Spaghetti maria grazia

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

Directions

1. 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.
2. 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.
3. 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.
4. Add the sauce and stir it through the spaghetti.
5. Serve garnished with a few additional fried zucchini slices. Garnish with additional parmesan and salt and pepper.