Here is an ancient dish of Neapolitan cuisine.
The scàmmaro omelette (thin-skinned in Neapolitan dialect) was born as a lean food to eat in the Lenten period. The recipe is by Ippolito Cavalcanti who, at the request of some cardinals of the time, was urged to make dishes suitable for the period of penance.
It is said that this dish was much loved by Eduardo De Filippo who had renamed it … “spaghetti alla saponara”.
Saponaro (in Neapolitan Sapunaro) was an ancient trade present in Naples until the first half of the 20th century.
Soaps passed from house to house collecting old objects that people wanted to get rid of or old furniture, even if in bad condition. In exchange, the saponar did not make money, but pieces of soap, from which the name derives.
200gr of noodles
1 tablespoon of pitted Gaeta olives
1 tablespoon of desalted capers
1 tablespoon of pine nuts
1 tablespoon of raisins
2 tablespoons of EVO Oil
Half a clove of garlic
1 tablespoon of grated bread
4 tablespoons of EVO oil
Boil the noodles while in a pan let the oil go with the pine nuts then when they are golden add the garlic and the breadcrumbs and finally the olives, capers and raisins.
Drain the pasta and toss it in the pan to let it flavor.
At this point you can choose whether to make a big omelette by frying it in a pan or with the help of a steel infusion filter made of balls and fry them in peanut oil.