Spaghetti alla nerano

Name: Spaghetti alla nerano
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 80 g grated Parmesan; 80 g Pecorino romano; 600 g courgettes; 2 garlic cloves; ½ bunch basil; ¼ bunch peppermint; oil; 1 tbsp olive oil; 300 g spaghetti; ¼ tsp salt; a little pepper

main dish

Total: 45 min. | Active: 45 min.

vegetarian, lactose-free

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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.

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 4 people

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

How it's done

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.

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