The Sicilian ncasciata 

The Sicilian ncasciata recipe allows us to bring to the table a single dish of the Messina tradition made with simple ingredients such as caciocavallo, minced meat and aubergines. Known by many thanks to the detailed description that Camilleri makes in the stories of her as loved by Inspector Montalbano, the Sicilian ncasciata, also known as "pasta 'ncaciata", cannot be prepared at least once. For a great success of this recipe, use macaroni and banish fresh egg pasta, which hardly stands up to cooking in the oven.

Curious to find out the meaning of the name of the dish? It is due to the particular and ancient cooking method which requires that the casserole in which the pasta is cooked is placed on burning embers and covered entirely by this, "u ncaçio" in short. Pasta ncasciata differs from baked pasta in that it consists of a single layer in which the cheese acts as a glue: not so many layers, as happens in the famous dish that is usually enjoyed as part of Sunday lunch. Calabrian, with broccoli, with cauliflower, with rings: each area boasts its own version. Read on to discover the real Sicilian ncasciata typical of the province of Messina. Enjoy it hot and with a good red wine.

INGREDIENTS

MACARONI 500 gr

EGGPLANT 2 medium

CACIOCAVALLO (OR SCAMORZA) 250 gr

MINCED VEAL 500 gr

PARMIGIANO REGGIANO 100 gr

TOMATO SAUCE 700 ml

BASIL 2 leaves

CHOPPED ONION

EXTRA VIRGIN OLIVE OIL

SALT

PREPARATION

The first step is to cut the aubergines first into slices, and then into not very small cubes, and put them in salt for an hour: put them in a colander, salt them and let them drain by placing a weight on top which will lose the bitter liquid. After the necessary time, wash the aubergine cubes well to remove the salt. Then arrange them between two clean tea towels and, using your hands, remove the excess water by drying them perfectly before cooking. Pour plenty of oil into a large, non-stick pan to fry the aubergines. Once hot, dip them inside and cook them until golden brown. Drain them with a slotted spoon on a plate lined with absorbent paper to remove the excess oil. Then start preparing the sauce by browning the minced meat in oil in a saucepan. Then add the sauce, the peeled and finely chopped onion, the salt and 2 fresh basil leaves and cook over low heat for at least an hour, remembering to mix everything with a wooden spoon from time to time. Then, in another large saucepan, boil the pasta water. Then cook the macaroni which, for the success of the dish, must necessarily remain al dente. Drain them one minute before those indicated on the pasta package. Drain the pasta and put it in a pot, now add the sauce, the aubergines and the diced caciocavallo (or mozzarella) (alternatively you can also use another cheese). Cook over low heat, stirring and helping the mozzarella melt well. After this first cooking, transfer the mixture to a pan and sprinkle with plenty of Parmesan. Bake for 15 minutes at 180°C and then serve piping hot!