Home

Scialatielli with Lemon, Buffalo Mozzarella, and Prawns

17/11/2023

Scialatielli with lemon, buffalo mozzarella, and prawns is a first course that combines the freshness of lemon, the creaminess of buffalo mozzarella, and the savoriness of prawns, which are typical of Mediterranean cuisine, especially that of Campania. Here’s how to prepare them:

Ingredients

  • 320g of scialatielli (a typical fresh pasta from Campania)
  • 200g of prawns (already cleaned)
  • 200g of buffalo mozzarella (cut into cubes)
  • Grated zest of 1 lemon (preferably organic)
  • Juice of 1/2 a lemon
  • 2 garlic cloves
  • Chopped parsley to taste
  • Extra virgin olive oil
  • Salt and pepper to taste

Preparation

  1. Start boiling water for the pasta and bring it to boil; add coarse salt when it starts boiling.
  2. In the meantime, in a large skillet, lightly fry the peeled garlic cloves in extra virgin olive oil. Once the garlic is golden, remove it from the skillet.
  3. Add the prawns and sauté for a few minutes over high heat until they change color. Deglaze with lemon juice and let it evaporate.
  4. Lower the heat and add the grated lemon zest to the skillet, stir to absorb the flavors.
  5. Cook the scialatielli in boiling water according to the package instructions.
  6. Drain the scialatielli al dente and transfer them to the skillet with the prawns, tossing briefly to blend the flavors. If necessary, add some cooking water to make the sauce creamier.
  7. With the heat turned off, add the cubed buffalo mozzarella and chopped parsley; gently stir to slightly melt the mozzarella.
  8. Serve immediately, finishing with a sprinkle of black pepper to your taste.

Scialatielli with lemon, buffalo mozzarella, and prawns is a dish that celebrates summer and the flavors of Southern Italy. The combination of sea flavors with the delicacy of lemon and buffalo mozzarella is something you can enjoy in every bite.

Curiosity

Scialatielli is a type of pasta typical of the Amalfi Coast, born in the city of Amalfi in the 1970s. The name scialatiello comes from the local dialect and means “strips of pasta” which, thanks to their texture and width, hold rich and flavorful condiments very well.

Scialatielli with lemon, buffalo mozzarella, and prawns