The scammaro, or pasta frittata without eggs, is an easy-to-prepare first course of Neapolitan origin.
It dates back to the 1800s, to the Duke of Buonvicino Ippolito Cavalcanti, a cook and scholar, author of the famous “Cucina Teorico Pratica”, in which this recipe is indicated. It was created by Cavalcanti for the monks so they could enjoy a tasty and light dish without meat even during Lent, a known period of abstinence and penance. The name comes from the fact that monks with health problems were excused from abstaining from meat consumption, which, however, had to take place in their cells, away from the fasting monks. The cells were called “cammere”, hence the term “cammerare”, meaning to eat “fat”, as opposed to “scammerare”, to eat “lean”, hence the name scammaro frittata for this pasta frittata without eggs or meat.
Read below how to make scammaro or pasta frittata without eggs with the easy recipe that follows, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 11 oz spaghetti
- 3.5 oz black olives (pitted)
- 4 fillets anchovies
- 1 oz raisins
- 1 oz capers
- 1 oz pine nuts
- 1 clove garlic
- parsley
- extra virgin olive oil
- salt
- pepper
Preparation of the Scammaro or Pasta Frittata without Eggs
Peel the garlic clove.
Cut the olives in half.
Soak the raisins in some hot water.
Cut the anchovy fillets into pieces.Clean a bunch of parsley with damp kitchen paper and chop it.
Cook the spaghetti in plenty of salted boiling water for a couple of minutes less than the cooking time indicated on the package.
In the meantime, let the garlic brown in a large pan with a little extra virgin olive oil, then add the capers, olives, well-squeezed raisins, and pine nuts.
Let them flavor for a few minutes over low heat, then add the anchovies.Remove the garlic and add the spaghetti, mixing thoroughly and adding a little more oil, pepper, and chopped parsley.
Cook for three minutes over high heat, then lower the flame and rotate the pan a bit on the stove to cook the preparation evenly.
After five minutes, check if the bottom of the frittata is well browned by lifting it slightly with a spatula, then flip it to cook the other side for the same time.
Transfer it to a serving plate and serve your pasta frittata without eggs cut into slices.
Notes
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