Delicious Recipes

Baked Anelletti

in cucina con pina

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in

Express baked anelletti, as a Sicilian there’s no reason not to prepare them even on a Wednesday or Monday; baked pasta like anelletti, I can say any moment is good, even today. On my blog, you’ll find other recipes on how to prepare this special Sicilian pasta. https://blog.giallozafferano.it/vaipinacucina

  • Difficulty: Easy
  • Cost: Economic
  • Preparation time: 30 Minutes
  • Portions: 10
  • Cooking methods: Oven, Frying
  • Cuisine: Regional Italian
  • Region: Sicily
  • Seasonality: Spring, Summer, and Autumn
260.38 Kcal
calories per serving
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  • Energy 260.38 (Kcal)
  • Carbohydrates 17.74 (g) of which sugars 1.98 (g)
  • Proteins 13.23 (g)
  • Fat 15.34 (g) of which saturated 7.47 (g)of which unsaturated 1.81 (g)
  • Fibers 1.54 (g)
  • Sodium 423.52 (mg)

Indicative values for a portion of 190 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

  • 17.6 oz Sicilian anelletti
  • 3.5 oz cooked ham
  • 14.1 oz tomato
  • 8.8 oz fiordilatte
  • 2 eggs
  • Half lemon (grated zest)
  • 1 clove garlic
  • 3 friggitelli peppers
  • 1.8 oz grated Parmesan
  • 2.7 tbsp extra virgin olive oil
  • 0.35 oz tomato paste
  • 4 cherry tomatoes

Tools

  • Baking Dish
  • Grater
  • Small Pot
  • Aluminum

Steps

  • First, prepare a tomato sauce: brown the garlic with the oil, chili pepper, friggitelli, and a piece of lemon zest. Pour in the tomatoes and mash them with a fork. Adjust the salt and cook for 15 minutes. In the meantime, boil the eggs, peel, and slice them. Also, slice the fiordilatte and grate the cheese.

  • Assemble all the ingredients in the baking dish, starting with the tomato sauce, a layer of pasta (uncooked, there’s no need to boil it), Parmesan, fiordilatte, cooked ham, and egg. Cover with pasta and the rest of the ingredients. Top with tomato sauce and cherry tomatoes quartered.

  • Bake in the oven at 356°F for the first half hour with the dish covered with aluminum foil, for the remaining time, 15 minutes, remove the aluminum and finish baking still in a convection oven.

About Sicilian Cuisine

Surely it is one of the most imaginative and varied cuisines in Italy, and not only that. Sicilian cuisine is a mix of contrasts and creativity, rich in unmistakable flavors and aromas, also depending on the area we are in. The gastronomic habits have different aspects and multiple characteristics. We find simplicity and rigor, but also luxury and opulence like in the decorated sweets.

Surely it is one of the most imaginative and varied cuisines in Italy, and not only that. Sicilian cuisine is a mix of contrasts and creativity, rich in unmistakable flavors and aromas, also depending on the area we are in. The gastronomic habits have different aspects and multiple characteristics. We find simplicity and rigor, but also luxury and opulence like in the decorated sweets.

Author image

in cucina con pina

My name is Pina, and my passion is food and cooking in general. On the blog, I focus on regional dishes like those from my birthplace, Sicily. I also feature dishes from Lazio, the region that has hosted me for over 40 years, but in general, I cover all Italian regions. Traveling and exploring is my second passion, so I couldn't leave out dishes from around the "World" on my blog. My blog is divided into simple and essential sections like appetizers, first courses, main courses, side dishes, bread and leavened products, jams and preserves, wines and wineries, and of course, travels. Desserts are included, and finally, there is a dedicated corner for gluten-free options. Easy recipes, explained step by step and always updated.

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