Baked Sicilian-style anellettiIs there a traditional dish that is so loved and well-known? Spaghetti And risottos can't beat the mouth watering of a magnificent timbale, especially if of Baked anelletti with aubergines!
Appetizing and versatile dish, it adapts to a thousand tastes and variations: from that without meat, to that one baked in white, from that to the norm to that one vegan, from that baked with béchamel sauce to that one precisely baked with eggplant, Sicilian baked pasta, also in the version gluten-free, is second in fame and creativity only to the much-loved arancini or arancini
Baked Sicilian Anelletti: Between History and Tradition
Characteristic format of Palermo and its province, but also widespread outside the capital, that of the Sicilian-style anelletti, also much loved in the Palermo version, is a type of pasta particularly linked to the home environment, easy to transport and thanks to its consistency particularly suitable for timbale.
Suitable for every season and occasion, the Sicilian baked pasta It is the irreplaceable protagonist of Christmas lunches, picnics and family days at the beach.
But how are they born? Sicilian-style ringsIt seems that the first perforated pastas are even a legacy of the Middle Ages: the rings in particular, according to legend, recalled the circular jewels and earrings of the most important Arab women.
Indeed, it should not be forgotten that the spread of the dry pasta on the island, of which there is documented information since 1154, it seems that the Arab domination also contributed: in the areas of Trabia And Termini Imerese the mills imported by the population are still visible.
But how do you make Sicilian anelletti? Today we're sharing one of the most popular traditional recipes for adults and children alike: baked anelletti timbale with aubergines.
Ingrediants
- 320 g of Sicilian anelletti
- 230 g of Caciocavallo
- Fine salt, black pepper and basil
- 30 g of breadcrumbs
- 400 g of Tomato puree
- 20 g of Extra virgin olive oil
- 600 g of aubergines
- 1 clove of garlic
- Seed oil as needed for frying
Preparation
Start preparing the Baked anelletti with aubergines Pour oil into a non-stick pan with a wide bottom: here, brown a clove of garlic until it is golden and the oil is flavored. Then pour the tomato puree with salt, pepper and basil leaves and let it cook over low heat for about 25-30 minutes.
Meanwhile, cut the onion into 0.5 cm cubes. caciocavallo (don't use it yet!) and dice the aubergines 0.5 cm thick, after having washed them, dried them, trimmed them and cut them into slices lengthwise.
Then fry the eggplant cubes In a high-sided pan filled with oil at 180°C until golden brown, drain them from the excess oil and place them on baking paper.
While the aubergine is firming up, boil your anelletti in a pan of salted water until they become al denteThen pour them into the sauce, let them cook over low heat for about 2 minutes and, once the heat is off, combine the aubergines and caciocavallo with the pasta and sauce.
Take a greased baking pan about 25 cm in diameter, pour in and evenly sprinkle the breadcrumbs, and then transfer the mixed ingredients, trying to even out the surface. To create a tasty crust on the surface, add a generous sprinkling of grated cheese before placing the pan in the oven. static oven preheated to 230° for 5 minutes.
At the end of cooking, take it out of the oven for a few minutes to let it firm up and your Sicilian-style anelletti timbale with aubergines It's ready!
