Sconcigli or peppered sauté recipe

pasta dish with sconcigli

Easy and quick to prepare. Sautè is a cooking method much loved by the people of Campania: here is the recipe of the Impepata di Sconcigli.

In this new appointment in the column we propose the recipe of the peppers of sconcigli: saute, a second course prepared with a variety of seafood with a rich flavor.

With the Neapolitan expression "Si 'nu scoglio ca does not make any mistakes"Refers to a really stingy person who is not rich enough to enrich the people around him. The sconcigli are considered, in fact, one wealth that comes from the rocks.

These seafood, a sort of snails, are expertly cooked by Neapolitan housewives in many ways, but especially for the holidays of Christmas where they are more easily found at the fish counter.

Very simple and quick to prepare, the recipe for this impepata, ie one rich soup with a spicy flavor given by freshly ground black pepper, it will brighten the palates of those who want to try to taste these delicacies.

Times of preparation of the sauté of sconcigli

Ingredients

  • 2 kg sconcigli (masonry)
  • 2 lemons
  • 1 clove of garlic
  • a sprig of parsley
  • 30 ml extra virgin olive oil
  • salt and pepper in abundance

Let's cook the sconcigli:

Place the molluscs, after having made them purge from sand residues or excess dirt placing them in a baking dish full of water at least an hour, in one pot full of water clean and let them blanch for about an hour. Foam impurities from the surface e let the seafood cook until they are almost out from the shell. Take them out of the pot and remove the intestinal sac, also decorticating the cartilage. Wash them in a water and salt bath, eliminating any residues.

We prepare a greedy glutton (sautè) of sconcigli

In a pan heat the garlic with the extra-virgin olive oil and sear the shellfish, adding little by little that they cook and flavor a lot of freshly ground black pepper and a little' cooking water of the previous preparation. Add to the mixture after 2 minutes of cooking the juice of lemons allowing the resulting sauce to dry and shrink. Serve the peppered with sconcigli on some wholemeal freselle with their sauce and plenty of chopped fresh parsley.

Image Credits: instagram profile @seafront_pastabar
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Written by Nadia Portuguese
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