Francesco Mazzei's Scialatielli with Clams, Bottarga & Amalfi Lemon
Тәжірибелік нұсқаулар және стиль
Scialatielli is a pasta shape originally from Amalfi in Campania, although it’s now enjoyed throughout southern Italy. Similar to tagliatelle, it’s shorter, thinner and cut by hand, and the dough can be made into sheets using a pasta machine or a rolling pin. Francesco pairs the silky ribbons with simply prepared clams brightened with white wine and lemon juice, before adding a touch of luxury with a grating of bottarga (dried mullet roe).
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Пікірлер: 8
A masterpiece!
Somehow both rustic and sophisticated. Really nice dish
That is the most beautiful cookware I have ever seen.
Fu*king delicious.
Why chefs be lying , flour, eggs, water, olive oil, lemon , garlic, bottaga, clams, chilli, parsley, white wine, salt... 3-4 ingredients
@kayoszx
Жыл бұрын
to an Italian, it means 3-4 ingredients** **that aren't already by your window it sounds a bit silly, but pantry is assumed
@kayoszx
Жыл бұрын
(with added exaggeration for flavour)
FFS, this is not Scialatielli. 🤡He basically made thin tagliatelle. Scialatielli Is not defined only by shape but by ingredients: egg, MILK, FRESH BASIL, CHEESE ( Parmesan and/or pecorino), and some olive oil.