Typical first course of the Campania tradition, the Spaghetti Alla Nerano they bring simple and tasty ingredients to the table. Zucchini e are enough Provolone del Monaco to make a quick, tasty and very simple recipe. The name takes us back to the Amalfi coast, where Nerano stands out for its coasts and for the goodness of its food. The characteristic of this dish lies precisely in the main ingredient: Provolone del Monaco, this medium-aged stretched curd cheese has the typical shape of caciocavallo, it is produced on the Lattari mountains exclusively with milk of Agerolese cow. It is precisely this milk, precious as it is produced in small quantities, that gives this cheese a particular aroma and flavor. This is thanks to the cows that are lucky enough to graze in an uncontaminated territory, with forage enriched by the climate, which is reflected in the flavor of the milk produced.

Preparation

1

Bring the pot with the water to a boil, where the pasta will be cooked.

2

In the meantime, wash the courgettes under running water and dab with a sheet of absorbent paper. Remove the ends with a knife and cut into slices half a centimeter thick.

3

In a non-stick pan heat the oil over medium heat. When it is hot, fry the courgettes.

4

Turn the courgettes halfway through cooking to brown on both sides. Drain on absorbent paper.

5

When the water boils, add the spaghetti and cook for the cooking time of the pasta. Drain al dente. Set aside the cooking water of the pasta.

6

In a non-stick pan add a drizzle of oil, the garlic clove, let it fry for a few minutes and add the fried courgettes.

7

Add a pinch of salt and add the spaghetti. Sauté, lower the heat, add the grated provolone cheese and a few tablespoons of pasta cooking water. Mix until a soft cream is formed. If necessary, add more water. Top with fresh basil.

Accessories:

• chopping board
• stainless steel pot
• no stick pan
• skimmer to drain the pasta
• table spoon
• knife
• grater

Tips and hints:

• We can use our irreplaceable garlic in oil in this recipe. Adding the clove and also the canned oil will make our dish delicate and aromatic.

• The cooking water of the pasta is a very precious element that is often useful in the kitchen in the preparations without tomato sauce, to mix and serve as a base for soft creams. This happens thanks to the starch content that comes from cooking the pasta. Furthermore, using the residual cooking water, we use a still hot liquid, which added to our preparations does not block cooking, nor does it cause the formation of annoying lumps.

• What if we don’t find the Provolone del Monaco? Do not worry, we will give up its characteristic flavor, but we can replace it with a caciocavallo or provolone. And then let’s remember to stock up on Provolone del Monaco, if we go to visit Nerano!

storage

It is preferable to consume at the time of preparation. Alternatively, you can keep it for 2 days, and add provolone at the time of consumption.

History

This dish was born in the 50sin the kitchen of a restaurant in the bay of Nerano to satisfy the nocturnal whims of the prince of Sirignanowho arrived in Positano, went to this restaurant, which given the time he was out of stock. By chance it was decided to add a particular cheese such as Provolone del Monaco to a poor dish like pasta with courgettes, a combination that was a success.

With its spicy and pungent notes, the provolone del Monaco is suitable to be tasted as an appetizer or for the preparation of first courses, taking advantage of its ability to spin hot, creating soft creams, as in the case of this recipe, in which in addition to enhance the flavor of the zucchini, it will bind the dish.

The name of this cheese derives from the shepherds who, coming from the mountains, went down to the Neapolitan markets to sell their products, and used to dress in capes that resembled the monks.