PASTA 'NCACIATA A MISSINISI Very rich pasta recipe. The name 'ncaciata recalls the ingredients used to dress pasta, including cacio cheese and much more. A real delicacy, here is the recipe!
400 g of pasta (rigatoni or penne type); 7 dl of tomato sauce; 200 g of veal means meat; 2 spoons of grated stale bread; 150 g of grated pecorino (sheep's milk) cheese; 100 g of young caciocavallo cheese; 1 egg; 3 spoons of white dry wine; 1 aubergine; 100 g of salami; 3 hard-boiled eggs; a bunch of parsley; a bunch of basil; extra virgin olive oil, salt and pepper.
Wash and cut the aubergines in slices; place them in a colander, spread some salt over them in order to let them loose the exceeding water.
Mix the means meat with two spoons of grated pecorino cheese, the bread crumbs, 1 beaten egg, minced parsley, a pinch of salt and a sprinkle of pepper. Make some meat balls, big as olives, and lightly fry them in a pan with 3 spoons of hot oil; simmer with white wine until reduced.
Add a cap of tomato sauce and cook for 20 minutes.
Rinse, dry up and fry the aubergines (previously placed in the colander) in a pan with a glass of hot oil. Drain and place them on kitchen paper to absorb the exceeding oil.
Cook pasta in boiling water, drain 'al dente' and dress with the tomato sauce and 50 g of pecorino cheese.
Place a layer of pasta on the bottom of an oven dish, cover with pieces of caciocavallo cheese, salami, mea balls, aubergines, hard-boiled eggs slices, grated pecorino cheese and basil leaves.
Place another layer of pasta on top and another layer of filling; place pasta on top and a large sprinkle of grated cheese.
Place in the oven at 200 C° for 30-40 min.
Rapida la spedizione e buono il prezzo del vino ordinato. Grazie dei prodotti d'omaggio!
Veloci precisi e puntuali
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