Sicilian anelletti with baked eggplants are one of the most beloved main courses, a symbol of Sunday lunches or festive days. It’s one of the most traditional Sicilian recipes.
In Sicily, they are a true institution! Anelletti are a typical semolina pasta of Sicilian cuisine.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 15 Minutes
- Preparation time: 1 Hour
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 508.84 (Kcal)
- Carbohydrates 34.89 (g) of which sugars 8.35 (g)
- Proteins 25.59 (g)
- Fat 29.52 (g) of which saturated 9.35 (g)of which unsaturated 17.68 (g)
- Fibers 4.75 (g)
- Sodium 1,524.65 (mg)
Indicative values for a portion of 299 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR SICILIAN ANELLETTI WITH EGGPLANTS
- 1.1 lbs Sicilian anelletti
- 1 ragù (meat-based)
- 4 hard-boiled eggs
- to taste salt
- 7 oz provola (or scamorza)
- 7 oz cooked ham (diced)
- 3 eggplants (large)
- to taste breadcrumbs
- to taste seed oil (for frying eggplants)
Tools
- 1 Bundt pan
PREPARATION OF SICILIAN ANELLETTI WITH EGGPLANTS
First, prepare the Sicilian meat and pea ragù by following this recipe.
Slice one eggplant into thin slices and fry in hot oil. Place on absorbent paper and set aside.
Dice the other eggplants, fry and set aside.
Once everything is ready, cook the pasta for 10 minutes in plenty of salted boiling water. Butter a 10-inch diameter bundt pan and cover with breadcrumbs.
Line the mold with the fried eggplant slices. Dress the al dente pasta with the meat ragù, add the eggplant cubes, and mix everything well.
At this point, alternate layers of pasta with ragù, crumbled hard-boiled eggs, diced provola, and ham cubes. Also, add some fresh basil leaves.
Once all the ingredients are used, sprinkle with more breadcrumbs and bake at 392°F for 30/40 minutes. Let it cool for 15 minutes before cutting the timbale and then serve at the table.
Adriana’s Tip
If you can’t find the anelletti pasta format, you can easily order them online.
