Healthy Dish

That Zucchini Spaghetti Stanley Tucci Loves (Spaghetti alla Nerano)

Ingredients

sunflower oil, or as needed: 1 quart
green zucchini: 6 medium
spaghetti: 4 ounces
olive oil: 2 Tbsp
salt: 1 pinch
2 basil leaves, torn into small pieces: 0 piece
unsalted butter: 2 Tbsp
grated Pecorino Romano cheese: 5 Tbsp
grated Parmigiano-Reggiano cheese : 3 Tbsp

Metric Conversion

Stages of cooking

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.

History:

Spaghetti alla Nerano, also known as the zucchini spaghetti, is a traditional Italian pasta dish that originated from the town of Nerano on the Amalfi coast. The dish is loved by many, including the actor and foodie, Stanley Tucci, who has called it one of the best things he's ever eaten.

The dish was initially created in the 1950s by Maria Grazia and her son, Giuseppe, who were the owners of a small trattoria called "Maria Grazia" in Nerano. They accidentally dropped some zucchini into the frying oil and decided to add it to a simple spaghetti dish to make it more flavorful. The result was incredible, and the dish became a local favorite.

Tips and Tricks:

To get the best flavor and texture from this dish, it's essential to follow certain tips and tricks. Firstly, make sure to use sunflower oil for frying the zucchini since it has a neutral flavor and high smoking point. Secondly, refrigerate the fried zucchini overnight to allow it to dry out before cooking it with the spaghetti.

To present the dish:

When presenting the dish, make sure to have it on a large serving platter, with freshly grated Parmigiano-Reggiano cheese and torn basil leaves arranged on top. You can also add some chili flakes for an extra kick of spice. Serve it hot and garnish with some extra basil leaves to add some color to the dish. Enjoy!

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