Recipes
Scammaro omelette
The Scammaro omelette is a dish of the poor tradition of Campania, and is nothing more than an eggless omelette made with pasta.
Ready to prepare a Campania dish rich in taste and flavour? So let's go to the stove to prepare Scammaro's omelette together! This recipe is a poor version of the more traditional pasta omelette which is prepared with spaghetti seasoned with olives, anchovies, pine nuts and many other ingredients, which vary depending on the different local traditions .
Try preparing it too, perhaps for a quick lunch or to reuse leftover pasta. This way you will be able to create a truly tasty recipe, made with just a few ingredients and without wasting too much time in the kitchen!
Preparation
How to prepare the scammaro omelette recipe
Start by browning the poached garlic in a pan with extra virgin olive oil.
Also add the anchovies , so that they melt slowly, and then also the capers , the pine nuts , the soaked and well squeezed raisins and the finely chopped chilli pepper in quantities to taste.
Cook the spaghetti in boiling salted water and remove them when they are nice and al dente (although the ideal would be to have some spaghetti left over from the day before, as per the original recipe). Place them in the pan, also adding the chopped parsley and, if necessary, more oil: the bottom must be well greased.
Raise the heat and cook the pasta until it is golden on both sides and has taken the shape of an omelette. 5-6 minutes per side should be enough. Serve your Neapolitan spaghetti pizza piping hot.
Here is a video with all the steps to make it.
If you don't like the sweet taste of raisins in savory dishes you can easily omit them. Furthermore, if you have never tried it, we recommend you also prepare the classic spaghetti omelette with eggs.
Conservation
We recommend enjoying the egg-free pasta omelette at the moment , otherwise you can keep it in the fridge for 1-2 days and then heat it in the microwave for a few minutes, so that it moistens and warms up at the same time.
Origin of the name
The first written trace of the dish is contained in Ippolito Cavalcanti's 1837 volume Theoretical Practical Cuisine. It was born as a lean dish to be consumed during the Lenten period and, not surprisingly, the days of scammaro , in Campania dialect, are precisely those of Lent .
But where does the term come from? Scammaro derives from scammare whose root is camere , a word used to indicate the monks' cells. In fact, during the fasting period, monks who were too weak in health were allowed to consume meat, but away from the eyes of their brothers. Cammarare therefore indicates the act of consuming meat, while scammarare means observing fasting.
Read also
Spaghetti with scammaro: the recipe for the first course with raisins and pine nuts
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