Today we go to the Amalfi coast famous for its beauties, sweets and lemons to taste a dish that has now become a traditional dish: Scialatielli with seafood and vegetables.
In reality, the recipe is relatively recent and was born only in the late seventies thanks to the chef from Amalfi, Enrico Cosentino. Scialatielli are a type of fresh pasta that looks like spaghetti but are shorter and stockier and are usually seasoned with fish and vegetables.
Their name derives from the union of two words of the Neapolitan language: "scialare" (enjoy) and "tiella" (pan). Two words that express the gustatory experience of the scialatielli and of this dish.
To prepare the scialatielli I used durum wheat semolina of the "Tumminello" type, an ancient grain widely grown in Italy until the 1950s, especially in the south, especially in Sicily, because it is a grain suitable for resisting drought.
Scialatielli recipe with seafood and vegetables
To prepare this pasta you need: 400 grams of semolina, 1 egg, 175 ml of milk, 10 grams of EVO oil, 20 grams of pecorino cheese and finely chopped basil.
Mix everything and create the usual ball which will have an elastic consistency and let the dough rest. In the meantime, wash and clean the mussels and clams and then open them and heat them with a little water which we will keep for cooking. We then take the scissors to trim the sides of the shrimp.
At this point we take a pan and prepare a base of garlic, oil and chilli pepper. When the garlic has browned, remove it and add the mantis shrimps, then the filtered liquid released from the opening of the clams and mussels.
Boil some broccoli florets keeping them al dente and in another pan we sauté them with oil, garlic and chilli pepper.
We take the dough and roll it out to a thickness of 2 or 3 millimeters and cut it to a length of about 12 centimeters.
Boil the pasta in plenty of lightly salted water, to balance the flavor of the sauce, and once drained, pass it over the bottom of the sauce and add the mussels and clams.
Plate up and add the vegetables while in the glass I chose a Nova Serra, a Greco di Tufo by Mastroberardino.