Spaghetti alla Nerano with Chef Alfonso Caputo

0 comments - 21.04.21

Spaghetti alla NeranoSpaghetti alla Nerano is one of the most famous pasta dishes from our corner of Italy’s south; the Sorrento and Amalfi Coast. But specifically from the quaint coastal village of Nerano (hence the name) in the commune of Massa Lubrense, where the locals and international travelers alike flock to experience its extraordinary creamy, cheesy, zucchini taste, while dining at water’s edge with breathtaking vistas of the Marina del Cantone. 

Made with fried zucchini rounds, a mix of grated cheeses, ground pepper, and fresh aromatic basil leaves—a combination of simple ingredients that celebrate the bright, sunny flavor of summer’s abundance and the product of our local cheese-makers and their well-fed, milky cows. The recipe is simpler than one might think, but still one that requires a particular cooking method that does take a bit of time and practice to master. 

Spaghetti alla Nerano - Zucchini

Here’s a video of Michelin-star chef Alfonso Caputo of Taverna del Capitano, one of the finest restaurants in Nerano (and all of Italy as well), sharing the secrets of the preparation. As Alfonso was born and raised in Nerano, where his extended family owns a stretch of restaurants on the beach, he has been preparing this pasta dish since he was barely 13 years old, when his father first put him to work in the kitchen. In the video Alfonso explains everything; the procedure, ingredients, etc. in perfect detail, so that all interested cooks will find the mastery of the preparation to be rewardingly simple to accomplish.

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*Tap the CC button for subtitles in English

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*For this preparation, chef Alfonso uses a mix of grated cheese;  aged-caciocavallo, caciottina, and provola – as he explains in detail in the video. These are excellent cow’s milk cheeses that are made in our territory, which provide this pasta dish its unique, local flavor and play a major role in its celebrity. 

As this mix of cheeses will be hard to locate at the supermarkets in the U.S., you can substitute them as you please, according to taste. Keeping in mind, though, Alfonso’s advice about the perfect balance of flavors, for best results. And, in a pinch, I recommend using the readily available Parmigiano-Reggiano (on its own or as a part of a mix), which will not produce the same flavor as those above, but will still render delicious results. 

Spaghetti alla Nerano with Michelin-Star Chef Alfonso Caputo

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Servings: 4

Ingredients

  • 5 to 6 (600 grams) small zucchini about 5-to-7 inches long, thinly sliced into rounds
  • extra-virgin olive oil (very light), as necessary for deep-frying
  • 12- ounces (320 grams) spaghetti
  • coarse sea salt or kosher salt for the pasta cooking water
  • 6 tbsp (80 grams) butter
  • 8 to 10 fresh basil leaves roughly torn
  • freshly ground black pepper to taste, or a mix of freshly ground black and white pepper
  • 6 tbsp (140 grams) mixed grated cow's milk cheese or more as necessary, preferably a mix of aged-caciocavallo, caciottina, and provola

Instructions

  • In a large skillet over medium-high heat, fry the zucchini in hot oil until golden brown, working in batches if necessary. Drain on a paper towel lined tray for at least 5 hours or up to 24 hours.
  • Bring a large pot of salted water to a boil. Add the pasta and cook until about 3 minutes under al dente.
  • Meanwhile, put the butter and zucchini in a stainless steel recipient, preferably with two-handles, and add the basil and a small ladleful of the pasta cooking water. Place on a warm surface to slowly melt the butter/ meld the ingredients as the pasta cooks, or you can set up a bane marie, if you wish, as instructed in the video.
  • Drop in the pasta and a ladleful of the pasta cooking water, and toss briefly to amalgamate the ingredients. Add a few grindings of pepper and begin to toss until the liquids in the pan begin to be absorbed, about 1 minute. 
  • Sprinkle in half of the cheese and toss until the sauce begins to thicken. 
  • Continue to toss, sprinkling in the remaining cheese, until the sauce is dense and creamy and the pasta is al dente, about 2 to 3 minutes more - making any adjustments, by sprinkling in more cheese or water, as necessary. 
  • Plate the pasta, and serve immediately.

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For more info → Taverna del Capitano

Address – Piazza delle Sirene, 10, 80061 Nerano NA

Tel: + 39 081 807 1082

Open daily for lunch and dinner

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