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Pasta "ncaciata"

by Adriana Sicilè
Pasta "ncaciata"
Pasta ncaciata is the version revisited by the inhabitants of the city of the strait, the classic Sicilian baked pasta. Someone instead of cooking it in the oven, ends up cooking it on the barbecue.
600 grams of macaroni t-shirts 1500 grams of ripe tomato 200 grams of tuma or fresh caciocavallo 200 grams of minced meat 50 grams of mortadella or salami 2 hard-boiled eggs 4 eggplants 100 grams of grated pecorino 2 cloves of garlic Half a glass of white wine Basil Oil salt pepper
1 Prepare the sauce with the tomatoes, garlic and basil, cut the aubergines into slices, keep them for an hour soaked in water and salt, drain well and fry them.
2 Fry the chopped with plenty of oil, blend with the wine and complete the cooking adding a few tablespoons of tomato sauce, cook the pasta leaving it al dente, pour into a bowl and season with tomato sauce, take a well greased pan and sprinkle with breadcrumbs, pour the pasta alternating with layers of minced meat and fried aubergine grated cheese, basil, hard-boiled eggs, tuma and salami cut into slices.
3 Close the last layer with aubergines, sauce and a lot of pecorino. Put in hot oven for about 20 minutes, the caciocavallo of the last layer will melt forming a light crust, hence the name pasta ncaciata.


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