WINE SHOP MIONETTO

Pasta 'ncasciata

Try this tasty Sicilian recipe together with our Sergio Rosé by MO Collection!

INGREDIENTS (for 4 people)

350 g of macaroni

2 hard-boiled eggs

1 purple round aubergine

100 g of ham (or salami)

100 g of fresh caciocavallo

1 clove of garlic

400 g of tomato sauce

Basil

Bread crumbs

Grated caciocavallo to sprinkle

Extra virgin olive oil

Salt

Pepper

RECIPE

To make the pasta 'ncasciata, start peeling the aubergine and cut it into not too small pieces. Put them in a colander and sprinkle them with course salt. Let them rest for 1 hour so that they lose the vegetation water.

Meanwhile, prepare the hard-boiled eggs and when they are warm, shell them and cut them into pieces.

Also prepare the tomato sauce: in a saucepan brown the garlic clove cut in half in olive oil, remove it and add the tomato sauce. Add salt, pepper and a couple of basil leaves; reduce over low heat for 20 minutes.

After the rest hour, rinse the aubergines briefly, squeeze them well and dab them with kitchen paper. Fry them in a pan with the olive oil until they are golden brown. Drain them well and transfer them to a plate covered with kitchen paper to remove excess grease. Keep them aside.

Cook the macaroni in boiling salted water, taking them halfway through cooking. Drain and transfer them to a bowl with the prepared tomato sauce. Mix well and add the fried aubergines, then the ham and diced caciocavallo. Also add the boiled eggs into small pieces and mix.

Grease a baking dish and sprinkle it with breadcrumbs. Put the pasta inside, sprinkle with more breadcrumbs and grated seasoned caciocavallo.

Bake in a preheated oven at 180 degrees for 20-25 minutes. Remove from the oven and let the pasta settle for a few minutes before serving.