{"id":13974,"date":"2014-07-04T15:51:30","date_gmt":"2014-07-04T13:51:30","guid":{"rendered":"http:\/\/www.charmenapoli.it\/?p=13974"},"modified":"2014-07-04T20:16:53","modified_gmt":"2014-07-04T18:16:53","slug":"ricette-cucina-napoletana-scialatielli-melanzane-provola","status":"publish","type":"post","link":"https:\/\/www.charmenapoli.it\/en\/sapori\/ricette-cucina-napoletana-scialatielli-melanzane-provola\/","title":{"rendered":"Flavors of earth. Scialatielli the Cantina Barbera"},"content":{"rendered":"<p><strong>The recipes of traditional Neapolitan cuisine.<\/strong><\/p>\n<p>The scialatielli was born from the imagination of a great chef in the late &#8217;60s. As a dialect term derives from the verb &#8220;sciglia\u00e0,&#8221; which in Neapolitan indicates the act of &#8220;mess&#8221;. So translating the verb into Italian, it referring it to the hair, it would mean &#8220;ruffle&#8221;, tousle, derange. And, if you look at a steaming plate of scialetielli, appear just like a disorganized mass of dough.<\/p>\n<p><strong>Ingredients for 4 people<\/strong>: 400 gr scialatielli made \u200b\u200bwith semolina flour and water, 400 g hanging cherry tomatoes, provolone Agerola 250 g, 250 g eggplant\u00a050 g grated Parmesan cheese, garlic, olive oil, salt, basil<\/p>\n<p><strong>Making of recipe.<\/strong><\/p>\n<p>Fry in a pan eggplant cut into pleasure, taking care to eliminate much of the white inner section. Then let them dry on parchment paper. Next, in a large roasting pan with oil lead to a goldening garlic. Remove the garlic and cook the hanging cherry tomatoes cut in half. Meanwhile diced provolone. Scialatielli brought to cooking in a deep pan, then pour them into the pan along with the tomatoes wide also joining the cheese and sprinkle over during the creaming even Parmesan. Serve hot with beautiful basil, finely chopped.<\/p>\n<p>Source: <a href=\"http:\/\/www.cantinalabarbera.it\" target=\"_blank\">www.cantinalabarbera.it<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>The recipes of traditional Neapolitan cuisine. The scialatielli was born from the imagination of a great chef in the late &#8217;60s. As a dialect term derives from the verb &#8220;sciglia\u00e0,&#8221; which in Neapolitan indicates the act of &#8220;mess&#8221;. So translating the verb into Italian, it referring it to the hair, it would mean &#8220;ruffle&#8221;, tousle, [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":13975,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1867,12],"tags":[4165,4164],"class_list":["post-13974","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette","category-sapori","tag-ricetta-scialatielli","tag-scialatielli-melanzane-e-provola"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sapori di terra. Scialatielli alla Cantina la BarberaFlavors of earth. Scialatielli the Cantina Barbera  - Charme<\/title>\n<meta name=\"description\" content=\"Sapori di terra. Scialatielli alla Cantina la BarberaFlavors of earth. Scialatielli the Cantina Barbera  - Charme\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.charmenapoli.it\/sapori\/ricette-cucina-napoletana-scialatielli-melanzane-provola\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sapori di terra. Scialatielli alla Cantina la BarberaFlavors of earth. Scialatielli the Cantina Barbera  - Charme\" \/>\n<meta property=\"og:description\" content=\"Sapori di terra. Scialatielli alla Cantina la BarberaFlavors of earth. Scialatielli the Cantina Barbera  - Charme\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.charmenapoli.it\/sapori\/ricette-cucina-napoletana-scialatielli-melanzane-provola\/\" \/>\n<meta property=\"og:site_name\" content=\"Charme\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/CharmeTuttoilbellodiNapoli?fref=ts\" \/>\n<meta property=\"article:published_time\" content=\"2014-07-04T13:51:30+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2014-07-04T18:16:53+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.charmenapoli.it\/wp-content\/uploads\/2014\/07\/scialatielli-alla-tot\u00f2-008.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"3138\" \/>\n\t<meta property=\"og:image:height\" content=\"2220\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Sergio Gradogna\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@CharmeNapoli\" \/>\n<meta name=\"twitter:site\" content=\"@CharmeNapoli\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Sergio Gradogna\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.charmenapoli.it\\\/sapori\\\/ricette-cucina-napoletana-scialatielli-melanzane-provola\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.charmenapoli.it\\\/sapori\\\/ricette-cucina-napoletana-scialatielli-melanzane-provola\\\/\"},\"author\":{\"name\":\"Sergio Gradogna\",\"@id\":\"https:\\\/\\\/www.charmenapoli.it\\\/#\\\/schema\\\/person\\\/c3682963da31af22804f4ce8b3a15f85\"},\"headline\":\"Flavors of earth. 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