Of which 4.9 g sugars and 5.9 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Golden zucchini · Campanian cheese · Emulsion with no cream
Allergens gluten, milk
Spaghetti alla Nerano
Fried zucchini and provolone
Spaghetti with golden zucchini, Provolone del Monaco, basil and an emulsion built with pasta water. The dish was born in Nerano, on the Massa Lubrense coast, and became a Campanian benchmark. This home version sautés the zucchini in a weighed amount of olive oil, instead of deep-frying where the amount of oil soaked up is impossible to predict.
Ingredients
- 320 g (11½ oz) dried spaghetti
- 500 g (1 lb) raw zucchini
- 100 g (3½ oz) provolone
- 40 g (1½ oz) extra-virgin olive oil
- 5 g garlic
- 8 g fresh basil
- 0.4 g black pepper
- water and coarse salt for cooking the pasta, as needed
Method
- Wash and dry the zucchini. Cut into even 2–3 mm rounds; use a hand guard if you're working with a mandoline.
- Heat 30 g of the olive oil in a wide skillet. Add half the zucchini in a single layer and cook over medium-high heat for 3–4 minutes per side, until golden but still pliable.
The full method (10 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
More like this
Crispy sesame ginger tofu
Golden cubes, crisp outside and tender inside, with no deep-frying.
Roasted cauliflower with tahini and pomegranate
A Middle Eastern-inspired dish, ready without dirtying the oven.
Stuffed mushrooms with goat cheese and walnuts
A quick appetizer that looks restaurant-made, ready in 22 minutes.