Pasta ‘ncasciata – Sicilian Pasta dish
Pane-Bistecca
The Sicilians have their own words, and you can see it in this classic dish! The word “incasciata” or “‘ncasciata” is for the caciacavallo, a sheep’s cheese that is mixed into the dish. It actually means that the cheese surrounds the dish. The cheese is tied like a little bag, similar to provolone, but is usually made from sheep’s milk.
The dish is made from macaroni, salami, eggplants, minced meat and caciacavallo and baked. Very typical for Sicily are again the eggplants! It tastes like southern Italy!!!! Simply wonderful!!! This month we travel to Italy with the culinary World travel of Volkermampft!
When I was 20 years old, I travelled to Sicily with my sweetheart. As we had hardly any money at the time, we travelled by public transport. A train was supposed to take us to Marsala, but it got stuck. We were stuck and hadn’t eaten all day. On the train, there were two of us, sweetheart’s sister and her boyfriend, a Sicilian, the coal shoveler, the ticket inspector and the train driver. The coal shoveler was actually no longer necessary because the train was electric, but the union still had to employ him. He was an Italian who had grown up in Ticino, the Italian part of Switzerland.
As luck would have it, he went to school with the sister of a friend of ours. He immediately unpacked his snack for us and his colleague, the ticket controller did the same. We feasted on oranges, bread and hard cheese, the best food ever, because we were very hungry! The Sicilian was talking to us and although I speak Italian, I didn’t understand a word!
The dish is made from macaroni, salami, eggplants, minced meat and caciacavallo and baked. Very typical for Sicily are again the eggplants! It tastes like southern Italy!!!! Simply wonderful!!! This month we travel to Italy with the culinary World travel of Volkermampft!
When I was 20 years old, I travelled to Sicily with my sweetheart. As we had hardly any money at the time, we travelled by public transport. A train was supposed to take us to Marsala, but it got stuck. We were stuck and hadn’t eaten all day. On the train, there were two of us, sweetheart’s sister and her boyfriend, a Sicilian, the coal shoveler, the ticket inspector and the train driver. The coal shoveler was actually no longer necessary because the train was electric, but the union still had to employ him. He was an Italian who had grown up in Ticino, the Italian part of Switzerland.
As luck would have it, he went to school with the sister of a friend of ours. He immediately unpacked his snack for us and his colleague, the ticket controller did the same. We feasted on oranges, bread and hard cheese, the best food ever, because we were very hungry! The Sicilian was talking to us and although I speak Italian, I didn’t understand a word!
Ingredients
300 g Veal or beef mince
2 Garlic cloves
2 tbsp Olive Oil
1 Jar (400 g) Tomato Sauce
Salt and Pepper
Oregano and Rosemary
300 g Macaroni
1 Eggplant
3 tbsp Olive Oil
100 g Salami (or Chorizo, it is good too!)
Basil Leaves
100 g Caciacavallo (you might not find this cheese, so use Mozzarella, but you need to add more seasoning)
Originally 2 hard boiled Eggs are added, I did not use them
Instructions
1
Step 1
Heat the 2 tbsp olive oil and fry the chopped garlic, then add the minced meat and brown it well. Season and add the tomato sauce. Turn down the heat and let simmer for 40 minutes. Then add 1/2 bunch of basil leaves, chopped.
2
Step 2
Cook the Macaroni as advised on the packaging al dente and drain.
3
Step 3
Dice the eggplant and fry in the olive oil. Cut the chorizo into slices if you don’t use salami. Now mix all the ingredients together and put them into a greased oven-proof dish.
4
Step 4
Dice the caciacavallo and sprinkle over it. I also added some Parmesan. Bake at 200 C in the oven for 30-40 minutes. Serve hot.
Notes
It’s really worth all the work!
- Wilma von Pane-Bistecca mit Ravioli del Plin con Ricotta e Spinaci und Baci di Dama alla Nocciola und Pasta ‚Ncasciata und Polpettine alla Napoletana und Risotto agli Asparagi und Saltimbocca di Maiale
- Petra aka Cascabel von Chili und Ciabatta mit Lingua di Vitello con Salsa Verde – Kalbszunge mit grüner Sauce und Insalata di tacchino – Putensalat und Taralli dolci al Pistacchio – süße Taralli mit Pistazien
- Sylvia von Brotwein mit Spaghetti alla Puttanesca Rezept und Tagliata di Manzo – Steak vom Rind italienisch und Pizza Prosciutto – Schinken Pizza
- Susanne von magentratzerl mit Salsicce Capellacci auf Linsen-Salsicca-Gemüse und Focacchia veneziana
- Kathrina von Küchentraum & Purzelbaum mit Dreierlei Bruschetta
- Ute von Wiesengenuss mit Carbonara! Cucina povera
- Friederike von Fliederbaum mit Kürbispasta mit Radicchio
- Thomas und Simone von zimtkringel mit Zuppa di lenticchie e salsicce
- Sonja von fluffig & hart mit Klassische Bruschetta
- Regina von bistroglobal.de mit Moretum und Mostbrötchen und Altrömisches Dinner – die Hauptspeise und Nachspeise
- Michael von SalzigSüssLecker mit Orecchiette al Prangattato
- Britta von Backmaedchen 1967 mit Focaccia – italienisches Fladenbrot
- Nadja von Little Kitchen and more mit Homemade Tagliatelle mit Haselnuss-Basilikum Pesto
- Francesco (Gastblogger) auf Volkermampft mit Crostini al Tonno Scottato – Crostini mit gebratenem Thunfisch
- Volker von volkermampft mit Panuozzo Saltimboca – neapolitanisches Streetfood mal anders
