Description
Spaghetti alla Nerano, a classic Italian dish from Naples, showcases zucchini and cheese in perfect harmony. Creamy provolone and crisp zucchini create a simple yet luxurious pasta experience you’ll savor with each delightful bite.
Ingredients
Scale
- 12 oz (340 g) spaghetti
- 3 medium zucchini, thinly sliced
- 2 cloves garlic, minced
- 1 cup (100 g) provolone del Monaco cheese, grated
- ½ cup (50 g) Parmesan cheese
- ⅓ cup (80 mL) olive oil
- salt, to taste
- black pepper, to taste
- fresh basil leaves, torn
- lemon zest
Instructions
- Skillet Preparation: Heat olive oil in a large skillet over medium-high heat until shimmering and ready for sautéing.
- Zucchini Frying: Carefully arrange zucchini slices in a single layer, cooking until edges turn a rich golden-brown and surfaces develop a crispy texture, approximately 2-3 minutes per side.
- Draining and Seasoning: Transfer fried zucchini to a paper towel-lined plate, allowing excess oil to drain, then lightly season with salt to amplify the vegetable’s inherent taste profile.
Notes
- Perfect Zucchini Frying: Use a thermometer to maintain oil temperature around 350°F for consistent golden-brown color without absorbing excess oil.
- Preventing Soggy Texture: Pat zucchini dry before frying to remove moisture, ensuring crispy edges and preventing oil splatter.
- Salt Selection Matters: Choose fine sea salt for even seasoning, which distributes more uniformly across zucchini slices compared to coarse salt.
- Oil Quality Impact: Select high-smoke-point olive oil or vegetable oil to achieve optimal frying results without burning or developing bitter flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 570
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 40 g
- Saturated Fat: 10 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 35 mg