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home » dishes » noodles

Spaghetti alla Nerano

  • German
  • Italian

Don’t let first impressions fool you! Spaghetti alla Nerano is not just a dish of ordinary spaghetti with courgettes. The provolone (a cheese originating in Casilli near Vesuvius, where it is still produced in pear, sausage or cone shapes, 10 to 15 cm long) gives them an irresistible creamy-sweet note. Such a recipe can, of course, not remain a secret.

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Never say “spaghetti alle zucchine”

We find ourselves in the 1950s. In her small restaurant in the bay of Nerano, Maria Grazia served her guests spaghetti with courgettes. But she did not prepare the pasta with pecorino, as was customary in Campania, but with provolone del Monaco: a semi-hard cheese made from fresh cow's milk, typical for the Sorrento area. The cheese made the spaghetti heavenly creamy. Word spread. And nobody dared to call them spaghetti alle zucchine anymore. The name would be too common for such a culinary experience.

Spaghetti alla Nerano Rezept

The false monks

The area of Naples, especially the mountains in the hinterland, has been a centre of provolone production since the 18th century. The origin of this mild cheese made from cow's milk, which is mostly pear-shaped, is attributed to shepherds from Agerola. When the shepherds and farmers brought their cheese to the town for sale, they protected themselves from the weather and the cold with heavy, dark coats. In these clothes they looked like monks. Their cheese soon became known as the cheese del Monaco, of the monk

Tips for perfect Pasta alla Nerano

The recipe is very simple. But for the optimal taste, you should consider a few things. Larger courgettes often have a bitter aftertaste, which can affect the desired sweetness of the dish. Therefore choose small courgettes. It is best to taste them before you start preparing them. In some recipes the courgettes are breaded before frying: an attempt to combine marinated courgettes in the Neapolitan style with spaghetti alla Nerano. But purists fry without breading - and only with the best olive oil.

📖 Recipe

Spaghetti alla Nerano recipe

Spaghetti alla Nerano

Don’t let first impressions fool you! Spaghetti alla Nerano is not just a dish of ordinary spaghetti with courgettes.
[en]4.54 from 13 votes[/en][de]4.54 von 13 Bewertungen[/de][it]4.54 da 13 voti[/it]
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Main Course, main dish
Cuisine Italian, Lazio
Servings 4 serves
Calories 493 kcal

Ingredients
 

  • 320 g spaghetti, or other long pasta Bucatini, Bavette, Fusilli napoletani, etc.
  • 4 small courgettes
  • 200 g provolone, original only with provolone del Monaco
  • basil, fresh
  • 1 clove garlic
  • olive oil, extra virgin

Instructions
 

  • Cut the courgettes into thin slices and fry them in plenty of olive oil for a few minutes until golden brown. Do not let the oil get too hot. Wash the basil. Dab courgette slices and basil leaves dry with kitchen roll. Mix half of the courgettes with half of the basil using a hand blender until creamy.
  • Bring water to the boil, salt it and cook the spaghetti in it until al dente. When the pasta is almost cooked, peel the garlic, press the clove lightly and gently fry it in a large pan with a spoonful of oil. Remove the garlic and put the fried slices of courgette in the pan.
  • Drain the spaghetti. Save one glass of pasta water. Add the spaghetti to the courgette slices in the pan and fry for one minute. Reduce heat.
  • Mix the grated provolone with the puréed courgettes. Add some hot pasta water until the sauce has a creamy consistency. Season to taste with salt. Now mix the spaghetti and zucchini slices well with the sauce. Garnish with basil and serve warm.

Nutrition

Calories: 493 kcalCarbohydrates: 65 gProtein: 25 gFat: 15 gSaturated Fat: 9 gCholesterol: 35 mgSodium: 452 mgPotassium: 555 mgFiber: 4 gSugar: 5 gVitamin A: 676 IUVitamin C: 21 mgCalcium: 414 mgIron: 2 mg
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Buon appetito!

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4.54 from 13 votes (13 ratings without comment)

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Workshops

In einer Gruppe von maximal 10 Personen bereiten wir verschiedene Pasta-Sorten und die dazu passenden Saucen. Ich zeige euch meine Kenntnisse, sowie viele Tipps und Tricks in der Herstellung von Pasta.
Wir verköstigen die selbst-gemachten Nudeln dann gemeinsam. Dies mit vielen Geschichten der italienischen Küche, die das italienische Lebensgefühl „la dolce vita“ vermitteln.
* * * Alle Termine * * *

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Mein Buch

a modo mio das buch

Du findest im Buch eine Küche ohne Schnickschnack, original italienisch, meist vegetarisch und genau richtig für den Alltag. Viele Rezepte stammen aus unseren Familienkochbüchern, inspiriert von Mamma Maria oder Nonna Nina. Ich gebe natürlich auch Tipps und Tricks für perfekte Pasta, Risotto oder selbst gebackenes Brot. Zu meinen Lieblingen gehören ebenso italienisches Streetfood sowie Eingemachtes und Eingelegtes. Da werde ich wieder zum Kind, schleiche in die Vorratskammer und nasche heimlich vom Milchkaramell!

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Hallo ich bin Alessandra,

Willkommen auf meinem Blog
der italienischen Gerichte und Geschichten.
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Foto: Anna Stöcher

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