The chef at Borgo Santandrea in Amalfi shares the secrets to perfecting Spaghetti alla Nerano, a traditional dish uniquely originating from Nerano on the Sorrento Coast. This dish has no local variations and consists of pasta, zucchini, Provolone del Monaco, Neapolitan basil, garlic, oil, salt, and pepper. Spaghetti alla Nerano, the iconic Campanian dish that also featured on Bezos' wedding menu. While the recipe uses spaghetti, Chef Scotti suggests other starchy pasta shapes like fusilli, paccheri, rigatoni, or linguine.
Chef's Creszenzo Scotti tips include frying the zucchini without flour and for the cheese, preferably using Provolone del Monaco for an authentic flavor. If unavailable, a good caciotta sorrentina can be used, provided it melts well. The Secret Ingredient: Pasta Cooking Water - reserve a ladle of the cooking water, drain the pasta when it is still al dente, as it will finish cooking in the pan. The key is in the creaming process. "Never add cheese while the pan is still on heat! The provolone will melt and stick together. The starch in the water creates a creamy texture that binds everything together, making this pasta truly special."
The Recipe - Spaghetti alla Nerano
Ingredients (serves 4):
340 g Gragnano spaghetti; 650 g fresh zucchini; 200 g Provolone del Monaco (or Parmigiano according to other versions); 2 cloves garlic; To taste Extra virgin olive oil; Basil; Salt; Pepper
Preparation:
First, prepare the vegetables. Wash the zucchini and cut them into thin rounds—so they can mix well with the pasta—about 2 mm thick. Pat them dry with paper towels, then fry them in plenty of extra virgin olive oil until golden brown.
The oil temperature is crucial, reaching between 160 and 170 degrees Celsius. Drain the spaghetti on a plate lined with new paper towels, pat dry again, and season gently with salt. In a separate bowl, grate the provolone (though many chefs recommend Parmigiano Reggiano).
Put the water on the stove with a handful of coarse salt. While it comes to a boil, in a separate pan, add a generous drizzle of oil and the well-peeled garlic cloves; sauté the garlic until golden brown. Once golden, remove them and add the zucchini and a handful of washed and squeezed basil leaves. Many chefs also use butter. Cook everything together over low heat for 2-3 minutes.
Once the water for the pasta has come to a boil, cook the spaghetti until very al dente, so that they can finish cooking in the pan. Drain the spaghetti directly into the pan, then add a ladle of the cooking water. Stir and continue cooking the risotto over medium heat until the spaghetti is creamy. Once cooked, turn off the heat and stir the pasta for about 10 seconds to combine the creamy sauce. At this point, add the cheese, which should then be melted away from the heat. The result should be very creamy; if it's too dry, add another tablespoon of the cooking water. Grazie a Gusto!
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