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

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COOK TIME

3 minutes

TOTAL TIME

5 minutes

SERVINGS

2

INGREDIENTS

500g La Molisana #17 Capellini

1/2 glass of red wine

Salt

INSTRUCTIONS

  1. Salt a pot of boiling water and cook the pasta until al dente.
  2. Portion the pasta into a tazza (small bowls). Top with lavatura (pasta water) and red wine.
  3. To enjoy traditionally, eat the pasta first and then drink the leftover wine/water right from the bowl.

SHOP THE INGREDIENTS