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By
Delaney Mes
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Famed for exquisite gelato, Giapo Grazioli also proves a dab hand with pesto. He shares this recipe for spaghetti maria grazia, a zucchini and basil spaghetti dish he often makes when friends come for dinner. This dish is an adaptation from a famous seaside town in Italy's south. It's essentially a pesto made of fried zucchini, three kinds of cheese and fresh basil. But there's a twist. The secret to making it taste so good? Butter!
For the pesto/sauce
| 300 g | Zucchini, lightly fried slices (Main) |
| 50 g | Basil leaves |
| 75 g | Parmigiano cheese, aged 24 months |
| 25 g | Pecorino cheese |
| 25 g | Provolone cheese |
| 50 g | Butter |
| 25 g | Cream |
For the pasta
| 4 kgs | Water |
| 40 g | Salt |
| 400 g | Spaghetti (Main) |
| 90 g | Butter, approx |
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Directions
- Lightly fry the zucchini slices. Annarosa and Giapo used a deep fryer but you could lightly fry in a frying pan, being careful not to colour it.
- Leave a few fried zucchini aside to garnish. Add the rest to a blender of food processor with all other ingredients and process until combined.
- Boil the water and add the salt. Add the spaghetti and boil for 7½ to 8 minutes. Drain the spaghetti, then using tongs, stir through the butter.
- Add the sauce and stir it through the spaghetti.
- Serve garnished with a few additional fried zucchini slices. Garnish with additional parmesan and salt and pepper.
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