Rosanna’s Spaghetti alla Nerano
Recipe from Lo Scoglio
from Rosanna’s personal collection
Serves 4
Ingredients
14 oz of spaghetti
6 medium zucchini
Grated Parmigiano Reggiano cheese
1 bunch of fresh basil leaves
Sunflower oil, for frying
Salt
Black pepper (optional)
Butter (optional)
Method
Heat a generous amount of sunflower oil in a large deep saucepan.
Slice the zucchini into thin rounds and then fry in the hot sunflower oil until they begin to turn golden.
Drain the zucchini with a slotted spoon, place in a bowl and leave in the fridge overnight or at least two hours to rest and soften.
When you are ready to prepare the dish, bring a large pot of salted water to the boil and cook the spaghetti until al dente.
Heat the rested zucchini in a large frying pan along with two ladles of the spaghetti cooking water and season with a pinch of salt and freshly ground black pepper if desired.
Drain the spaghetti and add to the pan with the zucchini. Remove the pan from the heat, add a couple of handfuls of grated Parmigiano Reggiano, and don’t forget a spoonful of butter. Toss everything together well and enjoy!
