That Zucchini Spaghetti Stanley Tucci Loves (Spaghetti alla Nerano)

👨‍🍳 Istruzioni

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Serve with more grated cheese and fresh basil.'}

📊 Valori nutrizionali

Per porzione (2 porzioni totali)