Pasta ncasciata

Don Emery

Wed, 29 Jun 2016 17:35:51 GMT

Terrific dish, but:L

- What temperature? I used 350f and while wonderful, it never crisped up
- How long to cookj? 20 minutes @350 didn"t work enough to get it to hold together

fx

Sun, 12 Dec 2010 22:25:12 GMT

Yes this one is really a great recipe, I need to cook this again soon.

Olga P

Fri, 3 Dec 2010 19:04:17 GMT

What a rich dish! I"m gonna try it tomorrow. Thanx for great recipes! And great photos!

aline

Wed, 2 Jun 2010 03:37:56 GMT

I LOVE THIS WEBSITE!!! with all my heart! thank you! do you have a recipe with chorizo and pasta??

Rosaria

Sun, 18 Apr 2010 21:15:58 GMT

Ciao FX,

Obtained your website from the Sicilian Geneology group. Someone asked about baked pasta. I have just put it in the oven and am axiously awaiting. It brings back memories from Terrasini, Sicily where my family is from. I am second generation 100% Sicilian. Thank you for keeping the Sicilian food culture and its diversity alive. Viva Italia!
Viva America!

Fasulye

Wed, 30 Sep 2009 00:37:26 GMT

!Hola Fran�ois! Estoy buscando recetas vegetarios en idomas extrangeros. Me gusta mucho la cocina Medeterania! Eleg� la receta "Pasta N"Casciata", pero no s�, si es possible cocinar esta receta sen carne. Es esp�nol es muy �til para extender mi vocabulario de alimientos. Pero tengo que utilizar mi diccionario. He visto que no hay muchas recetas vegetarias su este site. Pero quisiera probar de cocinar este. De verdad no estoy tan avanzada cocinando que con el aprendizaje de idomas. Aprender idiomas es m�s f�cil...

fx

Thu, 11 Jun 2009 10:55:21 GMT

Tom I have all the troubles in the world locating Caciocavallo here, it"s not widely sold outside Italy. Your best bet is to either find an Italian grocery store run by some mama from the South (a mama from the North wouldn"t know Caciocavallo from a rugby ball), or find the same at local food market. There is one in Vevey run by a gentleman from Puglia and he sells them on Saturdays.

Tom

Wed, 10 Jun 2009 21:07:07 GMT

Cheesy is beautiful - never a truer word written! What a stunning looking dish, will be cooking this asap . . .

A question for you though - where do you source the caciocavallo cheese (and also the pecorino you use in other recipes)?

I live just over the French border from Geneva in the Aravis and, though there is a wealth of amazing cheese on offer at every turn here, I sometimes do yearn for something from a bit further afield. Any suggestions for finding cheesy nirvana in the Leman area?

Thank you, for any answer and even more so for your heavenly site.

Tom

fx

Mon, 13 Apr 2009 00:10:31 GMT

Thanks Mike! Yes, many more, just click on the keyword "Montalbano" at the top of the article or from the Topic cloud accessible from the menu, and you"ll get a complete list. Happy cooking!

Mike W

Sat, 11 Apr 2009 14:27:25 GMT

Having read many of the Montalbano books and seen this dish mentioned on a number of occasions, my Google search led me to your fantastic and beautifully eccentric site. This is a truly amazing dish, and your recipe expertly guided me though what is a reasonably complex process. I can"t get enough of pasta n"casciata now. I even had a dream about it last night! More Montalbano recipes in the pipeline?

fx

Mon, 25 Aug 2008 07:56:55 GMT

Fity, you could do this without the meatballs, try perhaps with eggplant balls or just little balls of mozzarella. I was about to suggest veal testicles but I guess that"s not up your alley!

Fity

Sat, 23 Aug 2008 03:59:30 GMT

Fx..
Looking at your photos, I know I have to make this dish! I have a problem though.. would it taste as good without the meatballs? Any suggestion for meatless alternatives?
Thanks a lot!

fx

Mon, 24 Mar 2008 14:00:38 GMT

Pietro, you are very right that the meatballs must be small ("polpettine" rather than "polpette") and salsiccia is a great addition!

Pietro

Sat, 22 Mar 2008 13:35:53 GMT

Good recipe! I don"t know if I missed it but somewhere should be stated that the meatballs should be very small...I personally prefer the mozzarella instead of caciocavallo and add a few slices of cured red salami ( salciccia)

fx

Mon, 3 Mar 2008 15:18:06 GMT

Mike, thanks for visiting! Pasta extruder are very easy to buy in the US. You can get one on Ebay, Amazon.com or from a variety of online shops. Mine is a Kenwood Major kitchen machine, Kenwood the British company founded by Ken Wood, not the tentacle of the General Octopus conglomerate.

mike levy

Mon, 3 Mar 2008 09:51:00 GMT

Itʻs a beautiful thing your website is. inspirational and informative. living in san francisco,CA. itʻs nice to have so many of the necessary ingredients at hand.� I am however not able to find any nice pasta extruders, any ideas? Thanks, m

fx

Wed, 27 Feb 2008 01:01:31 GMT

Liliana, thanks for your kind words! Indeed pasta ncasciata is Sicilian soul food, I hope it works for you. You can make the polpette and rag� the day before and then everything is a breeze.

Liliana

Tue, 26 Feb 2008 08:03:40 GMT

This dish looks absolutely worth of every calorie it contains. It brings back childhood memories. I remember my mom (who is from Palermo) making something similar. I have to absolutely make this for my family. Grazie for sharing this recipe!

fx

Mon, 18 Feb 2008 16:20:05 GMT

Jason please don"t die just yet and try to make yourself pasta "ncasciata. If they have a pasta menu in Heaven they sure must have it, but you never know where you"re headed and they certainly don"t have it down below!

Jason

Sat, 16 Feb 2008 00:45:30 GMT

I haven"t even tried this and already I have an overwhelming sensation that I"ve died and gone to heaven! I will make it this week. fx, Thank you for your wonderful site and scrumptious tastes. You are a superb Gastronome and Aesthete. Keep up the fantastic work.

fx

Thu, 14 Feb 2008 15:29:22 GMT

Chiffonade, I am glad my pasta "ncasciata reminded you of beloved childhood memories! Thanks and hope to see you around my blog.

Chiffonade

Thu, 14 Feb 2008 10:57:49 GMT

OMG. My dad was born in Naples (Italy, not Florida) so I grew up on authentic Italian food. Your beautiful baked pasta makes me want to prepare it right away! It looks like a baby "timpano" from Big Night. Luscious...Simply luscious looking! Buon Appetito, Chiffonade

fx

Tue, 12 Feb 2008 14:51:59 GMT

Rick, thanks for visiting and trying out the Pasta Ncasciata! Hope to see you back!

fx

Tue, 12 Feb 2008 14:43:39 GMT

Satachai, yes you can use 300 minutes eggs in the pasta ncasciata, but it"s a pity, you should rather serve them as a starter or snack and use plain hard-boiled eggs in the pasta.

fx

Tue, 12 Feb 2008 14:39:16 GMT

Thank you Tamh! Try to make pasta ncasciata if you have a chance.

fx

Tue, 12 Feb 2008 14:38:49 GMT

Ciao, thanks for the visit! Yes indeed I guess you could use smoked scamorza too, it"s the same family as the caciocavallo. Some people do it with mozzarella, but caciocavallo is just more Sicilian! But in Rome you won"t have any trouble finding some, try perhaps the Volpetti near the Piramide.

fx

Tue, 12 Feb 2008 14:32:49 GMT

Lisa thanks a lot for your nice comments! Every ncasciata is different and there are many variations. Conversely I"ll try to coat the dish sides with eggplants the next time!

fx

Tue, 12 Feb 2008 14:24:46 GMT

Jay thanks for your comments! Pasta ncasciata should bake as long as it takes for the pasta on the top and sides to turn crispy, around 20 minutes. Yes, you can very well prepare it in individual dishes as it is done in restaurants. For wine use a strong-bodied Sicilian red wine. Good luck!

fx

Tue, 12 Feb 2008 14:12:42 GMT

Thanks a lot Don, I am working on my writing style in English and hope to improve it in the future!

Rick

Sun, 10 Feb 2008 23:59:14 GMT

I made this dish tonight. It was very good. I used Italian sausage for the meatballs and added thinly sliced onions and mushrooms.

satachai

Sat, 9 Feb 2008 23:35:49 GMT

Today, with some time on my hands, I am cooking eggs for 300 minutes. Do you think they would be a good substitution for the hard boiled eggs in the Pasta Ncasciata? Thanks for a fascinating web site.

Tamh

Sat, 9 Feb 2008 15:01:13 GMT

Wow! Absolutely gorgeous photos! Wonderful! Such a great way to show the process. Thanks :o)

around

Sat, 9 Feb 2008 11:11:14 GMT

Now this is delicious, really mouth watering? Do you think I can use smoked scamorza cheese instead of caciocavallo?Ciao ciao da Roma

Lisa

Fri, 8 Feb 2008 07:32:49 GMT

Wow, that"s incredible! Simply gorgeous. And you made your own pasta! My little "ncasciata looks pale in comparison. I loved seeing the caciocavallo, too; that"s something I can"t get around here. I"ll have to try this dish again, making it in a bowl rather than a flat baking dish. Thanks for visiting my blog and letting me know about your site! Ciao.

Jay

Thu, 7 Feb 2008 16:33:40 GMT

FX - Great website, just found it, and it"s exceptional. Quick question, approximately how long should it bake in the over? Did you prepare it in individual dishes? Its difficult to judge scale in the photos? Do you ever do wine suggestions?

strony internetowe

Thu, 7 Feb 2008 11:04:59 GMT

Yummy! Good recipe. Thanks

Don

Wed, 6 Feb 2008 17:18:08 GMT

Hi there, just found your site and am very impressed , you have a great writing style, and obviously, equally great recipes,, bravo

fx

Wed, 6 Feb 2008 16:12:53 GMT

Tara let me know how this works for you! Don"t forget to let the pasta become really crispy as you bake it. What is your blog"s address?

fx

Wed, 6 Feb 2008 16:11:15 GMT

Ben, I did this recipe before learning how to fry eggplants like a Sicilian Mama. So on the pictures they are fried like a Swiss foodie, neither salted nor washed, peeled and cut crosswise. They taste mighty fine too but after all, I think the fried eggplant skin has a nice taste too.

fx

Wed, 6 Feb 2008 16:09:39 GMT

Thanks a lot for your visit! Do you have a blog too?

Tara

Wed, 6 Feb 2008 08:29:20 GMT

This is such a unique dish and looks delicious. I will give this a try and post it on my blog. I"ll let you know when I do so you can come check it out!

Ben

Wed, 6 Feb 2008 03:24:08 GMT

Hi FX, in the article "Fry eggplants like a S. Mama" the eggplants are sliced length wise and deep fried, above it looks like they are sliced horizontally and pan fried instead of deep frying. Were they also salted and washed before you panfried them in the garlic oil?

Food & beverages

Wed, 6 Feb 2008 02:44:04 GMT

Hello buddy, really enjoyed ur blog! Mmm, it"s a nice cuisine I like it. Thanks a lot for sharing information with us. Keep up the good work!

fx

Tue, 5 Feb 2008 13:54:04 GMT

Ci sono alcuni cuochi che fanno la pasta ncasciata come un timballo di melanzane, � ancora pi� bello per� non � veramente il modo tradizionale. Grazie per la visita!

fx

Tue, 5 Feb 2008 13:48:48 GMT

Hello John, yes of course you could very well use the 300 minutes eggs in the Pasta ncasciata, but perhaps you could save them to eat with anchovy vinaigrette as a starter or intriguing snack. If your oven has trouble maintaining 105 celsius, you could add a dish filled with water in the oven to stabilize the temperature. Let me know how the eggs turn out!

fx

Tue, 5 Feb 2008 13:43:26 GMT

Lyra, the blog is made to be eaten in mind only, after this virtual meal a light salad will fill you up!

Lyra

Tue, 5 Feb 2008 11:16:10 GMT

I really shouldn"t come to your website right before lunch. Now I"m drooling and I can"t take my lunch break for another hour...

John Harman

Tue, 5 Feb 2008 09:34:25 GMT

I just "stumbled" upon your site a couple of days ago. I have already ordered, on your advice, "The Magic of Fire". Today, with some time on my hands, I am cooking eggs for 300 minutes. Do you think they would be a good substitution for the hard boiled eggs in the Pasta Ncasciata?Thanks for a fascinating web site.

vespa rossa

Tue, 5 Feb 2008 08:18:30 GMT

Mamma mia, che belleza!