Spaghetti alla Nerano: A Creamy, Zucchini-Lover’s Dream
Spaghetti alla Nerano is a dish that hails from the Amalfi Coast of Italy, specifically from the small village of Nerano. It’s a celebration of simple, fresh ingredients: perfectly cooked spaghetti, plenty of fried zucchini, creamy Provolone del Monaco cheese (though substitutions are possible!), and a generous helping of fresh basil. The beauty of this dish lies in its simplicity and the surprising depth of flavor that comes from the combination of these ingredients. It’s a vegetarian delight that’s both comforting and elegant, perfect for a quick weeknight dinner or a sophisticated lunch.
This recipe provides a detailed guide to recreating the authentic taste of Spaghetti alla Nerano in your own kitchen. We’ll cover everything from selecting the best zucchini to achieving the perfect creamy sauce. Get ready to experience a taste of the Amalfi Coast!
The History Behind the Dish
While the exact origins are debated, the most popular story attributes the creation of Spaghetti alla Nerano to a restaurant called Maria Grazia in Nerano. Legend says that in the 1950s, a group of hungry diners requested a quick meal, and the chef, utilizing the fresh zucchini available in abundance, whipped up this now-iconic dish. The simplicity and deliciousness of the dish quickly gained popularity, making it a local favorite and eventually a culinary sensation.
Key Ingredients for Authentic Spaghetti alla Nerano
* **Spaghetti:** Use a high-quality spaghetti, preferably bronze-die extruded. This type of pasta has a rougher texture, which helps the sauce cling to it beautifully. Look for brands that specify “trafilata al bronzo” on the packaging.
* **Zucchini:** This is the star of the show! Use small to medium-sized zucchini, as they tend to be sweeter and less watery than larger ones. Opt for firm, blemish-free zucchini with a vibrant green color. The quantity of zucchini might seem excessive, but it’s crucial for achieving the signature flavor and creamy texture of the sauce.
* **Provolone del Monaco:** This is the traditional cheese used in Spaghetti alla Nerano. It’s a semi-hard cheese with a slightly piquant and buttery flavor. Finding it outside of Italy can be challenging, so we’ll discuss suitable substitutions later.
* **Parmigiano Reggiano:** Adds a salty, umami richness that complements the Provolone del Monaco (or its substitute). Use freshly grated Parmigiano Reggiano for the best flavor and texture. Avoid pre-grated cheese, as it often contains cellulose and doesn’t melt as well.
* **Fresh Basil:** Essential for its aromatic and slightly peppery flavor. Use fresh basil leaves, not dried. Add them at the very end of the cooking process to preserve their fragrance.
* **Garlic:** A small amount of garlic infuses the oil with flavor, creating a fragrant base for frying the zucchini.
* **Olive Oil:** Use a good-quality extra virgin olive oil for its fruity flavor and healthy fats.
* **Butter:** A touch of butter adds richness and helps to create a velvety smooth sauce. Unsalted butter is preferred to control the saltiness of the dish.
* **Salt and Black Pepper:** Season to taste.
* **Pasta Water:** This is the secret ingredient for creating a creamy sauce. The starch in the pasta water helps to emulsify the cheese and oil, creating a luscious coating for the spaghetti.
Ingredient Substitutions and Variations
* **Provolone del Monaco Substitution:** If you can’t find Provolone del Monaco, don’t despair! Good substitutes include:
* **Sharp Provolone:** This is the closest in flavor profile to Provolone del Monaco. Look for a high-quality sharp Provolone.
* **Pecorino Romano:** A salty, sheep’s milk cheese that adds a sharp and tangy flavor.
* **A combination of Fontina and Parmesan:** Fontina provides a creamy, nutty flavor, while Parmesan adds saltiness and umami.
* **Garlic Variation:** Some recipes omit the garlic altogether, allowing the zucchini flavor to shine through. Feel free to experiment and see which version you prefer.
* **Chili Flakes:** For a touch of heat, add a pinch of red pepper flakes to the oil when frying the zucchini.
Detailed Recipe: Spaghetti alla Nerano
**Yields:** 4 servings
**Prep time:** 20 minutes
**Cook time:** 25 minutes
**Ingredients:**
* 1 pound spaghetti
* 4-5 medium zucchini, thinly sliced (about 1/8 inch thick)
* 2 cloves garlic, minced
* 1 cup Provolone del Monaco, grated (or substitute, see above)
* 1/2 cup Parmigiano Reggiano, grated
* 1/4 cup fresh basil leaves, roughly chopped
* 1/2 cup extra virgin olive oil, plus more for drizzling
* 2 tablespoons unsalted butter
* Salt and freshly ground black pepper to taste
* 1 cup pasta water, reserved
**Equipment:**
* Large pot
* Large skillet or frying pan
* Slotted spoon or spider
* Cheese grater
* Cutting board
* Knife
**Instructions**
**1. Prepare the Zucchini:**
* Wash the zucchini thoroughly and pat them dry.
* Trim off the ends of the zucchini.
* Using a mandoline or a sharp knife, slice the zucchini into thin, even rounds (about 1/8 inch thick). Even slicing ensures that the zucchini cooks evenly.
* Season the zucchini slices with salt and pepper. This will help to draw out excess moisture.
**2. Fry the Zucchini:**
* In a large skillet or frying pan, heat the olive oil over medium-high heat. Make sure the oil is hot but not smoking.
* Add the minced garlic to the hot oil and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic, as it will become bitter.
* Working in batches, add the zucchini slices to the hot oil in a single layer. Avoid overcrowding the pan, as this will lower the oil temperature and cause the zucchini to steam instead of fry.
* Fry the zucchini for about 2-3 minutes per side, until they are golden brown and slightly softened. You want them to be nicely colored but not mushy.
* Using a slotted spoon or spider, transfer the fried zucchini to a plate lined with paper towels to drain excess oil. This step is crucial for preventing the dish from becoming greasy.
* Repeat the frying process until all the zucchini is cooked. You may need to add more olive oil to the pan as needed.
**3. Cook the Spaghetti:**
* While the zucchini is frying, bring a large pot of salted water to a boil. Use plenty of water (at least 6 quarts) to ensure that the spaghetti cooks evenly.
* Add the spaghetti to the boiling water and cook according to package directions, until al dente. Al dente means “to the tooth” in Italian, and it refers to pasta that is cooked through but still firm to the bite.
* Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water is essential for creating a creamy sauce.
* Drain the spaghetti and set it aside.
**4. Create the Sauce:**
* Return the skillet to medium heat. Add the butter to the skillet and let it melt.
* Add about half of the fried zucchini to the skillet. The heat will help the zucchini release more of its flavor.
* Add about 1/2 cup of the reserved pasta water to the skillet. The starchy water will help to emulsify the cheese and oil, creating a creamy sauce.
* Add the grated Provolone del Monaco (or substitute) and Parmigiano Reggiano to the skillet. Stir continuously until the cheese is melted and the sauce is smooth and creamy.
* If the sauce is too thick, add more pasta water, a tablespoon at a time, until it reaches the desired consistency.
* Season the sauce with salt and pepper to taste. Remember that the cheese is already salty, so be careful not to over-salt.
**5. Combine and Serve:**
* Add the drained spaghetti to the skillet with the sauce. Toss the spaghetti well to coat it evenly with the sauce.
* Add the remaining fried zucchini to the skillet. Toss gently to combine.
* Remove the skillet from the heat.
* Stir in the fresh basil leaves.
* Serve the Spaghetti alla Nerano immediately, garnished with a drizzle of extra virgin olive oil and a sprinkle of extra grated Parmigiano Reggiano, if desired.
Tips for Success
* **Don’t overcrowd the pan when frying the zucchini:** Fry the zucchini in batches to ensure that it browns evenly and doesn’t become soggy.
* **Use plenty of olive oil:** Zucchini absorbs oil like a sponge, so don’t be afraid to use a generous amount. The oil is essential for creating the signature flavor and texture of the dish.
* **Don’t overcook the zucchini:** You want the zucchini to be golden brown and slightly softened, but not mushy. Overcooked zucchini will become watery and lose its flavor.
* **Reserve plenty of pasta water:** The starchy pasta water is crucial for creating a creamy sauce. Don’t discard it!
* **Grate the cheese fresh:** Freshly grated cheese melts more easily and has a better flavor than pre-grated cheese.
* **Serve immediately:** Spaghetti alla Nerano is best served immediately, while the sauce is still creamy and the zucchini is still crisp.
Serving Suggestions
Spaghetti alla Nerano is a complete meal on its own, but it can also be served as a side dish. Here are a few serving suggestions:
* **Appetizer:** Serve with a simple Caprese salad (tomatoes, mozzarella, and basil) or bruschetta.
* **Main Course:** Serve with a grilled chicken breast or fish for a more substantial meal.
* **Side Dish:** Serve alongside roasted vegetables or a simple green salad.
* **Wine Pairing:** A crisp white wine, such as a Pinot Grigio or Sauvignon Blanc, pairs well with Spaghetti alla Nerano.
Storage Instructions
Spaghetti alla Nerano is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of pasta water to loosen the sauce if necessary. Be aware that the zucchini may lose some of its crispness upon reheating.
Variations and Customizations
* **Lemon Zest:** Add a teaspoon of lemon zest to the sauce for a bright, citrusy flavor.
* **Mint:** Substitute some of the basil with fresh mint for a refreshing twist.
* **Ricotta Salata:** Sprinkle crumbled ricotta salata over the finished dish for a salty, tangy flavor.
* **Smoked Mozzarella:** Use smoked mozzarella instead of Provolone del Monaco for a smoky flavor.
* **Vegan Version:** Substitute the cheese with nutritional yeast and a cashew-based cream sauce for a vegan version.
Nutritional Information (approximate, per serving)
* Calories: 600-700
* Protein: 20-25g
* Fat: 30-40g
* Carbohydrates: 70-80g
*Please note that nutritional information can vary depending on the specific ingredients used.*
Conclusion
Spaghetti alla Nerano is a testament to the power of simple ingredients and skillful cooking. This dish is a true celebration of the flavors of the Amalfi Coast, and it’s sure to become a new favorite in your kitchen. With its creamy sauce, perfectly cooked spaghetti, and abundance of fried zucchini, it’s a vegetarian delight that’s both comforting and elegant. So, gather your ingredients, follow the steps carefully, and prepare to be transported to the sunny shores of Italy with every bite! Buon appetito!