Spaghetti Alla Nerano, Classic Italian Recipe

Hello Gorgeous friends! I hope you enjoy this video of a classic spaghetti all nerano. It’s truly so outstanding, it might not look it but I promise you, it’s absolutely sensational! Thank you to Stanly Tucci for bringing this back to life and introducing it to the world and The AMAZING chef at Lo Scoglio that created this one of a kind magic! It’s amazing how a few humble ingredients can create something so delicious, it’s true Italian “farm to table” kind of cooking. IF you have my recent cookbook At My Italian Table, this recipe is in there (page 92) but the amounts I used for this video are written below! Just as a friendly reminder that these types of videos are in ADDITION to my regular content not instead of. It’s just to give you some more food Inspo and to share more recipes and ideas in general. Hope you have a great weekend ahead!

4 Small Zucchini
8oz of Spaghetti
1/4 cup of Olive Oil
Salt
Parm and Pecorini (use to taste if you like)
Fresh Basil

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let’s make a sensational spaghetti Lano that is so fantastic and delicious the perfect thing to make with zucchini that really lets that zucchini shine and when you have a garden that’s booming with zucchini like I do you know it’s the right time to make some and it really is just so so delicious and fantastic and really just requires a handful of ingredients which you may already have on hand the zucchini should be small so that it’s got full of flavor uh it doesn’t have a lot of water or seeds and you’re going to want to thinly slice it very very thinly sliced for a portion for two people I do four mediumsized zucchini lots of olive oil in a smallish I’m using a 10-in deep-sided skillet here and the goal and the key to making this pasta so Sensational is by letting the zucchini really break down and really cook down because that’s really what’s going to make your sauce and give you all of that wonderful flavor it kind of turns into this buttery delicious Rich tasting sauce just from a handful of ingredients so having that zucchini take you know letting it just have that time to cook down is important make sure you season it with some salt I also like to take some garlic I either cut a clove in half or I Smash It and I don’t chop it and I add it in simply because I want a little essence of of the garlic but I don’t want the sharp bite because otherwise it’s going to overpower the zucchini and the zucchini here is the star going to cook that zucchini as long as it takes to really break down now this recipe was made famous by there’s a restaurant in Italy called Lo scalo that is very wellknown worldwide for making the best zucchini pasta Stanley Tui went there filmed there for his show and that’s kind of when it took off and everybody made their own version of it and I can tell you from experience from being there a couple years ago at the specific restaurant that this recipe is nearly identical and I do attribute it to being you know I’m using really good young zucchini so it’s got really good flavor and I really take my time to let that zucchini cook down as much as possible because that’s where it gets its flavor and you can see I’m smashing down that zucchini at this point you kind of want to turn it on into almost mush um and that’s the golden ticket there I added my pasta to the boiling water I add some cracked black pepper to the zucchini at this point and just let it cook down a little bit further a few leaves of Basil from the garden make sure you’re washing them and add it right in now these type of videos I call them you know my from my point of view like if you weree my eyes this is what you’d be seeing I keep adding them to the rotation here and L in the kitchen to give you inspiration but they don’t replace my regular videos add some St cooking water to the zucchini that’s what kind of helps make a creamy Emulsion I do two ladlefuls one at a time I let one cook out and then I add the other you just want to make sure that there’s plenty of liquid there for the pasta to absorb once it looks just about like this which I know it doesn’t look super appetizing but you got to trust me when I tell you it is perfection add your pasta give it a really good stir cook it all together a couple of minutes and then you’re going to want to make sure you hit it with a good amount of cheese traditionally do all picino I think doing a blend of Pino and parm is key because it’s not too strong but it’s also not too mellow it’s got The Perfect Blend and then you want to eat this right away for its like most incredible delicious creaminess to really shine it’s fantastic I can’t even describe it to you but it is Sensational I do have the full recipe actually in my latest cookbook so if you have my cookbook you will have that recipe but if not I hope that you enjoyed watching this video and I will see you in the next one bye