Unraveling the Magic of Pasta alla Nerano
The Amalfi Coast, with its dramatic cliffs plunging into the turquoise Tyrrhenian Sea, holds a special kind of magic, much like the enchanting village of Nerano.
Nerano, a hidden gem in Italy, captivates with its many charms, such as the hidden coves, the scent of lemon blossoms in the air, and, of course, the exquisite cuisine that embodies the region’s sun-drenched spirit.
One dish, in particular, stands out for its simplicity, its profound flavors, and its deep connection to the coastal landscape: Pasta alla Nerano.
Named after the enchanting fishing village of Nerano, nestled at the tip of the Sorrentine Peninsula, this pasta dish is more than just a meal; it’s an experience.
It’s the taste of the Mediterranean captured in a bowl, a harmonious blend of sweet zucchini, creamy cheese, fragrant basil, and the subtle kiss of the sea breeze remembered fondly from Nerano.
Crafting the Taste of Nerano: A Simple Guide
The beauty of Pasta alla Nerano lies in its straightforward preparation, relying on the quality of a few key ingredients. Here’s how you can bring this taste of Southern Italy to your own kitchen inspired by Nerano.
Ingredients:
* 320g spaghetti (or linguine)
* 500g zucchini, thinly sliced into rounds
* 150g Provolone del Monaco cheese, grated (if unavailable, use a good quality aged provolone or a mix of provolone and Parmesan)
* 50g Parmesan cheese, grated
* Fresh basil leaves, a generous handful
* Extra virgin olive oil
* 2 cloves of garlic, thinly sliced (optional)
* Salt and freshly ground black pepper
* Pasta cooking water
Instructions:
* Sauté the Zucchini: In a large, wide pan, heat a generous amount of olive oil over medium-low heat. Add the sliced zucchini and, if using, the garlic. Cook slowly and gently until the zucchini becomes very tender and slightly caramelized, about 15-20 minutes. Season with salt and pepper. The slow cooking is key to developing their sweetness.
* Cook the Pasta: While the zucchini is cooking, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Remember to reserve about 1-2 cups of the pasta cooking water before draining.
* Create the Creamy Emulsion: Once the zucchini is cooked, remove the garlic (if used). Add a few ladles of the hot pasta cooking water to the pan with the zucchini. Stir well to create a light, starchy sauce.
* Combine and Emulsify: Drain the pasta and add it directly to the pan with the zucchini sauce. Toss quickly. Gradually add the grated Provolone del Monaco and Parmesan cheese, along with the fresh basil leaves (some torn, some left whole). Continue to toss vigorously, adding more pasta cooking water as needed, until you achieve a creamy and luscious emulsion that coats the pasta beautifully. The starch in the pasta water is crucial for this velvety texture.
* Serve Immediately: Divide the pasta among plates, garnish with a drizzle of extra virgin olive oil and a few extra basil leaves. Serve immediately and savor the taste reminiscent of Nerano, as if you were there.
The Charm of the Beach and the Soul of a Dish
Nerano itself is a gem, a place where time seems to slow down. Imagine sitting at a trattoria overlooking the Li Galli islands, the gentle sound of waves providing a soothing soundtrack to your meal.
The simplicity of Pasta alla Nerano mirrors the unpretentious beauty of this coastal haven. It’s a dish born from the land and the sea, utilizing local ingredients at their peak.
Anecdotes of Authenticity:
One charming anecdote often shared by locals involves the origin of the dish. While its exact history is debated, many believe it was created in the mid-20th century at a local restaurant in Nerano.
The story goes that a group of hungry travelers arrived late, and the resourceful cook, using only the freshest ingredients available – the abundance of summer zucchini, local cheese, and fragrant basil – conjured up this now-iconic pasta. This tale speaks to the ingenuity and the deep connection to the land that defines the cuisine of the region.
Another anecdote highlights the importance of the Provolone del Monaco. This semi-hard, cow’s milk cheese, aged in natural caves, lends a unique sharpness and nutty flavor to the dish that truly sets it apart.
Locals will often emphasize that using authentic Provolone del Monaco is essential to capturing the true essence of Pasta alla Nerano. It’s a testament to how regional ingredients from Nerano, nurtured by the specific terroir, contribute to the unique character of a dish.
Pasta alla Nerano is more than just a recipe; it’s a culinary journey to a sun-drenched corner of Italy. It’s the taste of the sea carried on a gentle breeze, the sweetness of the summer harvest, and the comforting richness of local cheese.
Each bite tells a story of tradition, simplicity, and the enduring beauty of the Amalfi Coast. So, bring a little bit of Nerano into your kitchen, and let the flavors transport you to the shores of this Italian paradise.