Spaghetti alla Nerano! A Symphony of Creamy Flavor and Delicate Zucchini Threads

Siena is renowned for its medieval charm, breathtaking art, and, of course, its delectable culinary offerings. While the city boasts a plethora of traditional dishes, one stands out as a testament to simplicity, freshness, and pure indulgence: Spaghetti alla Nerano. This dish, hailing from the picturesque Amalfi Coast village of Nerano, is an ode to summer, capturing the essence of the season in each bite.
The magic of Spaghetti alla Nerano lies in its harmonious blend of textures and flavors. Imagine perfectly al dente spaghetti, coated in a velvety smooth sauce made with fried zucchini blossoms, melted Provolone del Monaco cheese, and a hint of basil. The result is a symphony on your palate: creamy, slightly sweet, and refreshingly light.
Deconstructing the Dish: A Culinary Breakdown
Before we delve into the preparation, let’s understand the key ingredients that elevate this dish to a culinary masterpiece:
Ingredient | Description | Role in the Dish |
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Spaghetti | Long, thin pasta strands made from durum wheat | Forms the base of the dish and absorbs the sauce beautifully |
Zucchini Blossoms | Delicate, edible flowers with a subtle sweetness | Provides a floral note and contributes to the creamy texture of the sauce |
Provolone del Monaco | A semi-hard cow’s milk cheese with a slightly sharp and smoky flavor | Melts into the sauce, creating a luxuriously creamy consistency |
The basil adds a final touch of freshness and aroma, tying together all the elements.
Bringing Nerano to Your Table: A Step-by-Step Guide
Preparing Spaghetti alla Nerano may seem intimidating at first glance, but fear not! With a little patience and attention to detail, you can recreate this Amalfi Coast delicacy in your own kitchen.
Ingredients:
- 300 grams spaghetti
- 15-20 zucchini blossoms (cleaned)
- 100 grams Provolone del Monaco cheese, diced
- 4 tablespoons extra virgin olive oil
- 1 clove garlic, minced
- Fresh basil leaves, chopped
- Salt and pepper to taste
Instructions:
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Prepare the Sauce: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn it!
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Fry the Blossoms: Gently add the zucchini blossoms to the skillet and fry for 1-2 minutes per side, until they turn golden brown and slightly crispy. Remove them from the pan and set aside.
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Cook the Pasta: While the blossoms are frying, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions, until al dente.
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Combine the Flavors: Drain the cooked pasta and transfer it to the skillet with the remaining olive oil and garlic.
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Melt the Cheese: Gradually add the diced Provolone del Monaco cheese to the skillet, stirring constantly until it melts into a smooth sauce.
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Final Touches: Gently fold in the fried zucchini blossoms and chopped basil. Season with salt and pepper to taste.
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Serve Immediately: Transfer the Spaghetti alla Nerano to individual plates or bowls and enjoy while hot!
Tips for Perfection
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Use fresh, seasonal zucchini blossoms for the best flavor.
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Don’t overcook the pasta. It should be al dente – firm to the bite.
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If you can’t find Provolone del Monaco cheese, substitute with another semi-hard cow’s milk cheese that melts well, like Fontina or Caciocavallo.
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Add a sprinkle of grated Parmesan cheese on top for extra richness (optional).
Spaghetti alla Nerano is more than just a pasta dish; it’s an experience. It transports you to the sun-drenched shores of the Amalfi Coast with every bite. The combination of delicate flavors and textures creates a harmonious balance that is truly unforgettable. So, gather your ingredients, put on some Italian music, and prepare to embark on a culinary journey to Nerano!