From the Kitchen
For The Resturant
Spaghetti alla “Nerano”
14 oz. spaghetti
24 oz. zucchini
Extra-virgin olive oil
7 oz. grossly grated provolone or caciocavallo
4-5 hand-picked leaves of Basil
Rinse zucchini and chop them into thin slices.
Heat sunflower oil in a large frying pan. Once reached 338 F, pour a few sliced zucchini at a time and cook them for 2-3 minutes. Season with salt.
Once ready, drain and put them on a absorbent paper, to wipe the excess of oil.
Meanwhile, bring a large pot of water to a boil and season it with salt. Add the pasta and cook, stirring occasionally, until 2 minutes before al dente.
Grate some Parmigiano and provolone (provolone del Monaco is the best one for this recipe!)
Heat 1 oz. extra-virgin olive oil in a pan.
Add garlic and then add the previously cooked zucchini.
Add a cup of cooking water and stir. Turn the stove off.
Once pasta is very al dente, drain reserving enough cooking water and pour it directly into the pan with all the ingredients.
Keep on cooking pasta for 3 minutes, pouring one cup of water at time into the pan.
Add provolone into the pan: it will melt and become creamy.
Turn the stove off and add parmigiano, basil, pepper and another cup of cooking water.
Serve and enjoy your spaghetti alla Nerano.
Wed May 08 2019
Framore partnership with Italian Cultural Society in Washington D.C.
Tue Mar 05 2019
Welcome to PLMA 2018
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