Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
‘Ncucciateḍḍu di Scicli: A True Taste of Ragusa’s Timeless Tradition
Discover the delightful ‘Ncucciateḍḍu di Scicli, a unique fresh pasta from Ragusa’s rich culinary heritage. A dish you simply must try!
📖 What is it
Discover the delightful ‘Ncucciateḍḍu di Scicli, a unique fresh pasta from Ragusa’s rich culinary heritage. A dish you simply must try!
🛒 Ingredients
- ✓ 500g semolina flour
- ✓ 5 eggs
- ✓ 250g pumpkin flesh
- ✓ 1 onion
- ✓ 100ml vegetable stock
- ✓ 300g sheep’s or cow’s ricotta
- ✓ 1 garlic clove
- ✓ Salt, to taste
- ✓ Freshly ground black pepper
- ✓ Extra virgin olive oil
📊 Nutritional Information
Dive into the authentic flavours of Ragusa with ‘ncucciateḍḍu di Scicli, a handmade fresh pasta enriched by the velvety sweetness of pumpkin and the gentle creaminess of ricotta. This beautiful pairing celebrates the simplicity and honest soul of Sicilian cooking.
👨🍳 Preparation
- 1
Make a well with the semolina flour on a clean work surface, crack in the eggs and add a pinch of salt.
- 2
Knead the dough until smooth and firm, adding a little warm water if needed.
- 3
Cover and leave the dough to rest for about 30 minutes.
- 4
Grate the dough using a coarse grater over a floured surface to create the ‘ncucciateḍḍu strands. Let them dry for 20 minutes.
- 5
Meanwhile, peel and dice the pumpkin, slice the onion and gently soften it in a pan with extra virgin olive oil.
- 6
Add the pumpkin, season with salt and pepper, pour in the vegetable stock and cook over a medium heat until tender.
- 7
Blend the cooked pumpkin with a hand blender until silky smooth.
- 8
Cook the ‘ncucciateḍḍu in boiling vegetable stock; it’s ready as soon as it floats to the surface.
- 9
Drain and toss the pasta in the pan with the pumpkin cream, stirring over a high heat for a couple of minutes.
- 10
Serve topped with generous spoonfuls of fresh ricotta and a drizzle of Sicilian extra virgin olive oil.
💡 Tips and Variations
- •
For a lovely crunch, try adding toasted breadcrumbs fried with a splash of olive oil and fresh rosemary.
- •
Swap the pumpkin for courgettes or carrots to suit the season or your taste buds.
- •
Use a coarse grater to give the pasta a more rustic texture, highlighting its artisanal roots.
- •
For a richer finish, sprinkle with some aged pecorino cheese.
- •
If you prefer a lighter vegetarian option, replace the ricotta with a lemon-infused tofu cream.
- •
The magic of this dish lies in the care taken with the fresh pasta and the balance between the pumpkin’s sweetness and the ricotta’s softness.
📦 Storage
- • Store the ‘ncucciateḍḍu in an airtight container in the fridge and enjoy within two days to keep its flavour and texture intact.
- • To reheat, warm gently in a pan with a little olive oil or some vegetable stock to maintain its creamy consistency without drying out.
- • Avoid freezing this dish, as fresh pasta can lose its delicate texture and become soggy.
🍷 Pairing
To complement the flavours of ‘ncucciateḍḍu di Scicli, opt for a young red wine like Contea di Sclafani, whose freshness and softness beautifully enhance the pumpkin’s sweetness and ricotta’s delicacy. Alternatively, a Sicilian Nero d’Avola offers a more robust structure, while a classic Tuscan Chianti makes a fine Italian choice from outside the region.
Making ‘ncucciateḍḍu di Scicli is like bringing a slice of authentic Sicily to your table, full of simple yet profound flavours. Treat yourself to this journey through the aromas and colours of Ragusa’s cuisine, and don’t forget to share the joy with your loved ones — after all, good food is best enjoyed together.
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