They call them “scialatielli“, presumably from the Neapolitan “scialare” meaning to enjoy, and “tiella” which means pan, and they are considered the macaroni of Naples. This is a type of artisanal durum wheat semolina pasta, dried at low temperatures and bronze-drawn, the ultimate for hearty and dense sauces! Some time ago, as a guest of friends in the beautiful area of Pozzuoli, I brought home some products from this Neapolitan company which, I must say, makes us proud of Made in Italy with its one hundred percent Italian grains. I hope I have done justice to the quality of these raw materials with this simple dish based on eggplants and swordfish, which smells like summer! Just cut everything into cubes, cook in a wok, and in a few minutes, you will bring to the table a delicious main course perfect for the whole family to enjoy! My husband and I ate it sitting on the balcony with a sea view, and it was a real delight! If you are not lucky enough to live in Campania or find this pasta format as I did, I recommend accompanying the sauce with paccheri, or with a calamarata or fresh pasta, firm and robust, or as we say in Catania, “caddusa”, which I believe conveys the idea! Enjoy your meal!
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients:
- 11 oz scialatielli
- 1 slice swordfish (about 12 oz)
- 1 black oval eggplant
- 4 cluster tomatoes
- 3 tbsps tomato sauce
- 1 clove garlic
- 1 bunch parsley
- to taste extra virgin olive oil
- to taste salt
- 1 fresh chili pepper
Tools
- 1 Cutting board
- 1 Pan
- 1 Wok
Preparation:
On a cutting board, trim the eggplant, removing the stem, then dice it (fig. 1).
Also cut the tomatoes into chunks, removing the internal seeds (fig. 2).
Remove the skin from the swordfish and cut it into cubes (fig. 3).
In a wok, brown the garlic with two swirls of oil. After 1 minute, add the diced eggplant and let it flavor for another minute over high heat (fig. 4).
Also add the tomatoes, lower the heat and cover with a lid (fig. 5).
After a few minutes, season with the tomato sauce, salt, pepper, and cook for 15 minutes, covering with the lid (fig. 6).
Meanwhile, in a large pan, boil the scialatielli in plenty of salted water. If the sauce dries out too much, add a ladle of cooking water. Finally, add the swordfish and finish cooking for another 5 minutes (fig. 7).
Drain the scialatielli al dente, add them to the swordfish and eggplant sauce, and sauté for a few moments (fig. 8).
Transfer to serving plates, garnishing with finely chopped parsley.
Serve immediately.
And voila… your scialatielli with swordfish and eggplants are ready to be enjoyed!
Bon Appetit from FeFe’s kitchen!
