"In the oven there was a pan with four huge portions of nasciata pasta, a dish worthy of Olympus; he ate two portions, put the pan back in the oven, set the alarm, slept for an hour, got up, took a shower, dressed in jeans and shirt already soaked, arrived at the office ". (Taken from The terracotta dog by Andrea Camilleri, Sellerio, 1996)
Ingredients
- 650 g 2 eggplants
- 500 g short pasta like striped sedanini
- 300 g tomato sauce
- 250 g ground beef pulp
- 200 g caciocavallo
- 100 g grated pecorino cheese
- 80 g salami
- 2 boiled eggs
- dry white wine
- peanut oil
- extra virgin olive oil
- garlic
- salt
To prepare the famous pasta 'ncasciata of Commissioner Montalbano, heat 3 tablespoons of extra virgin olive oil in a pan with another clove of garlic, add the tomato puree and cook gently for 30 minutes.
saute 1 clove of garlic crushed with the peel in a saucepan veiled with extra virgin olive oil. Add the beef pulp and cook for 5-6 minutes; blend with 1/2 glass of white wine, add the salami in chunks and cook for another 15-20 minutes. Cut the caciocavallo into cubes.
Cut cubed aubergines, place them in a colander, salting them by hand. Let them remove the water for at least 30 minutes. Rinse them, dab them gently with kitchen paper and fry them in plenty of boiling peanut oil for 1-2 minutes maximum. Drain them on kitchen paper.
Boil al dente pasta, drain and season with tomato sauce, beef pulp, fried aubergines, 3/4 cubes of caciocavallo and 80 g of pecorino cheese. Cut the hard-boiled eggs into chunks.
distributed the pasta seasoned in an oiled oven dish, also adding the eggs. Finally complete with the rest of the diced caciocavallo and pecorino. Bake at 190 ° C for 10-15 minutes maximum. Remove from the oven and serve immediately.
