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Work in batches. So the zucchini won’t overcrowd the pan and overlap, preventing them from frying evenly. EXTRUSION OR DRAWING: drawing is a very important phase to obtain a good quality of the final product. Once the dough is obtained, it is drawn in "dies", that is tools exclusively in bronze, which allow to give the dough a rough surface, determining its shape; Although this is a recipe that has been around for a long time here in Italy, it wasn’t until Stanley Tucci featured it in his travel and food show “Searching For Italy” that it started to have some popularity abroad. While the pasta is cooking, heat 1 tablespoon of extra virgin olive oil in a sauté pan over medium-high heat. Stir the garlic until fragrant, then remove it from the pan. Add pasta, provolone and parmigiano reggiano cheese. Pour another ladleful of the cooking water, and more hand-torn basil and then turn off the heat.

The best choice is white wine with a fresh and light structure, we recommend some traditional wine from the Campania region.The Pastificio D'Aniello located in Gragnano, is located inside the historic ALFONSO GAROFALO factory, today considered industrial archeology. Using a mandoline slicer, slice finely the zucchini and place on a plate. You can also slice them by hand, just make sure they are as thin as possible.

ZUCCHINI– If you can, use zucchine romanesche. Otherwise, use regular Italian zucchini and preferably a mandoline to slice them. They need to be as thin as possible so they won’t absorb so much oil. The dish pasta Alla Nerano was served for the first time in the 50s in the small bay town of Nerano, in the Sorrentino peninsula. And I am glad he did it! Because you can see how with a few high-quality ingredients you can make an easy and authentic recipe to impress your family and friends. In a frying pan heat a good amount of extra virgin olive oil over medium heat and fry zucchini until slightly browned.For a taste of the Mediterranean, try combining this pasta with fresh cherry tomatoes, garlic, basil, and extra virgin olive oil. Add a sprinkle of Parmesan cheese to enhance the flavors. Add zucchini to the pan, reserving some for garnish. Pour a ladleful of the pasta cooking water and stir in the zucchini, mix for two minutes to rehydrate the vegetables.

This project was possible thanks to a strong collaboration with the company AGRISEMI MINICOZZI Srl, a Benevento company leader in the sector of seed selection and grain storage, together with which, following studies and continuous research, it was possible to identify a selection of high quality wheat coming exclusively from Campania soil able to guarantee very high chemical-physical and organoleptic characteristics to the final product. COOLING AND STABILIZATION: the final element of drying is the cooler which brings the pasta to room temperature while still at drying temperature and then stabilizes its temperature before placing it in the external environment;


CHEESE– The traditional recipe calls for Provolone del Monaco, a spicy semi-hard cheese from the Sorrento peninsula. However, this cheese has a DOP status. which means is not so easy (or cheap) to find it outside Italy. If you can’t find Provolone del Monaco, use another semi-hard provolone or caciocavallo. The ristorante da Maria Grazia invented this amazing pasta recipe using local and seasonal ingredients such as zucchini and cheese Provolone del Monaco. These two ingredients altogether create a delicious creamy sauce that is beyond deliciousness! At Emilia’s we love-soul warming comfort food. Everything we do revolves around the essence of Italian cuisine – freshness and simplicity. We believe Italian pasta should be served in a casual way with the generosity and warm welcome of previous generations. Just as Nonna would have done it.

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