Spaghetti alla Nerano
Vincenzo's Plate · ♥ 1.5K likes · 42.6K views · 14 min video
Read about ribbons and strands in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 300 g good quality dry spaghetti
- 600 g zucchini
- 200 g provolone dolce
- 1 cloves garlic
- pecorino cheese
- basil
- extra virgin olive oil
Wash the zucchini, trim top and bottom, and slice not too thin and not too thick.
The ingredients
Grate the provolone straight from the fridge while cold; return it to the fridge.
Heat extra virgin olive oil to 150 to 160 C and fry the zucchini in batches, separating the slices, until golden and shrunk.
Lift onto kitchen paper; tear fresh basil straight over each warm layer, cover with paper and repeat with the next batch.
If cooking the next day, wrap and refrigerate; otherwise leave at room temperature.
Make-ahead option
- rock salt
Boil a large pot of tap water, add a generous spoon of rock salt, and cook the spaghetti al dente per the packet.
- extra virgin olive oil
- 1 tbsp water
Over medium-low heat, warm extra virgin olive oil, crush in the garlic and cook gently about 30 seconds with a splash of water (about a tablespoon) to keep it from burning.
Crushed garlic with a splash of water
Add the drained spaghetti, reserving pasta water; toss, adding pasta water whenever the bottom of the pan looks dry.
Turn off the heat, wait about 10 seconds, then add the cold provolone and pecorino romano and toss quickly, adding pasta water and more cheese until very creamy. No salt; pepper optional.
Adding the cheese off the heat
Plate, spoon the cream from the pan over, and top with reserved fried zucchini and a little basil. Serve promptly.
No salt, and plating