Sicilian aelletti (Palermo)

There are several variations of the "little rings at theSicilian“pastawhich is typical of Sicily.

The recipeOriginal wants the timbale of the "Sicilian style anelletti” has as an ingredient thetoma, or acheesePecorino first salt. The ingredient is often replaced, as in our Sicilian recipe, fromcaciocavalloWhich is more easily available and which, however, is a product of the South culinary tradition.

The "Sicilian style anelletti"They fit into the category of timbales. And the tradition of Sicilian cuisine, which has imported this way of cooking from the Arabs, is rich.

Let's see how to make themSicilian style anellettior, if you prefer, thePalermo-style anellettiWith a recipe that has few (or null) variants compared to the original.

Sicilian style anelletti

The "Sicilian Aelletti" also called "Aelletti alla Palermitana" sink their very distant origins. "Sicilian aelletti" can be considered a real variant of lasagna in the oven.

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Preparation:20 minutes minutes

Cooking:10 minutes minutes

Total time:40 minutes minutes

Range:First Course

Kitchen:Sicilian, Italian cuisine

Servings:4 people

Equipment

• Non -stick saucepan
• Chopping board
• Padella grande e profonda
• Pirofila per il forno
• Sharp knife
• Mixing bowls
• Wooden spoon

Ingredients

• 500 gr Sicilian rings type of dried pasta
• 250 gr minced meat of veal
• 100 gr minced meat of Sicilian black pig or pig
• 70 gr tomato paste triple
• 25 gr tomato puree pachino
• 2 no eggplant
• 200 gr caciocavallo
• 2 decks basil
• 100 gr peas fresh
• 35 gr butter
• 50 cl milk
• 20 gr cornstarch
• to taste breadcrumbs
• 100 gr cooked ham
• 2 no hard-boiled eggs
• 1 no celery stalk
• 1 no carrot
• 1 no white onion
• to taste salt
• to taste pepper
• to taste sunflower seed oil

instructions

Ragout

• Brown a bottom of celery, carrot and onion; Add the tomato extract and the two ground, add some water and leave on the fire for a few minutes.
• Add the Pachino tomato sauce and peas.
• Cook for at least 50 minutes over low heat.

Preparation for Sicilian Aelletti

• Cut the aubergine into cubes.
• Fry in plenty of sunflower oil until they are golden brown then dab the excess oil.
• Prepare the fondue of Caciocavallo bringing the milk to the boiling with the corn starch and a pinch of salt and pepper.
• Add the grated caciocavallo out of the heat and whip energetically.
• Precisely the rings in salted water for 6 minutes, drain and in a large container mix the ragù with the ham, the aubergines, part of the fondue of caciocavallo, the hard -boiled eggs cut into wedges and the basil.
• Grease a donut mold, sprinkled with breadcrumbs, line with fried aubergines, add the seasoned pasta and bake for 10 minutes at 200 degrees.
• Leave to cool, turn out and nap with the remaining fondue of caciocavallo.