Fusilli Pasta alla Nerano is a classic Italian speciality from the tiny fishing village of Nerano on the Amalfi Coast. Made from beautiful seasonal zucchini, garlic, white wine and a hidden ingredient but one of the most important, anchovies! Some might dislike anchovies and discard this recipe on the assumption that it might overpower the dish but I can assure you, it is actually quite the opposite. You won’t even taste them, their purpose is to give the zucchini a nice depth of flavor that is absolutely divine. Combine this with homemade buckwheat fusilli (if you have time, so worth the effort) and your dish will sing Italy. I wouldn’t choose any other flour, not only these gluten free pasta are wonderful and good for you – higher in protein, digestion-friendly but their flavor is just the perfect missing piece to complete this masterpiece.
Serves 2
250g buckwheat flour
50g corn starch
3 eggs
2 tbsp olive oil
5 tbsp warm water
1 skewer
2 zucchini, medium sized
2 tbsp olive oil + extra drizzles
8 anchovies fillets, preserved in oil
2 clove of garlic, peeled and pressed
1/4 cup dry white wine
Pinch of chili flakes
Handful fresh basil, freshly torn
Grated parmesan
1. Make a nest of buckwheat flour and corn starch mix on a clean working surface.
2. Add the eggs, olive oil and the warm water to the center.
3. Gently start mixing with your hands. Try to mix keeping the flour walls intact at the beginning, this helps!
4. Knead until nice and smooth, then place the dough in a small bowl and cover with plastic wrap. Let it rest for 30 minutes at room temperature.
5. Divide the dough into two smooth balls (one ball should be enough for 2 people, you can store up to 2 days the other one in the fridge).
6. Roll one of the dough into a long sausage and cover the dough not being used with a clean, damp kitchen towel (make sure it doesn’t dry).
7. Cut a little bit of dough and roll it into a thin snake about 1/2 inch (1 cm) thick and 3 inch (8 cm) long. Shape each piece into a fusilli with the skewer. For this, place a piece of dough on the working surface on a diagonal. Place the skewer at the bottom end of the piece of dough, then roll very gently the skewer away from you until the dough is all wrapped around it. Rock the skewer back and forth a few times while pressing it very gently with your hands. Do not press hard or the dough will either break or stick to the skewer. Gently slide the fusilli off the skewer and lay it out to dry on a lightly floured section of the kneading board (or a baking sheet lined with a cotton kitchen towel).
If the dough has dried a little and break while shaping it, dip your finger in water, dampen the piece and work it for a few seconds to get the smooth and supple consistency back.
8. Repeat until you have used up the prepared dough.
9. Slice the zucchini into thin rounds and set aside.
10. Place the olive oil in a large lidded frypan on low-medium heat.
11. Add the pressed garlic and the anchovies. As the garlic starts sizzle, break up the fillets of anchovies so they can quickly melt and dissolve into the oil. Beware the anchovies tend to splash if the oil is too hot, lower the heat and use a protective lid in case.
12. Increase the heat, add the zucchini, the chili flakes, salt and pepper. Let it simmer for 3 minutes.
13. Add the wine, and let it reduce for 2 minutes.
15. Lower the heat to low-medium, cover with the lid, and cook for 20-30 minutes, stirring from time to time.
16. In the meantime, bring a large pot of water to boil.
16. When the zucchini are about to be ready, add the fusilli to the boiling water and cook for 4 minutes.
17. Add the basil to the zucchini, then add pasta. Stirring for 2 minutes.
18. Before serving drizzle with olive oil and grated parmesan on the top.
Cheers Xx
Share this Superb recipe – print | twitter | facebook | pinterest | email
