SPAGHETTI WITH FRIED ZUCCHINI (SPAGHETTI ALLA NERANO)
Spaghetti alla Nerano made famous by Stanley Tucci in his Searching for Italy series is an excellent example of a simple but exquisite vegetable pasta recipe from Southern Italy. It includes ingredients typical of Neapolitan cuisine and is very easy to make!
Provided by Jacqui
Categories Main Course
Time 35m
Number Of Ingredients 8
Steps:
- Wash and cut the zucchini into thin slices, then fry them in extra virgin olive oil until browned.
- Once fried, put the slices on paper towels to remove the excess oil.
- Meanwhile boil the pasta in plenty of lightly salted water until al dente and drain, keeping aside a cup of the cooking water.
- Heat some more olive oil in a frying pan with the 2 garlic cloves and cook taking care not to burn the garlic.
- Immerse the zucchini slices in boiling water for 4 or 5 seconds, then cream 1/3 of them either by mashing through a sieve or briefly liquidizing in a food blender with some of the pasta cooking water.
- Remove the garlic and add the cream of zucchini and the zucchini slices to the pan and then stir in the cooked spaghetti. If the dish appears too dry add some of the saved pasta cooking water. Continue to stir over a low heat for a minute.
- Remove the pan from the heat, stir in the grated provolone until it starts to melt and become creamy. Season with a sprinkling of pepper and salt as required, Serve decorated with the basil leaves cut into pieces and some extra grated provolone to taste.
Nutrition Facts : Calories 559 kcal, ServingSize 1 serving
SPAGHETTI ALLA NERANO (SPAGHETTI WITH FRIED ZUCCHINI)
This regional pasta dish from Naples is super simple and easy.
Provided by luv2cook
Time 1h40m
Yield 8
Number Of Ingredients 8
Steps:
- Place zucchini slices on a plate and let dry for 1 hour.
- Heat 1/2 cup oil in a skillet over medium heat. Add zucchini slices in batches and deep fry until brown, 10 to 15 minutes per batch. Drain on paper towels and allow to cool. Mash 1/3 of the zucchini.
- Place 3 tablespoons olive oil and garlic cloves in a large saucepan over low heat. Watch carefully and simmer until garlic cloves are a light golden brown and oil is infused with garlic flavor, 15 to 20 minutes. Stir in mashed zucchini. Add zucchini slices.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain spaghetti, reserving some cooking water.
- Add spaghetti and provolone cheese to the saucepan. Toss and add hot pasta water until sauce becomes creamy. Mix in basil, season with salt and pepper, and serve.
Nutrition Facts : Calories 356.8 calories, Carbohydrate 45.2 g, Cholesterol 5.7 mg, Fat 15 g, Fiber 2.8 g, Protein 10.6 g, SaturatedFat 3.2 g, Sodium 84.7 mg, Sugar 3 g
THAT ZUCCHINI SPAGHETTI STANLEY TUCCI LOVES (SPAGHETTI ALLA NERANO)
After listening to Stanley Tucci lose his mind about this pasta and calling it life-changing and one of the best things he's ever eaten, I decided I'd give it a try. The results were amazing and the key to getting the toasted sweet taste of the zucchini was deep-frying it!
Provided by Chef John
Categories Vegetarian Zucchini Main Dishes
Time 8h55m
Yield 2
Number Of Ingredients 9
Steps:
- Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
- Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
- Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
- As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
- Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
- Serve with more grated cheese and fresh basil.
Nutrition Facts : Calories 1016.2 calories, Carbohydrate 62.5 g, Cholesterol 56.5 mg, Fat 78.1 g, Fiber 8.3 g, Protein 23.3 g, SaturatedFat 19.6 g, Sodium 479.3 mg, Sugar 11.9 g
SPAGHETTI WITH ZUCCHINI
Lo Scoglio in Positano, Italy, is one of Katie Lee's favorite old restaurants. After a recent trip to the Amalfi Coast, she came home with the best possible souvenir: a recipe for Lo Scoglio's famous zucchini pasta. "The owner said it wouldn't be the same because we don't have their zucchini in the States," says Katie, "but I think it's about 98 percent there!"
Provided by Katie Lee Biegel
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 9 to 11 minutes. Reserve 1 cup pasta water, then drain the pasta.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic; when it begins to sizzle, add the zucchini and saute for a couple of minutes. Add 1/4 cup of the pasta water and cook until the zucchini is tender, about 5 minutes. Add 1/4 teaspoon salt and half of the basil. Remove the garlic.
- Add the pasta to the skillet along with about 1/2 cup of the reserved cooking water; shake the pan vigorously, adding a little more cooking water if the pasta looks dry. Cook, tossing, until the liquid is absorbed, 3 to 4 minutes. Remove from the heat and add the parmigiano, pecorino and the remaining basil; toss. Top with more Parmesan.
PASTA WITH ZUCCHINI, FETA AND FRIED LEMON
This is a less saucy, more pasta-salad-like pasta, which is to say it's best served at room temperature after being carted to an outdoor location and eaten directly from the container. The zucchini mixture should be deeply flavorful and concentrated, rather than loose or watery. If you're looking for something saucier, add more olive oil (not pasta water) as needed to coat each piece of pasta before serving.
Provided by Alison Roman
Categories dinner, lunch, weekday, pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook pasta in a large pot of salted boiling water until al dente. Drain and rinse pasta with cool water to stop cooking and toss with a drizzle of olive oil to prevent sticking; set aside.
- Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add walnuts, if using, and toss to coat. Cook, stirring occasionally, until walnuts are toasted and golden brown, 3 to 4 minutes. Using a slotted spoon or strainer, transfer the walnuts to a small bowl (leaving the oil behind) and season with salt; set aside.
- Add shallots and lemon to the oil and season with salt and pepper. Cook, stirring occasionally, until both the shallots and lemons are totally softened and have begun to caramelize, 5 to 8 minutes. Add capers and stir to coat in the oil, letting them sizzle a minute or two.
- Add zucchini and season with salt and pepper. (Do not be alarmed at the amount of zucchini in the skillet; it will cook down by about half.) Cook, stirring occasionally, until much of the water has evaporated from the zucchini and it has totally softened, become translucent and is beginning to brown at the edges, 10 to 15 minutes. (This mixture should be very flavorful and lightly saucy.)
- Remove pan from heat and add pasta, tossing to coat. (If your skillet is very full, you can always transfer everything to a large bowl and toss to coat there.) Season with salt and pepper.
- Transfer pasta to a large serving bowl and top with toasted walnuts, feta and herbs, finishing with a drizzle of olive oil.
SPAGHETTI WITH FRIED ZUCCHINI
Spaghetti con Zucchinne Fritte Recipe courtesy Mario Batali Show: Molto Mario Episode: The Spanish Influence Recipe Summary Difficulty: Easy Prep Time: 25 minutes Cook Time: 25 minutes Yield: 4 servings
Provided by Phil Franco
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash and dry the zucchini and trim the ends. Slice zucchini into thin disks about 1/4-inch thick. Set the zucchini slices aside.
- In a large saucepan, heat the olive oil, add a layer of zucchini and cook or "poach" like chips. Remove zucchini and drain. Repeat with remaining zucchini.
- Place zucchini into a serving bowl.
- Add the garlic and scallions to the saucepan and cook until they are soft and golden brown. Add the red wine vinegar and let cook until the vinegar evaporates, about 2 minutes.
- Toss into the bowl with the zucchini.
- Fill a heavy-bottomed saucepan with 6 quarts water and bring to a boil. Add 2 tablespoons salt, stirring to dissolve. Cook the spaghetti according to the package directions, until tender but still al dente. Drain the pasta.
- Toss the pasta with the zucchini, and add salt and pepper, to taste. Add the ricotta and the Pecorino.
- Serve immediately garnished with red chili flakes and chopped parsley.
Nutrition Facts : Calories 935.8, Fat 56.9, SaturatedFat 8.4, Cholesterol 3.8, Sodium 24.8, Carbohydrate 90.2, Fiber 5, Sugar 3.9, Protein 17.2
FRIED ZUCCHINI AND PASTA
Steps:
- Fry zucchini in pan one layer at a time, do not throw all zucchini in pan at the same time. Fry zucchini until browned on both sides, remove and place on your serving dish. Let oil cool a bit than add minced garlic, salt and pepper to pan saute until you can smell the garlic. Add to zucchini. Boil Pasta in salted water according to package directions. When pasta has reached the desired tenderness add 1 cup of the pasta water to the zucchini. Add pasta and toss.
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- Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup of the pasta cooking liquid. Return the pasta to the pot and toss with the 1 cup of cheese, the basil and a generous pinch of pepper. Add the reserved pasta water a little at a time, tossing well to coat. Transfer the pasta to a bowl and top with the crispy zucchini. Serve right away with lemon wedges and additional cheese.
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- In a deep frying pan heat a good amount of olive oil over medium heat and fry the zucchini until they’re brown, a few slices at time. Place zucchini on a paper towel-lined plate to drain oil.
- Bring to boil a large pot of water. Add salt and cook the spaghetti until very al dente accordingly to the package instructions.
- While the pasta is cooking, heat 1 tablespoon of extra virgin olive oil in a sauté pan over medium-high heat. Stir the garlic until fragrant, then remove it from the pan.
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