Scialatielli with angler fish, mount vesuvius grape tomatoes, purplish aubergine cream and short-necked clams
x4
Ingredients for 4 people
400 g Scialatielli
20 g minced garlic
30 g Montoro copper-coloured onion
20 cl extra virgin olive oil
50 g butter
4 cleaned fresh angler fish medallions (each weighing about 80 g)
5 cl Greco di Tufo white wine
400 g Neapolitan purplish aubergines
60 g Carmasciano pecorino cheese
300 g Mount Vesuvius grape tomatoes
400 g short-necked clams
a few basil leaves
a sprig of parsley
fresh chilli pepper to taste
Procedure
In a saucepan, melt butter with a tablespoon of oil, add garlic and minced onion, sauté then add angler fish medallions and wine, let evaporate and keep warm. Sauté chopped garlic with a drizzle of extra virgin olive oil, add tomatoes cut into four pieces and a few basil leaves, season with salt and pepper and cook over high flame for 5 minutes.
Add grape tomato sauce to angler fish medallions and continue cooking for 10 minutes on low heat. In a pan, open clams with oil, unpeeled clove of garlic, fresh sliced chilli pepper and sprig of parsley until valves are completely open.
Dice 100 g of aubergines, add salt, transfer to a colander and store separately for about 20 minutes, so that they can release some of their water. Rinse and dry them very well. Fry aubergines in seed oil at 180°C, until they are browned, drain them on absorbent paper and keep them warm.
Cut the remaining aubergines in half, make irregular cuts on the surface, season with salt, oil and pepper and bake at 200°C for 25 minutes; after cooking, take the aubergines and blend in mixer with pecorino cheese, a basil leaf and a drizzle of oil. Cook Scialatielli “al dente” and stir in grape tomato sauce adding clam cooking liquid and aubergine cream. Add salt and pepper to taste.
Garnish with angler fish medallions, clams, diced aubergines and basil leaves and serve.
Chef Luigi Vitiello President of the Regional union of Campania chefs.
