Back in November, 2021, I listened to Stanley Tucci read his book, Taste, My Life Through Food on Audible. It was wonderful and his enthusiasm contagious. There were so many recipes, I had to buy the book. Can you imagine trying to find the recipes in a recording? Even if you put bookmarks – meh! Flipping through pages is a lot more user-friendly (There is, sadly, no Table of Contents or even Appendix to help us out).
Fast forward to now (now that I have a brand-spanking-new kitchen) AND I have a garden,
Lucky for me, the critters that so love my parsley, celery, cucumber (groundhog? rabbit? squirrel?) don’t dig on zucchini so they were allowed to grow. Sorta. I got one green one and one yellow that is big enough. Three little yellers are growing but man… I dunno what’s what but the garden is in a sad state. The few tomatoes I have are taking forever to grow and change colour, the pepper plants, other than the Vietnemese jalapeno are producing one fruit per plant. ‘Sup with that? Coming soon, however, will be a recipe or two with the eggplant that seem to enjoy my efforts and are doing rather nicely.
Again, off track. Apologies 😉 Onto the Spaghetti con Zucchine alla Nerano!
I cannot believe I forgot to take a picture of my green zucchini – it looked like a miniature butternut squash. As I was making this recipe just for me, I used the “neck part” of the green and the whole yellow. (Note to self, add even more!)
I don’t deep fry very often, so I was a tad leery of doing it here. However (Stanley’s favourite word), I did learn in Tuscany that some steps should not be modified. Nor will I ever. Again.
It is amazing to me how so few ingredients can pack so much flavour.
Zucchine Spaghetti alla Nerano
Equipment
- 1 large pot for frying zucchine
- 1 large pot for cooking spaghetti
- 1 large pan or wok for putting it all together
Ingredients
- 1/2 quart sunflower or vegetable oil
- 8-10 small zucchine, thinly sliced
- 1 1/2 cups chopped fresh basil
- 1 large pinch sea salt
- 1 glug extra virgin olive oil
- 1 lb spaghetti
- 3 cups grated Parmigiano-Reggiano cheese
Instructions
- Bring the sunflower oil to a low boil over medium-high heat in the large pot
- Add the zucchine to the oil and fry until golden brown (can be done in batches). Remove with slotted spoon and set aside on paper towels
- Sprinkle with basil and salt to taste
- Transfer to a bowl and drizzle liberally with olive oil.This step can be done the day before (and kept in fridge up to five days) prior. Bring to room temperature before making pasta
- Bring a large pot of water to the boil and add salt
- Cook pasta until al dente and drain reserving about two cups of pasta water
- or
- Using tongs, remove pasta from water and place into large pan or wok over low heat. Don't throw out the pasta water!
- Add zucchine mixture and combine gently. Add pasta water, a ladle at a time and toss or gently stir, creating a creamy texture. Add more water as you see fit.
- Add most of the Parmigiano to the mix and continue to combine gently
- When the mixture has a slight creaminess, remove from heat and serve immediately in warm bowls. Sprinkle with more Parmigiano and some basil
Listen up, girlfriend. Did you take your “mean” pills this morning? Here I am, shoveling my Cheerios and blueberries down my throat, all the while I’m reading about your Zucchini Spaghetti alla Nerano, and believe me when I tell you, the Cheerios ain’t cuttin’ it! Gawd, I can smell all that deliciousness from here!
Believe it or not, when we lived in Port Chester, NY, the family two houses up from ours was the Tucci family! The first dog (puppy) we had came from the Tucci’s! I named her Tripper because when she was a little puppy we all tripped over her constantly! She was a Shepherd/Collie mix, so we didn’t trip for long!!
Ginger
I am so very sorry, Ginger. This post has taken me forever and a day to finally post. This morning, I had a bit of time before leaving for work and I decided that was it! It was going up. That it has rendered your Cheerios “less than”, I can only drop my head in sorrow…
How cool is that? Was that with his late wife or the present one? Both sound absolutely lovely. And Stanley, too, of course. A Tucci pup, to boot! Truly cool!
Oh! Our former neighbors, the Tucci’s, I’m sure aren’t even related to Stanley Tucci! Mr. Tucci of Port Chester couldn’t have fried an egg to save his life!
But the puppy from Mr. Tucci was truly cool! He told me if I didn’t want her he was going to drown her in the river, 🤬 I grabbed her out of his arms so fast I think I almost pulled off one of his fingers. 🤗
Ginger
Buahahaha! You kill me. But hey, you never know…
NO!! That is a horrible thing! Good for you fo rescuing the little guy. 💕
Squeals! I LOVE Stanley and while I did not get the book, I watched both seasons on CNN. Such fun and what glorious and simple recipes he shared. Thanks for sharing.
I still haven’t seen them because I don’t have the channel… The book is a wonderful read. I listened to it and then I bought the hard cover. Soooo good!
Ohhhhh! This sounds so yummy that I want to eat it right now!
(Is this a different blog?)
It is very yummy! And so easy.
And yes, you’ve been here before 😉
Sounds delicious
It truly was and one that I shall be repeating soon 🙂
That just looks so f-ing fabulous! I am drooling. Well done and so glad you made it. Now, here’s my whispering to your garden to grow, grow, grow!
You are just the sweetest, ever! I was a little cheap on the zuccs and shall make sure there are a LOT more next time. I’ve got three little yellow ones and the green gave me one. Just one effing zucchini… sigh.
My mouth is watering! I watch Stanley Tucci on his Italian trip about food and it was marvellous. I’m sure the book is outstanding.
His book is really worth the read, Pam. It’s not just recipes. Recipes are incorporated within his story. So much fun. And this was delicious!
Q
That zucchini looks spectacular. There is a buttery looking crinkle to the finished work, sort of like the way pepperoni looks when you heat it up and it folds into a bell like shape . . . so good!
As a pasta nut, this is a must. My carb loading will be not only artistic but delicious as all get out!
Gracias!
and MUAH!
B
B
Why the hell did you end up in the “pending” comments file? Sigh… That zucchini surprised the hell out of me. It was ridiculous.
As a fellow pasta nut, let me assure you that you will be tasting this little concoction some time in the (hopefully) near future!
Gracias to you!
MWAH!!!
Q
Quintessential Italian – simple and tasty …. and I can’t wait to try!
Exactly. Simple and tasty in so few ingredients. I can’t wait to make it again 🙂