Scattone is a relatively discreet Italian dish that happens to hail from one of the more discreet parts of Italy: Molise, a southern Italian region bordered by Abruzzo, Puglia, and Campania.
Originating in rural areas, Scattone in its most basic form comprises some homemade pasta submerged in a mix of red wine and cooking water.
The history Scattone
The Scattone is undoubtedly Molisano, though different municipalities claim ownership. Regardless, families throughout the land use recipes that have been handed down for generations. At its core, the recipe calls for fresh pasta with hot cooking water and a little red wine. From there, the dish then varies according to town and family.
The name seems to derive from the Germanic term skaitho, which means ladle. In the days of yore, Scattone was popular wintertime fare, often enjoyed by how who returned home after a day of work in the countryside. Its substantial and energizing nature also rendered it a way to ward off the cold.
Today, this hot dish is still eaten just before meals as an aperitivo to apr lu stommc, the local dialect term for “open the stomach.” The young Molisani keep the tradition of the dish alive, both in winter and in its summer versions. Every August 16, the Scattone is celebrated with a festival held in Torella del Sannio in the province of Campobasso, the region's capital.
Making Scattone
Start by cooking tagliolini or sagne, a fresh pasta typical of Molise, Le Marche, and Abruzzo, in plenty of salted water. This pasta, generally homemade, is shaped like small diamonds or long rectangles. Made with semolina flour and water, it's only a few millimeters thick. Just before the pasta is completely cooked, some of it must be removed with a ladle and poured into a bowl (together with the cooking water – called the lavatura in Molisani dialect). Add red wine (we suggest a full-bodied one, preferably from Molise), a sprinkling of pepper, and a pinch of red pepper flakes, and serve.
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