Bucatini Alla Nerano
Luxe Noir Flatware
Rated 5.0 stars by 1 users Mediterranean Madness 4 2 hours 1 hour Inspired by an Almafi Coast pasta fave said to have been created in the small town of Nerano, Italy, this spin on the classic dish is so delicious you will be dreaming of southern Italy all night long! Lollygag 10-12 (depending on size) small-medium sized Zucchini courgettes -Thinly sliced no more than 2mm thick 1 Large garlic clove 1 12oz. Package Bucatini Pasta 2 C. Pasta water from reserved from cooking pasta 1 Large bunch of fresh Basil-chopped plus a few Basil flowers for garnish (top stems with a few leaves attached for a pretty presentation.) 1 1/2 C. Parmesan cheese grated fresh plus 1/4 C. more for garnish 1/2 Tsp Sea Salt Fresh cracked Pepper Grape-seed/Sunflower oil for frying (We used a small pot with about 2-3 Cups of oil for frying the zucchini) 2-3 Tbsp. reserved Grape-seed/Sunflower oil from frying the zucchini (you can use olive oil if you can’t find it, but we used grape-seed/sunflower oil for quick crispiness) 3 Tbsp. Butter 1/4 Tsp. Crushed red pepper flakes (optional) Prepare your zucchini the day before by cutting off ends and slicing your courgettes into thin slices, no more than 2 mm thick. You can use a mandolin to cut more evenly (This may seem like A LOT of zucchini but remember it cooks down into a sauce later and you definitely want a good sauce to pasta ratio) *The thinner the slices, the quicker they cook! Heat 2-3 Cups of Grape-seed/Sunflower oil in a small -medium sized pot (or a medium 4" deep saucepan) *If using a larger pot, you will likely need more oil. Heat the oil to around 320 F. Note-Never heat grape-seed oil above 445F. (Check with a wood spoon, if the edge bubbles when placing it into the oil, it is ready or use a baking thermometer.) Working in small batches, careful to not overcrowd the pot, place the zucchini slices into the oil with a slotted spoon. Fry for about 5 minutes or until the slices are nice and golden brown and a bit crisp using a small slotted spoon to carefully flip them over for an even browning. When they look browned on all side, carefully remove them with your slotted spoon onto a paper towel to absorb excess oil and repeat the process until you have fried up your last zucchini slice. Remove your pot from heat and let your oil cool down. Once cool, reserve at least 3 Tsp. for your sauce. Place your zucchini into an air tight container and chill for an hour up to overnight to let them to become soft again. When you are ready to prepare your dish, begin with boiling your Bucatini pasta according to the instructions. When your pasta is about half way cooked, ladle out about 2 cups of pasta water into a bowl and put about 1 1/2 C. of that pasta water into another large saucepan over medium heat. Add the zucchini that has been chilled overnight (reserving 3-4 slices per person for garnish) into your pot with pasta water over medium heat and stir with a wooden spoon, careful to not mash up the zucchini too much. Cook for about 5-8 minutes on medium low heat. Then add the fresh Basil, salt & pepper, crushed red pepper (optional), and your garlic clove that has been mashed with a garlic plate grater for a fine garlic paste. (Keep the end aside for rubbing on your rustic bread.) Stir into your zucchini mixture until you have a nice amalgamate and cook for another 2-5 minutes on lowered heat. When your pasta is al dente, drain your pasta and then add your cooked pasta back into the zucchini sauce pot. Add 3 Tbsp. of butter , 1 Tbsp. of reserved oil from frying the zucchini, and about 1 1/2 cups of fresh grated Parmesan cheese into the pan and stir to combine. If you feel like you need a bit more moisture , you can add 1-2 Tbsp. of reserved pasta water to the pasta and a bit more reserved grape seed oil. When your pasta is nice and combined, use a large ladle or spoon and a fork to twirl the pasta and plate on your dish of choice. Place a few of your leftover fried zucchini slices on top and grate fresh Parmesan cheese on top. Garnish with your fresh Basil on top and serve immediately with rustic garlic bread slices. (See notes) * If zucchini is cut thin, each batch should take around 5 minutes to brown and if you are using larger zucchini, a larger pot or pan is recommended. Rustic bread: • Slice your bread at an angle and brush with olive oil, rub with the end of your fresh garlic clove. • Sprinkle with sea salt and toast until lightly browned. Options: * You can easily add grilled chicken or shrimp to this dish for a heartier meal. Special Note on Pasta: Always salt your pasta water as if it were from the sea! It will taste way better and is your only chance to season the pasta while it's cooking! Please note: If you are running short on time, you can skip chilling overnight and combine in pasta water after frying and your zucchini has dried a bit on paper towels. This may not be AS flavorful but still delish! * You can also sub out the bucatini pasta with spaghetti, fettuccini, or linguini pasta.Bucatini Alla Nerano
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