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Intense combination of smell and flavor

I will present Today for you I thought of a fanciful menu, colorful full of colors and energy that will be necessary to face the day Mushrooms, zucchini and fish will be the protagonists of our table.  A first simple dish to prepare , the “Spaghetti alla Nerano”, a second good and light dish “Baked Bream with citrus fruits” and a delicious and rich side dish taste “Pleurotus cutlet” or Mumps mushrooms. Three ingredients characterize spaghetti alla Nerano, and are the zucchini, parmiggiano reggiano and provolone del Monaco.
The Provolone del Monaco has ancient origins, dates back to 1700, where some shepherds who moved to the Lattari Mountains due to urban expansion decided to exploit the fields of the area to produce Caciocavallo. It takes the name of Provolone del Monaco, because the shepherds who sold the cheese were covered with long and heavy clothes and for this they were nicknamed monks. In the 50s, a restaurant in the bay of Nerano, used for the first time the provolone monk to bind the pasta and zucchini, the result was a real good and creamy delight.

Ingredients for 2 people

200 g of spaghetti
130 gr of grated provolone monk provolone
500 gr of zucchini
1 clove of garlic
oil q.b.
basil q.b.
grated cheese


Start by taking the washed zucchini and cut into thin slices. In a non-stick pan, brown the courgettes in plenty of oil, put them on absorbent kitchen paper to remove excess oil. Let them rest. Wash 7/8 basil leaves and add them to the fried zucchini. Meanwhile cook the pasta in salted water at the right point and with a ladle take some water from the pot and put it aside because we will use it to mix spaghetti with cream cheese. Brown a clove of garlic in 4 tablespoons of extra virgin olive oil, I recommend not to burn the garlic otherwise you will have to repeat the process again. Now add the zucchini to the pan. Drain the spaghetti al dente and add to the zucchini, add a glass of cooking water and mix everything. Grate the Provolone del Monaco, add it to the pan and add, gradually, the cooking water and grated cheese.
Let’s proceed with the second course.

The baked sea bream with citrus fruits. To prepare this dish I chose oranges, lemons.


2 bays
1 lemon
1 orange
oil q.b

Clean the sea bream and wash thoroughly, let it drain and lay it on a baking sheet covered with ent paper.
Wash and cut the orange and lemon into slices, put a slice of orange and a lemon inside the belly of each sea bream, always inside the belly of the sea bream add a clove of garlic cut into small pieces, some tuft of parsley, coarse salt and a knob of butter.
Season the sea bream with oil and salt, bake at 180 degrees and cook for about 30 minutes.
Serve the hot sea bream adding a little oil to taste.
Mushroom cutlet

For the mushroom cutlets we need a few simple ingredients and, if they are cooked in the oven, they are also low in calories. A vegetarian schnitzel rich in taste, cheap and easy to prepare. Let's see how to proceed.


Gently remove the Pleurotus mushrooms, cut the stem, wash them carefully and dab them with a cloth. In a bowl break the eggs and beat them with a fork, add salt, pepper and cheese.In another bowl add the breadcrumbs.Impana the mushrooms one at a time the passage is simple, breadcrumbs, eggs and breadcrumbs again. breaded on a plate, season with a drizzle of olive oil and bake at 180 ° C for about 30 minutes. Serve the hot mushroom cutlets. You can also cook them fried, bring to the right temperature plenty of oil for frying and fry the mushrooms until complete with browning, taking care to turn them often. Remove the mushroom chops from the oil and place them on kitchen paper. Mushrooms are also excellent at dinner accompanied by a light salad or baked potatoes.