Spaghetti and Zucchini Nerano Style

La storia di questo piatto

Born in a fisherman's village cradled between cliffs and sea, this dish carries the soul of Nerano — a place where zucchini drink Mediterranean light and cheese melts like a whispered secret passed from grandmother to granddaughter across sun-bleached courtyards.

Ingredienti

• 400 g Spaghetti
• 600 g Small summer zucchini
• 150 g Provolone del Monaco DOP
• 200 ml Extra virgin olive oil
• 2 cloves Garlic
• 1 piece Fresh red chili pepper
• 10 leaves Fresh basil
• q.b. Salt
• q.b. Freshly ground black pepper

Preparazione

1. Take the zucchini and cut them into thin batons, as long as your finger, about 7 to 8 centimeters: the more uniform and thin they are, the more evenly and crisply they will fry. Scatter them with coarse salt and let them rest: you'll see that they'll release their excess water, which you then need to eliminate, and this is the secret to a fry that stays crispy and doesn't go limp in the oil.
2. Dry the zucchini very well with paper towels, I really mean it, because moisture is the enemy of crispness. Fry them a few at a time in very hot oil, without crowding the pan, until they become golden and crispy: you'll hear the oil crackling happily, a sign that the temperature is right. Drain them on paper towels and season them gently, while they're still hot.
3. Cut the Provolone del Monaco into small cubes, so it will melt more quickly and without forming lumps. Put it in a pan over very low heat, almost off, with the extra virgin olive oil and a little pasta water, stirring patiently until it becomes a smooth and silky cream: if the heat is too high the cheese gets stringy and forms threads, so keep the flame low and stir constantly.
4. Drop the spaghetti into well-boiling, well-salted water—like seawater: a pinch more doesn't hurt and gives the pasta flavor from the inside. Drain it a minute before the time indicated on the package, so it stays al dente, and don't forget to set aside a cup of its cooking water, precious for tossing the pasta. Transfer it right away to the pan with the cheese cream, still dripping wet.
5. Toss the pasta off direct heat or over very low heat, stirring energetically and adding the remaining oil, the chopped red chili pepper, and a splash of cooking water if the cream tightens too much: it should be glossy and coating, never dry or watery. Gently fold in most of the fried zucchini, mixing delicately so as not to break them, and set aside some beautiful whole pieces for the final decoration.
6. Arrange the spaghetti on hot plates, twirling them a little with the fork to give them height, then decorate with the remaining crispy zucchini, a few basil leaves torn by hand—never cut with a knife, otherwise they blacken and lose their aroma—a grind of black pepper and a drizzle of raw oil. Bring it right to the table, because this dish must be enjoyed hot, when the cream is still soft and the zucchini crunch between your teeth.