Original baked anelletti recipe, traditionally cooked for August 15, but really, any day is good to prepare them. In Sicily, on Sundays and holidays, baked pasta is prepared. The main dish is baked pasta, and every city on the island has its own version. Like Messina’s ‘ncaciata pasta or Ragusa’s macaroni, and, of course, Palermo’s anelletti. Forgive me if I don’t mention them all; these are certainly not the only ones. Each region maintains respect for culinary tradition and values essential ingredients like herbs and aromas that characterize a dish unmistakably. All recipes for baked anelletti vary from city to district and families, naturally. All recipes have anelletti, veal ground meat, tomato with caciocavallo in common. Tomato paste (which is used everywhere in Sicily); the rest is optional, like hard-boiled eggs or pork meat. Some also add ham.
Check out the review on the Cookut Ma Jolie cocotte pot 11 inches https://shopping.giallozafferano.it/pentola-cocotte-cookut-ma-jolie-da-28-cm
- Difficulty: Medium
- Cost: Medium
- Preparation time: 50 Minutes
- Portions: 12
- Cooking methods: Oven, Frying
- Cuisine: Regional Italian
- Region: Sicily
- Seasonality: August 15, All Seasons
- Energy 605.55 (Kcal)
- Carbohydrates 37.09 (g) of which sugars 3.85 (g)
- Proteins 40.87 (g)
- Fat 31.29 (g) of which saturated 7.02 (g)of which unsaturated 6.31 (g)
- Fibers 4.93 (g)
- Sodium 1,485.21 (mg)
Indicative values for a portion of 330 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
- 1 lbs ground beef
- 14 oz ground pork
- 1 glass dry white wine
- 2 tbsps mirepoix
- 1.5 tbsps extra virgin olive oil
- 2 tsps salt
- 2 leaves bay leaf
- 24 oz tomato puree
- 2 tbsps tomato paste
- 2.2 lbs Sicilian anelletti
- 6 eggs
- 9 oz caciocavallo cheese
- 2 eggplants
- 6 oz grated parmesan cheese
- 4 bunches basil
- 2 tsps salt
- 2 tbsps extra virgin olive oil
- 10 oz frozen peas
Tools
- Pot
- Vegetable Slicer
- Vegetable Peeler
- Microwave Oven
- Grater
- Kitchen Scale
- Wooden Spoon
Steps
You can tell how much I like them from the recipes I’ve prepared with this pasta type, mainly found in Sicily but also available in Rome for a couple of years.
I prepare the meat sauce: in the pot, with a drizzle of EVO oil, I brown the mixed mirepoix. I add both types of ground meat and let them brown until golden. I deglaze with white wine, and as soon as it evaporates, I add tomato paste and puree. I adjust the salt, add fresh bay leaves, and let it cook for 1 hour.
I boil the anelletti for 5 minutes and cool them in cold water to stop the cooking. I prepare the grated parmesan and cut the caciocavallo into small pieces.
Using the vegetable peeler, I peel the eggplants and cut them into large cubes with the vegetable slicer. I season them with salt and oil, place them on parchment paper on the crisp plate, and cook at maximum power for 20 minutes in crisp mode in the microwave.
When everything is ready, I assemble the ingredients.
First, I mix the anelletti with the meat sauce. Without dirtying other bowls, I do it in the pot where I boiled the pasta. I leave a cup of sauce for the last layer.
I add the microwave-cooked eggplants; if you prefer, you can also fry them.
I add basil, which is always a nice touch and smells amazing.
I use my incredible 11-inch cocotte for 12 people to go in the oven, which always saves me when we are so many.
I start placing the anelletti without oiling and without breadcrumbs because the mineral non-stick coating of the pot prevents food from sticking.
I season with eggs, caciocavallo, and parmesan.
Another layer of pasta.
Down go the last sliced eggs.
The caciocavallo cheese.
And the grated parmesan.
Final round of seasoned pasta.
Lastly, add the reserved cup of sauce.
Parmesan and a few pieces of caciocavallo.
Into the oven!
35 minutes at 375°F and this is the result.
This is my original baked anelletti recipe for August 15.
Variations
Here is a variation of baked anelletti without precooking the pasta.
https://blog.giallozafferano.it/vaipinacucina/anelletti-al-forno-senza-precottura/
https://blog.giallozafferano.it/vaipinacucina/anelletti-al-forno-senza-precottura/
FAQ (Questions and Answers)
Where can I find Palermo’s anelletti?
Nowadays, they are easily found in supermarkets or stores specializing in gastronomy. At least in Rome, I no longer have difficulty finding them.
