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 served during the feast of the Most Holy Saviour!
📖 What is it
Discover the traditional Pasta a Taianu from Cefalù, a historic Sicilian dish served during the feast of the Most Holy Saviour!
🛒 Ingredients
▸ For the ragù
- ✓ 300g veal shoulder
- ✓ 300g mutton or pork shoulder
- ✓ 1 litre tomato passata
- ✓ 150g Sicilian tomato concentrate (strattu)
- ✓ 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 round aubergines
- ✓ coarse sea salt from Trapani
- ✓ sunflower oil for frying
▸ For the pasta
- ✓ 500g short pasta (rigatoni, sedanini or anelletti)
- ✓ 150g grated Sicilian pecorino PDO
- ✓ fresh large-leaf basil
📊 Nutritional Information
Dive into the authentic aromas and flavours of Sicily with Pasta a Taianu from Cefalù, a rich and comforting dish that tells tales of festive gatherings and warm hospitality. With golden aubergines, tender meat, and aged pecorino, every mouthful transports you to the Sicilian coast, where tradition meets homely warmth.
👨🍳 Preparation
- 1
Slice the aubergines into roughly 1cm thick rounds, sprinkle generously with coarse sea salt and leave them 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 them well.
- 3
Deglaze with white wine, then stir in the tomato concentrate, passata, and a glass of water.
- 4
Add basil, salt, pepper, and a pinch of sugar; let it simmer gently for at least 2 hours until the meat is tender and falling apart.
- 5
Rinse and pat dry the aubergines, then fry them 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 and toss it with half of the sauce.
- 8
In a terracotta dish, spread a layer of sauce, then alternate layers of pasta, shredded meat, aubergines, pecorino, and basil until all ingredients are used.
- 9
Finish with a layer of meat, sauce, and pecorino.
- 10
Cover the dish and bake in a preheated static oven at 200°C for 15 minutes.
- 11
Serve the Pasta a Taianu piping hot, straight from the terracotta dish.
💡 Tips and Variations
- •
For an extra aromatic touch, try seasoning the ragù with a sprinkle of cinnamon or nutmeg, evoking ancient Mediterranean scents.
- •
For a richer, more robust flavour, mix equal parts pork and mutton in the ragù.
- •
Use a terracotta baking dish to cook in the oven; it helps maintain even heat and enhances the aubergines’ crispness.
- •
For a lighter version, swap the meat for a well-spiced mix of legumes, keeping the dish hearty without losing flavour.
- •
To boost the umami, add a tablespoon of tomato concentrate during the ragù preparation to deepen the flavours.
📦 Storage
- • Store the pasta in an airtight container in the fridge for up to two days to preserve freshness and flavour.
- • Reheat in the oven at 180°C for about ten minutes before serving to restore the aubergines’ crispness and the pasta’s softness.
- • You can prepare the Pasta a Taianu ahead of time and finish baking it just before serving for the best results.
🍷 Pairing
To complement this rich and flavoursome dish, opt for a Sicilian red wine like Contea di Sclafani Syrah, whose balanced structure and tannins enhance the ragù and pecorino. Alternatively, a young Nero d'Avola or a classic Chianti also make delightful, harmonious pairings.
Now that you’ve uncovered all the secrets of Cefalù’s Pasta a Taianu, it’s time to roll up your sleeves and bring a true taste of Sicily to your table. Share this delicious dish with your loved ones and let the warmth of this traditional recipe create unforgettable moments together. Enjoy every bite!
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