Pasta ‘Ncasciata Messinese: A Sicilian Delight
Category: Pasta Dishes
Servings: 6
Pasta ‘Ncasciata Messinese is a beloved Sicilian dish that brings together the rich flavors of eggplant, ricotta, caciocavallo cheese, and mortadella, topped with a delicious tomato sauce. This hearty baked pasta dish is perfect for family gatherings, offering both comfort and an explosion of tastes that are distinct to the Sicilian cuisine. In this recipe, we will guide you step by step through the process of creating this mouthwatering classic.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tortiglioni (or other pasta) | 500g |
| Eggs | 4 |
| Eggplant (sliced and diced) | 720g |
| Ricotta (cow’s milk) | 270g |
| Caciocavallo cheese | 300g |
| Mortadella | 120g |
| Tomato passata | 700g |
| Garlic | 1 clove |
| Fresh basil | To taste |
| Extra virgin olive oil | To taste |
| Fine salt | To taste |
| Black pepper | To taste |
Instructions:
-
Fry the Eggplant:
Begin by heating extra virgin olive oil in a large frying pan to around 170°C (338°F). Cut the eggplant into small cubes and slices. Fry the cubed eggplant first, followed by the sliced eggplant. Fry in small batches to avoid overcrowding the pan. Once golden and crispy, transfer the eggplant pieces to a paper towel to drain excess oil. -
Cook the Pasta:
While frying the eggplant, bring a large pot of salted water to a boil. Once it reaches a rolling boil, cook the tortiglioni pasta according to the package instructions, ensuring it’s al dente. Drain and set aside. -
Prepare the Tomato Sauce:
In a separate pan, heat a drizzle of olive oil and lightly fry the whole garlic clove. Remove the garlic once it becomes fragrant and golden. Add the tomato passata and fresh basil leaves, breaking them up by hand. Season with salt and pepper to taste. Let the sauce simmer with the lid on for 10-15 minutes, allowing the flavors to meld. -
Prepare the Other Ingredients:
While the sauce is simmering, dice the mortadella and grate the caciocavallo cheese. Slice the boiled eggs that were previously cooled and peeled. Set all these aside. -
Assemble the Dish:
Preheat your oven to 200°C (392°F) with the convection setting on. Lightly grease a 30×22 cm baking dish. Begin layering the ingredients: start with half of the cooked pasta, followed by a portion of the fried eggplant cubes, diced mortadella, and sliced boiled eggs. Spread a layer of ricotta and a sprinkle of grated caciocavallo on top. Continue layering with the remaining pasta and top it off with the remaining fried eggplant cubes and grated caciocavallo. -
Final Layer and Baking:
To finish, cover the top of the dish with slices of fried eggplant and the remaining caciocavallo cheese. Bake in the preheated oven for 25 minutes or until the top is golden and bubbly. -
Serve and Enjoy:
Once out of the oven, let the Pasta ‘Ncasciata Messinese rest for a few minutes before serving. This dish is best served hot, with the flavors still rich and vibrant.
Tips and Variations:
-
Eggplant Preparation: To avoid bitterness in the eggplant, you can salt it and let it rest for 30 minutes before frying. Pat dry with a paper towel to remove any excess moisture and bitterness.
-
Cheese Choices: While caciocavallo is traditional, you can substitute it with other melting cheeses like mozzarella or provolone, depending on your preference.
-
Adding Meat: For a more substantial dish, consider adding ground beef or sausage to the tomato sauce for a meaty version of the ‘ncasciata.
This dish is the epitome of comfort food with its layers of rich cheese, flavorful tomato sauce, and crispy fried eggplant. Whether served for a Sunday family dinner or a special gathering, Pasta ‘Ncasciata Messinese will undoubtedly impress your guests and become a favorite in your culinary repertoire. Enjoy!
