Frittata di Scammaro – A Flavorful Sicilian Pasta Frittata
Frittata di Scammaro is a delicious and savory Italian dish hailing from the Sicilian tradition, perfect for those who love bold, aromatic flavors. The frittata incorporates ingredients like anchovies, olives, capers, and raisins, creating a combination that’s tangy, salty, and sweet. This recipe combines the indulgent satisfaction of pasta with the flair of a frittata, resulting in a unique dish that’s great for lunch, dinner, or even a light appetizer.
Category: Primi Piatti (First Courses)
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Spaghetti | 350g |
| Black olives (pitted) | 40g |
| Raisins | 40g |
| Anchovies in oil | 30g |
| Capers (salted) | 30g |
| Fresh parsley | 5g |
| Fresh chili pepper (sliced) | 3g |
| Garlic (sliced) | 1 clove |
| Extra virgin olive oil | 15g |
| Salt | To taste |
Instructions
1. Prepare the Pasta
Start by bringing a large pot of salted water to a boil. This will be used for cooking the spaghetti later on. While the water is heating up, prepare the other ingredients.
2. Sauté the Aromatics
- Peel and thinly slice the garlic.
- Slice the fresh chili pepper.
- Pit and slice the black olives into rounds.
3. Rehydrate the Raisins
In a small bowl, soak the raisins in warm water for a few minutes to soften them. This step will enhance their sweetness and texture.
4. Cook the Pasta
Once the water is boiling, add the spaghetti and cook it according to package instructions, typically about 9 minutes, or until al dente.
5. Sauté the Anchovies and Chili
While the pasta cooks, heat the olive oil in a large frying pan over medium heat. Add the sliced garlic and chili, sautéing them briefly until the garlic becomes fragrant but not browned.
Next, add the anchovies to the pan, breaking them down with a wooden spoon until they dissolve into the oil, forming a flavorful base.
6. Add the Olives and Raisins
Once the anchovies are fully dissolved, add the sliced olives and the drained raisins to the pan. Stir the mixture together, letting it cook for about 2 minutes. The raisins will add a delightful sweetness, balancing the saltiness of the anchovies and olives.
7. Combine the Pasta with the Flavored Oil
Once the pasta is cooked, drain it, reserving a small cup of pasta water. Add the cooked spaghetti directly into the pan with the olive mixture. Toss the pasta to coat it well, ensuring all the flavors meld together. If needed, add a little bit of the reserved pasta water to help the sauce adhere better.
8. Finish with Capers and Parsley
Add the salted capers (after rinsing them to remove excess salt) to the pan, stirring well. Sprinkle in the freshly chopped parsley, mixing everything to combine.
9. Cook the Frittata
At this stage, the dish is almost ready. Using the same pan, press the pasta mixture down to form an even layer. Let it cook for about 6 minutes on medium heat, allowing the bottom to crisp up slightly, similar to a crust on a frittata.
10. Flip and Serve
Once the frittata is golden and firm on the bottom, place a large plate over the pan and carefully flip the frittata onto the plate. Then, gently slide it back into the pan to cook the other side for an additional 2-3 minutes, ensuring it’s fully cooked through.
Serving Suggestions
This Sicilian-inspired frittata is best served warm or at room temperature. Its bold flavors make it a great dish on its own, but you can pair it with a light salad or some crusty bread to complete the meal. The mix of savory, salty, and slightly sweet flavors will transport you straight to the heart of Sicily with every bite!
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Carbohydrates | 45g |
| Protein | 10g |
| Fat | 15g |
| Saturated Fat | 2g |
| Fiber | 4g |
| Sodium | 800mg |
| Sugar | 8g |
Tip: For an extra touch of flavor, try adding some grated Pecorino Romano cheese on top of the frittata before serving, or pair it with a light white wine like Pinot Grigio to elevate the experience even further!
