Let’s discover the delightful world of spaghetti with courgettes Nerano style. This dish is rich in history and tradition, but it also hides some risks which can compromise the final result. The first risk is the sweetness accentuated by the starch released by the pasta, but fortunately we can counter it with ingredients such as basil, garlic and a sprinkling of provolone del Monaco, which adds a pleasant spicy note. A valid alternative is cow’s milk caciocavallo. Today we will look at the advice of Tonino Mellino and his secret to preparing it to perfection.

Spaghetti with courgettes Nerano style

Ingredients

• 400 grams of spaghetti or half vermicelli
• 700 grams of courgettes
• Extra virgin olive oil
• Garlic
• salt
• black pepper
• 200 grams of coarsely grated provolone del Monaco
• Basil

Preparation

To prepare spaghetti with courgettes Nerano style, it is essential to cut the courgettes into thin slices to ensure uniform and rapid frying, thus avoiding getting wrinkled courgettes and devoid of color. After frying, dry the courgettes well and immerse them for a few seconds in boiling water before creaming. This trick, suggested by Tonino Mellinohelps the courgettes to regenerate, reabsorbing the lost water and better capturing the juices of the dish. Subsequently, prepare a base in the pan by browning the garlic in olive oil and adding the pureed and sliced ​​courgettes.

Cook the spaghetti al dente, add them to the pan with the courgettes and stir. Remove from the heat and stir in the provolone del Monaco, allowing it to melt delicately into the pasta. Plate and add black pepper and fresh basil to complete this dish that has won the heart of Totò and Edoardo. The preparation of this dish, although it requires attention and precision, pays off with an authentic flavor and texture perfectly balancedoffering an unforgettable culinary experience that celebrates the richness of the Neapolitan gastronomic tradition.