Spaghetti alla Nerano! A Decadent Dish of Creamy Zucchini and Melted Provolone Cheese

Ah, spaghetti alla nerano – a dish that transcends mere pasta and enters the realm of culinary poetry. This Neapolitan gem, hailing from the picturesque coastal town of Nerano on the Sorrentine Peninsula, is an ode to simplicity and flavor. Picture this: perfectly al dente spaghetti bathed in a creamy sauce made with thinly sliced zucchini, delicate basil, and melted provolone cheese. Each bite is a revelation – a harmonious dance of textures and tastes that will leave you yearning for more.

Unveiling the Origins: A Coastal Delight

Spaghetti alla nerano owes its existence to the bounty of the Amalfi Coast. Zucchini, the star ingredient, thrives in the region’s fertile soil and warm climate. Legend has it that local fishermen, returning home with their catches, would often find themselves with an abundance of fresh zucchini. Determined not to let this seasonal treasure go to waste, they ingeniously transformed it into a delectable pasta dish.

The name “alla nerano” directly translates to “in the style of Nerano,” signifying the dish’s deep-rooted connection to this charming fishing village.

Deconstructing the Dish: A Symphony of Flavors

At first glance, spaghetti alla nerano may appear deceptively simple. However, beneath its unassuming exterior lies a complexity of flavors and textures that captivates the palate.

Here’s what makes this dish truly special:

• Fresh Zucchini: The foundation of this dish rests on perfectly ripe zucchini, sliced paper-thin to ensure they cook quickly without becoming mushy. Choose medium-sized zucchini with firm flesh and vibrant green skin for the best results.

• Creamy Sauce: Forget heavy cream or butter; the magic of spaghetti alla nerano lies in its remarkably light yet intensely flavorful sauce. Zucchini, cooked low and slow, releases its natural moisture, which transforms into a silky smooth emulsion when blended with grated provolone cheese.

• Melted Provolone Cheese: This mild, semi-hard Italian cheese adds a touch of saltiness and an irresistible creaminess to the dish. Opt for provolone dolce (sweet) for a sweeter flavor profile or provolone piccante (spicy) for a subtle kick.

• Fragrant Basil: A sprinkle of fresh basil leaves elevates the dish with its bright, herbaceous aroma. Basil’s natural sweetness complements the zucchini and cheese perfectly, creating a harmonious balance of flavors.

• Al Dente Spaghetti:

The pasta used in spaghetti alla nerano plays a crucial role in creating the ideal texture. Choose high-quality spaghetti and cook it al dente – meaning firm to the bite. This ensures the noodles hold their shape and absorb the flavorful sauce without becoming mushy.

Crafting the Culinary Masterpiece: Step by Step

Spaghetti alla Nerano is surprisingly easy to make at home, even for novice cooks. Here’s a step-by-step guide to ensure culinary success:

1. Prepare the Zucchini: Wash and trim medium-sized zucchini. Using a mandoline slicer or sharp knife, slice the zucchini into paper-thin rounds.

2. Sauté the Zucchini: Heat olive oil in a large skillet over medium heat. Add the sliced zucchini and cook for about 5 minutes, stirring occasionally, until softened but still slightly firm. Set aside.

3. Cook the Spaghetti: Meanwhile, bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions, aiming for al dente texture.

4. Create the Sauce: Transfer cooked zucchini and a portion of its cooking liquid to a blender or food processor. Blend until smooth and creamy. Stir in grated provolone cheese and fresh basil leaves.

5. Combine Pasta and Sauce: Drain cooked spaghetti and return it to the pot. Pour the zucchini sauce over the pasta and toss gently to coat evenly.

6. Serve Immediately: Divide the spaghetti alla nerano into individual bowls or plates. Garnish with additional grated provolone cheese and a sprinkle of fresh basil. Serve immediately while hot and enjoy!

Tasting Notes: A Sensory Journey

The first bite of spaghetti alla nerano is an explosion of flavors – creamy, savory, and herbaceous. The perfectly cooked zucchini lends a delicate sweetness that contrasts beautifully with the mild sharpness of the provolone cheese. Basil adds a refreshing burst of fragrance, while the al dente spaghetti provides a satisfying chewiness.

This dish is truly a symphony for the senses – visually appealing with its vibrant green sauce and glistening strands of pasta, aromatically enticing with its blend of fresh herbs and melted cheese, and deliciously satisfying on every level.

Variations: Unleashing Your Culinary Creativity

While the classic recipe remains timeless, don’t be afraid to experiment with variations. Consider adding a pinch of red pepper flakes for a hint of spice, incorporating other fresh vegetables like asparagus or spinach, or topping with toasted pine nuts for added crunch.

| Grated Provolone Cheese (sweet or spicy) | 100g | Opt for provolone dolce or piccante depending on desired flavor profile. |

| Fresh Basil Leaves | 1 handful | Tear the leaves into smaller pieces before adding them to the sauce. | | Olive Oil | 2 tbsp | Use a good quality olive oil for optimal flavor. |

Spaghetti alla nerano is more than just a pasta dish – it’s an experience that transports you to the sun-drenched shores of the Amalfi Coast. So, gather your ingredients, embrace your inner culinary maestro, and prepare to savor this delectable slice of Italian heaven.