Spaghetti alla nerano

Spaghetti alla nerano

Total: 45 min. | Active: 45 min.
vegetarian, lactose-free
Nutritional value / person: 678 kcal
, Fat: 38 g
, Carbohydrate: 57 g
, Protein: 24 g
This recipe will bring the flavour of the Amalfi coast to your plate. The dish is believed to have originated from a small restaurant in the village of Nerano. It came about by adding the spicy cheese, Provolone del Monaco, to the poor person's meal of "pasta con zucchine". The result was a dish so tasty that it quickly captured everyone's hearts. The delicate, sweet courgette goes beautifully with the spicy cheese. As is so often the case with simple dishes like this, the ingredients must be top quality as they have nothing to hide behind.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Courgettes

600 g courgettes , cut into approx. 3 mm slices
oil, for deep-frying
¼ tsp salt
1 tbsp olive oil
2 garlic cloves, squeezed

Spaghetti

300 g spaghetti
salted water, boiling
80 g grated Parmesan
80 g Pecorino romano, grated
½ bunch basil, torn into pieces
¼ bunch peppermint, torn into pieces
a little pepper
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How it's done

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Courgettes

Pat the courgette slices dry. Fill a pot to 1/3 with oil and heat it to approx. 170 °C. Deep-fry the courgettes for approx. 3 mins. per batch until crispy and golden, remove with a slotted spoon, drain on kitchen paper, season with salt. Heat the oil in a frying pan. Sauté the garlic cloves for approx. 3 mins.

Spaghetti

Cook the spaghetti in salted water until just al dente, drain and reserve approx. 100 ml of the cooking water. Add the spaghetti and cooking water to the garlic, mix together. Mix the cheese and herbs into the spaghetti, season. Mix in the courgettes.

Good to know
Note: The original recipe uses Provolone del Monaco instead of parmesan and pecorino.

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