Meghan Markel Loves to
And it's not Cucumber Sandwiches
It's Megan's SEXY FILTHY PASTA
As she Calls It
We Call it PASTA NERANO
From NERANO, ITALY
Right next to The AMALFI COAST
The RECIPE !
SEXY FILTHY PASTA
by Meghan Markel The Duchess of Sussex
Ingredients :
1 medium Onion, peeled and cut into small dice
5 medium Zucchini, washed and sliced into half-Moon shapes
1/2 cup water
1 Chicken Bouillon Cube (optional)
Juice and zest of 1 Lemon
2 tablespoons Olive Oil
1 cup Parmigiano Reggiano Cheese, grated
Salt & Black Pepper
1/4 teaspoon Red Pepper Flakes (optional)
1 pound imported Italian Spaghetti ( Rigatoni or Pasta of your choice)
Place olive oil in a large Frying Pan with onions and cook at medium heat for 7 minutes, stirring occasionally.
Add Zucchini, Water. and Bouillion. Cook on medium heat for 10 minutes, until the zucchini has soften, but is still slightly firm.
Add Salt & Black Pepper to taste (about 1/4 teaspoon each) and stir.
Cook pasta according to directions on package.
Add some (1/3 cup) of the pasta cooking water to the Zucchini and mix. Add, half the grated Parmigiano to Zucchini and mix.
Drain the pasta from the water, reserving some water in case you need it.
Add the drained pasta to the zucchini and mix. If too tight, add a little more water and mix.
Divide the pasta into 4 equal portions in pasta bowls or plates.
Serve guests with the grated cheese on side for everyon to sprinkle over their Sexy Filthy Pasta alla Markel.
Enjoy!
Meghan in the Kitchen
The Duchess of Sussex
Meghan Markel
With her Husband Prince Harry
The Duke of Sussex
Spaghetti Nerano
The real inspiration for Meghan Markel's
Sexy Filthy Pasta
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Maria Grazia
The Creator of Pasta Nerano
Merano, Italy
Unlike so many other famous recipes, spaghetti alla Nerano has a very precise origin. It was invented by a local restauranteur named Maria Grazia (pictured) and served at her eponymous beachside restaurant, where you can still enjoy her pasta dish today. According to the restaurant’s website, she invented the dish “just for fun” in 1952. Her precise original recipe remains a house secret. Indeed, there is talk about a “secret ingredient” that makes her version unique. But that hasn’t stopped the dish from becoming a favorite of restauranteurs and home cooks alike.
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RECIPE
SPAGHETTI NERANO
Ingredients :
- (1 lb) spaghetti
- (1-1/2 lbs) zucchini, sliced into thin rounds
- (1/2 lb) provolone cheese, grated (see Notes)
- 2 or 3 garlic cloves
- A few basil leaves
- Olive oil
- Salt and pepper
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- Fry the zucchini slices in oil (preferably olive oil) until they are lightly browned. Proceed in batches if your skillet isn't large enough to hold all the slices in a single layer. As they are done, lay the fried zucchini slices on paper towels to absorb the excess oil. Sprinkle lightly with salt.
- Bring a large pot of water to the boil, salt well, and throw in the spaghetti. Cook until very al dente.
- While the spaghetti is cooking, in a large skillet or sauté pan, sauté the garlic lightly in olive oil. Remove the garlic.
- When the pasta is done, drain it, but not too well. Add the zucchini rounds and then then pasta to the skillet and a ladleful of pasta water. (If you want, reserve some of the zucchini for garnish.) Mix everything together vigorously for a minute or two. (The zucchini rounds are bound to break up, but that's normal.) Then add the grated cheese and some more basil leaves, and continue mixing until the cheese has completed melted into a creamy sauce, adding more pasta water if need be to keep things flowing smoothly.
- Serve your spaghetti right away, topped with the remaining zucchini slices for garnish, along with perhaps a basil leaf or two.
RECIPE EXCERPTED from POSITANO THE AMALFI COAST - Cookbook / Travel Guide
COMING SOON from Broadway Fifth Press, New York, NY
POSITANO
BOOKS by DANIEL BELLINO "Z"
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