Spaghetti alla Nerano! A Tangy Explosion of Zesty Zucchini and Creamy Cheese

If you’re looking for a pasta dish that marries the freshness of summer zucchini with the richness of creamy cheese, look no further than Spaghetti alla Nerano. Hailing from the charming Amalfi Coast village of Nerano (just a stone’s throw from Sorrento), this culinary delight encapsulates the essence of Italian coastal cooking – simple, flavorful, and undeniably delicious.
Spaghetti alla Nerano’s origin story is as captivating as its taste. Legend has it that this dish was born in the mid-20th century at the hands of a local restauranteur named Maria Fiore. She ingeniously created a pasta dish using readily available ingredients: zucchini, provolone cheese (traditionally a local variety called Provolone del Monaco), basil, and garlic. Her creation quickly became a favorite among locals and tourists alike, solidifying its place on menus throughout the region.
But what makes Spaghetti alla Nerano so special? The key lies in the harmonious interplay of its ingredients and the careful cooking technique.
Mastering the Zucchini:
The zucchini is the star of the show, and selecting the right variety is crucial. Opt for young zucchini with firm flesh and a vibrant green hue. They should be sliced thinly to ensure even cooking and prevent them from becoming mushy. Here’s a tip: salt the sliced zucchini and let it sit in a colander for about 30 minutes. This draws out excess moisture, ensuring the pasta isn’t watery and allows the zucchini to maintain its texture.
The Creamy Embrace:
Provolone del Monaco is traditionally used for its unique flavor profile – slightly sweet with a hint of sharpness. If unavailable, you can substitute it with good-quality provolone cheese. The magic happens when this cheese is melted into a luscious sauce. Some chefs incorporate a touch of fresh cream to further enhance the richness.
Garlic and Basil: Aromatic Essentials:
Spaghetti alla Nerano wouldn’t be complete without its aromatic duo: garlic and basil. Finely minced garlic adds a savory depth, while chopped basil brings in its characteristic herbaceous freshness.
Bringing it all Together:
The cooking process is surprisingly straightforward:
- Cook the Spaghetti: Al dente pasta is essential for this dish.
- Sauté the Zucchini: Fry the salted and squeezed zucchini slices in olive oil until golden brown and slightly caramelized. Set aside.
- Make the Sauce: In a separate pan, melt the provolone cheese with a splash of pasta water. Stir in the garlic and basil.
- Combine Everything: Toss the cooked spaghetti with the cheese sauce, then gently fold in the sautéed zucchini.
Presentation is Key:
Serve Spaghetti alla Nerano immediately, garnished with fresh basil leaves and a drizzle of extra virgin olive oil.
Variations and Tips:
- Spicy Kick: For those who like it hot, add a pinch of red pepper flakes to the sauce.
- Seafood Fusion: Some variations incorporate cooked shrimp or prawns for an added layer of flavor.
- Cheese Choices: While Provolone del Monaco is traditional, other cheeses like Pecorino Romano or Parmigiano-Reggiano can also be used (though they will alter the taste profile).
Spaghetti alla Nerano is a testament to the simplicity and ingenuity of Italian cuisine. It’s a dish that showcases the beauty of fresh ingredients transformed into something truly special. So next time you crave a pasta experience that is both comforting and bursting with flavor, remember this delightful creation from the Amalfi Coast.