Breaking News
Home » Howto & Style » Spaghetti Alla Nerano, Classic Italian Recipe

Spaghetti Alla Nerano, Classic Italian Recipe

laperlerose June 13, 2024 Howto & Style Leave a comment 10 Views

Hello Gorgeous friends! I hope you enjoy this video of a classic spaghetti all nerano. It’s truly so outstanding, it might not look it but I promise you, it’s absolutely sensational! Thank you to Stanly Tucci for bringing this back to life and introducing it to the world and The AMAZING chef at Lo Scoglio that created this one of a kind magic! It’s amazing how a few humble ingredients can create something so delicious, it’s true Italian “farm to table” kind of cooking. IF you have my recent cookbook At My Italian Table, this recipe is in there (page 92) but the amounts I used for this video are written below! Just as a friendly reminder that these types of videos are in ADDITION to my regular content not instead of. It’s just to give you some more food Inspo and to share more recipes and ideas in general. Hope you have a great weekend ahead!

4 Small Zucchini
8oz of Spaghetti
1/4 cup of Olive Oil
Salt
Parm and Pecorini (use to taste if you like)
Fresh Basil

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com

Instagram: http://www.instagram.com/mrsvitale

Official Facebook Page: http://www.facebook.com/LauraintheKitchen

Contact: Business@LauraintheKitchen.com

Twitter: @Lauraskitchen

About laperlerose

Check Also

The BEST Focaccia Bread – No Mixer Needed!

The most perfect focaccia you’ll ever make! Ive worked on this version for so long and made so many batches I lost count. I wanted it to be easy, didnt require any fancy tools, not even a standing mixer and it will work for you every single solid time! Recipe below! RECIPE: 4 1/2 cups of Bread Flour 2 1/4 tsp of Instant Yeast (or active dry but in that case bloom it in the water first with the sugar) 2 tsp of Sugar 1 Tbsp of Salt (I used Coarse Kosher Salt) 2 cups of Warm Water 1/4 cup of Extra Virgin Olive Oil Additional Ingredients: 1/4 cup of Extra Virgin Olive Oil plus a bit more for the top Flaky salt Dried or Fresh Rosemary n a bowl, mix flour, yeast, and sugar. Add water, oil, and salt and mix (hands work best) until a rough dough forms—doesn’t need to be smooth, just fully combined. Cover and rest 30 minutes. With damp fingers, do a round of stretch and folds. Cover, rest 30 minutes, and repeat for a total of 4 rounds (over 2 hours). After the last, cover and let rise until doubled. Oil your pan (10x14” or 9x13), add parchment if you like, and pour in the remaining 1/4 cup oil. Do a quick set of coil folds (don’t skip—helps trap air), then transfer dough to the pan. Gently stretch slightly (it’ll spread as it rises), oil the top, cover with parchment, and let rise 1 hour. Preheat oven to 450°F. Dimple with oiled fingers, drizzle more oil, add salt + rosemary, and bake on the lowest rack for 20 minutes until deeply golden. Rest 5 minutes, then cool on a wire rack. Pan I used: https://rstyle.me/+Wr60A2w3iknEP1H8JwrVug My favorite yeast: https://rstyle.me/+NhOUZ6mlGdOYY5KXXEY3sA

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

© La Perle Rose Videos Copyright 2026, All Rights Reserved