Frittata di scammaro
Neapolitan Lenten "Omelette"
Servings: 6
Calories: 463.8kcal
Ingredients
- 500 g 1 lb vermicelli, spaghetti or spaghettini
- 1-2 cloves of garlic peeled and lightly crushed
- 50 g 2 oz anchovy fillets
- 75 g 2-1/2 oz black Gaeta style olives, roughly chopped
- 50 g 2 oz capers, well rinsed and squeezed dry
- A few sprigs of fresh parsley finely minced
- olive oil
- salt
Optional:
- 25 g 1 oz pine nuts
- 25 g 1 oz raisins, soaked in warm water until soft and squeezed dry
Instructions
Cook and dress the pasta
- Bring a large pot of well salted water to the boil. Add the pasta and cook until al dente.
- Meanwhile, in a skillet, gently sauté the garlic until just lightly brown around the edges. Remove and then add the anchovies, capers and chopped olives, and (if using) the pine nuts and raisins. Let them sauté as well just until the anchovies have melted. Turn off the heat.
- When the pasta is done, transfer it to the skillet and toss, together with the minced parsley.
Fry the frittata
- Now heat another skillet preferably non stick of seasoned carbon steel. When it's hot, drizzle in some olive oil, then add the pasta and seasonings.
- Even out the pasta as much as you can, then let it fry undisturbed until it forms a golden brown crust on the bottom, just like you would a frittata. Try to brown the bottom as well as the sides as evenly as you can manage, tipping the skillet if need be to brown the sides if the pasta is particularly thick.
- When the bottom has browned nicely, flip the frittata over and, after adding another drizzle of oilve oil to the skillet, brown it on the other side as well.
Serve
- Slide the frittata onto a serving plate and serve while still warm or at room temperature.
Nutrition
Calories: 463.8kcal | Carbohydrates: 67.1g | Protein: 13.6g | Fat: 15.9g | Saturated Fat: 2.1g | Polyunsaturated Fat: 3.2g | Monounsaturated Fat: 9.3g | Cholesterol: 5mg | Sodium: 1603.7mg | Potassium: 287.9mg | Fiber: 3.8g | Sugar: 2.5g | Vitamin A: 66IU | Calcium: 43.1mg | Iron: 2mg