“Traveling is like falling in love: the world becomes new “. Uomo di grande classe, di straordinario senso della vita e voglia di viaggiare. Fabio is the friend we all want to have: loving, helpful, goliardic. Spending an evening with him in his beautiful home in front of the splendid cathedral of Palermo, means being pampered and enveloped by a deep affection through his delicious dishes and his unmistakable glamor that manifests itself in presenting his perfect table with all its precious elements. Unicredit official, he manages to divide himself between work and friends, without giving up his travels. The world is its most beautiful discovery and traveling with friends is even more beautiful and stimulating. His recipe comes from the tradition of his family. Tradition to which he is very attached, so much so that he has jealously preserved the recipes handwritten by the Father, masterpieces of other times, both in the handwriting and in the genuine ingredients. Today, he offers us the historic cased or ‘ncasciata pasta, often mentioned in the series of Commissioner Montalbano, but we want to tell it as Fabio’s mother used to tell it.

CHEF

Fabio Dispenza

KITCHEN

Palermitana

DIFFICULTY

Average

DATA FOR PREPARATION

60 min
Prep

100 min
Cooking

160 min
Total

6 people
Doses

Recipe

INGREDIENTS
  • Pasta rigatoni 480 gr

  • Pig 800 gr (single piece or cut into large pieces, to be frayed after cooking)

  • Tomato sauce 1,5 Lt

  • Onion 1/2

  • Bay leaves n.2

  • Cloves n.5

  • Tuma cheese 400 gr

  • Evo oil, salt, pepper q.b.

  • Red wine 1 glass

PREPARATION
  • Take a comfortable saucepan, suitable for containing the piece of meat and the sauce, add oil, heat a few minutes and add the touch of the pig.
  • When it is well browned from all sides add the finely chopped onion, brown it until it becomes soft. Pour the wine and let it evaporate.

  • Add the tomato sauce, bay leaf, preferably grained pepper, cloves, and cook for about 90 minutes with the lid ajar, turning the meat occasionally.

  • If the sauce should dry out too much, pour a little lukewarm water. The meat will be cooked when the fork skewered in the fibers can easily fray. Check for salt and add according to taste and, if you like, add a little sugar.

  • At this point put the pan with the water to cook the pasta. Meanwhile, in a large bowl put the touch of meat and completely fray it.

  • Take the tuma, cut it into cubes and add it to the bowl. When the water starts to boil, put the rigatoni, salt and wait for them to cook al dente. Drain the pasta, pour it into the bowl, pour the sauce and mix with two wooden spoons.

  • Serve.

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