No. 33 Messina Antonello pasta 'ncasciata & braciole messinesi
Recipes in this Video
Pasta Ncasciata hails from Sicily, where the dish reflects the island's rich agricultural heritage. Traditionally made with seasonal vegetables, it embodies the principles of cucina povera, or 'poor cooking,' utilizing simple, local ingredients to create hearty meals. Today, it is celebrated not only in homes across Sicily but also in Italian restaurants worldwide, often featuring variations based on available produce.
Ingredients
- ●pasta
- ●eggplant
- ●tomatoes
- ●onion
- ●garlic
- ●bell pepper
- ●zucchini
- ●capers
- ●black olives
- ●basil
- ●parmesan cheese
- ●olive oil
- ●salt
- ●black pepper
Instructions
- 1Boil water in a large pot and add salt.
- 2Cook pasta according to package instructions until al dente; drain and set aside.
- 3Heat olive oil in a large skillet over medium heat until shimmering.
- 4Add chopped onion and garlic; sauté until translucent, about 3-4 minutes.
- 5Stir in diced eggplant and bell pepper; cook until softened, about 5-7 minutes.
- 6Add diced tomatoes, zucchini, and capers; simmer for 10 minutes.
- 7Incorporate black olives and basil; season with salt and black pepper to taste.
- 8Combine the cooked pasta with the vegetable mixture; toss to coat.
- 9Serve hot, garnished with grated parmesan cheese.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast adds a cheesy flavor with fewer calories.
black olives
Healthier: green olives
Cheaper: canned olives
Canned olives are often less expensive and more accessible.
eggplant
Healthier: zucchini
Cheaper: frozen eggplant
Frozen eggplant can be a budget-friendly alternative.
capers
Healthier: pickles
Cheaper: dill
Dill can mimic the flavor profile of capers at a lower cost.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb beef flank steak
- ●1/2 cup breadcrumbs
- ●1/4 cup grated Parmesan cheese
- ●2 cloves garlic, minced
- ●1/4 cup fresh parsley, chopped
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 tsp red pepper flakes
- ●1/2 cup tomato sauce
- ●1/4 cup olive oil
- ●1/2 cup white wine
- ●1/2 cup beef broth
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Lay the beef flank steak flat on a cutting board and pound it to an even thickness.
- 3In a bowl, mix together the breadcrumbs, Parmesan cheese, garlic, parsley, salt, black pepper, and red pepper flakes.
- 4Spread the breadcrumb mixture evenly over the beef steak.
- 5Roll the steak tightly from one end to the other and secure it with kitchen twine or toothpicks.
- 6In a large skillet, heat the olive oil over medium heat. Sear the rolled steak on all sides until browned, about 5-7 minutes.
- 7Remove the steak from the skillet and set aside. In the same skillet, add the white wine and beef broth, scraping up any browned bits from the bottom.
- 8Add the tomato sauce to the skillet and stir to combine.
- 9Place the rolled steak in a baking dish and pour the sauce over it.
- 10Cover the dish with foil and bake in the preheated oven for 1 hour.
- 11Remove the foil and bake for an additional 15-20 minutes until the sauce is bubbly and the meat is tender.
- 12Let the braciole rest for a few minutes before slicing and serving.
Equipment
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