Pasta alla Nerano Attempt

I read about this recipe very recently on facebook … and now I can’t find my notes.  I googled and only found the text written by Luciano Pignataro on his blog.

Anyway – it sounded nice and very summery and I thought I’d give it a go.   Nerano is a holiday destination on the Amalfi Coast and gives this recipe its name.  It requires a cheese I couldn’t get hold of so I used parmesan instead.  I’m not saying it’s the “real thing” — I had never even heard of it until a few days ago — and I am sure the “real thing” is fantastic.  I’m only saying that this one was worth the effort.

IMG_0212 Courgettes …IMG_0213 Slice the courgettes into thin but not too thin rounds.IMG_0214 Grate your parmesan (repeat … it calls for another cheese whose name escapes me).IMG_0215 Cook some garlic in olive oil until it turns golden.IMG_0216 IMG_0217 Fry the courgette rounds in olive oil — and only olive oil — indeed, only in EVOO.IMG_0219 Remove the garlic when it turns golden.IMG_0220 When you have fried about 1/3 of the total amount of courgettes, put these aside.IMG_0221 Keep calm and carry on frying the rest.IMG_0222 Use a blender to  process 1/3 of the courgettes.  Add some cooking water, you will need it, to make it creamier.  Add salt and white pepper.IMG_0223 When the pasta has been cooked and drained. place it in the pan and add the processed courgettes.IMG_0224 And here was the weirdest part of the recipe … wait for it … plunge the rest of the fried courgettes back into the cooking water, only for a few seconds however …IMG_0225 IMG_0226 And then add them to the pasta in the pan, in joyful unison.IMG_0227
IMG_0228 Shower the grated cheese on top …IMG_0229 Mix and combine … combine and mix and add any cooking water if necessary  (and it WAS necessary).IMG_0230 It gets very sticky …IMG_0231It turns out that I had to keep adding a little more cooking water and then stirring vigorously …
IMG_0232 In the serving dish.  Add leaves of freshly torn basil leaves …IMG_0233 A close-up …IMG_0234 IMG_0235 IMG_0236Enjoy!  Mmmmm …. very good!

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About myhomefoodthatsamore

Community celebration via food, wine and all beautiful things.
This entry was posted in Herbs and plants, italian home food, Primi (first courses - usually a pasta or risotto), Uncategorized and tagged , , , , , . Bookmark the permalink.

5 Responses to Pasta alla Nerano Attempt

  1. Libby Morris says:

    This looks yummy, Jo!

  2. Oh does this ever get my juices flowing!! Next up!!! I’ve been making all sorts of pasta with zucchini but does this ever ring my bells!

  3. Pingback: Courgettes/Zucchine for a Summery Pasta Sauce from Nerano | Frascati Cooking That's Amore

  4. Was the cheese you forgot Provolone del Monaco?

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