done cooking, then add the creamy zucchini back into the skillet along with the remaining crispy slices.
Combine and serve the pasta
This is the moment you’ve been waiting for! Add the drained spaghetti to the skillet, and toss everything together over low heat. If the dish looks too dry, gradually stir in some of that reserved pasta water until you achieve a luscious, creamy consistency. Finally, fold in about 4.25 ounces of grated Provolone cheese and keep stirring until it melts into a creamy bliss. Season with salt and pepper to taste. To serve up your spaghetti alla Nerano, top with torn basil leaves and a sprinkle of extra cheese. Enjoy the simple yet divine flavors of Southern Italy!
Variations on Spaghetti alla Nerano
Creamy Zucchini Without Blending
Not a fan of blending your zucchini? You’re not alone! For a chunkier texture, simply mash some of the fried zucchini with a fork instead of blending. This method provides a rustic appeal, allowing the delicious fried zucchini to shine in your spaghetti alla Nerano. You can even toss in some extra sautéed zucchini for added substance!
Different Cheese Options for Unique Flavor
While the classic recipe calls for Provolone cheese, don’t hesitate to get creative! Try swapping in caciocavallo, a sharp pecorino, or even a nutty Parmesan for a personal touch. Each cheese variation will impart its own unique flavor to your spaghetti alla Nerano, making every bite a delightful surprise. So, what cheese will you choose for your next culinary adventure?
Cooking Tips and Notes for Spaghetti alla Nerano
Key pointers for frying zucchini
Frying zucchini can transform this humble vegetable into a star ingredient! Here are some tips to ensure your zucchini is perfectly crispy:
- Slice Thinly: Cut zucchini into thin, even slices to ensure they cook uniformly and achieve that ideal crunch.
- Pat Dry: Before frying, pat the slices dry to remove excess moisture. This helps them fry better without becoming soggy.
- Hot Oil: Use a generous amount of extra virgin olive oil heated to medium-high. The oil should shimmer, but avoid burning it. Fry in small batches to maintain temperature.
How to achieve creaminess in the sauce
The creamy sauce is what makes spaghetti alla Nerano shine! Here’s how to get that velvety texture:
- Reserve Pasta Water: Always keep a cup of pasta cooking water aside. It contains starch that can help the sauce cling better to the pasta.
- Cream the Zucchini: Blend a portion of the fried zucchini with some reserved pasta water for a smooth base. This adds depth of flavor and creaminess.
- Low Heat & Quick Stir: After adding cheese, stir over low heat. This ensures the provolone melts perfectly, creating a luscious sauce.
With these tips, your spaghetti alla Nerano will truly impress! For more insights on methods, check out this guide on pasta cooking techniques.
Serving Suggestions for Spaghetti alla Nerano
Garnishes that elevate the dish
To enhance your spaghetti alla Nerano, consider adding fresh ingredients as garnishes. A sprinkle of freshly cracked black pepper will elevate the flavor, while additional grated Provolone cheese adds a richness. For a burst of color and aroma, top with fresh basil leaves. A drizzle of high-quality extra virgin olive oil right before serving can also elevate the dish's flavors.
Pairing side dishes for a complete meal
A crisp green salad is a perfect side dish to balance the creamy zucchini pasta. You could do a simple arugula salad with a lemon vinaigrette to cut through the richness. Roasted cherry tomatoes with garlic provide a sweet and savory contrast that complements the spaghetti alla Nerano. For a heartier option, consider serving with grilled vegetables or garlic bread for that delightful crunch. These pairings make for a satisfying, well-rounded meal that’s sure to impress!
Time Breakdown for Spaghetti alla Nerano
Preparation time
The preparation for spaghetti alla Nerano is quick and efficient, taking about 15 minutes. This fast-paced entry includes slicing zucchini, gathering ingredients, and getting everything ready for cooking.
Cooking time
Once prepped, the cooking process is equally swift, requiring approximately 20 minutes. You’ll enjoy the delightful scent of frying zucchini as it fills your kitchen!
Total time
In just 35 minutes, you can go from ingredients to a hearty plate of spaghetti alla Nerano. It's perfect for a weeknight dinner or when you're short on time but still crave something deliciously satisfying.
Nutritional Facts for Spaghetti alla Nerano
Calories per serving
One serving of spaghetti alla Nerano contains approximately 491 calories. This makes it a satisfying yet well-balanced option for a hearty meal.
Breakdown of macronutrients
When enjoying this delicious dish, you'll be getting a combination of 81g of carbohydrates, 22g of protein, and 9g of fat per serving. With a medley of nutrient-rich ingredients like zucchini and provolone cheese, it balances indulgence with nutrition.
For more insights on healthy pasta options, check out Healthline or explore different variations of pasta dishes that keep nutrition in mind!
FAQs about Spaghetti alla Nerano
What type of pasta works best?
For spaghetti alla Nerano, spaghetti is the classic choice, but don’t hesitate to experiment with other long pasta like linguine. The key is to choose a pasta that can hold the creamy sauce well. If you're feeling adventurous, try using whole wheat or gluten-free alternatives to suit your dietary needs.
Can I make it vegetarian?
Absolutely! To keep this dish vegetarian, simply opt for a vegetarian version of provolone or use a flavorful parmigiano instead. You can easily swap out any meat-based ingredients while still enjoying the rich, cheesy goodness that spaghetti alla Nerano offers.
How can I store leftovers?
Leftover spaghetti alla Nerano can be stored in an airtight container in the fridge for up to three days. When reheating, add a splash of vegetable broth or water to revive the creamy texture. For tips on stretching your meal further, check out our guide on how to store pasta.
Feel free to ask any further questions or share your experiences with spaghetti alla Nerano in the comments!
Conclusion on Spaghetti alla Nerano
In summary, Spaghetti alla Nerano is not just a dish; it's a delightful representation of Southern Italian culinary tradition. The combination of fried zucchini, melted provolone, and fresh basil creates an unforgettable flavor profile. Perfect for any weeknight dinner, this easy pasta recipe will impress both family and friends alike. Remember to adjust the creaminess to your liking, and enjoy every bite! For more delicious Italian recipes, check out authentic sites like Eater or Serious Eats.
Spaghetti alla Nerano (pasta with fried zucchini)
Equipment
- frying pan
- Pot
- sieve
- blender
Ingredients
Pasta
- 14 ounces spaghetti or linguine
Vegetables
- 1.5 pounds zucchini
- 2 cloves garlic peeled
- 1 handful fresh basil leaves washed and torn into pieces
Oils
- 0.5 cup extra virgin olive oil
Cheese
- 4.25 ounces grated Provolone cheese preferably Provolone del Monaco, spicy provolone or caciocavallo
Seasoning
- salt for pasta and to taste
- pepper to taste
Instructions
Cooking Steps
- Wash and cut the zucchini into thin slices, pat them dry with kitchen paper and then fry them in extra virgin olive oil until browned on both sides.
- Once fried, put the slices on paper towels to remove the excess oil.
- Meanwhile boil the pasta in plenty of lightly salted water until al dente and drain, keeping aside a large cup of the cooking water.
- Heat some more olive oil in a frying pan with the 2 garlic cloves and cook taking care not to burn the garlic.
- Immerse the zucchini slices in boiling water for 4 or 5 seconds, then cream ⅓ of them either by mashing through a sieve or briefly liquidizing in a food blender with some of the pasta cooking water.
- Remove the garlic and add the cream of zucchini and the zucchini slices to the pan and then stir in the cooked spaghetti. If the dish appears too dry add some of the saved pasta cooking water. Continue to stir over a low heat for a minute.
- Stir in the grated provolone until it starts to melt and become creamy. Add more pasta water if necessary. You want a really creamy and cheesy sauce.
- Season with a sprinkling of pepper and salt as required, Serve with the basil leaves torn into pieces and some extra grated provolone to taste.
Leave a Reply