Tagliatelle alla Nerano

Tagliatelle alla Nerano is inspired by the famous Pasta alla Nerano from the Amalfi Coast, particularly the small seaside village of Nerano. The dish celebrates zucchini cooked until tender and golden, combined with pasta, basil and cheese to create a delicate yet rich sauce. Freshly made tagliatelle provides the perfect base for the creamy zucchini and cheese emulsion, while basil oil adds a fresh and aromatic finish. It is a simple Italian preparation that highlights the natural flavour of seasonal zucchini.

Suggested by Chef Sabyasachi Gorai

Serves

4 portions

Preparation Time

35 minutes

Resting Time

30 minutes

INGREDIENTS

150 g semolina flour
150 g Italian type 00 flour
150 g eggs
500 g zucchini
80 g Parmesan
20 g basil leaves
100 ml olive oil
5 g garlic
30 g butter
8 g salt
2 g black pepper

METHOD

Combine the Italian type 00 flour and semolina flour on a clean work surface and make a well in the centre. Add the eggs and gradually incorporate the flour until the mixture comes together.

Knead the dough until it becomes smooth and elastic, then cover and leave it to rest for 30 minutes. Once rested, roll out the dough and cut it into tagliatelle.

Thinly slice the zucchini and fry it until golden and tender. Blend the basil with olive oil and strain the mixture to create a smooth basil oil.

Cook the tagliatelle in a large pan of salted boiling water until al dente. Meanwhile, gently sauté the garlic in olive oil and add the cooked zucchini.

Transfer the tagliatelle to the pan, adding a small amount of pasta water to help bring the ingredients together. Add the butter and Parmesan, tossing everything until a smooth and creamy sauce forms.

Finish with the basil oil and freshly ground black pepper before serving.