Adriano Baldassarre, Head Chef, Gustoso

Spaghetti Alla Nerano

Ingredients

• 350 g blanched spaghetti

For Nerano sauce

• 75 g sliced green zucchini

• 30 g chopped onions

• 10 g butter

• 30 g mint leaves

• 15 ml fresh cream

For garnish

• 15 g fried, diced zucchini

• 15 g Pecorino cheese

• 2 g chopped mint 

• 1 g black pepper

• salt to taste

Method

For Nerano sauce

Sauté chopped onions and the sliced zucchini in a pan with butter, add mint leaves and fresh cream. Blend the mixture and strain. The Nerano sauce is ready.

Add the sauce along with some water in a pan and bring to a boil. Add blanched spaghetti and cook for 3 minutes, season with salt. Transfer to a pasta bowl.

Garnish with fried, diced zucchini, Pecorino cheese, mint and black pepper.

Serve hot.

Buon Appetito!