Sicilian baked anelletti : is there a traditional dish that is so loved and known? Spaghetti and risotto can't beat the mouth watering of a magnificent timbale , especially if it's baked anelletti with aubergines !
Appetizing and versatile dish, it adapts to a thousand tastes and variations: from the one without meat , to the baked one in plain , from the normal one to the vegan one, from the baked one with bechamel to the baked one with aubergines , the pasta al Sicilian oven, even in the gluten-free version, is second in fame and creativity only to the beloved arancini or arancine
Sicilian baked anelletti: between history and tradition
Characteristic format of Palermo and its province , but also widespread outside the capital, that of the Sicilian anelletti , also very popular in the Palermo-style version , is a type of pasta linked in particular to the home environment, easy to transport and thanks to the its consistency particularly suitable for timbale.
Suitable for every season and occasion, Sicilian baked pasta is the irreplaceable protagonist of Christmas lunches, picnics and family days at the seaside.
But how are Sicilian rings made? It seems that the first perforated pastes are even a legacy of the Middle Ages: the rings in particular, according to legend, recalled the jewels and circular earrings of the most important Arab women.
In fact, we must not forget that the Arab domination also seems to have contributed to the spread of dried pasta on the island, of which there has been documented information since 1154 : in the areas of Trabia and Termini Imerese the mills imported by the population are still visible.
But how to make Sicilian anelletti? Today we offer you one of the traditional recipes most loved by adults and children: the timbale of baked anelletti with aubergines.
Ingredients
- 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 to taste for frying
Preparation
Start preparing the baked anelletti with aubergines by pouring oil into a wide-bottomed non-stick pan: here brown a clove of garlic until it is golden and the oil is flavoured. Then pour the tomato puree with salt, pepper and basil leaves into the pan and let it cook over low heat for about 25-30 minutes.
In the meantime, cut the caciocavallo into 0.5 cm cubes (don't use it yet!) and dice the aubergines into 0.5 cm thick cubes, after having washed them, dried them, trimmed them and cut them into slices along the long side.
Then fry the aubergine cubes in a high-sided pan full of oil at 180° until they are golden, drain them of excess oil and place them on baking paper.
While the aubergine hardens, boil your anelletti in a pan of salted water until they become al dente . Then pour them into the sauce, let them cook over low heat for about 2 minutes and mix with the pasta and seasoning, once the stove is turned off, the aubergines and caciocavallo.
Take an oiled baking tray of about 25 cm in diameter, pour in and spread the breadcrumbs evenly and transfer the mixed ingredients into it, trying to even out the surface. To form a tasty crust on the surface, add a nice sprinkling of grated cheese before placing the pan in the preheated static oven at 230° for 5 minutes .
At the end of cooking, take a few minutes out of the oven to let it firm up and your timbale of Sicilian anelletti with aubergines is ready!
