This first course based on scialatielli with eggplant and fiordilatte will delight the whole family and make friends and relatives happy. Delicious and creamy first course with 2 cooking techniques for an unforgettable lunch.
Scialatielli with eggplant and fiordilatte
First, let’s try to understand what it is scialatielli. Scilatiello is a typical type of homemade pasta Amalfi coast. Its format is very similar to Spaghetti alla Guitar, basically a slightly thicker spaghetti. Therefore, to make this dish tasty, it would certainly be ideal to prepare scialatielli or a similar homemade pasta shape. We then prepare the sauce that goes with our scialatielli.
Scialatielli fiordilatte and aubergines-wineandfoodtour.it
As the undisputed protagonist of the court, we have this aubergine. They are washed, cut into cubes and fried. This step is fundamental to ultimate success. It certainly won’t be a light dish, but it’s definitely ideal for a lunch with family or friends. A fresh and light sauce is then prepared Cherry tomatoes and basil and finally add the eggplants.
Once the pasta is cooked, it is added to the sauce along with the fiordilatte and the end result is a super creamy and irresistible dish. But let’s discover all the steps in detail.
Scilatielli recipe with eggplant and fiordilatte
Cuisine of the Amalfi Coast
equipment
1 bowl
1 sieve
1 pot
1 frying pan
1 x Frying Pan
1 slotted spoon
to taste Absorbent paper
1 cutting board
Ingredients
- 400g scialatielli
- 2 eggplants
- 500 g cherry tomatoes
- 300 g fiordilatte
- 100 ml extra virgin olive oil
- 3 cloves of garlic
- Basil to taste
- Salt, chili pepper, grated Parmesan to taste
- Add oil to taste for frying
instructions
Let’s start right away by washing the eggplants and removing the inedible parts.
We then dry them well and first cut them into slices and then into cubes.
Sprinkle the eggplants with salt and place them in a colander with a weight on top.
You need to expel excess water. (It takes about 30 minutes)
So let’s dry them and get on with cooking.
Heat plenty of frying oil in a pan.
Then fry the eggplants until golden brown.
Drain them and place them on absorbent paper.
Let’s put it aside.
We wash, dry and cut the cherry tomatoes.
Then heat extra virgin olive oil in a pan and fry the crushed garlic. (We don’t chop it so that it adds flavor to the sauce, but we can remove it before serving the dish.)
Add the cherry tomatoes and cook over high heat for about 5 minutes.
We salt and add the chili pepper to taste.
In the meantime, cook the scialatielli in plenty of salted water.
Add the eggplants and the basil to the tomato sauce and mix well.
Drain the scialatielli al dente and add to the sauce.
Cut off the fiordilatte and add it to the rest of the pan.
Turn the heat on high and let it melt well.
We serve our dish hot and with a pinch of grated cheese.
Bon appetit.
variants
The variations of this dish are precisely the shape of the pasta and the replacement with fiordilatte. In fact, not only is fresh pasta great, but if you want to make something simpler, you can use pasta shapes, such as: Penne or fusilli. The result will be equally delicious. We can also replace the Fiordilatte with another species Mozzarella cheese Or from fresh scamorza.
Try to prepare this delicious first course and surprise your guests.