The anelletti with tomato and ricotta are taken from the book Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie by Fabrizia Lanza and Kate Winslow, which is the book we had fun with this month in IL Club del 27.
The book is truly beautiful, full of wonderful photos of Fabrizia’s land and especially rich in recipes. From appetizers to desserts, all of Sicilian tradition that follow the seasons, each with its own scents and flavors.
As I mentioned earlier, my choice fell on anelletti with tomato sauce and ricotta, and just looking at the photo might make you turn your nose up. I couldn’t find anelletti in any supermarket in my city, I swear I was convinced I had seen them, but nothing, when it came time to shop they had disappeared. So, I chose a smaller pasta shape and, compared to the book’s recipe, I made another small variation: I baked the pasta once it was dressed, just like the original recipe for which I leave you the link to prepare it conveniently, Baked Anelletti.
The original recipe in the book only calls for dressing the anelletti with tomato sauce, which, being the book intended for an American audience, is strictly ready-made, to which ricotta and a sprinkle of Parmigiano Reggiano are added. Too simple for the refined palate of my Sunday guests.
To complete the Sicilian menu, I invite you to read the recipes of the other girls on this month’s MTChallenge site and also try some of mine that I have prepared over time.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 324.15 (Kcal)
- Carbohydrates 32.52 (g) of which sugars 0.93 (g)
- Proteins 15.77 (g)
- Fat 14.89 (g) of which saturated 6.82 (g)of which unsaturated 3.56 (g)
- Fibers 2.56 (g)
- Sodium 659.87 (mg)
Indicative values for a portion of 215 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 Anelletti with Tomato and Ricotta
- 1.1 lbs pasta (anelletti)
- 1.7 cups tomato puree
- 8.8 oz ricotta (preferably sheep's milk)
- 3.5 oz Parmigiano Reggiano DOP (grated)
- 1/2 golden onion
- to taste extra virgin olive oil
- to taste salt
Tools
- Baking pan
Preparation of Anelletti with Tomato and Ricotta
Boil the pasta in plenty of salted water.
Meanwhile, prepare the tomato sauce. In a saucepan, pour a drizzle of extra virgin olive oil and the finely chopped onion. Let it brown over low heat, and as soon as it becomes transparent, pour in the tomato puree.
Let it cook over low heat for the pasta’s cooking time. Remember to adjust the salt in the sauce, otherwise the seasoning will be too sweet.
As soon as the pasta is ready, refer to the cooking time on the package since it will need to be baked, drain it and set it aside for a minute. Just enough time to pour the ricotta into the tomato sauce and mix it carefully.
Dress the pasta with the tomato and ricotta sauce and add almost all of the grated Parmigiano Reggiano, saving a little to sprinkle on top.
Bake the anelletti with tomato and ricotta in a preheated oven at 338°F for about 35 minutes.
Once ready, let them rest for a couple of minutes and serve immediately at the table.
