Listed in Ippolito Cavalcanti’s "Cucina teorico pratica" (Theoretical and Practical Cuisine) of 1837 as one of the Neapolitan specialities of the Lenten tradition, here is the frittata di Scammaro, or frittata di magro. A simple but very appetizing dish that allows you to not break your vow of abstinence from meat, it is usually prepared on Good Friday which precedes Easter. This typical dish from Campania consists of spaghetti cooked in a pan with pitted black olives, raisins, anchovies in oil, salted capers, parsley, fresh chilli pepper, garlic, oil and salt.
The frittata di scammaro without eggs must be fried over low heat until it reaches the golden brown and crispy crust typical of the pasta omelette. The origin of the term derives from the word scammare, which in Neapolitan dialect means "to eat thinly.
