spaghetti alla nerano

Spaghetti alla Nerano is a classic Italian pasta dish originating from the Campania region. It&#39;s a creamy and comforting dish made with sautéed zucchini, garlic, Parmesan cheese, and spaghetti, perfect for a cozy dinner at home.

Spaghetti alla Nerano Recipe

spaghetti ((340 grams))

zucchini (approximate (1lb 5 oz or 600 grams))

Provolone cheese ((120 grams))

Parmigiano Reggiano cheese ((60 grams))

garlic

salt (plus extra for pasta water)

basil leaves (as desired)

black pepper

Wash, dry and slice the zucchini into thin rounds a little over 1/16 inch (2mm).

Pour olive oil into a large skillet or frying pan. It should be a depth of about ¼ inch (a little over ½ cm). Add more oil if necessary.

Fry thinly sliced zucchini in hot olive oil until lightly browned. It’s best to fry in batches, making one layer of zucchini slices. It will take about 5-7 minutes, turning each slice over halfway through the cooking. Remove and drain. Then place on a plate and salt lightly. Continue with the remaining zucchini slices. Set aside until needed. Drain the oil and reserve for later.

Bring a large pot of salted water to the boil.

Add spaghetti and cook until 2 minutes before being completely done.

In the meantime, heat 1 tablespoon of the reserved olive oil. Add garlic and cook until fragrant.

Then add reserved fried zucchini and a handful of torn basil leaves. Add a little of the pasta cooking water.

Cook, stirring to combine until the pasta is ready.

When the pasta is ready, remove the pasta using tongs or a spaghetti scoop and add it straight to the skillet of zucchini.

Stir well to combine, adding more pasta cooking water if necessary. Stirring will make it creamy. In Italian this is know as “mantecare” which means “to cream” and it’s just the action of stirring.

Take the skillet off the heat and add in the cheeses. Stir to melt the cheeses, adding more pasta cooking water to assist.

Stir in lots of torn basil leaves.

Serve with a grind of black pepper and extra cheese

Spaghetti alla Nerano is a delicious pasta recipe typical of the Campania cuisine, based on a few simple ingredients: pasta, fried zucchini, provolone cheese and basil.The pleasure of this dish lies in the contrast between the flavors and textures of the ingredients. The fried zucchini adds a hint of sweetness and a crunchy texture that contrasts with the creaminess of the provolone cheese. The fresh basil adds a pleasant aromatic and fresh note to the dish.

Authentic Spaghetti alla Nerano Recipe

360 g spaghetti (¾ pound)

700 g zucchini (1 ½ pound)

200 g provolone cheese (~½ pound of Provolone del Monaco)

650 ml olive oil (~3 cups, extra virgin)

basil

salt (to taste)

pepper (to taste)

Start by washing the zucchini. Remove the ends. Then, using a mandoline or a sharp knife, slice them very thinly and as evenly as possible.

Then fry them in a pan with plenty of hot extra virgin oil. We recommend frying a few zucchini at a time to prevent the oil temperature from dropping. This will take 2 to 3 minutes. The zucchini should be golden brown and crispy.

season

Place the zucchini on paper towels to dry, season with a pinch of salt and add the basil. Set aside.

grate

Meanwhile, grate the provolone cheese with a small hole grater and set aside.

sauté

In a large frying pan, add 4 tablespoons of the oil you fried the zucchini in and the whole garlic clove. Saute the garlic for one minute.

Then add the fried zucchini. Saute for two or three minutes. Then remove the garlic.

boil

Meanwhile, bring a large pot of water to a boil and when it comes to the boil, add salt. Add the spaghetti and cook for about half the time indicated on the package

drain

Drain the uncooked spaghetti directly into the pan with the zucchini. Add a ladle of the cooking water and stir well. Finish cooking the spaghetti in the pan.

cook

This method is called "risottare," or cooking in the pan like risotto. It takes 3 to 4 minutes. If necessary, add another ladle of pasta cooking water.

Remove the pan from the heat and add the grated provolone cheese.

stir

If the spaghetti looks dry, add a little more pasta water. Stir until the pasta and cheese are perfectly blended. PLEASE NOTE: You must make the Provolone Mantecatura away from heat to avoid the cheese lumping while remaining creamy.

serve

Finish with a grind of black pepper and chopped fresh basil. Serve the spaghetti alla Nerano immediately, steaming and creamy.

don't you people proof read your writing??, 3 CUPS olive oil????

This sounds so interesting I will try this,

Spaghetti alla Nerano is a creamy and comforting pasta dish that combines Provolone del Monaco (substitute Caciocavallo) cheese, butter, and fried zucchini.

Spaghetti alla Nerano

(454 grams) spaghetti

zucchini

(60 grams) olive oil (for frying zucchini)

Diamond Crystal Kosher salt (divided)

(45 grams) extra virgin olive oil

(14 grams) unsalted butter

(115 grams) grated Caciocavallo cheese (see note below)

black pepper (to taste)

basil (chopped)

Fry the zucchini in olive oil until golden brown (about 3 minutes per side) then place in a large pan lined with paper towels. Salt the zucchini right after frying each batch.  Working in batches or use multiple pans to speed up the cooking process.

Cook the spaghetti until very al dente in salted water (2 tablespoons kosher salt per gallon of water).

Meanwhile, heat a large clean pan to medium-low and saute the garlic cloves in 3 tablespoons of extra virgin olive oil until golden.  Once golden remove and discard the garlic cloves.

Add the butter, a ladle of pasta water, and half of the zucchini to the pan.  Bring to a simmer.  Mash the zucchini with a wooden spoon on the side of the pan to create a loose zucchini sauce.  Add the pasta wet (pull it right out of the pot with tongs) and continue cooking the al dente pasta for 1-2 minutes.

Turn off the heat and add the Caciocavallo cheese.  Toss to emulsify and form a creamy sauce. If too dry add a couple of tablespoons of pasta water at a time, then toss once more, to get the consistency just right.

Taste test and make any final adjustments to salt and pepper.  Add in the basil or parsley,  then serve right away with the remaining zucchini rounds divided into each plate.  More grated Caciocavallo or Pecorino Romano can be served on the side.  Enjoy!

First time making this dish tonight and we both loved it! Yes, frying the zucchini was time-consuming and messy, but the end result was worth it!

Simple ingredients
Easy method
DELICIOUS results!

I gave it a 4 for taste but it was very messy in kitchen after batch frying all that zucchini .  Also after removing the garlic adding butter then pasta water I had an explosion of grease. That was not a good move to add water then

Always love your recipes. This one is no exception. Yum!

https://www.youtube.com/watch?v=322NxqspvPM

Today we're making Spaghetti alla Nerano.  Stanley Tucci introduced this dish to many Americans with his "Searching for Italy" show on CNN.  My Grandmother made this fresh zucchini dish so many times for us growing up.  Traditionally the hard-to-find Provolone del Monaco is used.  But we'll go over a couple of substitutes for this delicious fried zucchini pasta recipe.   The best time to make it is during the summer with fresh local zucchini.  I hope you enjoy this pasta al Nerano recipe!

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Ingredients
▢1 pound spaghetti
▢5 small/medium zucchini sliced into ~3/16" discs
▢1 ¼ cups Caciocavallo cheese grated - see note below
▢4 cloves garlic
▢¼ cup parsley minced
▢3 tablespoons extra virgin olive oil
▢¼ cup olive oil for frying zucchini 
▢1 tablespoon unsalted butter
▢2 teaspoon kosher salt divided
▢pepper to taste
▢2 cups pasta water reserved - will not need it all, but always save extra

Instructions
1. Fry the zucchini in olive oil until golden brown (about 3 minutes per side) then place in a large pan lined with paper towels. Salt the zucchini right after frying each batch.  Working in batches or use multiple pans to speed up the cooking process.
2. Cook the spaghetti until very al dente in salted water (2 tablespoons kosher salt per gallon of water).
3. Meanwhile, heat a large clean pan to medium-low and saute the garlic cloves in 3 tablespoons of extra virgin olive oil until golden.  Once golden remove and discard the garlic cloves.
4. Add the butter, a ladle of pasta water, and half of the zucchini to the pan.  Bring to a simmer.  Mash the zucchini with a wooden spoon on the side of the pan to create a loose zucchini sauce.  Add the pasta wet (pull it right out of the pot with tongs) and continue cooking the al dente pasta for 1-2 minutes.
5. Turn off the heat and add the Caciocavallo cheese.  Toss to emulsify and form a creamy sauce. If too dry add a couple of tablespoons of pasta water at a time, then toss once more, to get the consistency just right.
6. Taste test and make any final adjustments to salt and pepper.  Add in the parsley,  then serve right away with the remaining zucchini rounds divided into each plate. More grated Caciocavallo or Pecorino Romano can be served on the side. Enjoy!

Notes
- When adding the cheese taking the pan off the heat and tossing will help avoid clumping cheese.  Adding some of the cooled down pasta water will help loosen the cheese up as well.
- The traditional cheese Provolone del Monaco is too hard to find so caciocavallo is a great substitute.  Unfortunately, Caciocavallo could prove difficult to find as well.  A more widely available cheese like Pecorino Romano can be used with great success too!
- Save leftovers for up to 3 days in the fridge and reheat in the microwave or gently in a pan on the stovetop.  
- The ingredient list indicates reserving 2 cups of pasta water.  You will not need to use it all.  You can discard the remaining unused pasta water.

SERVE WITH:
Garlic and Oil Broccoli https://youtu.be/KNTR0fnO-_Y
Sauteed Broccoli Rabe https://youtu.be/p0N81NNy5rQ
Garlic Green Beans https://youtu.be/i0JCKhUwp7U

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Spaghetti alla Nerano - #1 Dish from Stanley Tucci's "Searching for Italy"

Fried Zucchini Pasta

Spaghetti (10.6 ounces)

Zucchini (/21 ounces)

clove

tbsp Pecorino Romano cheese (or Parmigiano Reggiano)

Provolone Dolce cheese (5.3 ounces. 3/4 cup)

Extra virgin olive oil (EVOO – (LOTS!))

Fried zucchini pasta requires perfectly cut zucchini, so this is the best place to start! Cut off both ends of the zucchini and discard.

Place each zucchini on the chopping board and start to slice round discs from one end to the other. They need to be quite thin and as even as possible.

Put 5L water into your large pot and put on the stove at a high heat. This will be used to boil your pasta.

Place a small pot on the stove at a medium heat and add extra virgin olive oil. Heat this up and test if the temperature is correct by putting a small piece of zucchini into the oil – if it bubbles, the oil is ready!

Add a scoop full of zucchini (not too many!) to your pot and fry until golden brown. Ensure they are all cooked through by gently stirring them every so often.

Line a plate with kitchen paper and fresh basil leaves, then strain the zucchini onto this so that the flavours infuse and you also get rid of excess oil.

Repeat until all of your zucchini are fried and ready lining the paper towel with basil each time.

The water for your fried zucchini pasta should be boiling by now – add a tablespoon of rock salt and allow to dissolve then add your pasta and cook it according to the packet instructions.

Freshly grate 150g/5.3oz provolone cheese and leave on a plate to the side.

Once the pasta is almost ready, put a frypan on your stove and turn the heat to a medium level before adding 3-4 tablespoons of extra virgin olive oil.

While this is warming up, add a garlic clove, squashing it with your hands or by firmly pressing down on it using one side of a large knife.

Approx 1-2 minutes before your pasta is ready add the zucchini and basil prepared earlier to the pan and mix them around to slightly moisten them again.

Just before you strain the pasta, collect some of the water using a mug and put it to the side.

Now, remove the garlic clove, then strain the pasta and add it to your pan along with a generous amount (approx. 2/3 mug) of pasta water.

Combine this using a set of tongs until all of the ingredients have mixed through – make sure you still have the heat on, but keep it quite low.

Once this has infused well, turn off the stove and add 3 tablespoons of Pecorino cheese along with more fresh basil leaves.

Combine this really well and if you can, toss it together to create an incredible creamy textured sauce for your fried zucchini pasta dish!

Next, add the provolone cheese along with the remaining pasta water and combine once again.

If you’re worried about the cheese sticking to the bottom, add a little more pasta water and mix through again.

E ora si mangia, Vincenzo’s Plate….Enjoy!

Frying the zucchini total changes the flavor from a bit bland/bitter to a wonderful semi-sweet  nutty flavor. I browned my zucchini all over, just short of the edges getting crunchy.  This is a pretty quick recipe (if you have a mandolin to cut the zucchini ).  Thanks for sharing this.

OMG , I just happened to have had two fresh organic zucchini and then saw this....  this is truly an easy dish and amazing!!  thank you for this!

https://www.youtube.com/watch?v=ROWBTWDkHeQ

Fried Zucchini pasta known as “Spaghetti alla Nerano” is a classic example of a local dish. It was born in the small fishing village of Nerano back in 1952 thanks to Maria Grazia and became famous because it was served in her family restaurant (and it still is)! The complete recipe has never been revealed, but this is an authentic local take and sure tastes like a plate of Italy to me combining fresh zucchini and basil along with delicious cheese. The creamy sauce and aroma of basil work so well together and infuse the zucchini with the most delectable flavour…now all we need is a beautiful sea view..!

💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/recipe-items/fried-zucchini-pasta/

#spaghettinerano #friedzucchinipasta #spaghettiallanerano

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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Spaghetti alla Nerano
0:41 Introduction to Spaghetti alla Nerano
1:25 Ingredients for Fried Zucchini Pasta
2:27 How to Cut the Zucchini
3:28 How to Fry Zucchini
6:22 How to Cook Spaghetti
6:44 How to Grate the Provolone
7:40 How to Make the Nerano Sauce
8:57 Combine Spaghetti with the Nerano Sauce
11:04 How to Add Provolone Cheese to the Pasta
12:13 How to Serve Spaghetti alla Nerano
13:16 iHow to Eat Pasta, E ora si Mangia...Vincenzo's Plate!

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