"Spaghetti with Fried Courgettes alla Nerano" recipe

“Spaghetti with Fried Zucchini alla Nerano” recipe

    • Difficulty Level

Total Cost: UK/£ 8.03*

Cost/portion: UK/£ 2.01*

Utensils you will need

One chef knife
One chopping board
One kitchen towel
One frying pan
One bowl or a plate
Kitchen paper
One pestle and mortar
One zester or grater
One deep saucepan
One skimmer
One 6lt saucepan
Two wooden spatulas or silicon spatulas
One pasta server (or a strainer)
One ladle (or a jug)

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Recipe Rating

  • (1 Rating)

Ingredients

  • for the sauce

  • Provolone cheese (sweet or spicy hot) - 110gr

  • Black pepper corns - 2gr

  • Courgettes - 750gr

  • "Suited garlic”cloves - 3

  • Extra virgin olive oil - 70gr

  • Sunflower oil (or seed oil or extra virgin olive oil) - 600ml

  • Salt - 1 to 2 gr

  • Fresh basil - 8 to 10 leaves

  • for the pasta

  • Spaghetti -320gr

  • Fresh water - 5lt

  • Salt - 45gr

Instructions

  • 1.
    Putting the water to boil

    • Water - 5lt
    • Fresh basil - 8 to 10 leaves

      Put the saucepan with 5lt of water over a high heat. You will salt the water later.
      Thoroughly wash the basil leaves and delicately dry them using a kitchen towel.

    Note about salt and water for pasta

    If you think you might forget to salt water before adding pasta, you can salt water right after putting it on heat. This can become a safe routine, but the commonly unknown result of this is that it will require a longer time to come to the boiling temperature of 100ºC. It would be better instead to wait for the boiling to start and then carefully add the salt. The addiction of salt at this stage causes a sudden increase of the temperature of the solution for a couple of seconds during which the water increases the bubbling and risks to pour out if the pan’s sides are not sufficiently high.

    So the right pan should be taller than its diameter and capacious enough to contain a good amount of water.

    The minimum ratio between water and pasta is 1lt every 100gr. Although, for small amount of pasta it’s better to use a fairly large and deep pan which will keep the water to temperature also after dropping the pasta in. So that’s why I prefer to use 5lt of water even just to cook a single portion of pasta.

    Another important detail of which to take care, is the right quantity of salt to add to the water. It depends on the quantity of salt the condiment for pasta is going to contain and the cooking time that pasta requires; not only on your personal taste.

    A normal dose of salt is 11-12gr per litre of water and it can be increased to a maximum of 14-15gr for those who like their food to be particularly savoury. When using ingredients which are already salty themselves, like bacon or ham, the dose can be lowered to a minimum of 9-10gr per litre of water, as well as when you know that you will bind pasta with a lot of its own cooking water.

    Keep also in mind that longer cooking time require smaller doses of salt whereas quicker cooking will need a larger dose.

  • 2.
    Grating the cheese and crushing the black pepper

    • Provolone cheese (sweet or spicy hot) - 110gr
    • Black pepper corns - 2gr

      Grate the provolone cheese and finely crush the black pepper with pestle and mortar.
      Set aside (step 2 - pic.).

  • 3.
    Slicing and frying the courgettes

    • Courgettes - 750gr
    • Suited garlic - 3
    • Extra virgin olive oil - 70gr
    • Sunflower oil (or seed oil or extra virgin olive oil) - 600ml
    • Salt - 1 to 2 gr

      Wash the courgettes under running water, then dry them with a kitchen towel.
      With a chef knife, chop off the ends trying to reduce the waste to minimum (step 3 - pic.A).
      Then, while cut ting them into thin whole slices, put the deep saucepan with the frying oil on high heat (step 3 - pic.B).
      Also, put the frying pan with the extra virgin olive oil and the unpeeled garlic on a gentle heat (step 3 - pic.C).
      When the frying oil gets to 160ºC or 170ºC, drop in part of the sliced courgettes.
      Frequently stir the courgettes delicately with a skimmer. Fry them until perfectly cooked through and they start turning golden and curling slightly and keep that shape (step 3 - pic.D).
      Take them out and place them on some kitchen paper sheets to absorb any excess of frying oil. Let them drain completely, then season them with a couple of pinches of salt (step 3 - pic.E).

  • 4.
    Boiling and straining the spaghetti

    • The boiling water
    • Salt - 45gr
    • Spaghetti -320gr

      As soon as the water starts boiling, add the salt. Let the water come to a stable boiling again and add the spaghetti. Let them settle and soften for half a minute (step 4 - pic.), then stir them with a pasta server and immerse the completely. Keep stirring from time to time to prevent them sticking to each other.
      You will need to strain them two minutes before completely cooked. When ready, using a pasta server, strain the linguine directly into the saucepan with the hot extra virgin olive oil and garlic..
      Alternatively, collect some cooking liquor into a jug and drain the linguine with a strainer, but do not let them dry completely.

  • 5.
    Binding the spaghetti with the fried courgettes, cheese and basil

    • The fried courgettes
    • Fresh basil - 8 to 10 leaves
    • The grated provolone cheese
    • The crushed black pepper

      Put the heat under the frying pan to the maximum and give the spaghetti a stir into the hot olive oil. Then add one ladle of cooking liquor and let it reduce almost completely (step 5 - pic.A).
      Add the fried courgettes and quickly tear by hands the basil leaves. Stir, add another ladle of cooking liquor and let it reduce again (you might need to repeat that again if the spaghetti are still too hard). Do not let the liquor reduce completely (step 5 - pic.B).
      Take the pan away from the heat and add the grated cheese and the crushed black pepper (step 5 - pic.C). Stir evenly so the cheese melts into the remaining liquids, creating a nice coating.
      Serve immediately.

"Spaghetti with Fried Courgettes alla Nerano" recipe"Spaghetti with Fried Courgettes alla Nerano" recipe"Spaghetti with Fried Courgettes alla Nerano" recipe"Spaghetti with Fried Courgettes alla Nerano" recipe"Spaghetti with Fried Courgettes alla Nerano" recipe"Spaghetti with Fried Courgettes alla Nerano" recipe"Spaghetti with Fried Courgettes alla Nerano" recipe"Spaghetti with Fried Courgettes alla Nerano" recipe"Spaghetti with Fried Courgettes alla Nerano" recipe"Spaghetti with Fried Courgettes alla Nerano" recipe

Instructions

  • 1.
    Putting the water to boil

    • Water - 5lt
    • Fresh basil - 8 to 10 leaves

      Put the saucepan with 5lt of water over a high heat. You will salt the water later.
      Thoroughly wash the basil leaves and delicately dry them using a kitchen towel.

    Note about salt and water for pasta

    If you think you might forget to salt water before adding pasta, you can salt water right after putting it on heat. This can become a safe routine, but the commonly unknown result of this is that it will require a longer time to come to the boiling temperature of 100ºC. It would be better instead to wait for the boiling to start and then carefully add the salt. The addiction of salt at this stage causes a sudden increase of the temperature of the solution for a couple of seconds during which the water increases the bubbling and risks to pour out if the pan’s sides are not sufficiently high.

    So the right pan should be taller than its diameter and capacious enough to contain a good amount of water.

    The minimum ratio between water and pasta is 1lt every 100gr. Although, for small amount of pasta it’s better to use a fairly large and deep pan which will keep the water to temperature also after dropping the pasta in. So that’s why I prefer to use 5lt of water even just to cook a single portion of pasta.

    Another important detail of which to take care, is the right quantity of salt to add to the water. It depends on the quantity of salt the condiment for pasta is going to contain and the cooking time that pasta requires; not only on your personal taste.

    A normal dose of salt is 11-12gr per litre of water and it can be increased to a maximum of 14-15gr for those who like their food to be particularly savoury. When using ingredients which are already salty themselves, like bacon or ham, the dose can be lowered to a minimum of 9-10gr per litre of water, as well as when you know that you will bind pasta with a lot of its own cooking water.

    Keep also in mind that longer cooking time require smaller doses of salt whereas quicker cooking will need a larger dose.

  • 2.
    Grating the cheese and crushing the black pepper

    • Provolone cheese (sweet or spicy hot) - 110gr
    • Black pepper corns - 2gr

      Grate the provolone cheese and finely crush the black pepper with pestle and mortar.
      Set aside (step 2 - pic.).

  • 3.
    Slicing and frying the courgettes

    • Courgettes - 750gr
    • Suited garlic - 3
    • Extra virgin olive oil - 70gr
    • Sunflower oil (or seed oil or extra virgin olive oil) - 600ml
    • Salt - 1 to 2 gr

      Wash the courgettes under running water, then dry them with a kitchen towel.
      With a chef knife, chop off the ends trying to reduce the waste to minimum (step 3 - pic.A).
      Then, while cut ting them into thin whole slices, put the deep saucepan with the frying oil on high heat (step 3 - pic.B).
      Also, put the frying pan with the extra virgin olive oil and the unpeeled garlic on a gentle heat (step 3 - pic.C).
      When the frying oil gets to 160ºC or 170ºC, drop in part of the sliced courgettes.
      Frequently stir the courgettes delicately with a skimmer. Fry them until perfectly cooked through and they start turning golden and curling slightly and keep that shape (step 3 - pic.D).
      Take them out and place them on some kitchen paper sheets to absorb any excess of frying oil. Let them drain completely, then season them with a couple of pinches of salt (step 3 - pic.E).

  • 4.
    Boiling and straining the spaghetti

    • The boiling water
    • Salt - 45gr
    • Spaghetti -320gr

      As soon as the water starts boiling, add the salt. Let the water come to a stable boiling again and add the spaghetti. Let them settle and soften for half a minute (step 4 - pic.), then stir them with a pasta server and immerse the completely. Keep stirring from time to time to prevent them sticking to each other.
      You will need to strain them two minutes before completely cooked. When ready, using a pasta server, strain the linguine directly into the saucepan with the hot extra virgin olive oil and garlic..
      Alternatively, collect some cooking liquor into a jug and drain the linguine with a strainer, but do not let them dry completely.

  • 5.
    Binding the spaghetti with the fried courgettes, cheese and basil

    • The fried courgettes
    • Fresh basil - 8 to 10 leaves
    • The grated provolone cheese
    • The crushed black pepper

      Put the heat under the frying pan to the maximum and give the spaghetti a stir into the hot olive oil. Then add one ladle of cooking liquor and let it reduce almost completely (step 5 - pic.A).
      Add the fried courgettes and quickly tear by hands the basil leaves. Stir, add another ladle of cooking liquor and let it reduce again (you might need to repeat that again if the spaghetti are still too hard). Do not let the liquor reduce completely (step 5 - pic.B).
      Take the pan away from the heat and add the grated cheese and the crushed black pepper (step 5 - pic.C). Stir evenly so the cheese melts into the remaining liquids, creating a nice coating.
      Serve immediately.

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"Spaghetti with Fried Courgettes alla Nerano" recipe
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