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Spaghetti alla Nerano. Courtesy of Live in Italy Magazine. Ingredients: 12 ounces zucchini. 9 ounces pasta. 8 ounces caciocavallo or pecorino Romano cheese.
Spaghetti alla Nerano. Spaghetti alla Nerano is a pasta dish invented in the village of Nerano, on the Sorrento Peninsula, made with spaghetti, fried zucchinis, provolone del Monaco, Parmesan, extra virgin olive oil, black pepper, garlic, basil, and salt. [1] [2] [3]
A dish of spaghetti alla chitarra, a long egg pasta with a square cross-section (about 2–3 mm thick), whose name comes from the tool (the so-called chitarra, literally "guitar") this pasta is produced with, a tool which gives spaghetti its name, shape and a porous texture that allows pasta sauce to adhere well. The chitarra is a frame with a ...
[3] [4] One of the dishes Marzetti offered her customers was a baked casserole of ground beef, cheese, tomato sauce, and noodles that she named for her brother-in-law, Johnny. [5] Teresa Marzetti was the first person to serve the casserole Johnny Marzetti in a restaurant. [ 6 ]
It imparts a pleasant nuttiness to the earthy cremini mushrooms and herbaceous fresh thyme, and elevates this simple fall pasta recipe without asking too much of the chef. Get the recipe 21.
In Italian, "Nerano" refers to a famous zucchini pasta from the seaside town of Nerano on the Amalfi Coast, and this pie played on that dish beautifully.
Spaghetti cacio e pepe. The pasta is prepared in boiling salted water as usual; it is then poured into the grated pecorino mixed with black pepper, with a little of the hot, starchy, cooking water. The heat melts the cheese, and the starches in the water help bind the pepper and cheese to the pasta. [5]
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