Spaghetti alla Nerano! An Enchanting Dance of Melted Provolone and Sweet Fried Zucchini

Prepare to embark on a culinary adventure that will transport you straight to the sun-drenched Amalfi Coast. Nestled amidst the breathtaking cliffs and sparkling turquoise waters of this enchanting region lies the charming village of Nerano, where a dish as delightful as its surroundings awaits: Spaghetti alla Nerano. This seemingly simple yet utterly irresistible pasta creation is a testament to the power of fresh, local ingredients, expertly combined to create a symphony of flavors and textures that will leave you craving more.

At its heart, Spaghetti alla Nerano celebrates the sweetness of summer zucchini, transformed into delicate golden fritters. These crisp, flavorful bites are then gently tossed with spaghetti, bathed in a rich and velvety sauce made from melted provolone cheese, and finished with a sprinkle of fresh basil for an aromatic flourish.

The result is a dish that transcends mere sustenance; it’s an experience to be savored. Each mouthful delivers a delightful interplay between the al dente pasta, the creamy provolone, and the sweet zucchini, creating a harmonious balance of textures and flavors.

A Journey Through History

Legend has it that Spaghetti alla Nerano emerged in the 1950s as a delightful culinary creation by Maria, the proprietor of a quaint restaurant overlooking the turquoise waters of Nerano Bay. Travelers and locals alike were captivated by this dish’s delicate simplicity and bold flavor profile, cementing its place on menus across the Amalfi Coast.

Over the years, Spaghetti alla Nerano has retained its authenticity while evolving subtly to reflect the creativity of generations of Italian cooks. Today, variations abound, with some incorporating fresh tomatoes for a touch of sweetness, while others add fragrant basil pesto for an herbaceous complexity.

Deconstructing the Masterpiece: Ingredients and Techniques

The magic of Spaghetti alla Nerano lies not only in its delicious final result but also in the precise balance of ingredients and techniques employed in its preparation. Each element plays a crucial role in creating this culinary masterpiece.

Let’s delve into the key components:

Spaghetti: Opt for high-quality durum wheat spaghetti, which holds its shape beautifully after cooking and provides the perfect foundation for the creamy sauce.
Zucchini: Select fresh, young zucchini with firm flesh and a bright green skin. These will fry up beautifully, retaining their sweetness and delicate texture.
Provolone del Monaco: This semi-hard cow’s milk cheese hails from the Campania region and is renowned for its rich, slightly salty flavor and smooth melting properties, making it ideal for creating the decadent sauce.
Garlic: A small clove of garlic, finely minced, adds a subtle aromatic note to the dish without overpowering the other flavors.
Basil: Fresh basil leaves, torn or roughly chopped, provide a bright and herbaceous counterpoint to the rich provolone and zucchini.
Olive Oil: Use high-quality extra virgin olive oil for frying the zucchini and adding richness to the sauce.

The Art of Frying: Achieving Golden Perfection

Perhaps the most critical step in preparing Spaghetti alla Nerano is achieving perfectly golden-fried zucchini slices. This requires a delicate touch and attention to detail.

Here are some tips for success:

Slice thinly: Aim for zucchini slices about 1/4 inch thick to ensure even cooking.
Salt and Drain: Sprinkle the zucchini slices with salt and let them sit in a colander for 15-20 minutes to draw out excess moisture, resulting in crispier fritters.
Hot Oil: Ensure your olive oil is hot enough – around 350°F (175°C) – before frying the zucchini.
Don’t Overcrowd: Fry the zucchini slices in small batches to prevent them from steaming instead of browning.
Golden Brown and Crispy: Cook the zucchini until golden brown and crispy on both sides, about 2-3 minutes per side. Remove them from the oil and drain on paper towels.

The Creamy Provolone Sauce:

While the fried zucchini steals the spotlight, the creamy provolone sauce is equally essential to Spaghetti alla Nerano’s success. This luscious sauce coats the spaghetti and melts beautifully over the warm zucchini, creating a symphony of flavors.

To prepare the sauce, follow these steps:

Melt the Cheese: Grate the Provolone del Monaco and slowly melt it in a saucepan over low heat, stirring constantly to prevent burning. Add a splash of pasta water to create a smooth and creamy consistency.
Infuse with Flavor: Sauté a small clove of garlic in olive oil until fragrant but not browned. Remove the garlic and add it to the melted cheese sauce along with chopped basil leaves for freshness and aroma.

Bringing It All Together:

With all the components prepared, the final assembly of Spaghetti alla Nerano is quick and satisfying:

Cook the Pasta: Cook the spaghetti according to package instructions until al dente. Reserve some pasta water before draining.
Toss with Sauce: Combine the cooked spaghetti with the melted provolone sauce. Add a splash of reserved pasta water if needed to loosen the consistency.
Add Zucchini and Basil: Gently fold in the fried zucchini and chopped basil.
Serve Immediately: Serve the Spaghetti alla Nerano hot, garnished with additional grated Provolone del Monaco and fresh basil leaves.

Enjoy this delightful taste of the Amalfi Coast!

Beyond the Plate:

Spaghetti alla Nerano is more than just a dish; it’s an experience that embodies the spirit of Italian culinary tradition: simplicity, freshness, and quality ingredients transformed into something truly special.

While indulging in this delectable pasta creation, allow yourself to be transported to the sun-kissed shores of Nerano. Imagine the salty sea breeze mingling with the fragrant basil and the sweet aroma of fried zucchini. Let each bite transport you to a place where life moves at a slower pace and culinary delights are savored with joy.