Steps for Nerano Pasta

• To prepare Spaghetti alla Nerano, the first thing to do is wash, dry, trim the zucchini, and slice them into thin rounds.

• Heat a small pan with plenty of oil and let it heat up well. Add the zucchini, a few at a time, so as not to completely cool the oil.

• Turn them a couple of times in the boiling oil, so that they brown on all sides. Remove them with a slotted spoon and place them on a plate.

• Continue in this way until you finish frying all the zucchini. Meanwhile, put a pot with plenty of salted water on the stove.

• Once the water reaches a boil, toss in the pasta and stir often to prevent it from sticking.

• In the meantime, put more oil in a non-stick pan, along with a clove of garlic, and let the latter brown.

• Add the zucchini to the pan and remove the garlic. Add salt and pepper to taste.

• Drain the pasta very al dente, saving the cooking broth, and toss it into the pan with the zucchini.

• Mix well and add a few ladles of the spaghetti cooking water, so that the pasta continues to cook risotto-style.

• Towards the end, when the pasta is almost completely cooked, add some torn basil leaves.

• The provolone can be added in cubes or pre-grated with a fine grater.

• At this point, remove the pan from the heat and add the provolone. Mix well until the cheese becomes creamy.

• If the pasta seems dry, add a little more cooking water. Plate and serve, not before adding a few more basil leaves and freshly ground pepper.

  

• Nerano Pasta is ready to be enjoyed in all its goodness! Bon appétit!