Spaghetti alla Nerano

Ingredients for 3 servings:

• 500g spaghetti
• 1 kg zucchini, light or dark green
• 200 g provolone, alternatively Parmigiano Reggiano
• 3 garlic cloves
• Extra virgin olive oil
• Sea salt and black pepper, freshly ground
• some basil leaves, about 2 – 3 for decoration

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian, quick, delicious

After becoming aware of this dish, I unfortunately couldn’t find a recipe on chefkoch. The restaurant “Maria Grazia” in Nerano, Massa Lubrense region, is usually cited as the origin. Cut the zucchini into thin slices, approximately 2 mm thick. This is easiest with a suitable slicer. (Don’t be alarmed by the 1 kg quantity; frying will reduce the volume considerably.) Heat plenty of olive oil in a pan and fry the zucchini slices. The amount of zucchini will need to be divided into 4-5 frying sessions in a 26-28 cm diameter pan. Set the finished zucchini slices aside on kitchen paper to drain and cool. Grate the provolone with a coarse grater and peel the garlic cloves. Set aside a small portion of the provolone for later garnish. After the fried zucchini slices have cooled, puree about half to one-third of them. Set aside a few slices for later decoration. Salt the pasta water and bring to a boil. Then cook the spaghetti al dente according to the package instructions and drain in a colander. Just before draining, be sure to reserve a cup of the cooking water. Heat about 3-4 tablespoons of olive oil in a pan, preferably the one used for frying, press the garlic cloves and sauté in the pan. Add the zucchini slices and the pureed zucchini mixture, heat through, and season with salt and pepper. Immediately return the drained pasta to the saucepan, add the grated provolone and the zucchini-garlic mixture, and stir. Add just enough of the reserved pasta water a little at a time to create a creamy consistency for the zucchini cheese sauce to coat the pasta perfectly. Divide the portions between portions and serve. Garnish with the reserved zucchini slices, grated cheese, and basil leaves. I always find it difficult to give precise amounts, as they largely depend on the individual’s appetite. If the dish is served as a ‘primo piatto,’ the quantity given here makes 4 servings. As a main course, and if you’re very hungry, only 2-3 servings.