Primi Min Nerano con Zucchini in Doppia Consistenza e Tartare al Cimiciurri

Primi Min Nerano con Zucchini in Doppia Consistenza e Tartare al Cimiciurri is a contemporary Italian pasta dish that reimagines the classic Spaghetti alla Nerano, a specialty of the Amalfi Coast. The original Nerano is a simple yet luxurious preparation of fried zucchini, pasta, and melted Provolone del Monaco cheese, prized for its creamy, savory depth. This modern interpretation elevates the concept by introducing a "double texture" of zucchini—typically combining tender sautéed slices with crispy fried ribbons or chips—and pairing it with a raw beef tartare seasoned with cimiciurri, a potent Neapolitan condiment of parsley, garlic, chili, and olive oil.

A great version of this dish balances the rich, cheesy pasta base with the bright, herbaceous kick of the tartare and the contrasting crunch of the zucchini. The pasta must be cooked perfectly al dente, and the Provolone del Monaco should emulsify into a velvety sauce without becoming greasy. The tartare, often hand-cut, should be chilled and freshly dressed to maintain its texture against the warm pasta.

One notable venue serving this dish is **Royal Beef** in Casoria, Italy, as highlighted by creator *Jana Food Porn*. Regional variations might substitute the beef tartare with seafood or omit the raw element entirely, focusing instead on the zucchini textures. Outside of Campania, cooks may use pecorino or parmesan when Provolone del Monaco is unavailable, though the dish’s identity is rooted in its Amalfitan heritage and the bold, garlicky punch of cimiciurri.