SCATTONE

    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

    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.

    SCATTONE

    SCATTONE

    SHOP THE INGREDIENTS