Scialatielli with monkfish, piennolo tomatoes, purple eggplant cream, and veraci clams
x4
Ingredients for 4 people
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
Procedure
In a saucepan, melt the butter with a tablespoon of oil, add the minced garlic and chopped onion, sauté and add the monkfish medallions, deglaze with the wine, let it evaporate, and keep warm.
In a separate pan, sauté the minced garlic with a drizzle of extra virgin olive oil, add the quartered tomatoes and a few basil leaves, season with salt and pepper, and cook over high heat for 5 minutes. Combine the tomato sauce with the monkfish medallions and continue cooking for an additional 10 minutes on low heat.
In another pan, open the clams with oil, a clove of garlic in its skin, fresh sliced chili pepper, and the parsley sprig until the shells fully open.
Dice 100 g of eggplant into even cubes, salt them, place them in a colander, and set aside for about 20 minutes to drain some of their water. Rinse and dry them thoroughly. Fry the eggplant in seed oil at 180°C until golden brown, drain on absorbent paper, and keep warm.
Cut the remaining eggplant in half, make irregular cuts on the surface, season with salt, oil, and pepper, and bake at 200°C for 25 minutes. After cooking, blend the eggplant with the pecorino, a basil leaf, and a drizzle of oil.
Cook the Scialatielli until al dente and toss with the tomato sauce, adding the clam cooking liquid and the eggplant cream. Adjust the seasoning with salt and pepper.
Serve by garnishing with the monkfish medallions, clams, diced eggplant, and basil leaves.
Chef Luigi Vitiello, President of the Regional Union of Campania Chefs.
