Pasta Ncasciata Aubergine Wrapped Pasta Dome Recipes

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PASTA 'NCASCIATA (AUBERGINE WRAPPED PASTA DOME)



Pasta 'ncasciata (Aubergine wrapped pasta dome) image

Carmelita Caruana's celebrates the tastes of Sicily with this impressive pasta dome - superb for entertaining

Provided by Carmelita Caruana

Categories     Dinner, Lunch, Main course

Time 2h15m

Number Of Ingredients 12

1kg very ripe tomatoes or 2 x 400g cans peeled plum tomatoes , drained
1 garlic clove
6 tbsp extra-virgin olive oil
150g packet mozzarella cheese
50g piece of salami , such as Milano
5 medium aubergines
85g minced veal or pork
85g chicken livers , cleaned and chopped if large
85g frozen peas
a handful of fresh basil leaves
500g short pasta (such as mezze penne)
100g pecorino or parmesan cheese, grated, plus extra to serve

Steps:

  • Skin and seed the fresh tomatoes, and roughly chop. Chop the canned tomatoes, if using. Fry the garlic clove in 3 tbsp olive oil over a gentle heat for 3-4 minutes until pale gold.Remove and discard. Add the tomatoes to the oil and simmer gently, uncovered, for 20-30 minutes until well blended, stirring occasionally and adding 1 tbsp or so of water if it dries out.
  • While the sauce cooks, dice the mozzarella into small pieces, so it will melt easily during the baking and bind the filling. Finely chop the salami. Trim the stalks from the aubergines and slice lengthways into even slices about 5mm thick.
  • When the sauce is nearly done, heat 2 tbsp olive oil in a deep frying pan and brown the mince and livers for 4-5 minutes until well coloured. Lift out with a slotted spoon and add to the tomato sauce with the peas. Cook for 10 minutes or so until you have a thick sauce, then remove from the heat and stir in the basil. Put a large pan of water on to boil for the pasta and heat the oven to 180C/gas 4/fan 160C.
  • Dry the aubergine slices using kitchen towels. Heat a heavy ridged griddle pan and cook the slices,without using oil, for 2- 3 minutes each side until tender, 1. They will stick at first, but then come loose. As each slice is ready, brush with olive oil and use to line an oiled 2 litre/31⁄2 pint heatproof pudding basin or bowl, slightly overlapping the slices so there are no spaces, 2. If you have any aubergine left over, finely chop it and set aside.
  • Cook the pasta in the boiling water for 3 minutes short of the time on the packet. Drain well, and gently mix with the sauce. Stir in the cheeses, the salami and any extra chopped aubergine.
  • Spoon the filling into the aubergine lined bowl, 3, and press down gently to eliminate any gaps. Fold over the ends of the aubergine. Bake in the oven for 20 minutes, then rest for 10 minutes to set so that it will be easier to turn out. Put a large plate on top of the bowl and swiftly turn both the bowl and plate over.Remove the bowl and serve with extra grated cheese and black pepper.

Nutrition Facts : Calories 996 calories, Fat 43 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 109 grams carbohydrates, Fiber 12 grams fiber, Protein 50 grams protein, Sodium 2.06 milligram of sodium

PASTA INCACIATA (BAKED PASTA WRAPPED IN EGGPLANT (AUBERGINE) SLI



Pasta Incaciata (Baked Pasta Wrapped in Eggplant (Aubergine) Sli image

Make and share this Pasta Incaciata (Baked Pasta Wrapped in Eggplant (Aubergine) Sli recipe from Food.com.

Provided by Phil Franco

Categories     One Dish Meal

Time 2h

Yield 10-12 serving(s)

Number Of Ingredients 16

1 (1 1/2 lb) eggplants
1 1/2 teaspoons salt
3 tablespoons olive oil
3 cups milk
3 tablespoons butter
3 tablespoons flour
1/8 teaspoon nutmeg
3 quarts water
1 lb penne pasta or 1 lb ziti pasta
2 tablespoons olive oil
1/3 cup Italian seasoned breadcrumbs
4 cups Ragu tomato sauce
3/4 cup freshly grated parmigiano-reggiano cheese
3/4 cup freshly grated pecorino romano cheese
3/4 cup freshly grated provolone cheese (sharp)
1 lb honey-baked ham, cut into thin strips

Steps:

  • The day before serving, slice the eggplants lengthwise into 1/4inch slices. Sprinkle with the salt and lay the slices on top of one another in 1 large colander or in 2 small colanders. Place a dish on top and weight it down (a large can of tomatoes works well.) Drain for 20 minutes. Dry the eggplant slices with paper towels.
  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper if you're not using a non-stick pan. Brush the paper and eggplant slices with the olive oil and cook in the over for 25 minutes, until lightly brown. Set aside.
  • For The Bechamel Sauce:.
  • Bring the milk to a soft boil in a large saucepan. In another large saucepan, make a roux by stirring butter and flour over medium heat until they form a thick paste. Add the nutmeg to the boiling milk and then pour it, a little at a time, into the warm roux, whisking vigorously to prevent lumps. When all the milk has been added, continue whisking over medium heat until the sauce thickens, about 3-5 minutes. Set aside.
  • For the Filling:.
  • Bring the water to a boil and cook the pasta until just tender. Drain well, return to the pot and toss with the 2 tablespoons of olive oil. Set aside.
  • To Assemble:.
  • Grease a deep 9x17 inch baking dish and coat with the bread crumbs. Line the pan with the cooked eggplant slices, edge-to-edge, and hanging over the sides of the pan. (It's okay if there are spaces showing between the slices.) About 9 slices should be enough to cover the dish.
  • Mix the cooked pasta with 3 cups of the ragu sauce, 1 cup of the bechamel sauce and half of each the cheeses. Stir well. Pour half the pasta mixture into the prepared dish. Top with the ham, the remaining cheeses, ragu sauce, bechamel sauce and pasta mixture.
  • Fold the eggplant slices over the top and cover with approximately 5 more slices. Cover the dish with plastic wrap and place a baking sheet on top with 3 large cans to weight it down. Place in the refrigerator overnight.
  • The day of serving, preheat the oven to 400 degrees F. Remove the plastic wrap, re-cover the dish of pasta with aluminum foil and bake for 1 hours. Remove the foil and bake for another 30 minutes. Remove from the oven and let rest for 15 minutes.
  • To serve, invert onto a large serving dish a cut into wedges or thick slices.
  • Serves 10-12.

Nutrition Facts : Calories 423.4, Fat 18.7, SaturatedFat 7.8, Cholesterol 30.6, Sodium 1198.8, Carbohydrate 53.7, Fiber 9.1, Sugar 6.1, Protein 13.4

PASTA 'NCASCIATA



Pasta 'ncasciata image

Make and share this Pasta 'ncasciata recipe from Food.com.

Provided by Claire S.

Categories     < 4 Hours

Time 4h

Yield 6 people, 6 serving(s)

Number Of Ingredients 16

2 eggplants
1 lb rigatoni pasta
2 ounces lean veal
1 garlic clove
2 ounces olive oil
18 ounces plum tomatoes
2 ounces chicken livers
2 ounces green peas
2 ounces salami
2 ounces mozzarella cheese
2 eggs
1/2 teaspoon freshly grated pecorino cheese
2 teaspoons fresh basil
1 cup oil
1/4 teaspoon coarse salt
1/2 teaspoon pepper

Steps:

  • Slice the eggplants and place on a chopping board propped on a slant. Cover with coarse salt and leave them under a weight for one hour until the bitter water seeps out. Wash, drain, pat dry and fry in 2 tbs. olive oil and set aside.
  • Brown the veal with the chopped garlic in oil (remove garlic when golden brown). Add the chopped, seeded plum tomatoes and cook for 10 minute Salt and pepper to taste. Add the livers, chopped, and the peas, cook for half an hour. Dice the salame and Mozzarella. Hard-boil the eggs and slice them. Cook the pasta just until al dente, mix with three quarters of the sauce, then add the salame and Mozzarella, and toss well.
  • Make layers of pasta mixture in a greased baking pan, alternating with layers of fried eggplant, slices of eggs and more sauce. Sprinkle the top layer with chopped basil and grated Pecorino and bake until a golden crust forms. Let the baked rigatoni rest for 10 minute and serve the pasta 'ncasciata.
  • Recipe courtesy of The Italian Trade Commission.

Nutrition Facts : Calories 859.6, Fat 56.6, SaturatedFat 10.1, Cholesterol 180.5, Sodium 326.5, Carbohydrate 68.5, Fiber 9.3, Sugar 8.1, Protein 22.5

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