Spaghetti alla Nerano? Creamy Indulgence Meets Tangy Seafood Delight

Nestled amidst the rolling hills and picturesque coastline of the Amalfi Coast lies the charming town of Nerano, a hidden gem renowned for its breathtaking beauty and delectable culinary traditions. This quaint village, steeped in history and brimming with vibrant culture, is credited as the birthplace of “Spaghetti alla Nerano,” a pasta dish that embodies the essence of Italian coastal cuisine.

Spaghetti alla Nerano transcends the ordinary spaghetti experience; it’s a symphony of textures and flavors orchestrated by the freshest ingredients from the surrounding sea and land. The key players in this culinary masterpiece are zucchini, specifically the variety known as “zucchine fior di zucca,” which translates to “flower-of-the-pumpkin” zucchini, prized for their delicate sweetness and creamy texture. These zucchinis are sliced thinly and fried to golden perfection, creating a crispy yet tender contrast against the soft spaghetti.

The sauce that binds this dish together is where the magic truly unfolds. It’s a harmonious blend of creamy Provolone del Monaco cheese – a local specialty with a distinctive nutty and slightly spicy flavor – melted into a velvety emulsion. Fresh basil leaves, chopped finely, are incorporated into the sauce, adding a vibrant herbaceous note that complements the zucchini’s sweetness. The final touch is a sprinkle of grated Pecorino Romano cheese for an added layer of sharp, salty complexity.

The beauty of Spaghetti alla Nerano lies not only in its exquisite taste but also in its simplicity. Unlike other elaborate pasta dishes, this one relies on a handful of quality ingredients to shine through.

• Ingredients:

• Preparing Spaghetti alla Nerano:

1. Cook the spaghetti: Bring a large pot of salted water to a rolling boil and cook the spaghetti according to package directions. Drain and set aside.

2. Fry the zucchini: Slice the zucchini thinly. Heat olive oil in a large skillet over medium heat. Fry the zucchini slices until golden brown and crispy on both sides. Remove from skillet and drain on paper towels.

3. Prepare the sauce: In a separate saucepan, melt Provolone del Monaco cheese over low heat, stirring constantly until smooth. Add chopped basil leaves and stir to combine.

4. Assemble the dish: Toss the cooked spaghetti with the zucchini slices and cheese sauce. Sprinkle grated Pecorino Romano on top. Serve immediately.

The first bite of Spaghetti alla Nerano is a revelation – creamy, tangy, and utterly irresistible. The fried zucchini offers a delightful crunch that contrasts beautifully with the soft pasta and velvety sauce. The Provolone del Monaco cheese infuses the dish with its unique nutty flavor, while basil adds a refreshing herbal note. Pecorino Romano’s sharp saltiness rounds out the flavors, creating a harmonious symphony on your palate.

Spaghetti alla Nerano is best enjoyed al fresco, preferably overlooking the breathtaking views of the Amalfi Coast. Sip on a glass of crisp local white wine as you savor each bite. This dish is an ode to simplicity and freshness, showcasing the bounty of the Italian countryside in its most delectable form. So, the next time you’re yearning for a taste of authentic Italian cuisine, embark on a culinary journey to Nerano and experience the magic of Spaghetti alla Nerano.