For centuries, Catholics in Naples have been devising delicious ways to get around Lenten dietary restrictions on meat. A case in point is frittata di scammaro, a pan-fried pasta dish studded with anchovies, olives, capers, raisins, and pine nuts. It’s so crisp you can slice it into wedges and eat it out of hand, as Neapolitans often do.
You might be wondering, where are the eggs? A frittata is generally a baked omelet of sorts—think quiche without the cream or crust. But frittata di scammaro (SCA-ma-ro) relies on the pasta’s starch rather than eggs to bind it all together.
SOURCE: https://www.saveur.com
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