Baked Anelletti
Baked anelletti is a classic first course typical of Sicilian tradition and Sunday lunches in Sicily. The recipe, particularly popular in the province of Palermo, takes its name from the pasta format used in its preparation: ring-shaped pasta.
Made in Sicily
Recipe
| TIME | 140 Minutes | |
| DIFFICULTY | ||
| DOSES | 6 People |
Ingredients
- Sicilian Rings 350 g
- Ground pork 200 g
- Frozen peas 200 g
- Red wine 125 g
- Breadcrumbs 40 g
- Extra virgin olive oil q.b.
- Black pepper q.b.
- Salt q.b.
- Red onions 80 g
- Ground beef 200 g
- Tomato concentrate 150 g
- Primosale cheese 100 g
- Grated caciocavallo cheese 80 g
- Powdered sugar q.b.
Preparation
To prepare the anelletti al forno, start by peeling and chopping the red onion and stew it in a pan with oil for 2-3 minutes over a low heat. Then add the beef and pork, graining them as you go with a wooden spoon and let them brown for about ten minutes.
After this time, deglaze with the red wine and after a couple of minutes, the time needed for the alcohol to evaporate completely, pour in the tomato paste and lower the flame. Stir thoroughly and then pour in the water. Stir again and then continue cooking for another 30 minutes, keeping the flame low and stirring occasionally.
Next, add the peas and cook for a further 20 minutes, adding a little water as necessary and stirring occasionally until the sauce is well reduced. Finally, add a pinch of salt and a grinding of pepper to taste.
While the sauce is cooking, put a pot of water on the stove to boil and salt it: it will be used for cooking the anelletti. Grease it with a little oil, distributing it carefully along the entire surface of a 30×20 baking dish. Sprinkle it with breadcrumbs and shake it so that the crumbs adhere well.
Then move on to the cheeses, grate the caciocavallo and dice the first salt. Keep everything aside and take care of the pasta: cook the anelletti in boiling water, draining them 2-3 minutes before the end of cooking. Dump them directly into the pan with the now ready sauce, but first make sure that the salt is just right, if necessary add a pinch more.
At this point, stir and then add the grated caciocavallo cheese, keeping a few spoonfuls aside for the surface, then the first salt cubes and a pinch of black pepper. Stir again and start filling the pan with the help of a ladle.
Level the surface so that everything is evenly distributed and sprinkle with the remaining caciocavallo cheese and then the breadcrumbs. Finally, bake in a preheated oven in static mode at 180° for about 40 minutes. Before unmoulding, wait 5 minutes, this way the baked anelletti will remain in perfect shape when served!
