I made Linguine alla Nerano, aka “The Stanley Tucci Pasta”.
I used linguine because it’s my preferred choice for southern-style spaghetti dishes and was really happy because Tesco have just started stocking Di Martino pasta, and it was on offer for only £1.40.
The sauce is made from deep fried courgettes that were steamed over night.
I didn’t have Provolone del Monaco, so used standard provolone, with Pecorino Romano and Parmigiano Reggiano.
The dish was finished with butter and basil and the plate dressed with some peppery Puglian extra virgin olive oil.
Super intense and savoury.
by agmanning
1 Comment
Beautiful! Couple of Qs pls:
– re. Steamed overnight, do you mean you steamed them and then fried them, as opposed to frying them raw?
– Where did you find provolone without going to some boutique shop/a deli (or didn’t you)? I looked high and low in Waitrose and couldn’t find (nor Tesco but less surprising).