Spaghetti alla Nerano

Ingredients for 1 servings:

• 100g spaghetti
• 2 small zucchini
• 300 ml olive oil for frying
• 100 ml rapeseed oil for frying
• 25 g freshly grated Parmesan cheese (aged 12 months)
• 15 g freshly grated Parmesan cheese (aged 24 months)
• 40 g butter
• 3 basil leaves
• 2 zucchini blossoms
• 2 shots of pasta water
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 40 minutes

Zucchini spaghetti recipe for summer

The day before, slice the young zucchini into 1-1.5 mm thin slices and place them at room temperature on a baking sheet lined with kitchen paper and let them dry. The next day, heat the oil mixture to 160°C and deep-fry the zucchini for a few minutes until they turn a light brown, stirring frequently. Return the fried zucchini to the baking sheet lined with kitchen paper. Drain briefly. In the meantime, cook the pasta according to the package instructions. Cut the zucchini blossoms and basil into thin strips and add to a pan. Add the diced butter and the drained zucchini slices. Season with salt and pepper. The pan must still be cold and the butter must not melt yet. Now add the first splash of pasta water to the pan with the just-cooked pasta and stir. Turn the stove on low and stir everything until a nice cream forms. Remove the pan from the heat. Add the Parmesan mixture and the second splash of pasta water. Stir gently a few times and serve, garnished with a basil leaf.