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SPAGHETTI ALLA NERANO Recipe

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This recipe for SPAGHETTI ALLA NERANO is from Alla Famiglia, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
7 oz. Spaghetti
2 medium zucchini, cut in rounds
2/3 cup Provolone Cheese
1/2 cup Parmesan Cheese
Basil to taste
Salt & Pepper to taste
1 clove garlic, minced
Red pepper flakes
All purpose flour (to taste, see instructions)
Oil for frying
Extra virgin olive oil
Directions:
Directions:
Cut zucchini into rounds and flour them on a baking sheet.

Grate the provolone & parmesan cheese and place in refrigerator.

Pour oil into frying pan and once hot, dip floured zucchini until golden brown completely.

Place the zucchini back on a plate provided with paper towels and set aside a couple of rounds.

In a frying pan add extra virgin olive oil, garlic and red pepper flakes. Let the oil heat up and when it comes to temperature remove the garlic and chili. Take the zucchini and lay them in the pan with the oil.

Add hot water and basil, cover with a lid and let coo on a low flame.

Cook spaghetti in salted water, removing them 4 minutes before they are cooked, which you will finish in the pan (adding a little water at a time to create a cream).

As soon as the spaghetti is cooked, remove the pan from the heat and add the provolone and parmesan cheese. If there is an issue creaming the pasta sauce, add a little cooking water.
Number Of Servings:
Number Of Servings:
4

 

 

 

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