Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Messina-Style Pasta 'Ncasciata: A True Taste of Sicilian Tradition
Discover the recipe for Messina's pasta ‘ncasciata, a classic dish perfect for a summer celebration, bursting with authentic Sicilian flavours!
🛒 Ingredients
- ✓ 600 g short pasta (rigatoni or penne rigate)
- ✓ 500 g minced beef
- ✓ 4 large aubergines
- ✓ 1.5 litres tomato sauce
- ✓ 600 g mild provola cheese
- ✓ 200 g aged Sicilian pecorino, grated
- ✓ 1 large onion
- ✓ Fresh basil
- ✓ Extra virgin olive oil
- ✓ Salt
- ✓ Freshly ground black pepper
📊 Nutritional Information
Pasta 'ncasciata alla Messinese is a cherished staple of Messina’s culinary heritage, lovingly crafted especially for Ferragosto, Italy’s mid-August holiday. This dish captures the vibrant spirit of Sicily through its rich ingredients – tender aubergines, creamy Nebrodi provola cheese, and sharp aged Sicilian pecorino – all combining to create a wonderfully comforting and aromatic feast. Ideal for a sun-soaked family lunch or a gathering with friends, pasta 'ncasciata is a heartfelt tribute to Sicilian cookery, best enjoyed on festive days and followed by a refreshing slice of watermelon.
👨🍳 Preparation
- 1
Peel the aubergines, slice them, sprinkle with salt and leave to drain in a colander for half an hour.
- 2
Rinse and pat the aubergine slices dry, then fry them until golden on both sides.
- 3
Meanwhile, heat water for the pasta. Prepare the sauce by gently frying the minced beef with the chopped onion in extra virgin olive oil, seasoning with salt and pepper.
- 4
After about 15 minutes, stir in the tomato sauce and let it simmer for another 20 minutes.
- 5
Cook the pasta until just al dente, then drain and toss it with a little of the sauce.
- 6
In a baking dish, layer some sauce, followed by pasta, fried aubergines, chunks of provola, grated pecorino and fresh basil.
- 7
Repeat the layers, finishing with aubergines, provola and basil on top.
- 8
Bake in a preheated oven at 180°C for around 30 minutes, until a golden crust forms.
- 9
Serve the pasta 'ncasciata hot and bubbling.
💡 Tips and Variations
For an extra special touch, try adding sliced boiled eggs or peas into the ragù. You can also dice the aubergines instead of slicing them. Some variations feature the addition of Nebrodi salami for a richer flavour.
📦 Storage
- • Keep refrigerated for up to 2 days.
- • This dish freezes well and can be frozen for up to a month.
- • Reheat in the oven at 160°C for 10 minutes before serving.
🍷 Pairing
Pair this hearty dish with a classic Sicilian red, such as Nero d'Avola, to complement the deep, complex flavours of the pasta 'ncasciata.
Why not give this beloved Sicilian classic a go? It’s a wonderful way to bring a touch of Italy to your table, especially when shared with loved ones. Gather around, tuck in, and let each mouthful whisk you away to the sunny shores of Messina – a proper celebration on a plate!
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