Frittata di Scammaro

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Frittata di Scammaro

A traditional Neapolitan dish created for fasting days, especially during Lent. Despite its name, it contains no eggs. Spaghetti are seasoned with olives, capers, raisins, pine nuts, and anchovies, then pan-fried until a crisp golden crust forms on both sides.
PortataOne-Pot Meal
Cucinanapoletana
Keywordfrittata di scammaro, Neapolitan cuisine, Lent recipe, spaghetti frittata, traditional Naples recipe, meatless Italian dish
Preparazione15minuti
Cottura20minuti
Tempo totale35minuti
Calories520kcal

Ingredienti

  • 400 g spaghetti
  • 4 tbsp extra virgin olive oil
  • 6 anchovy fillets chopped
  • 2 tbsp salted capers rinsed
  • 80 g Gaeta olives pitted
  • 40 g raisins
  • 30 g pine nuts
  • 2 cloves garlic lightly crushed
  • 1 tbsp fresh parsley chopped
  • Salt to taste
  • Black pepper to taste

Istruzioni

  • Soak the raisins in warm water for 15 minutes, then drain.
  • Cook the spaghetti in salted boiling water until al dente.
  • Reserve a cup of pasta water and drain the pasta.
  • Heat 2 tablespoons of olive oil in a large skillet.
  • Add the garlic and sauté until fragrant, then remove it.
  • Add the anchovies and stir until they dissolve into the oil.
  • Add the capers, olives, raisins, and pine nuts.
  • Cook for 2 to 3 minutes, stirring gently.
  • Add the spaghetti and parsley, tossing well to distribute the seasoning.
  • Add a small amount of pasta water if necessary.
  • Transfer the pasta mixture to a non-stick skillet with the remaining olive oil.
  • Press the spaghetti into a compact round shape.
  • Cook over medium-low heat for about 8 minutes, until a golden crust forms.
  • Carefully flip the frittata using a large plate.
  • Cook the second side for another 8 minutes until golden and crisp.
  • Allow it to rest for a few minutes before slicing and serving.

Note

The name “scammaro” refers to foods permitted during fasting periods when meat and rich foods were forbidden.
The dish is traditionally served warm or at room temperature.
Gaeta olives are preferred for their authentic Southern Italian flavor.
The contrast between sweet raisins and salty anchovies is one of the defining characteristics of the recipe.

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