Spaghetti alla Nerano (Spaghetti with Zucchini) Recipe

If you’re a fan of Italian cuisine and looking for a delicious and satisfying pasta dish, look no further than Spaghetti alla Nerano. This classic Italian recipe combines the simplicity of spaghetti with the flavors of fresh zucchini, making it a perfect choice for a comforting meal. In this article, we’ll take you through the steps to create this mouthwatering dish that’s sure to become a family favorite.

Table of Contents

1. Introduction
2. Ingredients
3. Preparing the Zucchini
4. Cooking the Spaghetti
5. Preparing the Sauce
6. Combining the Ingredients
7. Serving and Garnishing
8. Tips for Success
9. Variations to Try
10. Health Benefits
11. A Taste of Nerano
12. Frequently Asked Questions (FAQs)
13. Conclusion

Introduction

Spaghetti alla Nerano is a beloved Italian dish originating from the town of Nerano on the Amalfi Coast. It’s known for its creamy texture, thanks to the generous use of zucchini, and its ability to transport your taste buds to the sun-soaked shores of southern Italy. This recipe is not only delicious but also relatively easy to prepare, making it an excellent choice for both novice and experienced cooks.

Ingredients

Before diving into the cooking process, gather the following ingredients:

• 350 grams of spaghetti
• 2 large zucchinis
• 2 cloves of garlic, minced
• 50 grams of grated Parmesan cheese
• 50 grams of grated Pecorino cheese
• Fresh basil leaves
• Extra-virgin olive oil
• Salt and pepper to taste

Preparing the Zucchini

1. Begin by washing and trimming the zucchinis. Then, slice them into thin strips or rounds.
2. Heat a generous amount of olive oil in a pan over medium heat.
3. Add the minced garlic to the pan and sauté until it becomes fragrant.
4. Add the zucchini slices and season with salt and pepper. Sauté the zucchini until it becomes soft and slightly golden brown. This should take about 15-20 minutes.

Cooking the Spaghetti

1. While the zucchini is cooking, bring a large pot of salted water to a boil.
2. Cook the spaghetti according to the package instructions until it’s al dente.
3. Before draining the pasta, reserve a cup of pasta cooking water. This will come in handy for the sauce.

Preparing the Sauce

1. In a separate bowl, combine the grated Parmesan and Pecorino cheeses.
2. Once the zucchini is tender and golden, add half of the cheese mixture to the pan and mix well.
3. Use some of the reserved pasta water to create a creamy sauce. Add it gradually until you achieve the desired consistency.

Combining the Ingredients

1. Drain the cooked spaghetti and add it to the pan with the zucchini and cheese mixture.
2. Toss everything together over low heat, ensuring the spaghetti is coated in the creamy sauce.

Serving and Garnishing

1. Plate the Spaghetti alla Nerano and garnish with fresh basil leaves.
2. Sprinkle the remaining cheese mixture on top for an extra burst of flavor.

Tips for Success

• Use high-quality olive oil for a richer taste.
• Feel free to adjust the amount of cheese and garlic to suit your preferences.
• If the sauce is too thick, add a bit more reserved pasta water to achieve the desired consistency.

Variations to Try

• Some variations of this dish include adding a hint of lemon zest for a citrusy twist or adding red pepper flakes for a spicy kick.

Health Benefits

Spaghetti alla Nerano not only delights your taste buds but also offers some health benefits. Zucchini is a good source of vitamins and fiber, making this dish a nutritious option.

A Taste of Nerano

This delightful dish captures the essence of Nerano, a charming town on the Amalfi Coast known for its culinary excellence. With its creamy zucchini sauce and cheesy goodness, Spaghetti alla Nerano brings a taste of southern Italy to your table.

Frequently Asked Questions (FAQs)

1. Can I use other types of pasta for this recipe?

• While spaghetti is the traditional choice, you can experiment with other pasta varieties like fettuccine or penne.

2. Is it essential to use both Parmesan and Pecorino cheese?

• While using both cheeses adds depth of flavor, you can use just one type if needed.

3. Can I make this dish vegetarian or vegan?

• Yes, you can make it vegetarian by omitting the garlic or vegan by using dairy-free cheese alternatives.

4. How can I make the sauce even creamier?

• To make the sauce creamier, add a bit more pasta cooking water and cheese.

5. Is it necessary to sauté the zucchini for 15-20 minutes?

• Sautéing the zucchini until it’s tender and slightly golden brown enhances its flavor, but you can adjust the time to your preference.

Conclusion

Spaghetti alla Nerano is a delightful Italian dish that brings the flavors of the Amalfi Coast to your home kitchen. With its creamy zucchini sauce, it’s a comforting and satisfying meal that’s both easy to prepare and a treat for your taste buds. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is sure to become a family favorite. So, gather your ingredients and enjoy a taste of Italy with Spaghetti alla Nerano!

Source: platingsandpairings.com

Yield: 5-6

Garlic Bread Leftover Turkey Pot Pie

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Leftover turkey often means sandwiches and soups, but why not elevate your leftovers into something extraordinary? Enter the Garlic Bread Leftover Turkey Pot Pie. This dish transforms your holiday leftovers into a comforting, savory pie with a delicious garlic bread crust. Perfect for those cold nights when you crave something hearty and warm, this pot pie is sure to become a new family favorite.

Prep Time 15 minutes

Cook Time 40 minutes

Ingredients

• 1 tbsp olive oil
• 150g / 5 oz mushrooms , sliced 1/2cm / 1/5" thick
• 50g / 4 tbsp butter
• 1 onion , finely chopped (brown, white, yellow)
• 2 garlic cloves , minced
• 1 carrot , peeled, chopped into 1cm/ 1/3" pieces
• 4 tbsp flour (plain/all purpose)
• 2 1/2 cups milk (any fat % fine)
• 4 cups (600g) cooked chopped turkey or chicken
• 1 1/2 cups frozen peas
• 1 tsp chicken or vegetable stock powder (or 1 cube. I use Vegeta powder)
• 1/4 tsp salt
• 1/2 tsp black pepper
• GARLIC BREAD TOPPING
• 50g / 4 tbsp salted butter
• 2 garlic cloves , minced using garlic press
• 5 packed cups bread chunks ~2.5cm/1" cubes (Note 1)
• 2 tbsp parmesan cheese , grated (optional)
• 1 cup mozzarella or other melting cheese, shredded or sliced (or enough slices to cover most of top)

Instructions

• Preheat oven to 180°C/350°F (all oven types)

• Topping: Stir together melted butter and garlic. Place bread chunks in a bowl, drizzle over butter, toss. Set aside.

• Brown mushrooms: Heat oil in an oven-proof skillet over high heat. (Note 3) Add mushrooms and cook until browned – about 4 minutes. Remove.

• Sauté garlic & onion: Lower heat to medium high. Melt butter in same skillet. Add onion and garlic, cook for 2 minutes.

• Add carrot then cook for 1 minute.

• Add flour, cook for 1 minute. You'll have a pasty mix. Don't worry if it looks dry (depends how sweaty your onions get).

• Make roux: While stirring, add half the milk and mix quickly to dissolve the paste into the liquid (this happens quite quickly). Add remaining liquid and stir. Add stock powder, salt and pepper, stir.

• Thicken sauce: Cook for 2 – 3 minutes, stirring regularly. It should start steaming and bubbling a bit, and the sauce will thicken. Thickness test: coat back of wooden spoon, you should be able to draw a line across it (see video, Note 3)

• Add turkey, peas and mushrooms, and mix into sauce.

• Top with bread, spread to cover surface. Grate over parmesan if using, top with melting cheese.

• Bake: Bake for 12 – 15 minutes or until the cheese gets some brown spots. Tent foil over so it doesn't stick to the cheese, then bake for a further 10 minutes.

• Serve: Sprinkle with additional parmesan if desired, then serve!

Notes

Bread – It’s better to use soft breads rather than artisan sourdough-type breads with really thick chewy crusts and a tight crumb. I just used an everyday bread loaf. Rolls, hamburger buns, sandwich bread – anything goes here.

It’s hard to measure the bread required because they all have different densitie. You just need enough to cover the surface of the pie, one layer. If using sliced bread, just cut them into 3cm / 1.5″ squares then layer them overlapping slightly, and drizzled with butter (too hard to toss).

Don’t stress about sauce thickness, it’s easy to adjust. Once you stir the turkey etc in, whatever the consistency of the sauce is, that’s how it will be once out of the oven. It does not thicken much in the oven – cook time is short plus no air vents for evaporation to allow sauce to thicken. If the filling is too runny for your taste, just pop it back on the stove (with turkey etc) and cook until thickened to your taste.

Nutrition Information:

Amount Per Serving: Calories: 359