**Ingredients** • 1 cup Canola Oil • 4 Small Zucchini • 3/4 cups Basil chopped • Kosher Salt • 2 tbsp Extra Virgin Olive Oil • 0.5 lb Spaghetti • 1.5 cups Provolone del Monaco or Parmigiano Reggiano grated
**Instructions**
1. Put the vegetable oil in a wok and bring to a boil over medium high heat. 2. Slice the zucchini into thin rounds in the oil until golden brown. Remove and set aside on paper towels to drain. 3. Sprinkle with basil and salt to taste. Transfer to a bowl and drizzle with fine olive oil. 4. Boil the pasta until al dente and strain, reserving 1 cup of pasta water. 5. Place the cooked pasta in a large skillet over low heat along with 3/4 of the fried zucchini mixture and combine gently. Slowly add the pasta water to create a creamy texture. 6. Add the Provolone del Monaco and continue to combine, stirring gently and tossing with tongs. Once the mixture has a slight creaminess remove from the stove and serve immediately. 7. Separate into two bowls, top with remaining crunchy fried zucchini slices and a sprig of basil.
Thanatos030
Okay, this is the perfect opportunity to resolve a dispute forever: in the Nerano recipe, do you mix parts of the zucchini in a mixer, that you later blend with the pasta water and the cheese or not?
2 Comments
You can make the recipe [HERE](https://dobbernationloves.com/food-drink/pasta-nerano-spaghetti-con-zucchine/)!
**Ingredients**
• 1 cup Canola Oil
• 4 Small Zucchini
• 3/4 cups Basil chopped
• Kosher Salt
• 2 tbsp Extra Virgin Olive Oil
• 0.5 lb Spaghetti
• 1.5 cups Provolone del Monaco or Parmigiano Reggiano grated
**Instructions**
1. Put the vegetable oil in a wok and bring to a boil over medium high heat.
2. Slice the zucchini into thin rounds in the oil until golden brown. Remove and set aside on paper towels to drain.
3. Sprinkle with basil and salt to taste. Transfer to a bowl and drizzle with fine olive oil.
4. Boil the pasta until al dente and strain, reserving 1 cup of pasta water.
5. Place the cooked pasta in a large skillet over low heat along with 3/4 of the fried zucchini mixture and combine gently. Slowly add the pasta water to create a creamy texture.
6. Add the Provolone del Monaco and continue to combine, stirring gently and tossing with tongs. Once the mixture has a slight creaminess remove from the stove and serve immediately.
7. Separate into two bowls, top with remaining crunchy fried zucchini slices and a sprig of basil.
Okay, this is the perfect opportunity to resolve a dispute forever: in the Nerano recipe, do you mix parts of the zucchini in a mixer, that you later blend with the pasta water and the cheese or not?
Here’s a recipe which does not: [https://www.cucchiaio.it/ricetta/spaghetti-alla-nerano/](https://www.cucchiaio.it/ricetta/spaghetti-alla-nerano/)
here is one which does: [https://a-modo-mio.it/spaghetti-alla-nerano/](https://a-modo-mio.it/spaghetti-alla-nerano/)