Palermo-Style Anelletti My Way is a timbale made with the typical anelletti pasta. This dish was a highlight at a famous banquet described in Tomasi di Lampedusa’s novel “The Leopard”; hence it is also known as The Leopard’s Timbale. A very elaborate recipe rich in ingredients that flaunted opulence on the tables of the aristocracy in mid-19th century Sicily. Over time, some ingredients have been replaced; for example, Parmesan, unknown in Sicily at that time, replaced Sicilian pecorino, and fried eggplants were introduced. Later on, it became a staple dish for Palermo families during holidays. I prepare Palermo-style anelletti with a good mixed ragù of pork and veal, with chopped boiled eggs, fried eggplants in cubes, peas, mozzarella, and Parmesan. Today I tried a faster and lighter version; you can find the recipe on my blog.giallozafferano.itvaipinacucina.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 50 Minutes
- Portions: 8
- Cooking methods: Electric oven, Frying
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall, August Holiday
- Energy 787.85 (Kcal)
- Carbohydrates 37.95 (g) of which sugars 3.68 (g)
- Proteins 49.50 (g)
- Fat 48.79 (g) of which saturated 19.88 (g)of which unsaturated 8.51 (g)
- Fibers 5.23 (g)
- Sodium 1,644.45 (mg)
Indicative values for a portion of 300 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
- 17.5 oz Sicilian anelletti
- 3.5 cups Tomato puree
- 3 Eggplants
- 1.5 cups Grated Parmesan cheese
- 12.35 oz Fiordilatte mozzarella
- 3 tbsp Extra virgin olive oil
- 1 tbsp Salt
- 2 bunches Basil
- 2 tbsp Butter
- 1 cup Breadcrumbs
- 2 tbsp Onion
- 14 oz Ground pork
- 14 oz Ground beef
Tools
- Ring mold for bundt cake
- Grater
- Frying pan
Preparation
Cook the anelletti halfway through the cooking time indicated on the package.
Fry the eggplants in cubes and season with fresh basil.
Prepare the bundt pan with butter and breadcrumbs.
Prepare a tomato sauce with onion and basil, salt, and oil. Set aside a cup and use the rest to dress the pasta.
Start with the eggplants to prepare the layers.
After the eggplants, add the pasta dressed with tomato sauce.
Mozzarella, Parmesan, and more eggplants. Continue in this way until all ingredients are used and reach the edge of the pan. Finish with the cup of sauce.
Bake for thirty minutes at 375°F.
The Palermo-style anelletti my way are ready!
