Spaghetti alla Nerano (Spaghetti with fried Zucchini)

 

Spaghetti alla Nerano  (Spaghetti with fried Zucchini) 

 

Another wonderful pasta dish from Campania, Italy.  Where the hell is Campania?  Check out the map below and let your thoughts drift to well known Campania  places, such as Naples, Capri, Mount Vesuvius, the ruins of Pompeii and let’s not forget the delicious cuisine spread throughout the region.

Had the best pizza of my life in Naples! No other pizza comes even remotely close. Click on the link below to see the Naples pizza experience.  Can’t begin to duplicate it in my home oven, but I’m going to show you another Campania recipe you can reproduce!

 

Pizza in Naples

 

So, let’s move on to today’s recipe.  After you taste it, you’ll dream about it.

 

Spaghetti alla Nerano

 

First off, I didn’t use spaghetti because I didn’t have any.  I substituted Linguini and it worked out just fine.  

 

Ingredients

 

1 package of spaghetti, cooked as per package directions

2 lbs zucchini, sliced thinly

Olive oil

2 cloves garlic, peeled and smashed

salt for pasta and to taste

7 ounces Provolone cheese, either grated or chopped finely (I used the chopped method because the only Provolone I could find was sliced)

A handful of fresh basil, chopped

 

Puttin’ it together

 

Fry the zucchini slices in olive oil until browned.  Put the zucchini on paper towels to soak up some of the grease.  

Prepare the pasta.

 

When the pasta is almost ready, put the zucchini in a colander and dip the colander in the pasta water for only 4-5 seconds.  After that, chop the zucchini a little bit. You’re not making mush, just cross-slicing the zucchini to spread the flavor when you toss it with the pasta.

 

Strain the pasta, reserving a cup of pasta water to use if the pasta gets too dry.

 

Add a little bit of olive in a pan and the two cloves of garlic.  Cook until the cloves are browned.  Remove from the pan and chop them roughly.

Put the pasta in the oiled pan, then add the zucchini and the provolone.  Toss well, adding pasta water if necessary.  Add the chopped garlic and toss some more.  Serve in bowls with fresh basil on top.  Drizzle some of the garlic-flavored olive oil over everything.

 

Pop the cork on that Italian white wine…..hold on….pop two corks!

 

I served mine with baby broccoli, pan roasted in a bit of garlic oil, with a quarter cup of water added to steam the broccoli.  I cooked it until the water evaporated.

 

Don’t be fooled by the simplicity of the recipe! Your jovial guests will no doubt be speaking Italian and singing your praises by the end of the meal!

 

Grazie mille!

Perfetto!

Più Vino!

 

 

 

 

Stroud’s Middle Eastern Damn Sure Better Like It Vegetable Stew

Stroud’s Middle Eastern Damn Sure Better Like It Vegetable Stew

And by middle eastern, I’m talking about the middle part of the eastern United States of bygod America!

But, I must warn you, especially those timid folk who live and die by teaspoon and cup measurements, while I give you the recipe in detail, I really use the TLAR method….That Looks About Right.

And I also admonish those picky eaters who tell the world what they will and will not eat….well, you know who you are and why I find you tiresome.

But enough idle banter that causes all but my faithful readers to shudder.

I’ve found with a very short prep time and only mildly longer cooking time, that a delicious 30 minute, exquisite meal is possible.  So put down that cell phone, forget about ordering take-away and let’s get cookin’!

Stroud’s Vegetable Stew (And Accompanying Salad)

Canola or any other neutral oil, a few splashes in a heated stew pot w/lid

A medium sized sweet onion, halved and sliced thinly

5 cloves of garlic, peeled and chopped

3 small zucchinis, sliced 

2 yellow squash sliced

4 small carrots sliced

A palm full of dried cranberries (adds color and flavor)

Juice of one small lime

4 cups vegetable broth (I used four cups of water and 3 cubes of dried broth)

1 heaping teaspoon of ground cinnamon, cumin, coriander or more to taste

Red pepper flakes to taste (I used a good shake or two)

Salt and pepper

Grated cheese for dressing the stew

Put all the sliced vegetables in the hot oil and stir until they just begin to wilt.  Don’t let them brown.

Add the vegetable broth and seasonings.

Toss in the Cranberries.

Cover the pot and allow to simmer for 15 minutes or so.

Serve in bowls and sprinkle with grated cheese.  I used a Mexican white cheese, but take the initiative and add any cheese you want!  Don’t be shy!  You can do it!

That’s it for the stew.  Now let’s make the very simple Tomato-Avocado Salad.

Chop a tomato or two, removing the seeds.

Peel and chop an avocado – I added ‘peel’ for my few faithful readers who frequently put on their shoes and then their socks.

Add to the chopped tomatoes an avocado: a few shakes of Herbs de Provence, a tablespoon or more of sesame oil, and olive oil, and a few shakes of salt and pepper.  Squeeze on a half a lime.  Sprinkle on roasted sesame seeds. (Already roasted available at Asian markets.)

Congratulations!  You have created a masterpiece of a meal.  The only finishing touch you need is a snifter of brandy, as you sit back and pat your stomach.

Stroud’s Middle Eastern Damn Sure Better Like It Vegetable Stew!