Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Messinese Pasta 'ncasciata: A True Taste of Sicilian Tradition
Discover the classic Messinese pasta 'ncasciata, a traditional dish bursting with flavour — perfect for a summer feast!
📖 What is it
Discover the classic Messinese pasta 'ncasciata, a traditional dish bursting with flavour — perfect for a summer feast!
🛒 Ingredients
- ✓ 600g short pasta (rigatoni or penne rigate)
- ✓ 500g minced beef
- ✓ 4 large aubergines
- ✓ 1.5 litres tomato sauce
- ✓ 600g mild provola cheese
- ✓ 200g aged Sicilian pecorino, grated
- ✓ 1 large onion
- ✓ Fresh basil
- ✓ Extra virgin olive oil
- ✓ Salt
- ✓ Freshly ground black pepper
📊 Nutritional Information
Dive into the aromas and tastes of Messina’s heritage with pasta 'ncasciata, a rich and comforting bake that celebrates the Sicilian summer. Crispy fried aubergines, creamy Nebrodi provola cheese, and sharp local pecorino come together in a delicious embrace, ideal for a family lunch during festive days, served alongside the refreshing sweetness 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 the aubergines, pat dry thoroughly, then fry until golden on both sides.
- 3
Start heating the pasta water and prepare the sauce by gently frying the minced beef with the onion in extra virgin olive oil; season with salt and pepper.
- 4
After 15 minutes, add the tomato sauce and simmer for another 20 minutes.
- 5
Cook the pasta until just al dente, then drain and toss with a little of the sauce.
- 6
In a baking dish, spread a layer of 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 the oven at 180°C for about 30 minutes until a golden crust forms.
- 9
Serve the pasta 'ncasciata piping hot.
💡 Tips and Variations
- •
For an extra touch, try adding slices of hard-boiled eggs or a handful of peas to the ragù.
- •
If you prefer a different texture, dice the aubergines instead of slicing them thinly.
- •
A tasty twist is to include slices of the typical Nebrodi salami for a bolder flavour.
📦 Storage
- • Store any leftovers in the fridge and enjoy within two days to keep the flavours fresh.
- • You can freeze the cooked dish for up to a month without losing its character.
- • Reheat in the oven at 160°C for about 10 minutes to restore that lovely crispness before serving.
🍷 Pairing
To complement this traditional dish, opt for a Sicilian Nero d’Avola, which beautifully highlights its complex flavours. Alternatively, a light Frappato or a Cerasuolo di Vittoria offers a fresh, harmonious match. For something beyond Sicily, a Chianti Classico or a French Pinot Noir are excellent choices.
Making Messinese pasta 'ncasciata is like bringing a genuine slice of Sicily to your table, rich in history and flavour. I warmly encourage you to give this recipe a go and share the joy of this heartwarming dish with your loved ones — it’s sure to become a family favourite.
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