AUTHENTIC SPAGHETTI and FRIED ZUCCHINI pasta (spaghetti alla nerano)
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- Опубликовано: 21 авг 2024
- Today we continue our journey of perfecting pasta with another authentic Italian pasta called spaghetti alla nerano or spaghetti with fried zucchini
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I love your videos, taught me how to cook for uni :)
Definitely ☺️
It would take 2 seconds to tare a container and weigh how much of each ingredient you are using. And just say to use that amount more or less an ounce/gram/etc.
@@robertm4050 It would take 2 seconds to click the link in the description to the recipe where he does just that.
Is that Tony Bourdain on your shirt?
Made this tonight- absolutely out of this world! After the 2nd bite my wife turns to me and says, "This is like restaurant stuff"... ha! You've definitely helped take my cooking skills to the next level- cannot thank you enough!
"This is like restaurant stuff"... " So eloquent. Does she have a website? She's like TV thang.
I just made this the second time and again I am absolutely blown away by it. Zucchini flowers are optional.
This is definitely restaurant quality food.
I got two tips that will make your life a bit easier:
The part that takes the longest is definitely deep-frying the zucchini especially when you make more than 1 portion. I had to deep-fry mine in 3 batches (for 3 persons) and it took forever.
So I advise you to take multiple pans or a big pot depending on the amount of people you want to feed so you have a big surface area to deep-fry lots of zucchini in a reasonable amount of time.
Heat is very important. You don't want it too high or too low. For the zucchini to get nice and brown most of the moisture needs to evaporate first. Too low and it will take FOREVER to get some color on them. Too high and they will burn very fast (especially the thinner parts of your cuts). Deep-fry them hot and/or long enough or they will just suck up all the oil and get soggy.
Let the oil in the pan cool down a bit before putting in the garlic and chili!! The garlic will brown very quickly and taste bitter if your pan is still super hot from deep-frying and there is no way of getting all the thin slices out.
Let it cool down and put it back on the heat roughly 1-2 minutes before adding the halfway cooked pasta.
This is an absolutely lovely dish that will blow your and your friends minds! Enjoy :)
Hi, one tip I saw in another recipe from Italy was to fry the zucchini the night before or the morning of the day you plan on serving this dish. After frying, place on paper towels and lightly wrap & place in the fridge until just before starting the rest of the recipe. I haven’t tried this yet as currently I’m not eating pasta but will make it as soon as I can indulge in a beautiful plate of pasta. The finished dish that was in that recipe looked absolutely fabulous. Hope this is helpful.
Don't think we are worried about soggy zucchini, they're being cooked in water/sauce afterwards anyway.
I made this last night,
I think this is the best thing I have ever cooked.
Really appreciate the videos bro
You are the Best!!!! My wife and I watch your shows religiously and try to duplicate your cooking skills....not quite like you, but things do come out better than ever before....we especially like your tips on cutting, grating and sauteing......As a college professor I can truly say that you are an excellent teacher!!!!!!!!!!!!!!
As Italian I can say that you are the best american chef that cook italian food! Bravoo!!
I think he's got italian origins. His features do seem very much from here.
La verita per questa ricetta l’ho ordinato dall’italia con delle scamorze , il provolone del Monaco e’ insuperable ma Costa piu’ la spedizione che il provolone ( ne vale il senso)
Sei bravo noi Italiani siamo puristi perche’ il cibo e’ il nostro orgoglio
@@iMorands .
Great video! I am from Southern Italy and I love spaghetti alla nerano and I think your recipe and tips are spot on. The garlic is a bit too much in my view, that much garlic for one person would be used for a spaghetti aglio olio e peperoncino, non for other recipes. We also often use it 'in camicia' for a more subtle garlic taste. Keep up the amazing work and thanks for sharing proper Italian recipes in English, very few channels do.
I agree. I think that Americans love garlic, especially with pasta. If you see italo - American recipes they are heavy in garlic, usually. As I said, I agree, but I like it that way, too.
Andrés Castro I’m Italian-Canadian and I can confirm we love garlic lol
Real CARBONARA should have cream and bacon
@@crazydubwise needs more garlic lol not less he made a simple dish compliciated
@@Matzes its not Carbonara didnt yiu see the video
Another simple but yet delicious dish I made this with only parmesan cheese and pappardelle pasta as I didn't have spaghetti and provelone , it was amazing.Thank u for the video Steve.
Made this tonight for the first time,spaced on the pasta water to make the cheese sauce so I used white wine and it was phenomenal
I made this last night for dinner, it was actually so wonderful and one of the best dishes I’ve had since the pandemic started. Went out and bought nice provolone just for it and it was totally worth it!
Absolutely the best recipe, best tips, for a delicious Spaghetti Alla Nerona! Thanks Stephen.
Hey! Another good recipe is zucchini carbonara, essentially substituting the guanciale by zuchinni. It is also common in certain regions in Italy.
I made this for my parents, and they loved it. Your video really helped me with knowing how to make this meal. Thanks.
I have eight zucchini plants in my backyard. I’ve been doing fried zucchini flowers, and adding the flowers to vegetable soups. The zucchini plants are producing like crazy. I tend to make zucchini with fusilli or bow tie pasta. But I will definitely give it a try with spaghetti. Thanks for the new recipe!
Those fried zucchini flowers you made, hell yes reminded me of 2003 when I was in Florence ... and now this fabulous zucchini pasta recipe. Since watching your show, all of my pasta goes through the roof.
Making this tonight for guests!! Made it once before...sublime!!! Love you!!!!
Ok, Stanley Tucci’s Searching for Italy brought me here!! Can’t wait to try this.
Me too🤣
really nicely done as always...the first time i saw this dish, the cook took half of the cooked zucchini and blended it (maybe with a little oil and salt? not sure) and that helped form the sauce. then they added the fried zucchini back with the cheese, etc. yours looks creamy enough but i thought that was a cool technique. thanks for what ya do!
I love spaghetti. But being a vegetarian I so far have only tasted spaghetti with tomato sauce. I thought that was the only option. This one looks heavenly delicious and I have to make it this week.
I love your pasta videos! I’ve made pasta carbonara and pasta all’amatricana after watching your vids bc you make it seem doable for a newer cook like me 😂 definitely will have to try this one soon! Love incorporating more veggies in when I can
I’m so happy you made this. My family is from Sorrento, so we make this all the time. We actually skip the cheesy emulsification part and just throw in some grated Parmesan at the end (I think the best addition is freshly ground black pepper before you eat). My favorite pasta dish. Also you should look into pasta alla Genovese (Neapolitan meat sauce) and fried calzones! Love your channel!
And you must do it with Voiello/De Cecco spaghetti...much “meatier” than other brands...you’ll understand once you try it
My mouth is watering I'm dying to try this! Planning to make it Monday night!
I made this spaghetti nerano for lunch today. I saw Stanley Tucci rave about it and looked up recipe.
It was really so delicious!! ..zucchini is in season now.
Frying the zucchini is the hard part.. So yummy
Looks amazing! I've eaten this dish in Nerano several times and it's da bomb!
I just made this for dinner - amazing! I made your Cacio e Pepe earlier this week and messed up the cheese a bit, it was kind of clumpy (but still tasted good). But I nailed this one. Grazie mille !!!
try stuffed zucchini flowers while they are in season.
So delicious.
I love zucchini flowers in beignets !! With a frozen glass of rosé ! Beyond yummy !
Pasta water is everything.
I made it the same way today yummy my wife and daughter loved it
Love the shirt!! RIP Anthony :‘(
I tried this and it was probably the best pasta i made all year. Thank you!
Well this is on my list to make. Great video man. Loving your recipes
You should try cutting them in sticks, it gets really nice as well
Best on RUclips! I’ve been looking for a zucchini recipe for 3 days now, thank you!
Once again, thank you! You just made my day better. Incredible result. 😀
i just made this today following your recipe and with some local produce from an Italian corner store - it was so so good! thanks so much! love the channel, not sure my bank account does as i'm in the shops trying to recreate your recipes daily...with a variety of outcomes haha
Nice version, I'll try this one. Looks really good.
*ME:* "Hi, I'm looking for Monaco provolone cheese in a bag. From Italy. The real thing."
*STORE CLERK:* "Ma'am, this is a pet store."
< Obviously, the 1% is making it difficult for us to find this delicacy >
😂 leave now
@@ivotenotocensorship5247 😂
😂 😂
This is why people say women aren’t funny
My dog only eats the finest Monaco provolone.
Now I know what people were talking about with the wooden board! 😹 Big fan of your channel, and so excited to try all these incredible recipes 💖 feels like connecting with my roots
If you want to try this meal with something different try replacing the basil with peppermint leafs... SO GOOD!
Just made this for dinner. The only thing I added was a little butter to the olive oil in the pan. SO good! Thanks!!
So inspiring! Your vids took my pasta-cooking on a new level! Cheers - and keep cooking!
Thanks for the recipe and the personal interactions! Actually just bought zucchini yesterday, should probably give this recipe a go x)
I love your channel so much you’ve inspired me to start cooking 2-3 months ago and I’m in love
Art, talent, entertainment, education, delight and charm.
Spaghetti alla nerano is divine
Looking good. The only revision I’d have: the chopped garlic. Italian cuisine very rarely uses that. Use the entire clove with the peel on and remove it when it browned.
Perfect!!
This is true, but Americans tend to like garlic in Italian (style) food. Italian food doesn’t contain basil in every dish either, but we tend to put it in just about everything.
@@ytreece De gustibus non disputandum est. However, you can no longer claim authenticity.
@@fabriziodallolmo9840 my grandfather fled Mussolini, came here, and opened a restaurant in California. I didn’t say I put garlic and basil in everything, but rather America...because in general America puts garlic and basil in everything ;)
@@ytreece You're very right Perle ;-) Anyone who had to flee a mad man whose only assets were the ability to posture as a big shot and a strong profile has my sympathy. I wished I had met him!!!
We go to Nerano every summer (except this one). This was a great version, from the looks of it. Do yourself a favor someday and eat this in Nerano! :)
Looks absolutely delicious but, I will serve mine on a sturdy plate.
My favourite pasta!
You have done an excellent job of explaining this recipe. I just watched Stanley Tucci's Searching for Italy series on CNN. He showed this recipe being made authentically. So many people say it's an amazing dish. Thank you.
Love it when you make new pasta dishes. more of them if you ask me :)
This is outstanding. It’s one of the sauces I say cmon let’s eat...cmon...CMON!!
Love your recipes!... And your shirt!!!
Do you have any Italian recipes to use with the zucchini flowers? Please do a video recipe. I am especially interested in vegetarian pasta dish.
love your garden! cant grow basil to save my life and im in florida
Fun Fact, technically the Zucchinis you get to buy and how most people harvest them are unripe. When they ripen they get a hard skin similar to other squash.
Is that a good or a bad thing?
@@janner2006 It's neither good or bad. If you want to use them whole with all the nutrients and fiber of the skin, eat them unripe. But if you want to store them and use them later on in stews etc. let them grow ripe. The hard waxy skin protects the Zucchini like other squashes and extends shelf life. It depends on what you want.
You can also eat the squash when they are still unripe. When coocking, they behave... like zucchinis.
Whoaaa, that’s really interesting. I had no idea!
@@00groove Zucchini are squash ;), but yeah you can use other types of squash unripe as well.
Another mouthwatering dish. Thank you
Your recipes are amazing. So simple and easy to follow. You should open a cooking school. I just made yesterday the Penne alla Vodka. It turned out so tasty.
You should try real italian food then!
I fed my self !! amazing pasta.. real change from always eating it with tomatoes sauce
This is a classic Sicilian pasta dish. I'm personally not a fan of the pecorino romano, provolone the more stronger cheeses so if your like me i recommend parmeggiano padano which is a milder cheese but goes well. I also do another rendition by frying the garlic in a clean seperate pan with olive oil and then as the pasta is about to be drained i take about 2-3 laddles of pasta water and let it boil with the garlic for a few minutes to intensify the flavor. This becomes my sauce and then i add the fried zucchini on top of the pasta and the garlic broth and then add the parmeggiano padano. If you like you can add chilli flakes. This recipe alla nerano has a more intense flavor as the alternate version you pick up more broth with each fork full. You also keep adding more cheese as you layer down the bowl and at the end you have chunks of melted cheese on the bottom of the plate as you take each spoonful of broth. The key is to always include one zucchini slice with each fork full of spaghetti.
Going to make this today🤤
Going to the store today to be able to make this. Looks soo good!
Been waiting since last night.... bro you are incredible
This is one of my all time favorite pasta dishes! I like toasted garlicky bread crumbs with this as well.
This is why I like to use silicon spoon. You scoop all of the sauce.
Was served this with Italian sausage in Venice. Delicious
I wish you would show the care of that cutting board how do you clean it.
Can't wait to make this for my vegetarian gf! Gotta practice to get that creamy consistency first though
Our zucchini plant escalated quickly. Thank you very much for this inspiration. Can't wait to cook it today.
Hey! can you add your hexagonal cheese grater to the Amazon tools list when you get a chance. I like that it has no rubber parts, they get weird and smelly underneath.
What is a good substitute for provolone? It is almost impossible to find in the U.K. unless you go to a speciality Italian supermarket
Ocado sells some but at the moment they still don't deliver because of covid.. otherwise I think fontina cheese could possibly be a sub maybe if you can find it..
Thanks Steve classic recipe for zucchini. Looks amazing
Made this a couple of days ago and it was delicious
I'm such a sucker for zuchinni and mushrooms I freakinove them
YUM!! And the SHIRT, OXOX
Great show man, I hope your channel blows up! Excellent recipes
Nice recipe bro. Love the look of this and the pearl barley one. Gonna have to give it a shot when I manage to source the ingredients
Once again a great video with inspiring information. Thank you!
Yes! Give me that please! Looks so delicious. Love zucchini!
Why only 360p quality?
And why can we not adjust the playback speed?
Tough crowd
RUclips is processing the video, give it an hour or so.
Felipe Figueroa .... 6 hours later. 360p. Lol
Still 360
I can’t wait to make this recipe!
Love zucchini, gonna have to try this recipe. Dope shirt too 🖤
I feel like adding some garden fresh cherry tomatoes, red pepper, and lemon would really elevate this dish. Gonna give it a shot this weekend!
You got me licking my lips. This is better than TV chefs
My mom swears the best way to store your leftover parm is in one of those wax bags in cereal boxes. I rinse the bag after the cereal is all gone, dry it thoroughly, then use that to store the cheese. If the bag smells of fruit loops, you can turn it inside out. Then just put in your cheese wedge and roll down the bag, doesn't have to be sealed perfectly as you want some air. Voila.
Sounds really great
Looks fantastic! Thank you
Good job ! I love zucchini
I’ll make it for sure
Cheers 🇨🇦
now i got a tray this recipe, looks tasty
I wish I had this recipe a month ago. My zucchini is done here in AZ. I had a ton of it. But will have this for next in the fall.
Awesome recipe. Looks delicious! Squash bugs got to all my zucchini and squash.
360p squad, where you at!?
Buoni!
Today I was wondering what to do with all these zucchinis in the garden. And then this video appeared in my notifications 💪
I love fried zucchini so this will be made soon. That chunck of Parma is crazy, I'd have to get a loan for that!
WOW, Amazing!!
Bourdain on the T....class act man.
I love zucchini and eggplant , great vid
Mmmm... thanks a lot for this video, basically I like this dish very much due to its deliciousness and freshness but....said this, I also want to say that you continued to add several times the salty water during the “mantecatura” process and you did it also later on couple of times with the flame turned off, this will keep your spaghetti watered out too much and quite salted in the mouth beside poorer presentation.
In addition the minced garlic at the beginning is a little bit too much but this depends on personal choice and I personally like it too.
Thanks always for your posted recipes.
Keep it up!
Man, we've never made this and it looks really yummy! After watching several of your videos, I'm considering a purchase of the pan. You told us what size you use but I'm not remembering what you told us. Are you using the 12" or 10" ? We typically only cook for two people.Thank you!