Spaghetti alla Nerano

After watching a recent documentary following Stanley Tucci "Searching for Italy" one dish he enthused about more than any other was Spaghetti alla Nerano served to him and his wife in a restaurant on the Amalfi coast. He described it as life-changing.  

The recipe on the program was a bit sketchy and they may have omitted a secret or two but it was still worth giving it a try at home. It was absolutely delicious that's for sure. 

Ingredients
serves 4

1.5kg courgette
300g spaghetti
50g butter, cubed
75g pecorino
pinch of salt
a glass of white wine (like Fiano)
sunflower oil (for frying)

Method

Slice the courgette. 

You don't want the slices too thin or they'll overcook and dry out whilst frying. About 1cm thick should be ok.

Next, fill a deep-fat fryer (or chip pan) with sunflower oil and bring to 180C 

Fry the courgette in batches. Move the slices around regularly and cook until they become a golden brown colour. 

Once cooked remove out of the hot oil and tip into a bowl lined with kitchen paper to absorb excess oil. Season slightly with a pinch of salt and set aside to cool. Then place in a sealed container and keep in the fridge overnight. (or at least 8 hours)

When you're ready to eat, put the fried courgettes into a saucepan over a medium heat. The oil should gradually be released and the courgette should begin to break down into a sticky mash. Add a splash of wine every now and again to loosen up slightly so it doesn't stick, although a little caramelisation is fine. 

In the meantime bring a pan of salted water to the boil and add the spaghetti. Cook until it's just al dente. 

Once everything has cooked add the cubes of butter into the courgette and stir in well, bringing the mash into more of a sauce consistency.

Lift out the spaghetti and add to the courgette. Continue to cook on a low heat, mixing really well to ensure all pasta is coated with the sauce. Add a little of the cooking water to loosen if it appears too sticky.

Serve the pasta in a pile and top with plenty of grated pecorino.