Spaghetti alla Nerano! A Creamy Symphony of Zucchini, Provolone del Monaco, and Basil

Ah, spaghetti alla nerano – a dish that embodies the sunny charm of the Amalfi Coast. Hailing from the picturesque village of Nerano, nestled between towering cliffs and the azure Tyrrhenian Sea, this pasta creation is a testament to the region’s bountiful produce and simple yet refined culinary traditions. Forget heavy sauces laden with meat; spaghetti alla nerano celebrates the delicate flavors of summer vegetables, allowing them to shine through in every luscious bite.
Let me break down this delightful dish for you:
The Foundation: Perfectly Cooked Spaghetti
It all begins with the pasta – a simple yet crucial element. The spaghetti should be cooked al dente, with a slight bite remaining. This ensures it holds its shape and doesn’t become mushy when tossed with the sauce.
Think of it as the canvas upon which the culinary masterpiece will be painted.
The Star: Zucchini, Thinly Sliced and Delicately Fried
Next comes the star ingredient: zucchini. Only the freshest, most tender zucchini are used, thinly sliced into rounds that resemble delicate green coins. These slices are then fried in olive oil until golden brown and slightly crispy, but still retaining a hint of their natural sweetness. The key is to avoid overcooking; you want them to be tender yet retain some texture.
The Soul: Creamy Provolone del Monaco Cheese
Now for the soul of spaghetti alla nerano – provolone del monaco cheese. This semi-hard, cow’s milk cheese originates from the Campania region and possesses a distinctive, slightly sharp flavor that perfectly complements the sweetness of the zucchini. It’s melted into the sauce, creating a creamy, velvety texture that coats each strand of spaghetti.
Think of it as the smooth jazz melody underpinning this culinary symphony.
The Finishing Touch: Fresh Basil Leaves and Pepper
Finally, a sprinkle of freshly chopped basil leaves adds a burst of freshness and herbaceous aroma. A generous grind of black pepper provides a subtle heat that balances out the richness of the cheese.
Bringing It All Together: The Harmony of Flavors
To assemble this pasta dish, the cooked spaghetti is tossed with the fried zucchini, melted provolone del monaco sauce, basil leaves, and black pepper. The result is a harmonious blend of textures and flavors – the creamy sauce clings to the perfectly cooked spaghetti, while the crispy zucchini adds a delightful crunch. Each bite offers a dance of sweet, savory, and herbaceous notes that transport you straight to the heart of the Amalfi Coast.
Beyond the Basics: Variations and Tips
While the classic recipe for spaghetti alla nerano is simple and elegant, there are some variations and tips to elevate your culinary experience:
- Add a touch of lemon zest: A teaspoon of finely grated lemon zest adds a refreshing citrus note that cuts through the richness of the cheese.
- Incorporate fresh tomatoes: For a more vibrant flavor profile, dice up ripe cherry tomatoes and toss them with the zucchini before frying.
- Experiment with other cheeses: While provolone del monaco is traditional, other meltable cheeses like pecorino romano or fior di latte can be used to create different flavor nuances.
Spaghetti alla Nerano: More Than Just a Meal
This dish isn’t just about filling your stomach; it’s an experience that captures the essence of Italian cuisine – simplicity, freshness, and seasonality. Every bite is a celebration of the bounty of the Amalfi Coast, transporting you to a world where turquoise waters lap against craggy cliffs and lemons hang heavy on fragrant trees.
So, the next time you crave a taste of Italy, ditch the heavy sauces and embrace the lightness of spaghetti alla nerano. It’s a dish that will tantalize your taste buds and leave you yearning for more.