Spaghetti alla Nerano, a small hamlet of the municipality of Massa Lubrense in Campania, where it seems this dish of spaghetti with fried zucchini and Provolone del Monaco, originating from the Monti Lattari, originated. This cheese is very similar to aged caciocavallo and gives a unique creaminess to the dish. For those who, like me, love spaghetti, it is obvious that whatever the seasoning, it is a plus, but I assure you that these are truly amazing. If you then use Provolone del Monaco, it will be perfect: saying it is good is an understatement.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Frying, Stovetop
- Cuisine: Regional Italian
- Region: Campania
- Seasonality: Spring, Summer, and Fall, Summer
- Energy 1,175.48 (Kcal)
- Carbohydrates 32.19 (g) of which sugars 1.67 (g)
- Proteins 26.76 (g)
- Fat 107.43 (g) of which saturated 26.48 (g)of which unsaturated 64.92 (g)
- Fibers 3.59 (g)
- Sodium 2,645.52 (mg)
Indicative values for a portion of 290 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 zucchini
- 5.6 oz spaghetti
- 3/4 cup peanut oil (for frying)
- 4.2 oz provolone
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- 1/3 oz salt
- 2 sprigs basil
Tools
- Pan
- Electric Grater
- Pot
- Mandoline
Steps
Without peeling the zucchini, after washing them, slice them thinly with the mandoline.
Heat the peanut oil in the pan and fry the zucchini.
Remove the peanut oil and, in the same pan, brown a clove of garlic with two tablespoons of extra virgin olive oil.
Add the fried zucchini and let them flavor, add plenty of basil and adjust the salt.
Turn off and boil the salted water to cook the spaghetti.
Grate the provolone or, alternatively, caciocavallo.
Toss the spaghetti with the zucchini.
Add the basil and put plenty of provolone
If needed, add a little more pasta cooking water and serve immediately.
Tips
I would also recommend making the vegetable caponata with Incredible Cocotte.
https://blog.giallozafferano.it/vaipinacucina/caponata-di-verdure-con-incredibile-cocotte/
https://blog.giallozafferano.it/vaipinacucina/caponata-di-verdure-con-incredibile-cocotte/
