pasta 'ncasciata

/PAH-stah n-kah-SHYAH-tah/

A dish from Sicily of pasta with any of several ingredients, depending on the area and the food that is available. It means that the pasta, usually maccheroni, is mixed with ingredients such as tomatoes, anchovies, pancetta, aubergine (US: egggplant), salami or perhaps meatballs, or whatever is available in a shallow casserole and then topped with grated Parmesan cheese and baked. The dish may first be lined, for instance with slices of aubergine (US: eggplant), and the whole thing turned out before being served.



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