Spaghetti alla Nerano - #1 Dish from Stanley Tucci's "Searching for Italy"
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- เผยแพร่เมื่อ 5 ต.ค. 2024
- Today we're making Spaghetti alla Nerano. Stanley Tucci introduced this dish to many Americans with his "Searching for Italy" show on CNN. My Grandmother made this fresh zucchini dish so many times for us growing up. Traditionally the hard-to-find Provolone del Monaco is used. But we'll go over a couple of substitutes for this delicious fried zucchini pasta recipe. The best time to make it is during the summer with fresh local zucchini. I hope you enjoy this pasta al Nerano recipe!
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Ingredients
▢1 pound spaghetti
▢5 small/medium zucchini sliced into ~3/16" discs
▢1 ¼ cups Caciocavallo cheese grated - see note below
▢4 cloves garlic
▢¼ cup parsley minced
▢3 tablespoons extra virgin olive oil
▢¼ cup olive oil for frying zucchini
▢1 tablespoon unsalted butter
▢2 teaspoon kosher salt divided
▢pepper to taste
▢2 cups pasta water reserved - will not need it all, but always save extra
Instructions
1. Fry the zucchini in olive oil until golden brown (about 3 minutes per side) then place in a large pan lined with paper towels. Salt the zucchini right after frying each batch. Working in batches or use multiple pans to speed up the cooking process.
2. Cook the spaghetti until very al dente in salted water (2 tablespoons kosher salt per gallon of water).
3. Meanwhile, heat a large clean pan to medium-low and saute the garlic cloves in 3 tablespoons of extra virgin olive oil until golden. Once golden remove and discard the garlic cloves.
4. Add the butter, a ladle of pasta water, and half of the zucchini to the pan. Bring to a simmer. Mash the zucchini with a wooden spoon on the side of the pan to create a loose zucchini sauce. Add the pasta wet (pull it right out of the pot with tongs) and continue cooking the al dente pasta for 1-2 minutes.
5. Turn off the heat and add the Caciocavallo cheese. Toss to emulsify and form a creamy sauce. If too dry add a couple of tablespoons of pasta water at a time, then toss once more, to get the consistency just right.
6. Taste test and make any final adjustments to salt and pepper. Add in the parsley, then serve right away with the remaining zucchini rounds divided into each plate. More grated Caciocavallo or Pecorino Romano can be served on the side. Enjoy!
Notes
When adding the cheese taking the pan off the heat and tossing will help avoid clumping cheese. Adding some of the cooled down pasta water will help loosen the cheese up as well.
The traditional cheese Provolone del Monaco is too hard to find so caciocavallo is a great substitute. Unfortunately, Caciocavallo could prove difficult to find as well. A more widely available cheese like Pecorino Romano can be used with great success too!
Save leftovers for up to 3 days in the fridge and reheat in the microwave or gently in a pan on the stovetop.
The ingredient list indicates reserving 2 cups of pasta water. You will not need to use it all. You can discard the remaining unused pasta water.
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Watch the whole zucchini playlist: th-cam.com/play/PL0QyikC1o6v22DAnhHr0_A-eS9-3bm6S4.html
Deep sigh. A nice, simple channel with simple videos. Simple recipes. A chill dude. Not obnoxious. Not plugging sponsors the whole time. No crying. No sob stories. Just a guy cooking a thing and saying a little bit about it. 10/10
"You can use regular olive oil.. You gotta work within your budget, what you can afford, what you feel comfortable using". Thanks for those words, chef, truly. Shows you have a heart and I love you for that.
Sure.....But extra virgin is so cheap nowadays their practically giving it away....
@@fredbazoo that’s because it’s not really evo
Yeah, when he said that, it so resonated within me.
@@bobg4945bingo... Not a single source first press either.
Enjoyed your presentation that focused on the food & cooking with many tips thrown in as well. And thank you for recognising that not everyone can access certain ingredients & giving options (without being snooty about it).
Thanks! I always try to give some options, because a lot of these ingredients can be quite hard to find.
bonus tip: add a bit pasta water to the grated cheese first and mix thoroughly before adding to pan.
This turns the cheese to cream and avoids at clumping or stringing.
Yes that definitely helps. Thanks for the comment!
At what ratio would you say? 2:1? 3:1?
@@Evan-fg5nt you should just add pasta slowly until you hit the consistency you need. Adding and mixing slowly will also help to avoid clumps. (pasta water should be warm but not hot)
And less is more, because you can always add more water later as you're tossing the pasta to create the cream.
So much wisdom in the way this chef uses each ingredient, it really shows he grew up watching his Italian granny cooking. (by the way, chopped mint leaves work even better with zucchini).
Last night for dinner I made this for my wife. She said that it was so good I could make it anytime. She appriciates a meatless meal every now and again and she was very happy I followed your directions. Thanks for being such a good coach. My next step is the white spagehetti and the sausage stuffed zucchini boats.
I made this for dinner tonight and, frankly, was impressed with myself. I followed your steps and got the sauce going just right. Thanks for putting this up for others to see and try. Getting the sauce going on pasta dishes is something at which I'm getting better.
I too love cooking pasta. I did more so when my husband was alive, it’s awesome to see a man who loves and cooks his pasta. You brought back some very fond memories!! Bellísimo!!!
I just discovered this channel and made this dish tonight. Oh my God, one of the best things I’ve ever tasted. Thank you!
My son and I made this recipe today. It was Wonderful! Thank you. I love your website and how you explain each step. We're Italians originally from Brooklyn now living in Maryland. 😊😊😊
This is the recipe that first brought and introduced me to Sip and Feast and for that I am eternally grateful. It's a great recipe and set of techniques. Thanks, Jim. 😊
Just made this and it was delicious. I made a couple of changes: I added a leak, I mushed up the garlic cloves I'd initially cooked in the oil and added them back in the end, and I used basil instead of parsley because I'm not a huge fan of parsley and I had basil that needed using. Anyway it was really delicious. Thank you 🤌🏻👌🏻❤
I really like the way you present the recipes with such ease. It really makes me want the cook them and they look delicious.
I’ve made it about seven times for my family now. It’s a favorite! You just showed me a few tips that I think I could benefit from, greatly appreciate your video.
Thank you very much!
I've watched tons of videos on pasta alla nerano and tried every variation, including many of them that insist you need super expensive/particular ingredients, but... this is video is absolutely the best I've landed on.
I've cooked it so many times in so many different ways that I almost feel like an expert at this point 😅 in my experience, just like this video, you don't need sunflower oil (olive oil is fine), you don't need to deep fry the zucchini (shallow frying is fine), you don't need the fancy cheese (pecorino or parm is fine). Just cook with what you have.
TH-cam Chefs not named SipandFeast have waaay over complicated this, I think because Stanley Tucci talked about it as such a magical dish.
I like how you explain there are different ways of doing things. Like with the zucchini, some people might not want them mashed up and it's good to assure people that food is meant to be eaten so if the _official_ recipe doesn't suit you then change it.
Made this today for Sunday lunch for the first time. It is so delicious I'm making it again for Sunday dinner. Thank you!!
I've been eating this all my life and I didn't know it had a name. We however, do not use garlic. BTW... please try not using a fork to remove the zucchini from the pan... you puncture them and they release precious moisture... use a pair of tongs. I love your channel and your tasters. You have a very nice family.
My grandmother deep fried hers and refrigerated the fried zucchini overnight. She made the dish the next day and the adults would rave about it. Of course, as young children we’d turn up our noses at it. LOL But as an adult, I love it.
Interesting. I'll have to try that out. God knows I have a ton of zucchini to use lol.
@@SipandFeast This technique is mentioned by Stanley Tucci
In the version that Stanley Tucci saw being made they actually covered the zucchini and put it in the fridge overnight as well and it would release some more liquid.
@@christerman and by the excellent Chef John on his Foodwishes channel/blog
This and spaghetti with broccoli are my favorite pasta dishes 😋
I really like the way you done this dish it's a very tasty dish
I love Mr Tucci - and I love your channel!!! you are a big part of our Sunday Dinners!!!!
What I really enjoyed was the no nonsense recipe and the absence of over-the-top presentation so common on TH-cam. Congratulations and Thank you!
Thanks so much!
The interesting part is you put the brown stuff away. My grandmother always fried the garlic gently and deglazed the pan with the wet Pasta and then added a bit of pasta water to catch more zucchini flavor
Ciao ! 👋 I'm glad you made “Spaghetti alla Nerano”. This is a typical dish from my region, born in my region. “Nerano” is located near Naples, in the Campania region, in southern Italy. 😊
PS: great advice you have given……always keep a little cooking water when preparing a pasta dish ! Often people do not know the importance of the pasta cooking water. 👍
Thanks so much!
Pasta water is as important as pasta!
Another excellent video. Your tips are always helpful. I will make this dish.
My landlord in italy used to make this all the time with sausage. one of my favorite dishes
Great recipe. I just had a version of this yesterday. What it was lacking was a little more pasta water. Now I know the right way to make it.
My husband has discovered your channel and learning how to cook Italian. So delish. Thank you!
Love the explanation and presentation. So simple and straightforward.
Great recipe, as always! I do like to use the brown bits from browning meat or veggies to start my sauces, I just get out as much of the old oil as possible. I came from a frugal family so maybe that's why it's hard to rinse flavor down the drain~ but it's probably cleaner looking this way.
So glad I stumbled on this as I had issues with using sunflower oil instead of olive. Stanley Tucci doesn't use garlic but, come on! Making for company this weekend. I believe it was also recommended to refrigerate the zucchini over night. Thank you for your recipe.
Thank you so much for showing all yummy foods ⭐️⭐️⭐️⭐️⭐️
Hi 🙂! I luvluvluv authentic family recipes. This one is a definite for me to try!! 😋😋. TYFS!!! Have a Wonderful Weekend & Stay SAFE!!! 🙂
Amazing timing coming across this, just watched Tucci’s show with this meal last night. Definitely gonna give this a shot.
Doing this tonight again. So easy and delish. Thank You
Love this! I'm obsessed with pasta+zuch!
Thanks very much!
Yes! Simple & delicious 😋 I make this 2-3 times a month. Sometimes I mush the zucchini, sometimes not. Thanks so much❣️
Thanks! I like the fact that you change it up. I try to instill in all my videos that there are plenty of ways and methods to get great results.
This is one of my favorite dishes!!! I found it at another Channel, but it was made the same. Fantastic! The one thing I did differently - I did not deep fry as they suggested and said you can't ge tthe same result if not deep fried. Not so. I shallow fried like you did and lightly browned, so I really got the same result.
I just wasn't going to deep fry zucchini for this dish, nor do I think it's necessary either. I try to approach all the dishes I make in the most practical manner.
Wonderful, will definitely try this, thanks for sharing!
Really enjoyed this video, appreciate all the various tips. Very well done! Thanks.
Pardon my Southern"ness... "Son... " this is this great! Your teaching style is helping me discover a deeper Italian cooking. I don't know why, but I've always been a bit intimidated about cooking Italian dishes. But, so far, I'm conquering that issue with your teaching! I mean, good stuff! Thanks again!
Thanks very much! I appreciate the support and hope you enjoy the recipes.
Great recipe. It was easy to follow and tasted great.
Jeez another solid recipe
Thanks so much!
I am SO making THIS!
My Italian grandmother made the same exact dish. And just like u said in the beginning she called it pasta with Zucchini! 🤣Love yr videos💯
Thank you! I'd bet before the Stanley Tucci video very few Italian-Americans knew the name of the recipe.
proper italian way of doing things - great job.
Thanks so much!
Seems like an excellent alternative to eggplant for variety! I love the idea that you salt them while they are waiting. Did your grandmother ever add onions to this dish (vidalia maybe or some sort of white onion)? It is funny; every time I have garlic in a dish, I have onion too! Like they are buddies.
Hey my friend, nice show I'll keep watching for more, thanks! 👍🏾
Nice job explaining, easy to follow, thanks
Thank you! It was super!
Thank you for this dish my garden has gone crazy with zucchini
My mom used to fry zucchini all the time. Love the stuff. I need to go have dinner at her house LOL!
Looks perfection. Happy to see you break up the zucchini before adding the pasta, IMO it helps create and flavor the sauce. I do add some whole slices back too, and not just as a garnish. On today’s menu. Thanks.
Thanks! I did some research on this and the breaking up of the zucchini seemed pretty important.
Yum! I want this NOW for my breakfast❤️❤️❤️❤️
This is one of my favorite pasta dishes. 🌻
Recently discovered your channel and am loving it (aka binge watching)! Recipes are excellent, as are your production values and presentation. Hey, now that we are heading into summer...how about some pesto options?
Thanks so much! I plan to release some pesto videos for sure. I have a few videos planned with veggies and herbs from my garden. Appreciate the support!
I just found your channel and so happy I did....What is this Pasta Beasoli you speak of at 13 sec into the video? You can't just show us something like that....I can't get it out of my head. Please tell us more :).....No worries, I just found the episode. Pasta e Fagioli, I will def be making this. WOW!
Hey thanks for liking the channel and glad you found the video!
This was aMAZing. Thank you.
Thanks for this easy to follow video...I've now made this 3 times (a minimum according to my friend who has been cooking for years) and finally nailed it. I subscribed to your channel and look forward to cooking along with you and your family.
Made this for lunch today, turned out delicious! Thank you for the recipe!
My family has always made a version of this dish with nothing more than olive oil, garlic and zucchini. Pasta water to mix them dish in the pan and maybe to with romano at the table. I can eat this every day. I'll definitely try this recipe
Hey the way you describe is pretty much the way my Grandmother made it growing up. Let me know how you like it this way.
@@SipandFeast I will. I bought zucchini today and I was going to make this for my mom this week when we have dinner.
I love this! Simple and delicious abs Italian ❤
I have a feeling this is going on the weekly supper menu for the summer!
It's a great one with summer zucchini. Hope you enjoy it!
Super bonus tip - when you dry the zucchini slides, dry them on pieces of basil with the paper towel. This recipe shoudl also have some torn basil thrown in after the pasta
Amazing recipe thank you so much 😊
Jim I just had a really great idea for you and your family you guys really need to have a cooking tv show k have a great weekend
That dish looks incredible! Can’t wait to try it!!
Thanks very much!
Made it for lunch today (Pecorino Romano). Tasted great.
I'm definitely making this soon !! Yum !!
This channel deserves more subscribers.
Never had this one.. but I will now!!.. looks delish👏👏
Thank you! Hope you enjoy it!
Nice version. If you make this often you should get a mandolin, even a cheap plastic one, to slice the zucchini consistently thin.
I do have a mandoline, but typically only use it when I really need it. A few weeks back I made a zucchini pizza that had like 200 slices of zucchini. That would be very hard without a mandoline. But normally I try to not use special equipment so everyone can make the recipes. Thanks for liking the video.
Nice job! Only 'secret' missing is at Nerano's famous Ristorante Maria Grazie they use a bigger knob of butter than that-and a smattering of fresh basil leaf is added in the pasta/sauce when doing the final off-heat creamy cheese & pasta water toss/emulsion.
Sounds like you know your stuff! I've had multiple people from Italy telling me no butter, but I've seen a lot of recipes with the addition.
@@SipandFeast I've been told it depends on the type of cheese used on how much butter to add - and you're right some think none at all should be added - but even with caciocavallo why not a bit more I say? ;-) Italians can be very north/south territorially opinionated about the traditions and uses of butter in pasta dishes.
Nice one! I'll have to try it. Reminds me of my trip to Italy, Happy New Year from South Louisiana
Thank you and Happy New Year!
Fantastic! Going to be lunch tomorrow, thank you.
I hope you enjoy it!
One of my favorite dishes 😋 Thank you for sharing ❤
Thanks very much!
I love this dish and my zucchini are just about ready and thinking what will I make . Now I know thank you.
Thanks Richard! Harvesting zucchini is always something I look forward to every summer.
I'm Italian. You can also do it without frieing the zucchine, it's healthier. And no butter! Only some olive oil at the end
Maria Grazia invented this dish in her restaurant in Nerano Italy in 1952. Nobody knows the exact ingredients but many believe a bit of butter is used. I've made it both ways and that extra tablespoon is worth it imo. Not frying the zucchini sounds wonderful, but that would be nothing like spaghetti alla Nerano.
Do you water sauté or steam the zucchine?
Zucchini is my favorite vegetable
Love your channel. So glad TH-cam recommended you! I’ll be a regular viewer. Can’t wait to try your recipe!
Thanks very much! Glad you're enjoying the channel and I hope you enjoy the recipe.
Thanks for the video
Always a hit when I make it.
Try mixing in some sausage as well!!!
I hope you have a restaurant somewhere. That looks absolutely delicious.
Thank you! The plan is to open a small pizzeria with a frequently changing dinner menu in a few years. Keeping my fingers crossed.
@@SipandFeast I hope that dream comes true for you.
I’m glad to hear it! I know you’d do very well 👍🏼 And thank you for another great dish. I use zucchini all the time.
Thank you! Appreciate the support!
Love this Jim!!❤️🍷
Great video. Thanks
Thank you! Just got a large, tender, mostly seedless (tender seedlings) zucchini from the garden...I ate half but this looks like a great dish. No parsley but basil & oregano from the garden too--
p.s. the lobster story killed me
Yum!!! I’ll make it!!
Looks great bud....
I'm in lock down in Melbourne, Australia and I'm using Chef John's version tonight....
but I think I prefer your way....next time I'm def doing your way.
Cheers.... enjoying a red as I type.
Thank you! I'm sure Chef John's version is great. Before posting this I read a few Italian blogs with google translate (I typically do this when researching) and realized there are a bunch of ways and interpretations on how to make it. In fact the original recipe from Maria Grazia has supposedly not been revealed. I tend to not make these "authentic" recipes because people can be quite nasty in the comments section and tell me I'm the worst person in the world haha. Anyway thanks for liking the video.
Another great dish. I agree with mashing the zucchini as well. Let’s a lot of flavor out into the sauce. Great vid again my friend
Thanks man! I really like it mashed, but then again it's good the other way too. I'm always changing things up lol.
Holy shit, I just watched this episode and was wondering if anyone would make this. I didn’t realise this show was so popular.
Brilliant execution and recipes sir
Thanks so much!
That looks so good
Thank you!
I love your Italian dishes. I never say no to zucchini 💚
Thanks very much!
For people watching this video - and the author may disagree - cheese clumping never has to do with not enough pasta water for me. I've struggled with clumping often with cacio e pepe and what I always hear is 'just add butter to help it emulsify' or 'you're not moving it fast enough' and so on but none of that fixed it. What fixed it was taking the pan off the heat and not adding the cheese until it cooled off for a few minutes. My theory is why the author saw them using cold water is because the cold water brought down the heat of the pan. The heat of the pan will cause the cheese to clump and get stringy. The temperature is supposed to be just warm enough to make a sauce, you're not cooking the cheese in the pan. This is something I see wrong in a lot of americans who make italian sauces.
Excellent, sir! Love the contrast of the whole and mashed zucchinis.
Thanks very much!
Exactly! Though I add whole back to the pan so that they’re warm.
Looks great.
I'm from Brazil and I love your videos. But only today I realized that, in addition to being a very good cook, you have beautiful arms. Hahaha
Wow dude, awesome dish 💪💪