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How to make the pasta 'ncasciata: 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 min. 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 min.
and serve the
pasta 'ncasciata.
Serves 6
Recipe courtesy of The Italian Trade Commission.
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