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how to do the “scammaro”

The scammaro is a dish cooked in the oven, typical of the neapolitan tradition, with a base of pasta, anchovies, olive oil, olives and pecorino cheese and was conceived as a meal to skinny, you can eat also in the time of Lent. If you’re curious then take it on your tables, see how to make the scammaro:

To create your own recipe for, and people you will need:

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  • 700 g. linguine
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  • 250 grams of black olives
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  • 150 grams of green olives
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  • 200 grams of Pecorino cheese
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  • 50 grams of capers
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  • 4 anchovy fillets
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  • 2 cloves d’garlic
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  • 6 tablespoons extra-virgin olive oil
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  • breadcrumbs q. b.
  • 1 tablespoon butter
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  • Salt q.b.

After you have prepared the ingredients, boil l’ water in a pot, then salted and let down the pasta. In the meantime, in a frying pan, let it brown a l’garlic in the’oil. Then removed l’ garlic and mashed anchovy fillets, add the capers, cook for a few minutes and then add the pitted olives. Now drain the pasta al dente and pour into the pan with l’sauce already prepared. Add the parsley and a handful of grated pecorino cheese. Leave it to cool down. Grease a baking pan and sprinkle with the breadcrumbs. Then add the pasta and cook in a preheated oven at 180º for about 15 minutes. Let cool and serve as well.

For 4 persons

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  • 1/2 Kg of pasta ‘And Maccarune ‘e Napule
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  • 150 grams of black olives of Gaeta, pitted
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  • 100 gr white olives of Gaeta, pitted
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  • 150 grams of Pecorino Moliterno
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  • 30 gr of capers
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  • 2 anchovy fillets of Cetara, to the Iasa
  • 1 clove d’garlic
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  • 4 tablespoons extra-virgin olive oil, de Marco,
  • 1 handful of breadcrumbs
  • 1 tablespoon butter
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  • Salt q.b.

THE SCAMMARO is a dish cooked in the oven, homemade pasta, anchovies, extra virgin olive oil with the addition of the olives and pecorino di Moliterno. Dish of the origin of the monastic, it is used in diets with no animal fats.

The term “scammaro” comes from the fact that in the time of Lent, the monks, the sick were allowed to eat meat. They had to eat their meals in the cell, or “all” in the local dialect so as not to disturb the other confreres who kept a penance. So the term “cammerare” was synonymous with eating fat, while “scammerare” synonymous with eating lean.

So explain to us the difference Vittorio Imbriani (a comment of a song that is ancient neapolitan:

“All and scammera: fat and skinny; cammerià, eating fat, because the monks, when because of infirmity were exempted from eating meat, nor the prescribed days, they ate alone in their room.”

PREPARATION

In a pot bring to a boil l’of water, salt it properly, and pour the pasta. While the pasta is cooking, in a frying pan, brown l’garlic in the’oil. To remove l’garlic. Soften and crush the two anchovy fillets, add the capers, cook for a few minutes and then add the olives.

Drain the pasta al dente and pour it in the pan with l’sauce already prepared. Add the parsley and a handful of grated pecorino cheese. Leave it to cool down.

Grease a baking dish opening with a diameter of 18 – 20 cm and sprinkle with the breadcrumbs. In it, pour the pasta and place in a preheated oven at 150º for about 20 minutes.

Remove from the oven and leave to cool slightly before serving.

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