Spaghetti alla Nerano

Von Bruno Albouze · 40 Min.

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Zubereitung

1. Grate the cheeses.
2. Wash and dry the zucchini, trim the ends, and slice lengthwise into thin 4 mm sheets, stopping short of the core. Stack the slices two at a time and cut them into thin julienne strips (linguine).
3. Cook the zucchini strips in heavily salted boiling water for 3 minutes, then transfer to an ice bath to cool. Drain them.
4. Cook the linguine in 2 L of water with 10 g salt for 6 minutes, then drain, reserving them in a bowl. Keep the pasta water at a simmer.
5. In a saucepan, combine the minced zucchini flowers, minced basil and cold butter. Add the cooked pasta and about 80 g of simmering pasta water, and toss over heat for about 5 minutes, adding more hot pasta water as needed until al dente.
6. Quickly reheat the zucchini linguine in hot pasta water, then drain.
7. Take the pan off the heat and add the cheeses in small batches, stirring constantly until each melts before adding more. Add the zucchini linguine in between.
8. Add more hot pasta water if needed to loosen the sauce.
9. Plate the pasta by twisting it into a neat nest with tongs and lifting it onto the plate.
10. Add more sauce and, if desired, a drizzle of basil oil.

Zusammengefasst aus dem Video von Bruno Albouze. Schau es dir für die Details an.

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