The pasta ‘ncasciata with Mexican is a typical recipe of Sicilian cuisine and precisely of my city, Messina. Is’ became famous because often willingly present on the table of Commissioner Montalbano. The policeman devised by the master Andrea Camilleri, who died in July 2019, and masterfully played by Luca Zingaretti. The steaming trays of pasta 'ncasciata that prepares the faithful Adelina have introduced this dish to all Italy, but the pasta 'ncasciata has always been at the heart of Messina.
Pasta ‘Mexican pasta is the party dish, Sunday, and the signature dish of August Messina. With pasta ‘ncasciata in Messina we celebrate the’Assumption and the Vara, one of the most colorful festivals of the city of the Strait. The recipe is presented today with numerous variations than the original, which he provided a sauce prepared with beef patties, chicken and chicken livers. With the sauce condiva the pasta and the meat was being served as a main dish. Today in the Messina 'ncasciata pasta is rigorously seasoned with meat sauce, also to mark the difference with the baked pasta and timballi the palermitano.
The name ” ‘cashed or cashed-in” could have two derivations, the first from the terracotta pan in which the pasta was cooked directly on the embers, the second from caciocavallo that covered creating a tasty crust. Today, cooking in the coals was replaced by oven, but it remains (where possible) the tradition of baking pasta ‘ncasciata with Mexican in terracotta containers. As for the shapes of pasta, those traditionally used are the meshes of maccheroncini, the Spaccatelle, sedanini or casarecce (more modern interpretation). All smooth formats: I have a strong preference for casarecce, which hold much better cooking.
Inside, then and now, local salami, cheese and / or provolone Nebrodi, Sicilian Style canestrato (do not use the Parmesan because Sicilian has nothing), peas (there is no unanimity on their use) and of course the inevitable fried eggplant. The vessel in which was cooked pasta was greased with the lard and then dusted with breadcrumbs. I used the extra virgin olive oil. The recipe is a little’ laboriously, but it's worth it. If you start now you are able to enjoy it for August. Take a look also to all my SICILIAN RECIPES and, if you like eggplant, my RECIPES WITH EGGPLANT. Have a good day!
THE PASTA INCASCIATA MESSINESE (Sicilian recipe)Print This
- 800 grams of ground beef
- extra virgin olive oil, to taste
- a bay leaf
- salt and pepper, to taste
- an onion
- 40 grams of tomato paste
- 750 ml of tomato puree
- 60 milliliters of red wine
- 3 Eggplant (I use the violet Messina)
- peanut oil to fry the eggplant, to taste
- 4 boiled eggs
- 150 grams of boiled peas
- 150 grams of salami fine-grained
- 200 grams of caciocavallo (or if no provolone Nebrodi)
- Basil, to taste
- 120 grams of grated pecorino Sicilian canestrato
- 600 grams of short pasta (casarecce, Spaccatelle, of macaroni shirts, smooth celery)
- breadcrumbs to coat the pan, to taste
For the dough 'ncasciata to Messinese, you must first prepare the meat sauce: Brown the ground beef in a large pan in olive oil, over high heat, until the meat changes color. Add the finely chopped onion and saute for 5 minutes. Combine the meat and onions, tomato paste and mix well, then blend with wine. When the alcohol has evaporated, add the tomato puree. Salt and combine the laurel #8217 and basil. Cook covered over low heat for about and hour and a half or until the sauce is thick and fragrant.
While the sauce cooks, prepare fried eggplant pasta 'ncasciata to Messina. Wash the eggplants, remove the ends and cut into slices half a centimeter thick. Put the eggplant in a colander, lightly season with salt and leave for at least half an hour, so they lose a little’ of water. Dab carefully each slice of eggplant before frying in Water Immersion in peanut oil. I recommend, the aubergines must be dry before entering the oil, and the oil must be at a temperature of 160 degrees. Once the aubergines are golden brown on both sides, arrange them on a sheet of absorbent paper.
Dice the salami, sliced the cheese and hard-boiled eggs into wedges.
Boil the pasta in plenty of salted water for half the time indicated by the pack. While the pasta is cooking, oil the baking tin or in earthenware dish in which bake the dough 'ncasciata to Messinese, then sprinkle with breadcrumbs.
Once drained pasta, season with the meat sauce, half the grated cheese and half of the chopped eggplant. Pour into pan a first layer of pasta (in earthenware dish in the picture I make three layers of pasta, in a tin can normally make only two), lay out some’ salami and cheese, a handful of peas, a little bit’ pecorino cheese, a layer of fried eggplant and some boiled egg slice. Cover with another layer of dough and repeat the operation. Complete with the last layer of pasta and finish with grated pecorino. Cover up (If you have not used in a clay pot with lid, Cover the pan with a sheet of aluminum foil) and bake for 30 minutes, then remove the cover and use the grill function of the oven to create a superficial crust. Now you are ready to celebrate your Assumption with pasta 'ncasciata to Messina. Bon appétit!
THE PAIRING: A succulent and great recipe structure like this pasta incasciata Messinese, It deserves a pairing with a red wine to equal facility. We offer wine Faro Doc, by the company the Casemates, in the Upper Faro fraction, in the municipality of Messina. This red is made from a blend of grapes Nerello Mascalese, Nerello Cappuccio and small percentages of Nocera and Nero d'Avola.
Prepare the 'ncasciata paste Ferragosto is one of the few traditions that the people of Messina still feel today. In many prepare it as a dish for the trip out of town. It wraps the still hot pan in two or three cloths from tight linked kitchen and then the paste is eaten outdoors. Also because this dish is very warm.