“Spaghetti alla Nerano” take their name from the town of Nerano, a fishing village located between the Lattari Mountains, Massa Lubrense and Positano. The birth is attributed to the cuisine of a historic restaurant in the bay Ristorante Maria Grazia, which with the union of a few simple ingredients was able to create the dish that won over Totò and Eduardo De Filippo, becoming rightfully part of the typical traditional dishes. Spaghetti alla Nerano is a pasta dish made with spaghetti, fried zucchinis, provolone del Monaco and Parmesan. Among the many attributions circulating, the main one points to a restaurant owner named Maria Grazia in the mid-1950s.
Spaghetti alla Nerano
Ingredients:
Spaghetti 480 gr; courgettes 600 gr; butter 160 gr; basil 15 gr; Salt to taste. Black pepper to taste. Grated parmesan 100 gr; Provolone 100 gr; Pecorino romano 50 g
Preparation:
Wash and clean the courgettes, cut them into rounds with a thickness of about 1 mm; fry them in plenty of seed oil, drain them and set them aside. Cook the spaghetti al dente in boiling, salted water. Meanwhile, place the already fried courgettes, basil, butter in a pan and add a ladle of water, season with salt. Finish cooking the spaghetti in the pan with the courgettes, sautéing them. Add the cheese mix off the heat and mix vigorously until the desired density is obtained; Plate and garnish with basil and grated provolone.
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