Pasticcio di Noto: A Hearty Sicilian Meat Pie
Category: Main Dishes
Servings: 8
Pasticcio di Noto, a traditional Sicilian savory pie, combines the bold flavors of a rich meat ragù, fresh vegetables, and a layer of pasta, all enclosed within a golden, crispy crust. This hearty dish is perfect for a family gathering or a festive occasion. The recipe includes layers of semolina dough, a filling of meat, and a cheesy, savory combination that will leave everyone coming back for more. Let’s dive into the steps to create this Sicilian masterpiece!
Ingredients
| Ingredient | Quantity |
|---|---|
| Semolina di grano duro rimacinata (semolina flour) | 500g |
| Water | 250g |
| Fresh yeast | 7g |
| Fine salt | 7g |
| Extra virgin olive oil | 25g |
| Rigatoni (pasta) | 250g |
| Beef (ground) | 225g |
| Pork (ground) | 225g |
| White wine | 20g |
| White onions | 20g |
| Cauliflower | 250g |
| Ricotta cheese (cow’s milk) | 200g |
| Tomato paste | 120g |
| Caciocavallo cheese (grated) | 120g |
| Pecorino cheese (grated) | 40g |
| Bay leaves | 2 |
| Water | 600g |
| Extra virgin olive oil (for brushing) | q.b. |
Instructions
Step 1: Prepare the Dough
- Activate the yeast: In a large mixing bowl, add the semolina flour. Crumble the fresh yeast into the flour, ensuring it’s evenly distributed. Gradually add the fine salt to the mixture.
- Mix the dough: Slowly pour in the water and begin mixing until the dough starts to come together. Once it does, drizzle in the extra virgin olive oil.
- Knead and rise: Transfer the dough onto a flat surface and knead it for about 10 minutes until it becomes smooth and elastic. Place it in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for about 3 hours. Ensure the room temperature stays between 26-28°C (79-82°F), away from drafts.
Step 2: Prepare the Meat Filling
- Cook the cauliflower: In a large pot, bring salted water to a boil and cook the cauliflower florets for about 10 minutes or until tender. Drain and set aside.
- Sauté the meat: In a skillet, heat a bit of olive oil and sauté the finely chopped onions until they soften and become translucent. Add both the ground beef and ground pork, cooking them until they are browned and cooked through.
- Add the tomato paste and bay leaves: Stir in the tomato paste, then add the bay leaves for a touch of aromatic flavor. Pour in the white wine, allowing the alcohol to evaporate. Stir well and let the mixture simmer, covered, on low heat for at least one hour. Adjust salt to taste.
- Finish the ragù: Once the ragù has cooked, stir in the cooked cauliflower, blending it into the meat sauce. Let everything meld together for another 5 minutes. Set aside.
Step 3: Prepare the Pasta
- Cook the pasta: In a large pot of boiling salted water, cook the rigatoni pasta until al dente (slightly firm to the bite). Drain and set aside.
Step 4: Assemble the Pasticcio
- Roll out the dough: After the dough has risen, divide it into two parts: one slightly larger than the other. Roll out the larger portion into a flat sheet about 1.5 cm thick.
- Prepare the baking pan: Choose a tapered baking pan (approximately 16 cm at the bottom, 22 cm at the top, and 12 cm in height). Brush the inside with olive oil.
- Line the pan: Lay the rolled-out dough into the pan, pressing gently to form a crust that lines the bottom and sides.
- Layer the pasta: Spread the cooked rigatoni over the dough, then spoon the ragù mixture over the top, spreading it evenly. Sprinkle with grated caciocavallo and pecorino cheeses.
- Top with dough: Roll out the remaining dough to cover the pie. Carefully place this layer on top of the filled pan. Seal the edges by pinching them together, forming a rope-like pattern with your fingers.
- Create air vents: Poke several holes in the top with a fork to allow steam to escape during baking.
- Brush with oil: Lightly brush the top with olive oil for a golden, crispy finish.
Step 5: Bake and Serve
- Bake: Preheat your oven to 200°C (392°F) in static mode. Bake the pasticcio for about 35 minutes or until the top is golden brown and crispy.
- Cool and serve: Once the pie is baked, remove it from the oven and allow it to cool for a few minutes before carefully removing it from the pan. Serve slightly warm and enjoy the delicious flavors of Sicily!
Tips & Variations
- Dough texture: If the dough feels too stiff, add a little more water, one tablespoon at a time, to soften it. The dough should be elastic but not too sticky.
- Meat choices: If you prefer, you can substitute the pork with lamb or chicken, or use a single type of meat for a leaner version.
- Vegetarian twist: For a vegetarian version, omit the meat and use a blend of sautéed mushrooms, lentils, and a variety of vegetables like peas and carrots.
This Pasticcio di Noto is a true celebration of Sicilian cuisine, with layers of flavor and texture that will transport you straight to the heart of Italy. The combination of rich ragù, creamy cheeses, and savory pasta encased in a crispy semolina crust makes this dish a showstopper for any occasion. Whether you’re hosting a dinner party or enjoying a cozy family meal, this Sicilian pie will surely impress your guests and satisfy their appetites.
Nutritional Information (per serving):
- Calories: ~550 kcal
- Protein: 28g
- Fat: 22g
- Carbohydrates: 58g
- Fiber: 4g
- Sodium: 700mg
- Cholesterol: 70mg
Enjoy the flavors of Sicily with this easy-to-make, yet incredibly impressive Pasticcio di Noto!
