Created in the 60’s by chef Enrico Cosentino from Amalfi. The shape of scialatielli is innovative also in the ingredients used. A dough with flour, milk, pecorino cheese, egg, basil, salt and pepper, that chef Cosentino gave to scialatielli a characteristic shape, distinctly irregular due to the totally manual processing.The dialectal term "scialatielli" derives from the verb "sciglià" which in Neapolitan dialect means "to disarrange" In Italian language the verb "scompigliare", referred to hair, means "to ruffle, to put in disorder, to disarrange" The scialatielli in fact, arranged steaming on the serving plate, appear as a disordered mass of pasta.
A typical recipe of the coast are precisely scialatielli with seafood.
A delicacy to try….
Ingredients:
clams
mussels
fasolari
cannolicchi
shrimps
scampi
garlic cloves
extra virgin olive oil
cherry tomatoes
parsley
salt and pepper to taste
