{"id":19428,"date":"2015-02-20T16:20:13","date_gmt":"2015-02-20T15:20:13","guid":{"rendered":"http:\/\/www.charmenapoli.it\/?p=19428"},"modified":"2017-02-01T17:03:02","modified_gmt":"2017-02-01T16:03:02","slug":"ricette-cucina-campania-campana-scialatielli-amalfitana","status":"publish","type":"post","link":"https:\/\/www.charmenapoli.it\/en\/sapori\/ricette-cucina-campania-campana-scialatielli-amalfitana\/","title":{"rendered":"Scialatielli all’amalfitana. True taste of the sea"},"content":{"rendered":"

Version fran\u00e7aise<\/p>\n

Scialatielli Amalfi.<\/strong> Vrai go\u00fbt de la mer<\/p>\n

Toute la saveur de ce plat \u00e0 Amalfi ancienne r\u00e9publique maritime, la maison des saveurs et des traditions tout en off<\/p>\n

Les recettes de la cuisine traditionnelle de Campanie.<\/strong><\/p>\n

A partir de l’utilisation de scialatielli si possible Gragnano, il devient vite \u00e9vident que ce est un plat fait en Campanie. Ce plat d’Amalfi, est n\u00e9 en 1978 aux mains du chef Enrico Cosentino, qui maintenant a remport\u00e9 l’ann\u00e9e de l’attribution. La th\u00e9orie dit que leur nom vient de l’union de deux mots de dialecte napolitain: scialare, ce qui signifie profiter et tiella \/ i, ce qui indique une casserole. Ce type particulier de p\u00e2tes est plus courte de spaghetti les plus utilis\u00e9s, mais il est certainement plus large, car il a une section transversale rectangulaire et irr\u00e9guli\u00e8re. La tradition veut que ils sont faits \u00e0 la main. Voyons comment vous faites le pot entier.<\/p>\n

Ingr\u00e9dients pour scialatielli (pour 4 personnes): farine: 400 gr, lait:.. 100 ml, 3 feuilles de basilic, fromage de ch\u00e8vre r\u00e2p\u00e9 au go\u00fbt, 3-4 cuill\u00e8res \u00e0 soupe d’huile d’olive extra vierge, sel, poivre au go\u00fbt<\/p>\n

Ingr\u00e9dients pour la sauce (pour 4 personnes): m\u00e9lange de palourdes, les moules et taratufi 600 gr, la seiche:. 250 gr, 150 gr de crevettes, tomates cerises 250 gr, olives et c\u00e2pres vertes:…. 20 gr, 2 gousses ail, huile d’olive vierge extra: au go\u00fbt, le persil au go\u00fbt<\/p>\n

Pr\u00e9paration<\/p>\n

Mettez la farine sur une planche \u00e0 p\u00e2tisserie, et de faire la forme de c\u00f4ne d’habitude avec un petit foss\u00e9 au milieu. Ajouter lentement le lait et p\u00e9trir; Puis ajouter l’huile, le basilic hach\u00e9 tr\u00e8s fin, le fromage r\u00e2p\u00e9, poivre et une pinc\u00e9e de sel. Laissez reposer la p\u00e2te pendant environ 30\/60 minutes. Vous obtiendrez un compos\u00e9 \u00e9lastique. Ensuite, rouler avec un rouleau \u00e0 p\u00e2tisserie et couper en lani\u00e8res. Penchons-nous maintenant pour l’assaisonnement. Prendre une po\u00eale avec un peu d’huile \u00bbet faire revenir l’ail finement hach\u00e9 jusqu’\u00e0 ce qu’il devienne dor\u00e9 et puis supprimez-le. Cela fait, ajouter les coquillages, les seiches couper finement hach\u00e9 et crevettes d\u00e9cortiqu\u00e9es. Verser les tomates en petits morceaux et faire cuire pendant au moins dix minutes, ajouter les c\u00e2pres et les olives (doit ouvrir les coquilles de moules et vous avez \u00e0 s\u00e9cher un peu de leur eau). \u00c9goutter scialatielli cuire pendant que vous faisiez, et les faire dorer dans la sauce pendant quelques minutes au maximum. Touche finale avant de servir saupoudrer de persil hach\u00e9.<\/p>\n

Versi\u00f3n espa\u00f1ola<\/p>\n

Scialatielli Amalfi<\/strong>. Cierto sabor a mar<\/p>\n

Todo el sabor de este plato en Amalfi Antigua Rep\u00fablica Mar\u00edtima, hogar de los sabores y tradiciones a la vez fuera<\/p>\n

Las recetas de la cocina tradicional de Campania.<\/strong><\/p>\n

A partir de la utilizaci\u00f3n de scialatielli si es posible Gragnano, pronto se hace evidente que este es un plato hecho en Campania. Este plato de Amalfi, naci\u00f3 en 1978 de la mano del chef Enrico Cosentino, quien ahora gan\u00f3 el premio entremetier a\u00f1os. La teor\u00eda dice que su nombre proviene de la uni\u00f3n de dos palabras del dialecto napolitano: scialare, lo que significa disfrutar y tiella \/ i, lo que indica una sart\u00e9n. Este tipo particular de pasta es m\u00e1s corto de los espaguetis m\u00e1s utilizados, pero es sin duda m\u00e1s amplia, ya que tiene una secci\u00f3n transversal rectangular e irregular. La tradici\u00f3n dicta que son hechos a mano. Vamos a ver c\u00f3mo se hace el bote entero.<\/p>\n

Ingredientes para scialatielli (para 4 personas): Harina: 400 gr, Leche:.. 100 ml, 3 hojas de albahaca, queso de cabra rallado al gusto, 3-4 cucharadas de aceite extra virgen de oliva, sal, pimienta al gusto<\/p>\n

Ingredientes para la salsa (para 4 personas): mezcla de almejas, mejillones y taratufi 600 gr, la sepia:. 250 gr, 150 gr de camarones, tomates cherry 250 gr, aceitunas verdes y alcaparras:…. 20 gr, 2 dientes ajo, aceite de oliva virgen extra: al gusto, perejil al gusto<\/p>\n

Preparaci\u00f3n<\/p>\n

Poner la harina en una tabla de amasar, y hacer la forma habitual de cono con una peque\u00f1a zanja en el medio. Poco a poco agregue la leche y amasar; A continuaci\u00f3n, a\u00f1adir el aceite, albahaca picada muy fina, el queso rallado, pimienta y una pizca de sal. Dejar reposar la masa durante unos 30\/60 minutos. Obtendr\u00e1 un compuesto el\u00e1stico. A continuaci\u00f3n, extender con un rodillo y cortar en tiras. Veamos ahora para sazonar. Tomar una sart\u00e9n con un poco de aceite y fre\u00edr el ajo finamente picado hasta que se vuelve de oro y luego luego borrarlo. Una vez hecho esto, a\u00f1adir los mariscos, la sepia cortada finamente picado y pelado de camar\u00f3n. Vierta los tomates en trozos peque\u00f1os y cocinar por lo menos diez minutos, a\u00f1adir las alcaparras y las aceitunas (debe abrir las conchas de los mejillones y usted tiene que secarse un poco de su agua). Escurrir scialatielli cocinar mientras usted estaba haciendo, y marr\u00f3n en la salsa durante unos minutos como m\u00e1ximo. Toque final antes de servir espolvorear con perejil picado.<\/p>\n

Deutsch Version<\/p>\n

Scialatielli all’amalfitana<\/strong>. Wahren Geschmack des Meeres<\/p>\n

Der ganze Geschmack dieses Gerichtes in Amalfi alten Seerepublik, der Heimat von Aromen und Traditionen, w\u00e4hrend weg<\/p>\n

Die Rezepte der traditionellen K\u00fcche von Kampanien<\/strong>.<\/p>\n

Ausgehend von der Verwendung von Scialatielli m\u00f6glichst Gragnano, wird schnell klar, dass es sich um ein Gericht in Kampanien gemacht. Dieses Gericht von Amalfi, wurde 1978 in den H\u00e4nden des K\u00fcchenchefs Enrico Cosentino, der jetzt die Auszeichnung Entremetier Jahr gewann geboren. Die Theorie besagt, dass ihr Name kommt von der Vereinigung von zwei neapolitanische Dialekt Worte: scialare, was bedeutet, zu genie\u00dfen und tiella \/ i, die eine pan zeigt. Diese besondere Art von Pasta k\u00fcrzer ist der am meisten verwendeten Spaghetti, aber es ist sicher, weil es einen breiteren rechteckigen Querschnitt hat und unregelm\u00e4\u00dfig. Die Tradition schreibt vor, dass sie handgemacht sind. Mal sehen, wie Sie den gesamten Pot zu tun.<\/p>\n

Zutaten f\u00fcr Scialatielli (f\u00fcr 4 Personen): Mehl: 400 g, Milch:.. 100 ml, 3 Basilikumbl\u00e4tter, geriebener Ziegenk\u00e4se nach Geschmack, 3-4 Essl\u00f6ffel Oliven\u00f6l extra vergine, Salz, Pfeffer nach Geschmack<\/p>\n

Zutaten f\u00fcr die Sauce (f\u00fcr 4 Personen): Mischung aus Muscheln, Muscheln und taratufi 600 gr, Tintenfisch:. 250 gr, 150 gr Garnelen, Kirschtomaten 250 gr, Gr\u00fcn Oliven und Kapern:…. 20 g, 2 Knoblauch Knoblauch, Oliven\u00f6l extra vergine: abschmecken, Petersilie nach Geschmack<\/p>\n

Zubereitung<\/p>\n

Das Mehl auf ein Nudelbrett, und stellen Sie die \u00fcbliche Kegelform mit einem kleinen Graben in der Mitte. Langsam die Milch und kneten; Dann f\u00fcgen Sie das \u00d6l, gehacktes Basilikum sehr fein, geriebenem K\u00e4se, Pfeffer und einer Prise Salz. Lassen Sie den Teig ruhen etwa 30\/60 Minuten. Sie erhalten eine Verbindung, elastisch. Dann rollen Sie sie mit einem Nudelholz und in Streifen schneiden. Kommen wir nun zum W\u00fcrzen zu suchen. Nehmen Sie eine Pfanne mit ein wenig \u00d6l erhitzen und die fein gehackten Knoblauch, bis es golden und dann l\u00f6schen. Dies getan, f\u00fcgen Sie die Muscheln, Tintenfisch fein geschnittenen gehackt und gesch\u00e4lte Garnelen. Gie\u00dfen Sie die Tomaten in kleine St\u00fccke schneiden und kochen f\u00fcr mindestens 10 Minuten, und f\u00fcgte hinzu Kapern und Oliven (m\u00fcssen die Schalen von Muscheln \u00f6ffnen und Sie zu trocknen ein wenig “von ihr Wasser haben). Lassen Sie Scialatielli kochen, w\u00e4hrend Sie taten, und sie in der braunen So\u00dfe f\u00fcr ein paar Minuten maximal. Letzten Schliff vor dem Servieren mit gehackter Petersilie bestreuen.<\/p>\n

\u0420\u0443\u0441\u0441\u043a\u0430\u044f \u0432\u0435\u0440\u0441\u0438\u044f<\/strong><\/p>\n

Scialatielli all’amalfitana. \u041f\u0440\u0430\u0432\u0434\u0430 \u0432\u043a\u0443\u0441 \u043c\u043e\u0440\u044f<\/p>\n

\u0412\u0441\u0435 \u0430\u0440\u043e\u043c\u0430\u0442 \u044d\u0442\u043e\u0433\u043e \u0431\u043b\u044e\u0434\u0430 \u0432 \u0410\u043c\u0430\u043b\u044c\u0444\u0438 \u0414\u0440\u0435\u0432\u043d\u0435\u0439 \u043c\u043e\u0440\u0441\u043a\u043e\u0433\u043e \u0420\u0435\u0441\u043f\u0443\u0431\u043b\u0438\u043a\u0438, \u0434\u043e\u043c \u0432\u043a\u0443\u0441\u044b \u0438 \u0442\u0440\u0430\u0434\u0438\u0446\u0438\u0438, \u0430 \u0441<\/p>\n

\u0420\u0435\u0446\u0435\u043f\u0442\u044b \u0442\u0440\u0430\u0434\u0438\u0446\u0438\u043e\u043d\u043d\u043e\u0439 \u043a\u0443\u0445\u043d\u0438 \u041a\u0430\u043c\u043f\u0430\u043d\u0438\u0438.<\/p>\n

\u041d\u0430\u0447\u0438\u043d\u0430\u044f \u043e\u0442 \u0438\u0441\u043f\u043e\u043b\u044c\u0437\u043e\u0432\u0430\u043d\u0438\u044f Scialatielli \u0435\u0441\u043b\u0438 \u0432\u043e\u0437\u043c\u043e\u0436\u043d\u043e \u0413\u0440\u0430\u043d\u044c\u044f\u043d\u043e, \u0432\u0441\u043a\u043e\u0440\u0435 \u0441\u0442\u0430\u043d\u043e\u0432\u0438\u0442\u0441\u044f \u044f\u0441\u043d\u043e, \u0447\u0442\u043e \u044d\u0442\u043e \u0431\u043b\u044e\u0434\u043e \u0432 \u041a\u0430\u043c\u043f\u0430\u043d\u0438\u0438. \u042d\u0442\u043e \u0431\u043b\u044e\u0434\u043e \u0438\u0437 \u0410\u043c\u0430\u043b\u044c\u0444\u0438, \u0440\u043e\u0434\u0438\u043b\u0441\u044f \u0432 1978 \u0433\u043e\u0434\u0443 \u0432 \u0440\u0443\u043a\u0430\u0445 \u0448\u0435\u0444-\u043f\u043e\u0432\u0430\u0440\u0430 Enrico Cosentino, \u043a\u043e\u0442\u043e\u0440\u044b\u0439 \u0432 \u043d\u0430\u0441\u0442\u043e\u044f\u0449\u0435\u0435 \u0432\u0440\u0435\u043c\u044f \u043f\u043e\u043b\u0443\u0447\u0438\u043b \u043d\u0430\u0433\u0440\u0430\u0434\u0443 entremetier \u0433\u043e\u0434. \u0422\u0435\u043e\u0440\u0438\u044f \u0433\u043e\u0432\u043e\u0440\u0438\u0442, \u0447\u0442\u043e \u0438\u0445 \u043d\u0430\u0437\u0432\u0430\u043d\u0438\u0435 \u043f\u0440\u043e\u0438\u0441\u0445\u043e\u0434\u0438\u0442 \u043e\u0442 \u043e\u0431\u044a\u0435\u0434\u0438\u043d\u0435\u043d\u0438\u044f \u0434\u0432\u0443\u0445 \u043d\u0435\u0430\u043f\u043e\u043b\u0438\u0442\u0430\u043d\u0441\u043a\u0438\u0445 \u0434\u0438\u0430\u043b\u0435\u043a\u0442\u043d\u044b\u0445 \u0441\u043b\u043e\u0432: scialare, \u0447\u0442\u043e \u043e\u0437\u043d\u0430\u0447\u0430\u0435\u0442, \u043f\u043e\u043b\u044c\u0437\u043e\u0432\u0430\u0442\u044c\u0441\u044f \u0438 tiella \/ \u044f, \u0447\u0442\u043e \u0443\u043a\u0430\u0437\u044b\u0432\u0430\u0435\u0442 \u043d\u0430 \u0441\u043a\u043e\u0432\u043e\u0440\u043e\u0434\u0443. \u0414\u0430\u043d\u043d\u044b\u0439 \u0432\u0438\u0434 \u043f\u0430\u0441\u0442\u044b \u043a\u043e\u0440\u043e\u0447\u0435 \u0438\u0437 \u043d\u0430\u0438\u0431\u043e\u043b\u0435\u0435 \u0447\u0430\u0441\u0442\u043e \u0438\u0441\u043f\u043e\u043b\u044c\u0437\u0443\u0435\u043c\u044b\u0445 \u0441\u043f\u0430\u0433\u0435\u0442\u0442\u0438, \u043d\u043e \u044d\u0442\u043e, \u043a\u043e\u043d\u0435\u0447\u043d\u043e, \u0448\u0438\u0440\u0435, \u043f\u043e\u0442\u043e\u043c\u0443 \u0447\u0442\u043e \u043e\u043d\u0430 \u0438\u043c\u0435\u0435\u0442 \u043f\u0440\u044f\u043c\u043e\u0443\u0433\u043e\u043b\u044c\u043d\u043e\u0435 \u043f\u043e\u043f\u0435\u0440\u0435\u0447\u043d\u043e\u0435 \u0441\u0435\u0447\u0435\u043d\u0438\u0435 \u0438 \u043d\u0435\u0440\u0435\u0433\u0443\u043b\u044f\u0440\u043d\u043e. \u0422\u0440\u0430\u0434\u0438\u0446\u0438\u044f \u0434\u0438\u043a\u0442\u0443\u0435\u0442, \u0447\u0442\u043e \u043e\u043d\u0438 \u0440\u0443\u0447\u043d\u043e\u0439 \u0440\u0430\u0431\u043e\u0442\u044b. \u0414\u0430\u0432\u0430\u0439\u0442\u0435 \u043f\u043e\u0441\u043c\u043e\u0442\u0440\u0438\u043c, \u043a\u0430\u043a \u0432\u044b \u044d\u0442\u043e \u0434\u0435\u043b\u0430\u0435\u0442\u0435 \u0432\u0435\u0441\u044c \u0431\u0430\u043d\u043a.<\/p>\n

\u0418\u043d\u0433\u0440\u0435\u0434\u0438\u0435\u043d\u0442\u044b \u0434\u043b\u044f Scialatielli (\u043d\u0430 4 \u043f\u043e\u0440\u0446\u0438\u0438): \u043c\u0443\u043a\u0430: 400 \u0433\u0440, \u043c\u043e\u043b\u043e\u043a\u043e:.. 100 \u043c\u043b, 3 \u043b\u0438\u0441\u0442\u044c\u0435\u0432 \u0431\u0430\u0437\u0438\u043b\u0438\u043a\u0430, \u0442\u0435\u0440\u0442\u044b\u0439 \u0441\u044b\u0440 \u0438\u0437 \u043a\u043e\u0437\u044c\u0435\u0433\u043e \u043c\u043e\u043b\u043e\u043a\u0430 \u043f\u043e \u0432\u043a\u0443\u0441\u0443, 3-4 \u0441\u0442\u043e\u043b\u043e\u0432\u044b\u0435 \u043b\u043e\u0436\u043a\u0438 \u043e\u043b\u0438\u0432\u043a\u043e\u0432\u043e\u0433\u043e \u043c\u0430\u0441\u043b\u0430, \u0441\u043e\u043b\u044c, \u043f\u0435\u0440\u0435\u0446 \u043f\u043e \u0432\u043a\u0443\u0441\u0443<\/p>\n

\u0418\u043d\u0433\u0440\u0435\u0434\u0438\u0435\u043d\u0442\u044b \u0434\u043b\u044f \u0441\u043e\u0443\u0441\u0430 (\u043e\u0431\u0441\u043b\u0443\u0436\u0438\u0432\u0430\u0435\u0442 4): \u0441\u043c\u0435\u0441\u044c \u0438\u0437 \u043c\u043e\u043b\u043b\u044e\u0441\u043a\u043e\u0432, \u043c\u0438\u0434\u0438\u0439 \u0438 taratufi 600 \u0433\u0440, \u043a\u0430\u0440\u0430\u043a\u0430\u0442\u0438\u0446\u044b:. 250 \u0433\u0440, 150 \u0433\u0440 \u043a\u0440\u0435\u0432\u0435\u0442\u043e\u043a, \u043f\u043e\u043c\u0438\u0434\u043e\u0440\u044b \u0447\u0435\u0440\u0440\u0438 250 \u0433\u0440, \u0417\u0435\u043b\u0435\u043d\u044b\u0435 \u043e\u043b\u0438\u0432\u043a\u0438 \u0438 \u043a\u0430\u043f\u0435\u0440\u0441\u044b:…. 20 \u0433\u0440, 2 \u0437\u0443\u0431\u0447\u0438\u043a\u0430 \u0447\u0435\u0441\u043d\u043e\u043a, \u043e\u043b\u0438\u0432\u043a\u043e\u0432\u043e\u0435 \u043c\u0430\u0441\u043b\u043e: \u043f\u043e \u0432\u043a\u0443\u0441\u0443, \u0437\u0435\u043b\u0435\u043d\u044c \u043f\u0435\u0442\u0440\u0443\u0448\u043a\u0438 \u043f\u043e \u0432\u043a\u0443\u0441\u0443<\/p>\n

\u041f\u043e\u0434\u0433\u043e\u0442\u043e\u0432\u043a\u0430<\/p>\n

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\u0438 \u043e\u0447\u0438\u0449\u0435\u043d\u043d\u044b\u0439 \u043a\u0440\u0435\u0432\u0435\u0442\u043e\u043a. \u0417\u0430\u043b\u0438\u0442\u044c \u043f\u043e\u043c\u0438\u0434\u043e\u0440\u044b \u043d\u0430 \u043c\u0435\u043b\u043a\u0438\u0435 \u043a\u0443\u0441\u043e\u0447\u043a\u0438 \u0438 \u0432\u0430\u0440\u0438\u0442\u044c \u0432 \u0442\u0435\u0447\u0435\u043d\u0438\u0435 \u043f\u043e \u043a\u0440\u0430\u0439\u043d\u0435\u0439 \u043c\u0435\u0440\u0435 \u0434\u0435\u0441\u044f\u0442\u0438 \u043c\u0438\u043d\u0443\u0442, \u0434\u043e\u0431\u0430\u0432\u043b\u044f\u044f \u043a\u0430\u043f\u0435\u0440\u0441\u044b \u0438 \u043e\u043b\u0438\u0432\u043a\u0438 (\u043d\u0435\u043e\u0431\u0445\u043e\u0434\u0438\u043c\u043e \u043e\u0442\u043a\u0440\u044b\u0442\u044c \u0440\u0430\u043a\u043e\u0432\u0438\u043d\u044b \u043c\u0438\u0434\u0438\u0439, \u0438 \u0432\u044b \u0434\u043e\u043b\u0436\u043d\u044b \u043d\u0435\u043c\u043d\u043e\u0433\u043e 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\u043f\u0435\u0442\u0440\u0443\u0448\u043a\u0438.<\/p>","protected":false},"excerpt":{"rendered":"

Version fran\u00e7aise Scialatielli Amalfi. Vrai go\u00fbt de la mer Toute la saveur de ce plat \u00e0 Amalfi ancienne r\u00e9publique maritime, la maison des saveurs et des traditions tout en off Les recettes de la cuisine traditionnelle de Campanie. A partir de l’utilisation de scialatielli si possible Gragnano, il devient vite \u00e9vident que ce est un […]<\/p>\n","protected":false},"author":6,"featured_media":19431,"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":[4165,8360,7796,8361],"class_list":["post-19428","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette","category-sapori","tag-ricetta-scialatielli","tag-ricette-cucina-tipica","tag-ricette-tipiche-della-campania","tag-scialatielli-frutti-di-mare"],"yoast_head":"\nScialatielli all'amalfitana. True taste of the sea - Charme<\/title>\n<meta name=\"description\" content=\"[:it]Scialatielli all\u2019amalfitana. 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