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From the kitchen of the Marea Restaurant: Linguine alla Nerano

The region of Campania offers an inexhaustible treasure trove of flavours, aromas and intoxicating scents. Nowhere is this more true than in the Sorrento Peninsula, where you can really taste the fruits of our land and seas.

We consider it essential to preserve and pass on our authentic flavours, spreading local traditions from generation to generation and from country to country.

This actually guides every dish we include in the menu at the Hotel Delfino in Massa Lubrense. In the kitchens of our Marea Restaurant, tradition and territory come together in dishes that never go out of fashion. Because once you’ve tasted morsels of pure goodness, you never stop dreaming about them with your eyes.

One dreamlike dish, which you can enjoy at our tables and experiment with at home, is our chef’s linguine alla Nerano.

We’re happy to share the recipe with you here, step by step, with all the secrets for you to replicate at home.

Ingredients (for 4 people):

  • 400g Linguine
  • 5 courgettes
  • 100g butter
  • 100g parmesan cheese
  • 50g caciocavallo
  • Basil
  • Sale and pepper to taste

Method

Clean the courgettes and dry them well. Cut them into rounds and fry them in plenty of oil at around 160° C until well browned. Remove them from the heat and let them drain for about an hour, so they dry properly.

In another pan, fry half the butter with a few basil leaves, adding the courgettes and letting them mix their flavours with the heat off.

Now for the pasta – cook the linguine in salted boiling water, draining it for a couple of minutes before it’s done. Finish cooking it in the pan by adding the pasta with the courgette and butter mixture, mixing frequently.

Adjust with salt and pepper to taste, and continue the “mantecatura” with the rest of the butter, crumbled cheese and a handful of fresh basil

The chef’s secret? A crack of black pepper just before serving.

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