Spaghetti alla Nerano? A Delectable Dance Between Creamy Ricotta and Succulent Zucchini Flowers!

Spaghetti alla Nerano? A Delectable Dance Between Creamy Ricotta and Succulent Zucchini Flowers!

Nestled amidst the breathtaking Amalfi Coast, the vibrant city of Vico Equense unveils a culinary treasure that embodies the essence of simplicity and exquisite flavor: Spaghetti alla Nerano. This iconic dish, born in the charming seaside village of Nerano, just a stone’s throw from Vico Equense, has become synonymous with the region’s rich gastronomic heritage.

While its origins remain shrouded in a delightful veil of culinary legend, one thing is certain – Spaghetti alla Nerano is a symphony of textures and tastes that will transport your palate to the sun-kissed shores of Southern Italy.

Unveiling the Culinary Alchemy:

At its heart, Spaghetti alla Nerano is a testament to the transformative power of fresh, seasonal ingredients. Picture this: strands of perfectly cooked spaghetti entwined with a luxuriously creamy sauce made from sweet Provolone del Monaco cheese, melted into velvety perfection. This cheesy embrace is delicately balanced by the subtle sweetness of zucchini blossoms, which are carefully fried until crisp and golden.

The dish culminates in a delicate drizzle of extra virgin olive oil, adding a hint of peppery fragrance and a luscious sheen to the masterpiece.

A Step-by-Step Guide to Culinary Bliss:

Crafting Spaghetti alla Nerano is an act of culinary love, requiring patience and precision but ultimately rewarding you with a dish that sings on the palate. Here’s a glimpse into the magic behind this Italian classic:

  1. The Zucchini Blossoms: A Floral Fiesta:

The journey begins with the selection of fresh zucchini blossoms, preferably picked early in the morning when they are at their most tender and vibrant. Gently clean the blossoms, removing any stems or debris. A light batter made from flour, ice-cold water, and a pinch of salt awaits these delicate blooms. Dip each blossom into the batter, ensuring it’s fully coated but not overly drenched.

  1. Golden Crunch: Frying to Perfection:

In a large skillet, heat extra virgin olive oil over medium-high heat. Carefully place the battered zucchini blossoms into the hot oil, frying them in batches until they achieve a beautiful golden hue and become delicately crispy. Remove the fried blossoms from the oil using a slotted spoon and set them aside on paper towels to drain any excess oil.

  1. The Creamy Embrace: Melting Provolone Magic:

While the blossoms are cooling, prepare the creamy sauce that will be the heart of the dish. Begin by grating a generous amount of Provolone del Monaco cheese into a saucepan. Add a tablespoon or two of unsalted butter to the pan and melt it over low heat. Slowly incorporate the grated Provolone, stirring constantly until it melts into a smooth and velvety sauce.

  1. Spaghetti Serenade: Cooking with Finesse:

While the Provolone sauce is simmering, cook the spaghetti according to package instructions. Drain the pasta, reserving a cup of the cooking water for later use.

  1. Harmony on a Plate: Bringing it All Together:

Add the cooked spaghetti to the pan with the melted Provolone sauce. Toss gently, allowing the strands to coat evenly in the creamy goodness. Add a splash of the reserved pasta water to loosen the sauce if needed. Gently fold in the fried zucchini blossoms, ensuring they are distributed throughout the dish.

  1. The Grand Finale: A Drizzle of Gold:

Drizzle the finished Spaghetti alla Nerano with a generous amount of extra virgin olive oil. Garnish with freshly chopped basil or parsley for an added touch of freshness and color. Serve immediately and prepare to be swept away by the symphony of flavors.

Tasting Notes: A Sensory Journey:

Spaghetti alla Nerano is a dish that tantalizes all the senses. The delicate sweetness of the zucchini blossoms pairs perfectly with the sharp, salty bite of the Provolone del Monaco cheese. The creamy texture of the sauce contrasts beautifully with the al dente bite of the spaghetti and the crispy crunch of the fried blossoms.

A hint of peppery olive oil rounds out the flavor profile, leaving a lingering taste of Italian sunshine on your palate. This dish is best enjoyed fresh from the pan, allowing the flavors to meld together in perfect harmony.

Beyond the Plate: A Culinary Legacy:

Spaghetti alla Nerano has become more than just a dish – it’s a culinary tradition passed down through generations. Its simplicity and elegance have made it a beloved classic in Italian cuisine.

The dish is a testament to the power of fresh, seasonal ingredients and the artistry of Italian cooks who transform simple elements into extraordinary culinary experiences. So, the next time you find yourself yearning for a taste of Italy, let Spaghetti alla Nerano transport you to the sun-drenched shores of Vico Equense, where flavors dance and culinary dreams come true.

Ingredient Quantity Notes
Spaghetti 1 pound Choose a high-quality brand for best results
Zucchini Blossoms 12-15 Freshly picked, preferably early in the morning
Provolone del Monaco cheese 8 ounces Grated
Extra Virgin Olive Oil ¼ cup + more for drizzling High quality Italian olive oil is preferred
Flour ½ cup All-purpose flour works well
Ice Cold Water ¼ cup Use cold water to create a light batter
Salt To taste Freshly ground sea salt is ideal