@bellaross333: Creamy Pasta with grilled zucchini and smoked Provola cheese *Ingredients:* - 12 oz (340g) linguine - 3 medium zucchini, sliced thin into rounds — very important - 1/3 cup sunflower or olive oil for frying - 2 tbsp olive oil - 2 cloves garlic, smashed - 1/2 cup (120ml) reserved pasta water - 1 cup (100g) provola affumicata (smoked provola) OR smoked provolone / smoked scamorza, grated fine — this is the smoky flavor  - 1/2 cup (50g) Parmesan or Pecorino, grated - 6-7 fresh basil leaves - Salt, black pepper - 1 tbsp butter — optional for creaminess *Method:* 1. *Fry zucchini like in Italy:* Heat sunflower oil in large skillet on medium-high. Fry zucchini in batches 3-4 min until golden brown, not just soft. Drain on paper towels, salt lightly. This charred edge 2. *Pasta:* Cook linguine in salted water until al dente. Save 1 cup pasta water. 3. *Combine:* In large clean skillet, add 2 tbsp olive oil + smashed garlic, sauté 30 sec. Add 1/2 cup pasta water, bring to simmer. Turn off heat. 4. Add hot drained linguine, fried zucchini, butter. Toss. 5. *Make it creamy:* Sprinkle smoked provola + Parmesan gradually while tossing vigorously off heat — the cheese will melt with pasta water into creamy sauce, no cream needed. That's the real Nerano secret. Add more pasta water if needed. 6. Tear basil, add, crack black pepper. Serve immediately.

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Saturday 17 October 2026 21:30:52 GMT