PASTA 'NCASCIATA
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
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
PASTA 'NCASCIATA (AUBERGINE WRAPPED PASTA DOME)
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
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 PANCETTA
A delicious pasta dish that takes so little time to make. Using Italian bacon (pancetta) gives it a unique flavour and texture. Sure to impress any guest. Will easily serve 4-6. Increase quantities to taste and it will serve as many as you like.
Provided by kempcooking
Categories Meat and Poultry Recipes Pork
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet, cook pancetta in oil until just beginning to brown. Stir in shallots, garlic, and mushrooms: cook for one minute. Season with pepper and oregano, and pour in chicken broth. Bring to a boil over medium-high heat , and simmer for 1 to 2 minutes, stirring occasionally. Cover, and continue to simmer for 5 to 7 minutes.
- Strain liquid from pan into cooked linguine, and add olive oil. Toss to coat. Divide pasta onto individual serving plates, and top with equal portions of pancetta and mushrooms. Garnish with freshly grated Parmesan.
Nutrition Facts : Calories 477.2 calories, Carbohydrate 50.1 g, Cholesterol 24.9 mg, Fat 25 g, Fiber 2.7 g, Protein 15.2 g, SaturatedFat 6.9 g, Sodium 344.9 mg, Sugar 3.7 g
More about "pasta ncasciata recipes"
THE GIACONA FAMILY'S PASTA 'NCASCIATA RECIPE
From today.com
2.8/5 (5)Total Time 1 hr 20 mins
- 1. Bring a large pot of salted water to a boil. Cook the pasta in salted water until al dente, remove from the water and let cool in a large pan.
- 2. Slice the eggplant into thin strips and sprinkle lightly with salt. Let sit for 10 minutes to release excess water. Rinse under water and pat dry with a paper towel.
- 3. Heat a thin layer of olive oil in a large frying pan over medium-high heat. Working in batches, fry the eggplant strips until golden-brown; reserve on a paper towel-lined tray.
- 4. In a sauce pot over medium-high heat, brown the ground beef and pork in olive oil, about 10 minutes. Add in the onions and garlic, and brown for an additional 4 minutes.
PASTA 'NCASCIATA: MONTALBANO'S FAVOURITE - LUCA'S ITALY
From lucasitaly.com
4.3/5 (6)Estimated Reading Time 4 minsServings 6Total Time 15 mins
PASTA 'NCASCIàTA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
Servings 6Estimated Reading Time 3 minsCategory Main
PASTA ’NCASCIATA, FROM SICILY WITH LOVE - LA CUCINA ITALIANA
From lacucinaitaliana.com
Estimated Reading Time 2 mins
SICILIAN PASTA: THE WORLD'S MOST DELICIOUS ITALIAN PASTA
From mamablip.com
PASTA 'NCASCIATA (AUBERGINE WRAPPED PASTA DOME) RECIPE - RECIPES …
From pinterest.ca
EGGPLANT AND PASTA INCACIATA RECIPE - COOKING CHANNEL
From cookingchanneltv.com
PASTA 'NCASCIATA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PASTA 'NCASCIATA - RECIPE | COOKS.COM
From cooks.com
MONTALBANO’S FAVOURITE DISHES - ALL THINGS SICILIAN AND MORE
From allthingssicilianandmore.com
PASTA 'NCASCIATA, LOCAL RECIPE IN SICILY, ITALY
From summerinitaly.com
LA PASTA ‘NCASCIATA DI MONTALBANO - MAMMABOOM
From mammaboom.com
PASTA 'NCASCIATA: SICILIAN COMFORT FOOD FROM THE INSPECTOR …
From pitmaster.amazingribs.com
EAT LIKE MONTALBANO - PASTA ‘NCASCIATA
From mhzchoice.com
PASTA ‘NCASCIATA -A GREAT RECIPE OF PASTA – PIZZACAPPUCCINO
From pizzacappuccino.home.blog
MONTALBANO’S PASTA ‘NCASCIATA | ANOTHER YEAR IN RECIPES
From dianescookbooks.wordpress.com
PASTA ‘NCACIATA MESSINESE | SICILIAN COOKING
From siciliancookingplus.com
PASTA ‘NCASCIATA - COOKIDOO® – PLATFORMA OFICIALă DE REțETE …
From cookidoo.international
SICILIAN PASTA ‘NCASCIATA: PASTA BAKE WITH ... - CRUMBS ON THE TABLE
From crumbsonthetable.co.uk
PASTA 'NCASCIATA (BAKED PASTA WITH EGGPLANT) - OUR ITALIAN TABLE
From ouritaliantable.com
PASTA N CASCIATA (SIRACUSA) | SICILIAN COOKING
From siciliancookingplus.com
N’CASCIATA: SICILIAN BAKED EGGPLANT PASTA BY FOODIE’S CHEF LAURA ...
From foodiesmarkets.com
PASTA 'NCASCIATA (INCACIATA) - AUTHENTIC ITALIAN RECIPES
From pizzacappuccino.com
PASTA 'NCASCIATA ALLA MESSINESE - SICILIANS CREATIVE IN THE …
From sicilianicreativiincucina.it
PASTA NCASCIATA SICILIA RECIPE | MUTTI
From mutti-parma.com
PASTA 'NCASCIATA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PASTA NCASCIATA SICILIA RECIPE | MUTTI US
From mutti-parma.com
PASTA `NCASCIATA :: QUICK AND SIMPLE RECIPES
From rosacooking.com
PASTA 'NCASCIATA | TRADITIONAL PASTA FROM SICILY, ITALY
From tasteatlas.com
NCASCIATA PASTA RECIPE FROM INSPECTOR MONTALBANO - EL COMENSAL
From elcomensal.es
SICILY AND ITS PASTA ‘NCASCIATA - TRUE-ITALIAN.COM
From true-italian.com
HOW TO COOK PASTA 'NCASCIATA / SICILIAN RECIPE - ITALIAN FOOD
From cfood.org
DINE LIKE INSPECTOR MONTALBANO WITH PASTA ‘NCASCIATA
From womanaroundtown.com
THE ULTIMATE PASTA AL FORNO | STRAZZANTI
From strazzanti.co
EGGPLANT PASTA ’NCASCIATA ADVENTURE — THE FULL KITCHEN
From fullkitchenblog.com
PASTA ‘NCASCIATA - COOKIDOO® – THE OFFICIAL THERMOMIX® RECIPE …
From cookidoo.international
PASTA 'NCASCIATA - RICETTA SICILIANA - RICETTE CHE PASSIONE
From youtube.com
MONTALBANO’S PASTA ‘NCASCIATA AGAIN | ANOTHER YEAR IN RECIPES
From dianescookbooks.wordpress.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love