It is one of the symbolic dishes of the Amalfi Coast, but also a quick and easy pasta recipe to make at home. The chefs Antonio and Fabrizio Mellino, 3 Michelin stars at Quattro Passi restaurant, trace the history and the ingredients at the base of the original pasta from Nerano to then present the version served today in their family restaurant. A tradition that tastes like summer.

In collaboration with Berkel https://www.theberkelworld.com/en/

Discover the PASTA box set by ItaliaSquisita https://shop.vertical.it/en/collectio...

INGREDIENTI/INGREDIENTS
x 4 pax

Zucchine/Zucchini 810
Olio di arachidi/Arachis oil 50%
Olio EVO/EVO oil 50%.
Linguine o Spaghetti 320 g
Sale q.b.
Burro/Butter 160 g
Pepe nero/Balck pepper q.b./to taste
Basilico/Basil 8 foglie/leaves
Provolone del Monaco o Parmigiano Reggiano 6080 g
Fiuori di zucca/Zucchini flowers 8 fiori
Sale/Salt q.b./to taste

Other pasta recipes from Campania:
Pasta and potatoes    • Pasta e patate: originale vs gourmet ...  
Spaghetti with tomato sauce (pummarola)    • Spaghetti al pomodoro fresco: origina...  
Gnocchi alla Sorrentina    • Gnocchi alla Sorrentina: originale vs...  
Genoese (onion) pasta    • Pasta alla Genovese: la ricetta di An...  

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