Scialatielli with monkfish, piennolo tomatoes, purple eggplant ...
Scialatielli with monkfish, piennolo tomatoes, purple eggplant cream, and veraci clams
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Cooking tools:
- Deep-fry thermometer
- Blender
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Pot
- Colander
- Baking sheet
- Oven
- Stove
- Paper towel
- Plate
Ingredients
- 400 g of Scialatielli
- 20 g of minced garlic
- 30 g of Montoro copper onion
- 20 cl of extra virgin olive oil
- 50 g of butter
- 4 cleaned monkfish medallions (about 80 g each)
- 5 cl of Greco di Tufo white wine
- 400 g of purple Neapolitan eggplants
- 60 g of Carmasciano pecorino
- 300 g of Piennolo tomatoes from Vesuvius
- 400 g of veraci clams
- a few basil leaves
- a sprig of parsley
- fresh chili pepper to taste
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