Originating from Molise, Italy, this 3-ingredient appetizer is a simple yet discreet recipe. Traditionally, scattone is eaten as the first course of any meal, regardless of season, to stimulate appetite and to ward off the cold
3 minutes
5 minutes
La Molisana #17 Capellini
red wine
salt
Salt a pot of boiling water and cook the pasta until al dente
Portion the pasta into a tazza (small bowls). Top with lavatura (pasta water) and red wine
To enjoy traditionally, eat the pasta first and then drink the leftover wine/water right from the bowl
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