Of Chef Alessandro Borghese

Mafalde in the Nerano style

Food style

Vegetarian

Difficulty

Easy

Time

30 minutes

Favorite format

Long

The recipe

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    From Alessandro Borghese Kitchen Sound, "Mafalde alla Moda di Nerano" (Nerano-Style Mafalde), a typical dish of Sorrento cuisine. A simple yet incredibly tasty recipe. The key steps are: cut the zucchini into medium-thin rounds, fry them in oil, brown them, and set aside. Then, after draining the pasta, rehydrate it with a little of the cooking water. And finally, the last important step: stir in the semi-aged provolone and parmesan. Enjoy!

    Ingredients for 4 people
    • 400 g of Mafalde
    • 700 g of courgettes
    • 1 clove of garlic
    • 200 g of semi-aged provolone
    • Grated Parmesan cheese to taste
    • Basil leaves to taste
    • EVO oil to taste
    • Salt and pepper to taste
    Preparation

    Slice the zucchini into 0.5 cm thick rounds and fry them in plenty of extra virgin olive oil with a clove of garlic. Season with salt. Once golden, drain the zucchini, pat dry with paper towels, and let them cool in a bowl. Bring the water for the pasta to a boil and season with salt. Add the mafalde. Drain the pasta when it's 3/4 cooked and toss it in the pan with the zucchini, a few ladles of the cooking water, aged provolone, fresh basil leaves, and Parmesan. Using a ladle and a fork, create a nest of mafalde, arrange in the center of the plate, and garnish with the zucchini sauce, a sprinkle of Parmesan, basil leaves, and a sprinkling of pepper. The dish is ready to serve!

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