The recipes of traditional Neapolitan cuisine.
Nerano, a seaside resort on the Amalfi coast, has a long beach overlooking the crystal clear waters of neighboring most famous Capri. Nerano is known not only for its natural beauty but also for a fantastic pasta with zucchini preparing a well-known restaurant on the beach.
Ingredients for 4 people: 320 g spaghetti, 800 g zucchini, peanut oil, olive oil, salt, 300 g of fresh unripened cheese provolone, parmesan cheese, 1 tablespoon of fresh cream, half onion.
Wash and dry the zucchini. Cut half of the courgettes and fry in peanut oil. Drain on paper towels fry and set aside. The other half will cut into cubes making stew in a pan with a little olive oil, chopped onion, salt, a little water; when the zucchini are soft add the cream and keep it all aside.
Meanwhile grate provolone and parmesan.
Boil the spaghetti in salted boiling water and, when they are still al dente, out them directly into the pan with the zucchini stew. Cook until creamy with provolone, parmesan and fried zucchini.
Enjoy your meal.