Recipe Anelletti al forno di of 15-04-2017 [Updated on 18-04-2017]
The Anelletti Al Forno they are a typical first course of splendid Sicily. It's about a baked pasta which, traditionally, is prepared with this pasta shape made in small rings topped with a thick and full-bodied meat sauce and with the addition of peas or aubergines and caciocavallo. A delight for which it is worth making an encore!
Sicilian baked anelletti are perfect to be brought to the table on special occasions such as Sunday lunch or on a feast day, so it could be an idea for this year's Easter lunch;) greeting, wishing you a good day, kisses to those who pass by; *
How to make anelletti in the oven
Stew the chopped onion with oil.
Add the minced meat and brown it.
Add the wine and, after a few minutes, lower the heat and add the tomato paste.
Mix, stirring and cook for an hour, adding a little broth from time to time.
Then add the peas, stir and continue cooking for an hour
When the sauce has reduced, add salt and pepper.
Cook the anelletti for 2 minutes in boiling salted water.
Transfer the sauce, the drained anelletti and a part of grated caciocavallo to a bowl.
Mix the ingredients gently.
Grease the pan, sprinkle it with breadcrumbs and pour everything inside.
Level the surface, add caciocavallo and breadcrumbs and cover with butter curls.
Cook the timbale of pasta in the oven at 200 ° C for 20 minutes and wait, at the end of cooking, just 5 minutes before taking them out of the oven.
Your baked anelletti are ready to be brought to the table.