The Nerano pasta recipe represents an iconic dish of Campanian cuisine, a true celebration of Mediterranean flavors and Italian culinary tradition. This gastronomic delicacy originates from the picturesque village of Nerano, located along the Sorrento coast in the enchanting region of Campania. The recipe has been handed down from generation to generation and has gained international fame thanks to its simplicity and elegance. The base of Nerano pasta consists of a few high-quality ingredients: fresh zucchini, Provolone del Monaco DOP cheese, fragrant basil, and a choice of long pasta, typically spaghetti. What makes this dish unique is its impeccable execution. Nerano pasta is an extraordinary example of how Italian cuisine can celebrate the beauty of local raw materials through careful preparation and assembly. Each bite of this dish represents a sensory journey in the coastal region of Campania, among the sea, land, and culinary traditions passed down over time. Whether for gourmets or lovers of simple yet surprising cuisine, Nerano pasta is an experience that enchants the palate and nourishes the soul. Below are more recipes with zucchini.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the Nerano pasta recipe
- 11.3 oz pasta (fettuccine, although the recipe calls for spaghetti)
- 1.5 lbs zucchini
- 5.3 oz provolone (del Monaco, if you don't have it use Parmesan)
- to taste basil
- to taste salt
- to taste black pepper
- 1 clove garlic
- 1 knob butter
- to taste extra virgin olive oil
Tools for the Nerano pasta recipe
- 1 Mandoline
- 1 Pan
- 1 Pot
Steps
To make the Nerano pasta recipe, put the pot with plenty of salted water on the heat and start with the zucchini: Wash and trim them, then slice them into thin rounds with a mandoline. Heat the extra virgin olive oil in a large pan and once it reaches the temperature of 300°F,
immerse the zucchini and
fry them until golden and once well golden set them aside on a tray covered with absorbent paper. Meanwhile, grate the provolone and cook the pasta, leaving it to cook for the time indicated on the package.
In the meantime, let the butter melt in the large pan, add the oil with the clove of garlic, let it flavor and remove with tongs.
Add the basil leaves and
the previously fried zucchini.
season with salt and black pepper and let it flavor for a few moments.
drain the pasta al dente directly into the pan,
add a ladle of cooking water and mix.
Now turn off the heat and add the Provolone del Monaco,
stir the pasta until a creamy sauce forms and
now all you have to do is serve a super creamy and delicious pasta.
FAQ
What is Nerano?
Nerano is a small seaside hamlet. It is located on the very tip of the Sorrento Peninsula and overlooks the Gulf of Salerno.
Who invented Nerano pasta?
The Maria Grazia restaurant in Nerano.
