HOW TO COOK PASTA 'NCASCIATA / SICILIAN RECIPE

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds a cheesy flavor while being lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Wash the large eggplant.

Slice the eggplant and soak it in rock salt for 30 minutes.

Dice the caciocavallo cheese into cubes.

Prepare the tomato ragu (previously made, not demonstrated in the video).

In a large casserole, add a spoonful of rock salt and water, then bring it to a boil.

Break the pasta into three pieces and add it to the boiling water, cooking for half the time recommended for al dente (about 4 minutes).

Drain the pasta after cooking.

Dry the eggplant slices and fry them in olive oil until cooked.

Prepare the ragu with ground beef or pork, adding a pinch of salt, a spoon of milk, and a sprinkle of white sugar.

Spread the sauce in a baking pan to prevent sticking.

Layer the pasta, eggplant, and ragu in the baking pan, repeating the layers.

Grate some caciocavallo cheese and sprinkle it on top of the layered pasta.

Mix bread crumbs into the dish before baking.

Bake in the oven at 180 degrees Celsius for 30 minutes, checking for crunchiness after 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens