Scattone?

Question

I have a buddy whose family is from an area just north of Naples. As a child, he recalls seeing family members eating scattone - a dish made with cooked pasta, a bit of pasta water, and red wine. 

He doesn't recall the specifics or proportions of how to make it but he would like to try it. So would I. Does anyone have a recipe or info about scattone?

Thanks... W

Answer

A friend is from molise and i was served this by him. It is like an aperitivo, not a pasta dish with a wine sauce - as the pasta is cooking, you take a couple of ladddles of the water and mix it with an equal amount of redwine (local, if possible ;)), give a good grind of black pepper, divide into mugs, add just a couple of pieces of pasta-that's it. It is a bit like mulled wine and is said to be good against a cold. Afterwards you eat the pasta that you were cooking in the first place.

Answer

It has its own facebook page, with an imprecise recipe

https://www.facebook.com/rscattone/info

Its own youtube

http://www.youtube.com/watch?v=kBqk8nDYvKc

Here is a stricter recipe that insists that the pasta must be homemade and preferably sagne or taccozze 

 MOLISE LO SCATTONE (ra Scattone ) Ingredienti per 4 persone: • • • • 150 gr Pasta fatta in casa Acqua di cottura ¼ Vino rosso ( Tintilia ) Pepe/diavolillo tritato Preparazione Di fondamentale importanza e'che la pasta sia rigorosamente fatta in casa, in preferenza Sagne o Taccozze. Dopo aver cotto per meta' la pasta, prelevarne una piccola quantità unitamente ad alcuni mestoli dell’acqua di cottura e versare il tutto in una tazza. Aggiungere un bicchiere di vino rosso locale precedentemente portato in ebollizione . Impreziosire il piatto con un tocco finale di pepe o peperoncino ben tritato.

Here is a Lidia Bastianich recipe (in english) for making taccozze

http://www.lidiasitaly.com/recipes/detail/1025

or a recipe for homemade sagne (but the other recipes say the pasta should be made without eggs)

http://www.majellahomecooking.com/2014/02/24/plangozze-sagne-maltagliati/

But good luck finding Molise's Tintilia wine outside of Molise.

Lo scattone has its own festival

http://www.giroscopio.com/molise/Sagra_dello_Scattone_Torella_del_Sannio(CB).htm

Answer

My family is originally from Bagnoli del Trigno Italy. Growing up in Chicago we always had Scattone before every dinner and sometimes, on very cold days sometimes before lunch. When pasta was part of our main meal, before draining the cooked pasta, small soup bowls would be filled with a ladle or two of the starchy, salty water, a very small portion of pasta, homemade red wine (Zinfandel) and freshly ground black pepper. The goal was to eat it quickly while it was hot. If the main meal was something other than pasta - a small pot of boiled pasta would be made and eaten before the meal.

When we were sick with colds, we would sometimes boil homemade wine, add freshly ground black pepper and drink it as hot as possible. It caused us to sweat ad was thought to help "sweat out" the cold.

Answer

RE: mickeyz 

My family is also from Bagnoli del Trigno (mother was a D'Onofrio and grandmother a Finamore). I even went there some years ago. I grew up eating scattone and thought all Italians did until I learned it's more of a regional thing. I still make it occasionally at home to this day.

The way we made it was to cook up some very thin pasta (like a cappelini) and without draining it, take some of the pasta and put it each small bowl or mug. Then they ladled some of the pasta water on top of that, added the wine and finally sprinkled it with some pepper. That's all there is to it.

Answer

Funny. I was just surfing to see if anyone else knew about this aperitive. The water's boiling as I write this. My parents are from a small town called Pietrabondante ( abundant rocks) in the province of Molise. I grew up having scattone as a kid and make it for my 93 year old father a few times a week.
It basically consists of any pasta, 2 ladles of pasta water and your favorite red wine. Sprinkle some fresh cracked black pepper and you have instant warmth.
I'm surprised it's not on the menus of some of the authentic italian restaurants.

Bon appetito,
Tony T

Answer

I can't believe I finally found someone who knows what scattone is. My grandparents are from Caserta and Campobasso. They made this occasionally and let us " kids" taste it. They boiled the pasta, usually spaghetti, and saved some of the cooked pasta water. They then filled a large mug half way with a dry red wine, added some drained pasta, then filled the rest of the cup with some pasta water. They would eat the pasta along with sipping the wine/water mixture. It was such a treat and it reminds me of the good old days when they were with us.

Answer

My grandfather's name was Costantino Potesta from Bangoli. He use to make me this when I was a kid and had a cough or simply wasn't feeling well. I've made it a few times for my wife and some friends but nobody has liked it. Guess you need to have roots to the old country to appreciate it.

Answer

I was telling some friends about this soup and they all thought I was making it up. Every family event I can remember involved Scattone. 

My family is also from Bagnoli del Trigno. I live in Michigan and we used to have an annual Bagnoli party on the east side of the state outside of Detroit for everyone that immigrated from there. 

Another popular dish we had was spitsod sp* was eggs, lemon, and chicken.

Answer

My family (both sides) is originally from Bagnoli del Trigno and emigrated to Chicago, IL. Names are Ciarniello and Pellillo. Scattone was always made before dinner, even if pasta was not part of the meal. Sometimes, in the winter, it would even be eaten at lunchtime. There's no exact recipe but here are the directions I know. My family cooked pasta in salted water. A very small amount of pasta - no more than a cup, would be ladled into a small serving bowl, or "tazza" as we called it. Then a ladle-full or so of the salty pasta water would be added to the pasta (the ratio of water to pasta is more like what you'd do for chicken noodle soup). Our homemade wine would be poured into the hot bowl of pasta. The amount of wine was to taste. It was topped with ground black pepper - again to taste and eaten while hot and steamy. If the main meal was pasta, we would just take a bit of the pasta being cooked for scattone. If the meal didn't include pasta, a small saucepan would be used to cook just enough pasta for the pre-meal scattone. Hope this helps.

Answer

My maternal line is from Fossalto, Italy. We have the same dish, from the sounds of it. What we do is when we’re making pasta to eat, once it’s done cooking, but before we drain it is to take out some of the pasta and water, put it into a bowl, than add red wine to taste. My family uses Carlos Rossi Paisono, but any red should do. My Nonno got me into the habit of also adding black pepper after the wine.

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