Simpaticissimo e in accordo con la mia idea di non friggere le zucchine, ma di cucinarle in forno. La preparerò stasera. Fino a pocanzi ero un po' preoccupata dalla mia licenza di arrostire... Mi hai sciolto ogni dubbio. Grazie, chef Rosario🙏🏽
Ingredients 8 oz Spaghetti (choose bronze die extruded) 4 Small zucchini (max 2” in diameter) 2 Tbsp Extra virgin olive oil for roasting zucchini ¼ Cup Extra virgin olive oil for sauce 2 Garlic cloves, chopped A bunch of fresh basil, leaves removed and thinly sliced 1 ¼ Cups Pasta water Salt and pepper to taste 1 Cup Caciocavallo cheese, shredded (provolone works as well) ¼ Cup Parmigiano Reggiano, shredded Directions 1. Preheat oven to 475 °F 2. Bring a large pot of water (4 to 5 quarts) to a boil over high heat. 3. While water is heating, carefully wash and slice the zucchini (¼” slices). Toss with 2 Tbsp of olive oil and roast for approximately 20 minutes or until lightly golden. 4. Once the water has reached a rapid boil, add salt and then the pasta. Cook until very al dente (about 1 minute less than the recommended cooking time on package directions). 5. When pasta is almost ready, heat the olive oil in a large, fairly deep sauté pan over medium heat. Add the garlic and cook for a minute, stirring until it just begins to turn golden. 6. Drain spaghetti (reserving 1 ¼ Cup of pasta water) and add it to the sauté pan. Turn the heat to low and add the reserved pasta water a little at a time as needed to finish cooking the spaghetti and achieve a sauce with a creamy consistency. Add zucchini (reserving a few for garnish) and stir until well incorporated. Season with salt and pepper to taste. 7. Turn heat off! 8. Add the shredded caciocavallo a little at the time along with most of the Parmigiano. Stir and add a little more pasta water if necessary to keep the dish moist and creamy. 9. Transfer to a serving platter, cover with the saved zucchini, the remaining Parmigiano, and a basil garnish. Buon appetito and SHARE THE PASTA!
Fantastic recipe!
Cooking with fresh vegetables is one of the best things you can eat. Well done chef
Simpaticissimo e in accordo con la mia idea di non friggere le zucchine, ma di cucinarle in forno.
La preparerò stasera.
Fino a pocanzi ero un po' preoccupata dalla mia licenza di arrostire...
Mi hai sciolto ogni dubbio.
Grazie, chef Rosario🙏🏽
Lovely, thank you!
Love the roasted zucchini 💚 excellent video!
Love the roasting method over the frying method that is more traditionally used to cook the zucchini. Will have to try this! Thanks for sharing.
Perfection!!
Love the oven roasted method. Gonna try your way
Excellent. Thank you.
Bravo Rosario
roasted zucchini: great idea👍👍👏🙏🙏
The link to the recipe has a problem. The title on the website page is correct, but the actual recipe is for mussels and not alla Nerano?
Hello Scott, Thank you for your comment, I think that it is fixed now.
Ingredients
8 oz Spaghetti (choose bronze die extruded)
4 Small zucchini (max 2” in diameter)
2 Tbsp Extra virgin olive oil for roasting zucchini
¼ Cup Extra virgin olive oil for sauce
2 Garlic cloves, chopped
A bunch of fresh basil, leaves removed and thinly sliced
1 ¼ Cups Pasta water
Salt and pepper to taste
1 Cup Caciocavallo cheese, shredded (provolone works as well)
¼ Cup Parmigiano Reggiano, shredded
Directions
1. Preheat oven to 475 °F
2. Bring a large pot of water (4 to 5 quarts) to a boil over high heat.
3. While water is heating, carefully wash and slice the zucchini (¼” slices). Toss with 2 Tbsp of olive oil and roast for approximately 20 minutes or until lightly golden.
4. Once the water has reached a rapid boil, add salt and then the pasta. Cook
until very al dente (about 1 minute less than the recommended cooking time
on package directions).
5. When pasta is almost ready, heat the olive oil in a large, fairly deep sauté pan over medium heat. Add the garlic and cook for a minute, stirring until it just begins to turn golden.
6. Drain spaghetti (reserving 1 ¼ Cup of pasta water) and add it to the sauté pan. Turn the heat to low and add the reserved pasta water a little at a time as needed to finish cooking the spaghetti and achieve a sauce with a creamy consistency. Add zucchini (reserving a few for garnish) and stir until well incorporated. Season with salt and pepper to taste.
7. Turn heat off!
8. Add the shredded caciocavallo a little at the time along with most of the Parmigiano. Stir and add a little more pasta water if necessary to keep the dish moist and creamy.
9. Transfer to a serving platter, cover with the saved zucchini, the remaining Parmigiano, and a basil garnish.
Buon appetito and SHARE THE PASTA!
🥰
Don’t chop Basil 🌿
No more salt
Salt is in pasta water
Otherwise Perfect
😊👍👏🤗💌🌻
After all that, you didn’t plate it correctly.
totally wrong recipe...but for usa everything is "very good"....