Rich and tasty dish, pasta 'ncaciata is a Sicilian version of the classic baked pasta.
Unique dish par excellence thanks to the variety and goodness of its ingredients. Today, this dish is known throughout the world, thanks to Camilleri's stories, as it is one of Inspector Montalbano's favorite dishes.
Seeing is believing!

Ncaciata, the pasta loved by Inspector Montalbano

Ingredients for 4 people

  • 400 g Pasta rigatoni
  • 700 ml Tomato sauce
  • 200 g Minced veal meat
  • 80 g Grated stale bread
  • 100 g Fresh horse cheese/scamorza
  • 100 g Semi-ripe pecorino cheese
  • 1 Fresh eggs
  • 2 Medium sized aubergines
  • 100 g Salami cut into cubes
  • 2 Hard-boiled eggs
  • 1/2 glass White wine
  • q.s. Extra virgin olive oil
  • q.s. Salt and pepper
  • q.s. Parsley and basil

Process


'Ncaciata, la pasta amata dal commissario Montalbano

Prepare the meatballs.
Place the minced meat in a container with the pecorino cheese, the breadcrumbs, the egg, the chopped parsley and a pinch of salt and pepper. Form meatballs and brown them in olive oil.
Pour in the wine and add a little ready-made tomato sauce, cook for at least 20 minutes.

In the meantime, fry the diced aubergines and set them aside.
After cooking the pasta al dente, season it with the remaining tomato sauce and the pecorino.

Now arrange the ingredients in layers on a baking tray:
the pasta, the meatballs, the diced aubergines, the pieces of caciocavallo, the slices of salami and hard-boiled eggs, the grated pecorino cheese and a few nice basil leaves.
Continue like this until you have used all the ingredients, completing with a sprinkling of grated cheese.

Place the pan in the oven at a temperature of 220°C and cook for approximately 35 minutes.

Enjoy your meal....!

 

Nutritional tab

  • Calories kcal: 558

More recipes

  • First courses
    diff. alta
    cous cous di pesce

    Fish couscous

    The typical Trapani recipe with North African origins
    for 6
    01:00
  • First courses
    diff. media
    San Vito Lo Capo tourist information: find hotels, B&Bs, holiday homes

    Arancine

    Is always a good time to enjoy an arancina, the tasty rice ball much loved by Sicilians and tourists.
    for 8
    00:45
  • Appetizers
    diff. media
    San Vito Lo Capo tourist information: find hotels, B&Bs, holiday homes

    Octopus salad

    Octopus salad with celery and carrots is a summer preparation, to be served as an appetizer or as a second course
    for 4
    00:30
  • Desserts
    diff. media
    San Vito Lo Capo tourist information: find hotels, B&Bs, holiday homes

    Sicilian cannoli

    Traditionally cannoli were prepared only during the Carnival period but over time it has become the Sicilian dessert par excellence...
    for 6
    01:00
  • Main courses
    diff. media
    San Vito Lo Capo tourist information: find hotels, B&Bs, holiday homes

    Agnidduzzo al finocchietto

    Lamb with wild fennel is a real delicacy, combining the goodness of lamb meat with the scent of wild fennel.
    for 6
    00:30
  • Desserts
    diff. media
    San Vito Lo Capo tourist information: find hotels, B&Bs, holiday homes

    Graffe

    A very soft brioche welcomes the fresh ricotta, a simple dessert with a unique flavour
    for 4
    00:20
  • First courses
    diff. media
    San Vito Lo Capo tourist information: find hotels, B&Bs, holiday homes

    Spaghetti with cuttlefish ink

    All the flavor of the sea in an elegant and bewitching-looking dish.
    for 4
    00:30
  • Main courses
    diff. media
    San Vito Lo Capo tourist information: find hotels, B&Bs, holiday homes

    Purpu affugato

    Poached octopus. It is an excellent second course, appetizing, ideal for the summer season and for those who love light cuisine but rich in flavour.
    for 2
    00:15
  • Desserts
    diff. alta
    San Vito Lo Capo tourist information: find hotels, B&Bs, holiday homes

    Sfincioni of San Giuseppe

    In the Trapani area, the sfincioni di San Giuseppe are much loved and on the day of San Giuseppe, March 19th, they are present on all tables.
    for 4
    00:30