A special recipe for a plate of spaghetti that you never forget. Directly from Palinuro
There are love stories that never end, just like this between Carmelo and Maria. But even this with the Cilento, with the kitchen, with the world of catering, or the one that is carrying out the daughter Adele. Because there are loves that go through years and places, capable of regenerating themselves and giving life to something ever new. This, in fact, shows us the Cilento: to be a land able not only to maintain and preserve the most ancient traditions, but also to know how to renew them. There are obvious demonstrations of dishes such as Spaghetti alla Carmelo, which are not part of the most typical Cilento cuisine, but which ended up being so. Because luckily customs and habits change, change over time and become part of history.
From Carmelo, always a must in Palinuro
Let's not exaggerate if we say that Carmelo is a real reference to eat in Palinuro. It was before, when he had one pizzeria; it was later, when he opened his restaurant with nothing but his great love Maria; and it continues to be so today, also thanks to Adele's lifeblood. Not that before they had none; Mina, Jovanotti, Fred Bongusto and many others have passed and returned from here. But Adele, especially in recent years, has given a strong turn to the local: first of all it has completely renovated it giving it a more modern style; secondly, he never sacrificed one of the cornerstones of the restaurant, or a always caught fresh, local and of quality; and finally it has maintained and enhanced some dishes present for almost 50 years in paper, such as Spaghetti alla Carmelo. His children do the least: Leo Luca, a promising young rapper, delights customers in the dining room with his music, while his sister, twenty years old Nelly, is studying in Milan, but as soon as he comes down he picks up the phone, runs between the tables, takes care of the restaurant's social networks; in short, we do not yet know precisely in what forms, but somehow they too will continue this love story.
The idea: how are Spaghetti alla Carmelo born?
It was 1978 when one day Carmelo went to the port of Marina di Camerota, where they used to go down as usual paranze. That morning he decided to take a crate of red Mediterranean prawns, unaware that that gesture would forever tie his name inextricably to a dish, destined to remain imprinted over the years and to become a symbol par excellence of his cuisine. When he first arrived in the kitchen he thought: «IS like all the prawns?. So he began to chop them, to throw in some ingredients here and there and to get caught up in that talent that he had never missed. When there he served on the table with friends and relatives, needless to say that it was an immediate success: they were all amazed and only opened it, as well as to eat, to be amazed at Carmelo «But as it is possible that it is the first time you make them, these spaghetti are the end of autumn! ". From that day the Spaghetti alla Carmelo have always been present in paper, along with other seafood classics from the Cilento cuisine that are not at all less, such as for example the anchovies ‘mbuttunate.
Spaghetti alla Carmelo recipe for 4 people
Ingredients
400 g spaghetti
1200 g prawns
2 cloves of garlic
1/2 Tropea onion
1 peperocino
to taste olive oil
seed oil to taste
salt to taste
Method
Finely chop pepper, onion and garlic. Then chop the red prawns.
In a saucepan put plenty of olive oil and seed oil in order to cover the amount of shrimp you are going to add. When the oil is lukewarm, fry garlic, onion and chilli previously chopped. Then add the chopped prawns, being careful to mash and mix lightly with a fork. Cook for a few minutes, until the prawns turn white and season with salt. Cook the spaghetti (al dente) and season with the shrimp sauce.
Accompanying it is recommended a strictly Cilento wine, such as Valentina by Alfonso Rotolo or Kratos by Luigi Maffini.
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