PASTA 'NCASCIATA

Pasta 'ncasciata image

Provided by Claire S.

Time 4h

Yield 6 people, 6 serving(s)

Number Of Ingredients 16

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

Steps:

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.
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.
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.
Recipe courtesy of The Italian Trade Commission.

Nutrition Facts : Calories 859.6, Fat 56.6, SaturatedFat 10.1, Cholesterol 180.5, Sodium 326.5, Carbohydrate 68.5, Fiber 9.3, Sugar 8.1, Protein 22.5