Pasta 'ncasciata
A Sicilian baked pasta with regional variations.
Pasta 'ncasciata is a celebratory baked pasta dish from the Sicilian comune of Messina, though versions now exist across Sicily and Calabria. It was traditionally baked in a dish placed over and covered by hot coals. The dish gained wider recognition through Andrea Camilleri's Inspector Montalbano.
Quick Facts
- Place of origin
- Messina, Sicily
- Traditional cooking method
- Baked in a dish over and covered by hot coals
Facts from the source article.
Variants
The Messina version commonly uses maccheroni, ragù, fried eggplant, caciocavallo, pecorino siciliano, white wine, and basil, often with soppressata, meatballs, salami, boiled eggs, peas, and breadcrumbs. In Ragusa, peas, crumbled sausage, and ricotta cheese appear. Palermo substitutes tomato sauce for ragù. The Enna version omits ragù, eggplant, and caciocavallo, using cauliflower, pecorino siciliano, and sausage instead. Syracuse omits ragù, eggplant, and caciocavallo, using ricotta, pecorino siciliano, cauliflower, and eggs poured over before baking. In Gela, cauliflower sometimes replaces eggplant, and anchovies may be added.
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