Il Cucinologo
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Pasta 'ncasciata messinese

17/11/2023

Pasta ‘ncasciata (or ‘ncasciata alla messinese) is a typical dish of Messinese cuisine, reflecting the Sicilian taste for rich and flavorful dishes. The main characteristic of this dish is the abundant use of flavors: eggplants, beef or pork, cheese and tomato sauce blend together in a baked pasta that is gratinated to obtain a golden crust. Here is the recipe:

Ingredients

  • 500 g short pasta (such as macaroni or anelletti)
  • 3 medium eggplants
  • 500 g ground meat (beef or pork)
  • 150 g caciocavallo or provola, cut into cubes
  • 100 g grated Parmesan
  • 1 large onion
  • 500 ml tomato passata
  • 3 hard-boiled eggs
  • 2 tablespoons breadcrumbs
  • Extra virgin olive oil
  • Oil for frying
  • Salt and pepper to taste

Preparation

  1. Wash the eggplants and cut them into slices about half a centimeter thick. Place them under a weight for at least an hour to release the bitterness, then fry them until golden. Place them on paper towels to remove excess oil.

  2. In a pan, sauté the chopped onion in extra virgin olive oil. Once golden, add the ground meat, season with salt and pepper. Deglaze with a little red wine if available, letting the alcohol evaporate before adding the tomato passata. Simmer over low heat for about 30 minutes, until you have a thick sauce.

  3. Cook the pasta in plenty of salted water until al dente, drain and rinse under cold water to stop the cooking.

  4. In a large bowl, mix the pasta with the meat sauce, fried eggplants, cubed caciocavallo, hard-boiled eggs cut into pieces and half of the grated Parmesan. Adjust salt and pepper to taste.

  5. Grease a baking dish with a little oil and sprinkle the bottom with breadcrumbs. Pour in the pasta mixture and level it well. Sprinkle with the remaining Parmesan and a little breadcrumbs.

  6. Bake at 180 °C for about 30 minutes or until the surface is well golden and crispy.

  7. Let the Pasta ‘ncasciata rest for a few minutes before serving.

This dish is a wonderful example of how different layers of flavors can harmonize in a preparation that is as tasty as it is substantial. In typical Italian style, it can be paired with a nice fresh salad to balance the richness of the dish.