Spaghetti alla Nerano, a humble yet decadent dish from the Amalfi Coast, epitomizes the beauty of Italian cuisine—simple ingredients transformed into a masterpiece of flavor. Hailing from the small seaside town of Nerano, this recipe combines velvety fried zucchini, fragrant basil, and creamy Provolone cheese with al dente spaghetti. The result? A dish that’s both light and indulgent, perfect for summer evenings or a taste of the Mediterranean at any time of the year.
The Origins of Spaghetti alla Nerano
This dish is steeped in history. Legend has it that Spaghetti alla Nerano was created in the 1950s at a small restaurant in Marina del Cantone, a picturesque beach near Nerano. The owner, Maria Grazia, wanted to offer her guests something unique. Using locally sourced zucchinis and the regional Provolone del Monaco cheese, she crafted this recipe that quickly became a favorite among locals and visitors alike.
Key Ingredients That Define the Dish
The simplicity of Spaghetti alla Nerano lies in the quality of its ingredients. Here’s what makes it special:
- Zucchini: Thinly sliced and fried to achieve a delicate, caramelized flavor. This ingredient is the star of the dish.
- Provolone del Monaco: A semi-hard cheese from the Campania region. Its sharp and slightly nutty flavor adds depth to the sauce.
- Spaghetti: Perfectly cooked al dente to provide the ideal texture.
- Basil: Fresh basil leaves bring an aromatic finish to the dish.
- Olive Oil and Garlic: Essential in Italian cooking, these create a flavorful base for the sauce.