Spaghettoni "la Nerano"

For 4 people

"La Nerano" is a simple pasta born from chance and necessity. A nobleman from Capri arrives on the shores of the Amalfi coast looking for something to eat. He reaches a remote spot on the coast at a time when inns were just meeting points for locals. The owner admits to having only zucchinis, butter, and provolone... This is how necessity gave birth to a dish with an exceptional taste!

Preparation: approx. 30 min.

INGREDIENTS

· 600g of small green zucchinis

· 500g of sunflower oil

· 400g of Spaghettoni

· Salt to taste

· 160 g of butter

· Coarsely ground black pepper

· 8 large basil leaves

· 2 sprigs of fresh mint

· 60/80g of grated Parmigiano Reggiano

· Salt to taste

PREPARATION

1. Put the sunflower oil in a high-sided pan and heat it until it reaches 170-180 degrees.

2. Cut the zucchinis into not too thin slices and fry them in hot oil until golden brown. Remove them on absorbent paper to eliminate excess oil and lightly salt the surface.

3. In a large bowl, add the chopped basil, fresh mint, coarsely ground pepper, and butter cut into small cubes.

4. Immerse the pasta in boiling salted water. Attention: salted water and enough of it for the pasta!

5. Once the pasta is ready (1 to 2 minutes before the usual cooking time... always taste!), drain it and add it to the bowl with a ladle of cooking water, start mixing vigorously.

6. After 1 to 2 minutes of mixing, add the Parmigiano (12 months aged for more creaminess or 24 for a stronger flavor).

7. Continue mixing for a few more minutes until you get a smooth and fluffy cream... if needed, add half a ladle of cooking water if it’s too dry!