Pasta allo scarpariello
How do you make traditional Neapolitan scarpariello pasta? And why was it originally always prepared on Mondays? History and recipe of this delicious dish. For a Campanian to be told "today we make a nice pasta with scarpariello" does not mean having to settle for a trivial pasta with tomato sauce, although the few ingredients needed are practically the same. Neapolitan scarpariello pasta is a recipe to be prepared when you have little time, at the last moment, but which manages to successfully conquer any guest, breaking the barriers of age and the pretensions of the most demanding palates.
For a Campanian to be told "today we make a nice pasta with scarpariello" does not mean having to settle for a trivial pasta with tomato sauce, although the few ingredients needed are practically the same. Neapolitan scarpariello pasta is a recipe to be prepared when you have little time, at the last moment, but which manages to successfully conquer any guest, breaking the barriers of age and the pretensions of the most demanding palates.
Pasta allo Scarpariello: history
The origins of this dish are easily revealed by examining its name. According to legends, pasta allo scarpariello was born in the Spanish Quarters, among the alleys where the famous scarpari, those who sold and repaired shoes, once lived. The day of the week dedicated to scarpariello was Monday, the shoemakers' day of rest. The reason? It seems that originally it was a poor recipe prepared with the leftovers of Sunday sauce combined with plenty of grated cheese, a product that the scarpari received as a gift from customers who could not pay in money. Today, however, scarpariello is no longer considered a recovery dish, but stands out among the recipes of the heart of Neapolitan families, as well as being a must on the menus of trattorias and pizzerias. Yes, because it can season both pasta and pizza.
The difference between Neapolitan scarpariello and a simple pasta dish with tomato sauce? First of all, the typical pasta shapes to be used, such as mezzanelli or paccheri (but it is also very popular with spaghetti). Then the local products: with the tomatoes of the area, such as Corbarino or Piennolo, it will be unforgettable, but Pachino, Datterini or Ciliegini, both fresh and peeled, will also be fine. Finally, the tasty union with cheese, which should not be grated on the finished dish, but creamed with the sauce during preparation. Let's take a look at what you need and how to do it.
Ingredients
360 g. of pasta (penne or rigatoni /mezze maniche)800 g. cherry tomatoes50 g. of grated Parmesan cheese50 g. of grated pecorino romano cheese40 g. of extra virgin olive oiltwo cloves of garlicsalta hot pepperabundant basil
Procedure
Put a pot with plenty of water on the stove for cooking the pasta and grate the cheeses. Meanwhile, rinse the cherry tomatoes under running water and divide them in half with your hands. In a large pan, heat the oil and brown the garlic cut into pieces, when it is golden, add the cherry tomatoes and the chopped chilli pepper and cook over high heat for 15 minutes, remove the garlic and season with salt. In the meantime, lower the pasta and, with the help of a slotted spoon, drain it al dente directly into the pan with the sauce. Lower the heat, stir well to mix the pasta with the tomato and add the grated cheeses a little at a time and continue to stir thoroughly for a few minutes, until the sauce has become creamy. Chop some fresh basil leaves with your hands, add them to the pasta, stir again and serve immediately.
How do you make traditional Neapolitan scarpariello pasta? And why was it originally always prepared on Mondays? History and recipe of this delicious dish. For a Campanian to be told "today we make a nice pasta with scarpariello" does not mean having to settle for a trivial pasta with tomato sauce, although the few ingredients needed are practically the same. Neapolitan scarpariello pasta is a recipe to be prepared when you have little time, at the last moment, but which manages to successfully conquer any guest, breaking the barriers of age and the pretensions of the most demanding palates.
For a Campanian to be told "today we make a nice pasta with scarpariello" does not mean having to settle for a trivial pasta with tomato sauce, although the few ingredients needed are practically the same. Neapolitan scarpariello pasta is a recipe to be prepared when you have little time, at the last moment, but which manages to successfully conquer any guest, breaking the barriers of age and the pretensions of the most demanding palates.
Pasta allo Scarpariello: history
The origins of this dish are easily revealed by examining its name. According to legends, pasta allo scarpariello was born in the Spanish Quarters, among the alleys where the famous scarpari, those who sold and repaired shoes, once lived. The day of the week dedicated to scarpariello was Monday, the shoemakers' day of rest. The reason? It seems that originally it was a poor recipe prepared with the leftovers of Sunday sauce combined with plenty of grated cheese, a product that the scarpari received as a gift from customers who could not pay in money. Today, however, scarpariello is no longer considered a recovery dish, but stands out among the recipes of the heart of Neapolitan families, as well as being a must on the menus of trattorias and pizzerias. Yes, because it can season both pasta and pizza.
The difference between Neapolitan scarpariello and a simple pasta dish with tomato sauce? First of all, the typical pasta shapes to be used, such as mezzanelli or paccheri (but it is also very popular with spaghetti). Then the local products: with the tomatoes of the area, such as Corbarino or Piennolo, it will be unforgettable, but Pachino, Datterini or Ciliegini, both fresh and peeled, will also be fine. Finally, the tasty union with cheese, which should not be grated on the finished dish, but creamed with the sauce during preparation. Let's take a look at what you need and how to do it.
Ingredients
360 g. of pasta (penne or rigatoni /mezze maniche)
800 g. cherry tomatoes
50 g. of grated Parmesan cheese
50 g. of grated pecorino romano cheese
40 g. of extra virgin olive oil
two cloves of garlic
salt
a hot pepper
abundant basil
Procedure
Put a pot with plenty of water on the stove for cooking the pasta and grate the cheeses. Meanwhile, rinse the cherry tomatoes under running water and divide them in half with your hands. In a large pan, heat the oil and brown the garlic cut into pieces, when it is golden, add the cherry tomatoes and the chopped chilli pepper and cook over high heat for 15 minutes, remove the garlic and season with salt. In the meantime, lower the pasta and, with the help of a slotted spoon, drain it al dente directly into the pan with the sauce. Lower the heat, stir well to mix the pasta with the tomato and add the grated cheeses a little at a time and continue to stir thoroughly for a few minutes, until the sauce has become creamy. Chop some fresh basil leaves with your hands, add them to the pasta, stir again and serve immediately.
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