Pasta 'Ncasciata Recipe

Name: Pasta 'Ncasciata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggplants; 1 lb rigatoni pasta; 2 ounces lean veal; 1 garlic clove; 2 ounces olive oil; 18 ounces plum tomatoes; 2 ounces chicken livers; 2 ounces green peas; 2 ounces salami; 2 ounces mozzarella cheese; 2 eggs; 1/2 teaspoon freshly grated pecorino cheese; 2 teaspoons fresh basil; 1 cup oil; 1/4 teaspoon coarse salt; 1/2 teaspoon pepper

Servings: persons

2 eggplants
1 lb rigatoni pasta
2 ounces lean veal
1 garlic clove
2 ounces olive oil
18 ounces plum tomatoes
2 ounces chicken livers
2 ounces green peas
2 ounces salami
2 ounces mozzarella cheese
2 eggs
1/2 teaspoon freshly grated pecorino cheese
2 teaspoons fresh basil
1 cup oil
1/4 teaspoon coarse salt
1/2 teaspoon pepper

1
Slice the eggplants and place on a chopping board propped on a slant. Cover with coarse salt and leave them under a weight for one hour until the bitter water seeps out. Wash, drain, pat dry and fry in 2 tbs. olive oil and set aside.
2
Brown the veal with the chopped garlic in oil (remove garlic when golden brown). Add the chopped, seeded plum tomatoes and cook for 10 minute Salt and pepper to taste. Add the livers, chopped, and the peas, cook for half an hour. Dice the salame and Mozzarella. Hard-boil the eggs and slice them. Cook the pasta just until al dente, mix with three quarters of the sauce, then add the salame and Mozzarella, and toss well.
3
Make layers of pasta mixture in a greased baking pan, alternating with layers of fried eggplant, slices of eggs and more sauce. Sprinkle the top layer with chopped basil and grated Pecorino and bake until a golden crust forms. Let the baked rigatoni rest for 10 minute and serve the pasta 'ncasciata.
4
Recipe courtesy of The Italian Trade Commission.

1298

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 eggplants, 1 lb rigatoni pasta, 2 ounces lean veal, 1 garlic clove, and more.

Yes, Pasta 'Ncasciata falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta 'Ncasciata

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