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Spaghetti alla nerano recipe from of 11-05-2016 [Updated on 25-09-2017]
Spaghetti with zucchini alla nerano is a traditional first course of Campania cuisine. Born in 1952 in the restaurant "Mariagrazia", in Nerano, a small town on the Sorrento peninsula, the recipe is very simple and quick to make, but it has rules to respect that transform a simple dish of pasta with courgettes into something sublime.
Fundamental feature for Spaghetti Alla Nerano is the type of cheese used, the provolone del monaco, which melts during the final creaming giving an incredible creaminess to the dish, in fact a very good cream is formed which blends perfectly with the zucchini.
In short, this dish is worth trying and I am sure you will fall in love with it at the first taste, basins and have a good day!
How to make spaghetti alla nerano
Peel the courgettes and cut them into fairly thin slices.
Put them a little at a time in plenty of hot olive oil.
As they brown, drain them with a slotted spoon, and put them in a bowl alternating the layers of the different "fries" with flakes of butter.
Once the courgettes are ready, coarsely grate the provolone.
Brown a clove of garlic with a little oil in a large non-stick pan, then remove the garlic and add the pasta, drained al dente (keep a couple of ladles of the cooking water), and the zucchini.
Cook for a couple of minutes, then add the cheese.
Add a little cooking water to melt the cheese well and create a kind of creamy sauce.
Serve the spaghetti alla nerano and serve immediately adding fresh basil to the dishes.