Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Scicli’s Pastizzu Scupertu: Rustic Sicilian Baked Pasta Without a Crust
Dive into the heart of Sicily with this luscious baked pasta dish from Scicli, featuring tender cauliflower, black olives and a blend of authentic Sicilian cheeses – a soulful taste of the Mediterranean.
📖 What is it
Dive into the heart of Sicily with this luscious baked pasta dish from Scicli, featuring tender cauliflower, black olives and a blend of authentic Sicilian cheeses – a soulful taste of the Mediterranean.
🛒 Ingredients
- ✓ 500g short pasta (like macaroni, rigatoni or penne)
- ✓ 1 medium cauliflower
- ✓ 100g fresh breadcrumbs
- ✓ 120g pitted black olives
- ✓ 50g raisins
- ✓ 2 garlic cloves
- ✓ 50g sun-dried tomatoes
- ✓ 50g pine nuts
- ✓ 200ml tomato sauce
- ✓ extra virgin olive oil
- ✓ salt
- ✓ freshly ground black pepper
- ✓ 250g Ragusano DOP cheese
- ✓ 100g grated Sicilian pecorino DOP
📊 Nutritional Information
Fancy a hearty Sicilian dish that’s comforting and full of character? The pastizzu scupertu di Scicli is a crust-free twist on classic baked pasta, layered with cauliflower, olives, raisins, pine nuts and top-quality DOP cheeses. A traditional recipe from the Ragusa region, it’s a wonderful choice for a cosy Sunday lunch with family.
👨🍳 Preparation
- 1
Trim the cauliflower into florets and boil in salted water. Keep the cooking water for the pasta.
- 2
Warm some olive oil in a pan and lightly fry two crushed garlic cloves. Add the cauliflower, tomato sauce, chopped sun-dried tomatoes, olives, raisins and pine nuts.
- 3
Simmer gently over a medium heat for 15 minutes, seasoning with salt and freshly ground black pepper.
- 4
Meanwhile, cook the pasta in the reserved cauliflower water but drain when it’s just half cooked.
- 5
Mix the pasta in with the sauce, tossing well to blend all those delicious flavours.
- 6
Grease a baking dish with olive oil and sprinkle with breadcrumbs. Layer in the pasta, alternating with grated pecorino.
- 7
Finish with a topping of breadcrumbs, pecorino and slices of Ragusano cheese.
- 8
Bake in the oven at 200°C for about 20 minutes, until the surface turns golden and crisp.
- 9
Allow to rest a few minutes before serving your warm, gooey *pastizzu scupertu di Scicli*.
💡 Tips and Variations
For a richer flavour, stir in finely chopped anchovies or swap part of the Ragusano for caciocavallo cheese. If you prefer a lighter dish, simply stick to cauliflower and olives as your main filling.
📦 Storage
- • Keep refrigerated for up to 2 days in an airtight container.
- • Reheat in the oven at 180°C for 10 minutes before serving.
- • Individual portions freeze well for up to 1 month.
🍷 Pairing
Serve this rustic delight with a glass of Delia Nivolelli Rosso Riserva, a full-bodied and velvety red that beautifully complements the richness of Sicilian cheeses and cauliflower.
There’s something wonderfully inviting about sharing a warm, authentic Sicilian pasta bake with loved ones. This pastizzu scupertu is just the kind of dish that brings everyone to the table, full of comforting flavours and a real sense of place. I do hope you’ll give it a whirl at home, and maybe even make it a new family favourite – it’s simply begging to be enjoyed with good company and a hearty glass of wine.
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