📝 About This Recipe
Born in the 1950s at Ristorante Maria Grazia in the fishing village of Nerano, this dish is a sublime marriage of humble ingredients and sophisticated technique. It features golden-fried zucchini discs that melt into a velvety, buttery emulsion enriched with sharp Provolone del Monaco. This is the ultimate taste of the Italian summer—creamy, fragrant with fresh basil, and utterly unforgettable.
🥗 Ingredients
The Vegetables
- 1 kg Zucchini (small to medium-sized, sliced into 2-3mm rounds)
- 2 cloves Garlic (peeled and lightly smashed)
- 15-20 leaves Fresh Basil (torn by hand)
The Pasta and Frying
- 400 grams Spaghetti (high-quality bronze-die extruded)
- 300 ml Extra Virgin Olive Oil (for frying the zucchini)
- 200 ml Sunflower Oil (optional, to mix with olive oil for a lighter fry)
- 2 tablespoons Sea Salt (for the pasta water)
The Sauce and Finish
- 150 grams Provolone del Monaco (finely grated; can substitute with aged Caciocavallo or sharp Provolone)
- 50 grams Parmigiano Reggiano (finely grated)
- 30 grams Unsalted Butter (cold, cubed)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1-2 ladles Pasta Water (reserved from the boiling pot)
👨🍳 Instructions
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1
Wash and dry the zucchini thoroughly. Slice them into very thin rounds, approximately 2-3mm thick, using a mandoline for consistency.
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2
In a deep frying pan, heat the olive oil (and sunflower oil if using) to 170°C (340°F). Fry the zucchini in small batches until they turn a beautiful golden-brown color. Do not overcrowd the pan.
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3
Use a slotted spoon to remove the fried zucchini and place them on a tray lined with paper towels. Lightly salt them while hot and scatter half of the torn basil leaves over them.
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4
Crucial Step: Let the fried zucchini rest in a bowl in the refrigerator for at least 2 hours, or ideally overnight. This allows them to soften and develop the characteristic 'creamy' texture.
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5
Bring a large pot of water to a boil. Once boiling, add the sea salt and the spaghetti. Cook the pasta for about 2-3 minutes less than the package instructions (very al dente).
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6
While the pasta cooks, heat a large wide skillet over medium-low heat. Add two tablespoons of the oil used for frying the zucchini and the smashed garlic cloves. Infuse for 2 minutes, then remove and discard the garlic.
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7
Add the rested zucchini to the skillet along with a small ladle of the boiling pasta water. Use a wooden spoon to gently break some of the zucchini down to start forming a base sauce.
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8
Using tongs, transfer the very al dente spaghetti directly from the water into the skillet with the zucchini.
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9
Add another ladle of pasta water and the cold butter. Toss vigorously over medium heat (the 'mantecatura' process) to create a glossy emulsion.
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10
Remove the pan from the heat entirely. This is essential to prevent the cheese from clumping.
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11
Add the grated Provolone del Monaco and Parmigiano Reggiano gradually, tossing and stirring constantly. If the sauce looks too dry, add a splash more pasta water until it is silky and coats every strand.
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12
Stir in the remaining fresh basil and the cracked black pepper. Serve immediately on warmed plates, topped with any remaining zucchini from the pan.
💡 Chef's Tips
The 'secret' to Nerano is resting the fried zucchini; don't skip the 2-hour chill as it creates the silky texture. Always remove the pan from the heat before adding the cheese to avoid a stringy, rubbery mess. Use Provolone del Monaco if possible; it has a unique spicy-sweet profile that defines the dish. Don't be afraid of the oil; the zucchini should be fried, not sautéed, to achieve the correct depth of flavor. Save more pasta water than you think you need; the starch is the 'glue' that binds the cheese and oil into a sauce.
🍽️ Serving Suggestions
Pair with a crisp, chilled Greco di Tufo or Fiano di Avellino white wine from the Campania region. Serve as a 'Primi Piatti' followed by grilled sea bream or lemon-infused chicken. Start the meal with a simple Caprese salad using buffalo mozzarella to stay within the Neapolitan theme. A finish of lemon zest on top can provide a bright acidity if your zucchini are particularly sweet. Enjoy outdoors during sunset to truly capture the Amalfi Coast vibe.