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Here's How To Make LDV at the Maidstone's Spaghetti Nerano

By Rachel Feinblatt By Rachel Feinblatt | July 25, 2024 | Food & Drink, Food & Drink Feature, Food & Drink,

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LDV at the Maidstone dishes their favorite recipes.

Spaghetti Nerano

1 Portion
Ingredients:
  • 28g pasta water
  • 18g EVOO
  • 128g Fresh spaghetti
  • 2g Basil (chiffonade)
  • 56g Zucchini Puree
  • 56g Provolone Fonduta
  • 2 slice Garlic
  • 1 ea Zucchini - (thinly sliced julienne)
  • Aged Provolone Cheese
  • Chili Flakes
  • Crispy Zucchini
Method:
  1. In a saute pan, combine olive oil, sliced garlic, Zucchini julienne, and pinch of chili flakes and cook until tender, transfer to a mixing bowl
  2. Meanwhile, cook pasta in boiling salted water for about 4 minutes. Transfer to mixing bowl w/ zucchini
  3. Add half of the Fonduta and Zucchini Puree, toss to combine, mixing with a wooden spoon, adjust seasoning and pasta water as needed
  4. On a plate place a base of Fonduta using the remaining half, plate spaghetti, garnish with fried zucchini, shave a generous amount of provolone.
Crispy Zucchini:
Ingredients:
1 Zucchini (fancy)
pinch Salt
1000g Rice Flour
Method:
  1. Slice the zucchini into very thin circles
  2. Place them over a napkin, dust with salt, let them rest for 1 hour
  3. Pat them dry
  4. Top them with rice flour
  5. Bring fryer to 225F
  6. Take out Excess of flour
  7. Fry them for a few minutes until crispy
  8. Keep them in a dry area on a napkin
Zucchini Puree:
Ingredients:
  • 1000g Zucchini
  • 30g Shallot
  • 90g EEVO
  • 40g basil
  • 4g Kosher Salt

Method:

  1. Peel the zucchini. Save the skin. Cut into quarters. Remove seeds and slice
  2. Sweat shallots in small rondeau for 3 minutes. Add zucchini, cook for 10 minutes until tender
  3. Remove from heat and put all ingredients, including the reserved skin into a blender. Blend for 5 minutes.

Provolone Fonduta: (85 portions)
Ingredients:
  • 1.5L Heavy Cream (double)
  • 700g Aged Provolone (grated)
  • 60g Unsalted Butter
  • 60g Flour
Method:
  1. Place double cream in a large rondeau and bring to a boil. Reduce by 25%
  2. Separately, mix a roux using the butter and flour. Drop into the hot cream and mix like a besciamella
  3. Remove from heat and let cool while adding the grated provolone
  4. Using a hand mixer, blend until smooth and consistent
  5. Keep warm and use for pasta

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Photography by: COURTESY OF BRAND

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