Baked Anelletti Recipe
It had been a long time since I last cooked anelletti, in the area where I live, I don’t find them often. When I saw them, I exclaimed with joy, like a child receiving a gift. The last time I bought them was at the beginning of summer, and then no more, despite having many ideas for cooking them.
I got to know anelletti many years ago, at work, during an end-of-season lunch to say goodbye with colleagues; each of us participated with a specialty!
Well, the colleague brought exactly them, a hymn to goodness!
Naturally, I started looking for the pasta shape to cook the bake at home… So when I manage to find anelletti, I treat myself to the delight
A traditional Sicilian main course, full of flavor and aroma
The Sunday dish. The first course that each of us secretly dreams of; far from diets, to enjoy the taste of good food. The special dish of moms and then grandmothers to create that bond that, through food, conquers the future, to let the Italian tradition resist the advance of time.
Because our roots start from sharing our products, from the lavishly set table, on ordinary days, on festive days, during the pause of harsh days spent tending to our lives, amidst races and obstacles. We grant food a moment to treat ourselves well and savor the goodness of our national territory.
Below, you will find other suggestions for your table with an Italian taste
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 1 Hour
- Portions: 10
- Cooking methods: Stove, Oven, Frying
- Cuisine: Italian
- Energy 388.99 (Kcal)
- Carbohydrates 25.41 (g) of which sugars 3.10 (g)
- Proteins 30.10 (g)
- Fat 25.57 (g) of which saturated 10.67 (g)of which unsaturated 4.02 (g)
- Fibers 2.63 (g)
- Sodium 2,015.63 (mg)
Indicative values for a portion of 150 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
Anelletti, tomato sauce, hard-boiled eggs, and mozzarella
- 25 oz Sicilian anelletti
- 1 lb ground veal
- 1.76 oz sofrito mix
- 700 tomato sauce
- 1 lb mozzarella cheese
- 6 eggs
- 7 oz Sicilian pecorino cheese
- 3 eggplants
Tools
Pots and baking dish, frying pan and colander
Steps
Sunday lunch… few moves, lots of goodness
-
Start your preparation well and get everything you need ready. Slice the eggplants, salt them to remove the excess water. Hard-boil the eggs to have them ready.
In the meantime, sauté the sofrito mix in a little oil and add the meat. Once the excess liquids have evaporated, add the tomato sauce, salt, and cook over low heat.
Put the pot with salted water on the stove to cook the pasta later; meanwhile, dry and flour the eggplants and fry them in hot oil. Place them on paper towels to remove excess oil.
Place the eggplants on the bottom and edges of the baking dish. Cook the pasta al dente and season it with your meat sauce.
Now distribute half of the pasta in the baking dish.
After cutting the hard-boiled eggs into wedges and the mozzarella into pieces, fill the surface, sprinkle with pecorino, and cover with the rest of the anelletti.
You can add another layer of eggplants or not; I preferred just a few slices, then sprinkled a nice layer of pecorino and put it in the oven to gratin well and form a nice crust.
Remove from the oven, and your baked dish is ready to be served.
Serve hot; it’s a dish of the Sicilian tradition. Once you taste it, you’ll be captivated by it. A first course full of flavor and aroma as only Italian cuisine can offer.
It can be stored in the refrigerator, and it’s possible to store it in the freezer as well. A delightful idea is to make small individual portions to serve, adding further charm to the baked dish.
