Pasta alla Nerano

Method

1. Clean the zucchini: cut off the flowers and set aside. Remove the pistil from the flowers.
2. Slice the zucchini into thin rounds (with a knife or mandoline).
3. Dice a small portion of the zucchini into very small cubes for raw garnish.
4. Fry the zucchini rounds in seed oil at 180°C until golden. Drain on paper towels.
5. In a pan, heat a drizzle of extra virgin olive oil and sauté the basil stems, one crushed garlic clove, and the cleaned zucchini flowers.
6. Add the fried zucchini (reserving some for garnish) and toss. Season with salt and pepper.
7. Meanwhile, cook the spaghetti in plenty of salted boiling water.
8. After about 4 minutes, drain the pasta al dente and transfer it to the pan with the sauce. Add a ladle of pasta cooking water and stir vigorously over high heat to create a creamy emulsion.
9. Remove from heat and add the grated provolone and grated Parmesan. Mix vigorously until creamy.
10. Plate: garnish with the raw diced zucchini, some fresh basil leaves, and if desired, a bit of lemon zest and a crack of pepper.
11. Serve immediately.