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The Scammaro omelette, a recipe from the poor tradition of Campania

Scammaro omelette

The Scammaro omelette is a dish of the poor tradition of Campania, and is nothing more than a pasta-based omelette without eggs.

Ready to prepare a Campanian dish full of taste and flavour? So let's go to the stove, to prepare the Scammaro omelette together! This recipe is a poor version of the more traditional pasta omelette which is prepared with spaghetti topped with olives, anchovies, pine nuts and many other ingredients, which vary according to the different local traditions .

Try to prepare it too, perhaps for a quick lunch or to reuse leftover pasta. In this way you will be able to create a really tasty recipe, made with just a few ingredients and without wasting too much time in the kitchen!

Scammaro omelette
Scammaro omelette

How to make the Scammaro omelette

  1. Start making a sauté by browning the poached garlic in a pan with two tablespoons of extra virgin olive oil.
  2. Also adding the anchovies, so as to make them dissolve slowly , and then also the capers, pine nuts, soaked and well squeezed raisins and finely chopped chilli pepper.
  3. Cook the spaghetti in boiling salted water and remove them when they are al dente (although the ideal would be to have some spaghetti left over from the day before, as per the original recipe). Put them in a pan with a ladle of cooking water and sauté, adding the chopped parsley .
  4. At this point put a little oil, raise the heat and cook the pasta until it is golden brown on both sides and has taken on the shape of an omelette . 5-6 minutes per side should be enough.
  5. Serve your Neapolitan spaghetti pizza piping hot .

There are many similar recipes, we can only advise you to try the classic spaghetti omelette with eggs .


We recommend enjoying the omelette without eggs at the moment , otherwise you can keep it in the fridge for 1-2 days and then heat it for a few minutes in the microwave oven, so that it gets moist and warm at the same time.

Riproduzione riservata © - WT