The recipe for spaghetti alla Nerano, a first course suitable for all palates, above all for smoked lovers!
- Spaghetti Alla Nerano, province of Sorrento, are the perfect combination between the sweetness of the zucchini and the strong aromaticity of the smoked provola that you usually eat right near Sorrento.
This first course is a classic of the culinary tradition of Campania since the war, where the use of vegetables and nutritious dairy products was privileged.
Moreover, it is prepared in a few minutes, given the simplicity and freshness of the ingredients that serve to cook it.
A few moments will be enough, following our recipe.
Ingredients
- 3-4 medium zucchini (about 300 gr)
- 1 clove of garlic in a shirt
- 400 gr of spaghetti restaurant
- 20 ml extra virgin olive oil
- 100 gr of smoked provola
- salt and pepper to taste
- 4-5 fresh basil leaves
Prepare the dressing
After having washed and cored the zucchini well, you will need to cut them into thin slices. In a hot pan, pour the oil and cook them fry for 30 seconds, making sure that they do not fry at all but that they sew well. Season with salt, pepper and plenty of well-washed and dried basil. As a last step, in a small bowl blend one half and keep it aside.
We prepare the dish
Cook the spaghetti in abundant boiling water lightly salted and, in the same pan where you have previously passed the zucchini, sauté the garlic clove with a little more oil. Once the pasta is ready, drain it al dente, repeat it in the pan with the zucchini. Help yourself to mix everything with the help of some pasta cooking water, which we recommend to put aside.
Let it all add to the addition cream of zucchini and, immediately after, also the provolone cut into thin slices and seasoned last with more pepper if you like.
