Creado en los años 60 por el chef amalfitano Enrico Cosentino. La forma de los scialatielli es innovadora también en los ingredientes utilizados: una mezcla de harina, leche, queso pecorino, huevo, albahaca, sal y pimienta, que el chef Cosentino dio a los scialatielli una forma característica, claramente irregular debido a la elaboración totalmente manual.El término dialectal "scialatielli" deriva del verbo "sciglià", que en el dialecto napolitano significa "desordenar"; en italiano, el verbo "scompigliare", referido al cabello, significa "despeinar, desordenar, desordenarse"; de hecho, cuando los scialatielli se colocan calientes y humeantes en el plato de servir, parecen una masa desordenada de pasta.
Una receta típica de la costa son los scialatielli ai frutti di mare.
Una delicia para probar....
Ingredientes:
almejas
mejillones
fasolari
cannolicchi
langostinos
scampi
dientes de ajo
aceite de oliva virgen extra
tomates cherry
perejil
sal y pimienta al gusto
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