Pasta rings in the oven, Palermo style

Categoria > Pasta recipes

Difficulty level 3
Serves 4
Pasta rings in the oven, Palermo style





Introduction

‘ANELLETTI O FURNU’ Rich typical Sicilian recipe, born in Palermo and created with the ‘Anelletti’, small pasta rings with a diameter of approximately 2 cm, very common in Sicily, but sometimes difficult to find out of the region.
It seems that the first ‘timballi’ were born in Palermo province, during the Arabic domination in the 19th century, due to the need to easily transport a complete meal around. From Palermo ‘timballi’ spread out across the region, where it is still possible today to see groups of people going on one day trips, in the countryside or at the beach, taking out from their picnic basket baking trays of Annelletti cooked in the oven or similar ‘timballi’!


Ingredients

350 gr of anelletti (small pasta rings); 250 gr of minced meat; 200 gr of shelled peas; 150 gr of ‘tuma’ (young unsalted cheese) or ‘primo sale’(young cheese salted only once); 100 gr of grated ‘caciocavallo’ cheese; 7 dl of tomatoes puree; ½ onion; ½ carrot; 1 celery heart; a bit of parsley; a bit of basil; 100 gr of bread crumbs; half glass of white wine; extra virgin olive oil, butter, salt and pepper.


Preparation

Mince the onion, carrot, celery and parsley, fry them lightly in a pan with a bit of extra virgin olive oil and a bit of butter. Add the minced meat and brown it, simmer with white wine until reduced, add the peas and soon after the tomatoes puree, a bit of salt and pepper and few leaves of basil.
Mix and cook for 40 minutes. During cooking, if you realise that the sauce is too thick and tends to stick to the bottom of the pan, add some warm water, but not too much.
Cook pasta in boiling water, drain it and dress it with the meat sauce. Add approximately half of the grated caciocavallo cheese, the tuma or primo sale cheese, previously chopped up and a bit of bread crumbs.

Grease the oven dish, sprinkle with bread crumbs and pour pasta in it. Make sure that the pasta surface is flat and cover it with a mix of the remaining bread crumbs and caciocavallo cheese.
Add a bit of extra virgin olive oil and bake in the oven at 200 C° for approximately 30 min.
Before serving, you may decorate the dish with some leave of basil.

To your taste, it is possible to vary the type of cheese used and to add to the dressing also salami or cooked ham pieces, boiled eggs or fried aubergines.

Wine Pairings: ideal matching with a Frappato or a Cersauolo di Vittoria as the one from Planeta or from Azienda Agricola COS.





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