Baked Anelletti without pre-cooking, because my oven allows it! Being also a steam oven, I can cook in both ways simultaneously. I don’t boil the pasta to prepare it for baking, usually when I’m short on time, but also because I’ve discovered it turns out delicious anyway. This type of pasta, the anellini, is usually prepared in a fantastic timbale on Sundays in Sicily, as mentioned in the novel The Leopard by Giuseppe Tomasi di Lampedusa. The writer Andrea Camilleri also talks and writes about the famous typical Sicilian dishes, and of course, they’re not the only ones. I love Sicilian anellini so much that I often cook them in their traditional recipe or with whatever I have at home. Below are my recipes with anelletti; if you check the blog http://blog.giallozafferano.it/vaipinacucina, you’ll find more. Follow me on your favorite social media if you like. You can find me on Facebook, Pinterest, and Instagram.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 256.80 (Kcal)
- Carbohydrates 17.10 (g) of which sugars 2.62 (g)
- Proteins 11.63 (g)
- Fat 16.03 (g) of which saturated 7.96 (g)of which unsaturated 1.40 (g)
- Fibers 1.78 (g)
- Sodium 723.63 (mg)
Indicative values for a portion of 160 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
Baked Anellini without Pre-Cooking
- 9 oz Sicilian anelletti
- 1 bell pepper
- 1 artichoke
- 5.3 oz fiordilatte
- 1.8 oz Parmesan cheese
- 2 tbsp tomato paste
- 0.8 cup water
- 0.6 cup milk
- 2 tbsp extra virgin olive oil
- 1 tsp salt
Tools
- Baking Tray
- Cutting Board
Steps
Here are the baked anelletti without pre-cooking, ready to serve
I dilute the tomato paste in the water, adding the salt and oil. I chop the fiordilatte and grate the Parmesan cheese. I cut the bell pepper and artichoke into small pieces. I start assembling directly in the baking tray. I season the raw pasta with the peppers, artichokes, and fiordilatte, mixing them with the water and paste. I finish seasoning with grated cheese and milk. I bake at a 50/50 mode, ventilated and steam, and let it cook for 30 minutes. After that, I switch to grill for 10 minutes to make the top nice and crispy.
Not everyone has a steam oven at home and might think it’s difficult to prepare baked pasta without pre-cooking, but I’ve tried it even without steam pre-cooking and with raw pasta. I simply added a little more milk. The important thing is to cover the tray with aluminum foil or parchment paper. Cook like this for thirty minutes, then uncover the tray and cook for another fifteen minutes with ventilation and grill.
