Taverna del Capitano in Marina del Cantone that I realized it. I realized that I had spent a fantastic day on the beach followed by an even more spectacular lunch with Chef Alfonso Caputo that I had missed something very important. Something big.
I didn't try a simple dish that, from what I had been told by several amici , Caputo had one of the best. His spaghetti with zucchini alla Nerano.
So I had to go back. A couple of weeks ago I showed up at his doorstep with a grande curiosity and an even larger appetite.
I watched closely in the kitchen as the chef prepared this piatto semplice for me and a dining room full of diners like me who wanted a little of Caputo's spaghetti madness.
|Chef Alfonso Caputo|
The important thing is mixing well...and the right cheese.
Parmigiano is ok...
Anche...also...he said as he added cheese and continued to toss.
A little more acqua, a couple of tosses and the pasta had fused perfectly with the cheese, butter and zucchini.