When summer is coming to an end and eggplants are at the peak of their season, it is the perfect time to prepare pasta 'ncasciata, a dish that embodies the richness of Calabrian culinary tradition. This recipe, distinguished by its paccheri wrapped in a rich and flavorful ragù sauce, is further enriched by the sweetness and texture of the fried eggplants, which add depth and a contrast of textures. The secret lies in the preparation of the eggplants: after being sliced and brined, they are fried until golden and crispy, a crucial step that enhances their flavor and allows them to maintain a perfect consistency within the dish. Originating from Calabria, pasta 'ncasciata is one of the many variations that regional cuisine offers, with each family guarding its own interpretation, making this dish unique and personal. Often served during Sunday lunches or on special occasions, it is a dish that knows how to bring people together around the table, accompanied by a sprinkle of Parmigiano and, sometimes, a touch of provola that melts gently, creating a harmonious blend of flavors. It is a perfect example of how simple ingredients can transform into a masterpiece of gastronomic tradition, capable of satisfying palates of all ages. Pasta 'ncasciata is not just a dish to be enjoyed, but a celebration of Calabrian cuisine, managing to combine in one plate the freshness of the garden and the warmth of tradition.
* approximate values per serving
Prepare a good ragù sauce and set it aside. Clean the eggplants, slice them lengthwise, and sweeten them in brine as usual; squeeze them and fry them in plenty of olive oil. Cook the paccheri in salted water, drain them very "al dente", place them in a baking dish and season them with the ragù, mixing well. Cut the provola into pieces and add it to the pasta along with some of the fried eggplants. Cover everything with a layer of eggplants, sprinkle more ragù sauce on top, add the Parmigiano cheese, and place in a moderate oven (180°C) allowing to cook for about 10-15 minutes.
One of the tastiest variations of Pasta 'ncasciata is certainly the one with fried eggplants and provola. In this preparation, the eggplants are sliced and sweetened in brine, then fried in plenty of olive oil. This step not only imparts a rich and enveloping flavor to the recipe but also adds a pleasant crunch to the final dish. The combination of paccheri with ragù sauce, fried eggplants, and melting provola creates a harmony of flavors that makes every forkful a true delight. For an extra touch, don't forget to sprinkle some grated Parmigiano on the surface before baking, for an even more indulgent result.
Pasta 'ncasciata Calabrian style is a traditional recipe that perfectly represents the cuisine of this region. This preparation involves the use of fresh and genuine ingredients, such as eggplants, the undisputed stars of the dish. The original recipe calls for a flavorful meat ragù and a combination of local cheeses, including provola. Baking allows all the flavors to meld together, creating a golden and appetizing crust. Every family has its version, but the essence remains the same: a rich and hearty dish, perfect for special occasions or a family lunch. Prepare it following tradition and you will discover why this dish is so beloved in Calabria.
For those who desire a lighter version of Pasta 'ncasciata, the light variant with grilled eggplants is an excellent choice. In this preparation, the eggplants are grilled instead of fried, thus reducing the caloric intake while keeping the nutrients of the vegetables intact. By using a moderate amount of olive oil and substituting provola with a low-fat cheese, such as light ricotta, you achieve a tasty and healthier dish. Pasta 'ncasciata light is ideal for those following a balanced diet but who do not want to give up the pleasure of a good first course. With this variant, you can enjoy all the flavors of Calabrian tradition without guilt.
Eggplants, the main ingredient of Pasta 'ncasciata, are a vegetable rich in beneficial properties. They contain antioxidants, fiber, and vitamins, which contribute to the well-being of the body. Additionally, they are low in calories, making them an ideal food for those looking to maintain or lose weight. On average, 100 grams of eggplants provide only 25 calories, making them a healthy choice to enrich your dishes. Pasta 'ncasciata, with its mix of ingredients, stands around 400-500 calories per serving, depending on the amounts of sauce and cheese used. By choosing lighter variants, it is possible to enjoy this dish without compromising health.
Yes, it is possible to freeze Pasta 'ncasciata, but there are some precautions to follow. It is advisable to freeze the dish before baking it, in order to keep the flavors and the texture of the ingredients intact. Make sure to use an airtight container to avoid freezer burn. When you want to enjoy it, simply thaw it in the refrigerator for a few hours and then bake it until it is hot and golden. However, it is better to consume Pasta 'ncasciata fresh, to fully appreciate the fragrance of the eggplants and the creaminess of the provola. If you follow these tips, you can enjoy this delicious dish at a later time.