
Ah, spaghetti alla nerano. This Neapolitan pasta dish evokes visions of sun-drenched terraces overlooking the shimmering Tyrrhenian Sea. Its simplicity belies a complex symphony of flavors: sweet zucchini blossoms delicately fried to golden perfection, creamy ricotta cheese lending its ethereal texture, and al dente spaghetti twirling it all together in a harmonious dance.
Hailing from the picturesque village of Nerano on the Amalfi Coast, this dish is a true testament to Campania’s culinary prowess. Its origins are shrouded in mystery, with some claiming it was created by local fishermen who ingeniously incorporated the abundant zucchini blossoms into their meals. Others believe it originated in a Nerano restaurant as a seasonal specialty showcasing fresh ingredients.
Regardless of its origin, spaghetti alla nerano has become a beloved classic throughout Italy and beyond. Its appeal lies in its delicate balance of textures and tastes – the soft chewiness of the pasta, the crisp bite of the fried blossoms, the rich creaminess of the ricotta, and the subtle sweetness of the zucchini itself.
The Magic Ingredients: A Closer Look
Crafting a truly authentic spaghetti alla nerano requires sourcing high-quality ingredients. Here’s a closer look at the essential components:
- Spaghetti: Opt for bronze-die extruded pasta for its superior texture and ability to hold onto sauce.
- Zucchini Blossoms: Freshly picked blossoms are key, ideally small and delicate with a vibrant yellow hue. Gently wash them and remove the pistils before frying.
- Ricotta Cheese: Choose fresh ricotta from a trusted source, preferably sheep’s milk ricotta for its creamy texture and slightly tangy flavor.
- Garlic: A single clove, finely minced, adds a subtle aromatic touch without overpowering the delicate zucchini blossoms.
The Art of Preparation: Step by Step
Creating this dish is a culinary adventure that involves several steps but yields rewarding results.
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Prepare the Blossoms: Gently rinse the zucchini blossoms and carefully remove the pistils. Pat them dry with a paper towel. Dip each blossom in a light batter (flour, water, and a pinch of salt) before frying them until golden brown in olive oil. Drain on paper towels and season lightly with salt.
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Cook the Spaghetti: Bring a large pot of salted water to a rolling boil. Cook the spaghetti according to the package directions, ensuring it remains al dente.
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Make the Ricotta Sauce: While the pasta cooks, gently warm a cup of ricotta cheese in a saucepan over low heat. Add the minced garlic and stir until fragrant but not browned.
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Combine and Serve: Drain the cooked spaghetti and add it to the ricotta mixture. Toss gently to coat the pasta evenly. Fold in the fried zucchini blossoms.
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Garnish and Enjoy: Transfer the spaghetti alla nerano to serving bowls. Garnish with freshly grated Parmesan cheese and a sprinkle of black pepper.
Tips and Variations
- For an extra layer of flavor, sauté some finely chopped basil leaves in olive oil and add them to the ricotta mixture before combining with the pasta.
- To make the dish vegetarian-friendly, omit the Parmesan cheese or substitute it with a vegan alternative.
- If zucchini blossoms are not readily available, you can use thinly sliced zucchini sautéed with garlic as a substitute, but the flavor will be slightly different.
Spaghetti alla Nerano: A Celebration of Simplicity and Flavour
Spaghetti alla nerano is more than just a pasta dish; it’s a testament to the power of fresh, seasonal ingredients prepared with care and precision. Its delicate sweetness, creamy texture, and the irresistible crunch of fried zucchini blossoms create an unforgettable culinary experience. So, next time you find yourself yearning for a taste of Italy, let spaghetti alla nerano transport you to the sun-kissed shores of the Amalfi Coast. Buon appetito!