Italiano
Massa Lubrense in the Land of the Sirens is located on the promontory separating the Sorrento and Amalfi coasts. Beautiful beaches, coves that can only be reached by boat, breathtaking views, sheer cliffs overlooking the Bay of Naples and the Gulf of Salerno with Capri seemingly in reach of your fingertips and the tang of the sea blending delicately with the heady odours of the Lattari mountains. The area needs to be savoured by all five senses, and the local restaurants cater for the needs of the taste buds with exquisite dishes of the Sorrento Peninsula, such as Spaghetti alla Nerano, named after the seaside locality where the recipe was invented.
Ingredients (for 6 persons):
1100 g courgettes (zucchini)
500 g olive oil
100 g grated parmesan cheese
100 g grated Sorrento provolone cheese
50 g butter
chopped fresh basil
salt
pepper
500 g spaghetti
Preparedness
Slice the courgettes into discs 2-3mm thick and fry, a few at a time, in 1Ž2 litre of oil until golden. As each batch is removed, place in a bowl and sprinkle with some of the cheese, butter, pepper and a little salt. Cook the spaghetti, drain and place in a flame-proof dish with the courgettes and a couple of tablespoons of the oil in which the courgettes were fried. Mix the pasta and place dish over a low heat, then serve at once.
