Sicilian style anelletti (Palermitan)

There are several variations of “little rings at theSicilian“. Just move a few kilometers to Sicily or the Palermo hinterland to have different ingredients. However, the basis of this dish remains the "anelletti", diepastawhich is typical of Sicily.

The recipeoriginal wants the timbale of the “Sicilian style anelletti” has as an ingredient thetoma, or acheeseprimo sale pecorino. The ingredient is often replaced, as in our Sicilian recipe, bycaciocavallowhich is more easily available and which, in any case, is a product of the southern culinary tradition.

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

Let's see how to make themSicilian style anellettior, if you prefer, thePalermo-style anellettiwith a recipe that has few (or no) variations compared to the original.

Sicilian style anelletti

The "Sicilian anelletti" also known as "Palermitana anelletti" have their origins very far back. The "Sicilian anelletti" can be considered a real variant of baked lasagna.

votes:4.86 (7)

Print recipe Rate the recipe

Preparation:20 minutes minutes

Cooking:10 minutes minutes

Total time:40 minutes minutes

Range:First Course

Kitchen:Sicilian, Italian cuisine

Portions:4 people

Ingredients

• 500 gr Sicilian rings type of dried pasta
• 250 gr minced meat of veal
• 100 gr minced meat of Sicilian black pig or pork
• 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 base of celery, carrot and onion; add the tomato extract and the two ground ingredients, add some water and leave on the heat for a few minutes.
• Add the pachino tomato sauce and the peas.
• Cook for at least 50 minutes over low heat.

Preparation of Sicilian-style anelletti

• Cut the aubergine into cubes.
• Fry in plenty of sunflower seed oil until they are golden brown, then pat off the excess oil.
• Prepare the caciocavallo fondue by bringing the milk to the boil with the corn starch and a pinch of salt and pepper.
• Add the grated caciocavallo off the heat and whisk vigorously.
• Pre-cook the rings in salted water for 6 minutes, drain and in a large bowl mix the ragù with the ham, the aubergines, part of the caciocavallo fondue, the hard-boiled eggs cut into wedges and the basil.
• Butter a donut mold sprinkled with breadcrumbs, line with the fried aubergines, add the seasoned pasta and bake for 10 minutes at 200 degrees.
• Leave to cool, remove from the mold and top with the remaining caciocavallo fondue.