Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pasta a Taianu from Cefalù: The Queen of Sicilian Summer Celebrations
Discover the traditional Pasta a Taianu from Cefalù, a historic Sicilian dish lovingly served during the feast of the Most Holy Saviour.
🛒 Ingredients
▸ For the ragù
- ✓ 300g veal mince
- ✓ 300g mutton or pork shoulder
- ✓ 1 litre tomato passata
- ✓ 150g Sicilian strattu or tomato purée
- ✓ Half a glass of white wine
- ✓ 2 garlic cloves
- ✓ Fresh basil
- ✓ A pinch of sugar
- ✓ Extra virgin olive oil
- ✓ Salt and freshly ground black pepper
▸ For the aubergines
- ✓ 2 large globe aubergines
- ✓ Coarse sea salt from Trapani
- ✓ Sunflower oil for frying
▸ For the pasta
- ✓ 500g short pasta (rigatoni, sedanini or anelletti)
- ✓ 150g grated Sicilian DOP pecorino
- ✓ Fresh large-leaf basil
📊 Nutritional Information
If you’re looking to whip up a first course that captures the heart and soul of Sicilian hospitality, Pasta a Taianu from Cefalù is your perfect choice. This lavish recipe hails from the charming town beneath the Rocca and brings together tender meat, golden fried aubergines, rich tomato sauce, and sharp pecorino cheese. It’s a festive dish, embodying the joy of sharing and the Sicilian love of good food.
👨🍳 Preparation
- 1
Slice the aubergines about 1cm thick, sprinkle them with coarse sea salt, and leave to drain in a colander for 20 minutes.
- 2
Meanwhile, prepare the ragù: gently fry the garlic in extra virgin olive oil, then add the meat pieces and brown well.
- 3
Deglaze with white wine, add the strattu, tomato passata, and a glass of water.
- 4
Season with basil, salt, pepper, and a pinch of sugar; simmer gently for at least 2 hours until the meat is beautifully tender.
- 5
Rinse and pat dry the aubergines, then fry in plenty of sunflower oil until golden. Drain on kitchen paper.
- 6
Once the ragù is ready, remove the meat and shred it by hand.
- 7
Cook the pasta in salted boiling water, then mix it with half of the ragù.
- 8
In a terracotta dish, spread a layer of ragù, then alternate layers of pasta, meat, aubergines, pecorino, and basil until all ingredients are used.
- 9
Finish with a final layer of meat, sauce and pecorino.
- 10
Cover the dish and bake in a preheated oven at 200°C (fan 180°C) for 15 minutes.
- 11
Serve the Pasta a Taianu piping hot, straight from the terracotta pot.
💡 Tips and Variations
Add a pinch of cinnamon or nutmeg to the ragù for a nostalgic, warming aroma. For a richer flavour, use equal parts pork and mutton.
📦 Storage
- • Keep covered in the fridge for up to 2 days.
- • Reheat in the oven at 180°C for about 10 minutes before serving.
- • You can prepare this in advance, baking it only just before serving.
- • Avoid freezing to preserve the aubergines’ texture.
🍷 Pairing
Enjoy with a glass of Contea di Sclafani Syrah — a full-bodied, dry red that perfectly complements the hearty ragù and sharp pecorino.
Give this splendid Pasta a Taianu a try at home – it’s the kind of dish that brings everyone around the table, sparking warmth and good cheer. Whether you’re feeding family or entertaining friends, this recipe is sure to become a treasured addition to your kitchen repertoire. Do share it and spread the joy of Sicilian summer feasts far and wide!
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