Pasta 'ncasciata

Pasta 'ncasciata is a traditional Sicilian baked pasta dish. The dish is a staple of the Sicilian kitchen, particularly in the province of Messina. The name 'ncasciata comes from the Sicilian word for "moulded" or "shaped", referring to the way the pasta is assembled and baked.

Ingredients and Preparation

The main ingredients of pasta 'ncasciata are pasta, typically macaroni or rigatoni, eggplant, tomato sauce, mozzarella cheese, and grated cheese, usually pecorino. Other ingredients can include meat, such as pork or beef, and sausage, as well as hard-boiled eggs, peas, and basil.

The pasta is first cooked until it is al dente. Meanwhile, the eggplant is fried and the meat is cooked in tomato sauce. The pasta is then mixed with the sauce and the other ingredients, layered in a baking dish, and topped with grated cheese. The dish is baked until the cheese is melted and slightly browned.

Variations

There are many variations of pasta 'ncasciata throughout Sicily. Some versions include sardines or anchovies, while others use chicken or rabbit instead of pork or beef. Some versions also include mushrooms or other vegetables.

Cultural Significance

Pasta 'ncasciata is often prepared for special occasions and celebrations. It is also a popular dish for Sunday family meals. The dish is featured in the novel The Leopard by Giuseppe Tomasi di Lampedusa, where it is served at a grand dinner.

See Also

• Sicilian cuisine
• Italian cuisine
• Pasta al forno

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