Scialatielli all’amalfitana: the recipe for the first creamy and fragrant Amalfi Coast

The scialatithem to Amalfi I’m a primo fragrant and stringy dish. It is a format of fresh pastaoriginally from the Amalfi Coast, listed among the Traditional Agri-food Products of the Campania region. Similar in appearance to linguine, but thicker and shorter, here, once boiled, they are flavored in a pan with butter and anchovies, creamed with fiordilatte and finally flavored with the juice and grated rind of lemon: the result will be a preparation tasty and fragrant perfect for the whole family.

You can prepare the scialatielli for the lunch Sunday, or serve them for a dinner with southern flavors together with delights and a bottle of limoncello: all rigorously made with Sfusato Amalfitano, sweet, juicy and with an edible skin.

For ease of use we have used ready-made pasta, but if you have time and desire you can also pack it at home following our suggestions. If you like, you can embellish the dish by combining a little Cetara anchovy sauce over the fire or you can try your hand at another great local classic and season the scialatielli with a sauce seafood based on mussels, clams, cuttlefish, shrimp and Piennolo cherry tomatoes.

It seems that the scialatielli derive the name from the union of two words, shawl e tiella, which in the Neapolitan dialect mean respectively to enjoy and pan. To invent them was in 1976 what chef Enrico Cosentino who, two years later, presented them to a culinary competition and won the entremetier prize of the year.

Find out how to prepare scialatelli all’amalfitana by following the step by step procedure and advice. If you liked this recipe, try the lemon tagliolini too.

How to prepare scialatielli all’amalfitana

In a non-stick pan, collect the butter and anchovy fillets 1and let it melt gently.

Pour the water into a saucepan, put it on the stove and, when it reaches a boil, add the salt 2 being careful not to exceed the quantities (the anchovy fillets will give the dish the right flavor).

Dip the scalatielli 3.

Take a cup of cooking water 4 (you will need it during the creaming phase), and cook the pasta al dente.

After the cooking time, drain the pasta 5.

Perfume the anchovies dissolved in butter with the grated lemon zest 6.

Squeeze the fiordilatte, let it drain well from the whey and cut it with a knife 7.

Transfer the pasta to the pan with the sauce 8 and add a couple of tablespoons of the cooking water kept aside.

Add the fiordilatte 9 and creams carefully.

Sprinkle with lemon juice 10 and perfumes with ground pepper.

Distribute the scialatielli on individual plates, sprinkle with the grated lemon zest 11bring to the table and serve.

storage

The scialatielli all’amalfitana should be enjoyed hot at the moment. Storage is not recommended.