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
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COOK TIME
3 minutes
TOTAL TIME
5 minutes
SERVINGS
2
INGREDIENTS
INSTRUCTIONS
- 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.
Collection: SCATTONE
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#17 Capellini
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