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Pasta n'casciata, the favorite dish of Commissioner Montalbano – Italian Cuisine

Pasta n'casciata, the favorite dish of Commissioner Montalbano

Pasta n'casciata a typical dish of the Messina cuisine, made of macaroni seasoned with ragù, aubergines and caciocavallo, the local version of the classic Sicilian baked pasta. Here's how to prepare it

A baking tray filled with baked macaroni stuffed with fried aubergines, ragù and caciocavallo cheese: this is the classic pasta n'casciata, the favorite dish of the Commissioner Montalbano, so greedy of this recipe, to be able to eat even four portions at a time!

Pasta on TV

In the episode "La Giostra delle Rotte" Luca Zingaretti, in the role of Commissioner Montalbano, is taken up again just as along with his loyal Mimì Augello and Inspector Fazio, he is enjoying a pan of pasta n'casciata in his home in Marinella, overlooking the sea of ​​Punta Secca, in the province of Ragusa.

One layer and fried aubergines

It's about a oven baked pasta sui generis: in the meantime it is made of a single layer, then it is cooked as a normal pasta, in water and salt, and baked in the end, to obtain a crispy crust. And it is seasoned with aubergines, strictly fried. If the day before, better yet.

In Messina it is made with ragù

If in the province of Palermo there is a version of pasta n'casciata topped with a normal tomato sauce, in the province of Messina it is a must the ragù: minced meat browned with a chopped onion mixture and a glass of white wine. And then the cheese to tie it all together. But let's see how to prepare this truly unforgettable dish.

The recipe of pasta n'casciata alla messinese


500 g macaroni type pasta
400 g minced meat
1 onion
250 g caciocavallo cheese
100 g Parmigiano Reggiano
2 aubergines
basil leaves
tomato sauce
extra virgin olive oil


First wash and slice the aubergines into small cubes. Place them in a colander, sprinkle with coarse salt and leave them for an hour to lose the water. Then rinse them under water and then dab them with a cloth. Fry them in a pan with plenty of extra virgin olive oil, then drain and let them rest on a plate covered with absorbent paper, so that they lose the excess oil. Meanwhile, slice the onion and fry it for a few minutes in a pan with extra virgin olive oil. Then add the minced meat, sprinkle with a glass of wine and cook for about ten minutes. Then add a few tablespoons of tomato sauce to the meat and continue cooking for about an hour. Cook the pasta in a saucepan and drain it al dente. Transfer it to a pan, pour the sauce and mix well. Add the aubergines, the caciocavallo cut into strips, the basil and finally sprinkle the surface of the pasta with the Parmesan. Bake at 180 ° for 15 minutes and then serve your pasta n'casciata with a good glass of Nero d’Avola.

In the tutorial some suggestions for a dish made to perfection

our favorite for the month of June! – Italian Cuisine

our favorite for the month of June!

For the June centrifuge we have chosen a fruit loved by everyone: the cherry!

Which variety of cherries to choose?

Cherries are on average more caloric than other fruits typical of spring and summer, usually richer in water and less in sugar: cherries are rich in fructose and glucose, 100 grams of cherries bring about 63 calories to our body. For our centrifuge we decided to choose a cherry from sour cherry trees, such as maraschino cherries, sour cherries and sour cherries, which have less sugar.

Because cherries do well

Cherries mainly contain four micronutrients: vitamin C, magnesium, potassium and copper.
Vitamin C has antioxidant functions, which are essential for our immune system, help to absorb iron and are involved in the synthesis of collagen.
Magnesium is a mineral with different properties, important for the balance of the nervous system, the construction of the skeleton and the metabolism of multiple properties, fundamental for the well-being of the nervous system, for the construction of the skeleton and for the metabolism of fats.
The potassium of which cherries are rich is a mineral useful for the muscular system and the maintenance of a hydrosaline balance.
And finally, copper is useful for various protein reactions and bone wellness.

How to use cherries to prepare an energizing centrifuge

To prepare a cherry centrifuge, first of all arm yourself with patience because the fruits must be pitted one by one. You can speed up this step by using the special cherry tool, but in any case it will take a few minutes. It will take at least 200 grams.
After having washed and pitted them, pass them in the centrifuge with some private strawberries and a piece of fennel.
For a touch of freshness, add a few mint leaves or a small piece of ginger and some ice cubes!

Quick first courses, our favorite recipes – Italian Cuisine

If every time you find yourself struggling with the clock in the kitchen the anxiety rises, rest assured. You are not alone. Indeed, the Time is the number one enemy of chefs, the same that undermines Masterchef's competitors, makes it run in professional kitchens and limits our menus. Especially during the week when between one appointment and another you put yourself at the stove with the clock in hand. And the heartbeat. To run to our aid i quick first courses: tasty recipes ready to become a good habit and pamper us a little. Before consulting them in the gallery above, here some advice to put them in an equally fast menu.


If we are a little late with the preparation of our first and we want to keep the children and all the guests at the table waiting to serve, we prepare a quick and simple appetizer. The veg idea is light that will always save us is the pinzimonio. To prepare it, just peel a few carrot, peel the celery and cut strips of pepper. Also delicious and refreshing cucumbers and fennel. We will accompany these vegetables with a"Emulsion of oil, salt and lemon And that's it. If you like cold cuts, opt for a few slices of bresaola on which you will spread a light cream cheese before forming small rolls.

The contour

A first course and a vegetable side dish are a good idea to feel satisfied but not weighed down. The simplest idea is to prepare a mixed salad to be enriched with dried fruit and (to taste) cheese cubes. If you like cooked vegetables instead, you can grill them while you cook the pasta and let them cool while waiting to serve them as a main course accompanied by a small portion of fresh cheese or a grilled small steak.


A tasty way to close a meal quickly and gently is to prepare a nice one fruit salad. If you love enriching it with sugar and lemon, prepare it before anything else so you will have time to rest while you eat. For the sweet tooth, we recommend enriching the fruit cup with a scoop of fiordilatte ice cream, simple and irresistible!

In the gallery above, our favorite quick first courses.

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