Do you know what "anelletti al forno" are? Here in Sicily we have a typical shape of pasta that is called "Sicilian anelletti" which means little rings. We normally use them when we want to prepare our traditional baked pasta!
You may find this little timballo of pasta in any bars and diners in Palermo. It goes with the most classic Sicilian ragout made of minced meat, tomato sauce, onions and pieces of vegetables like carrots and peas.
As this recipe is usually very rich we normally eat it in winter, while for summer we have a different version, considered absolutely "lighter" :-)
It is made of tomato sauce, fried eggplants/aubergines and Sicilian primosale cheese. My family and I love this version of baked anelletti a lot more than the one with meat and we also add another ingredient: thin slices of Napoli salami, while other people prefer to add ham.
Ingredients and preparation for about 6 people:
600 gr. anelletti
2 aubergines or eggplants
200 gr. Napoli salami
250 gr. Sicilian primosale cheese
100 gr. Grated Sicilian caciocavallo cheese
1 bottle tomato sauce (about 750 ml)
100 gr. Grated Sicilian caciocavallo cheese
1 bottle tomato sauce (about 750 ml)
breadcrumb
olive oil
6. When the pasta is cooked (but careful not to overcooked it because it has to go in the oven as well!), drain it and add the tomato sauce plus the grated caciocavallo cheese.
Now it's time to start building the layers:
7. Take a large oven dish or tray with high rims and cover the space with some olive oil first, and breadcrumbs after, then put half the amount of anelletti mixed with tomato sauce and grated caciocavallo cheese on the bottom of the tin, then cover with a layer of fried eggplants, then primosale cheese and finally the third one with salami, just as shown in the picture below.
7. Take a large oven dish or tray with high rims and cover the space with some olive oil first, and breadcrumbs after, then put half the amount of anelletti mixed with tomato sauce and grated caciocavallo cheese on the bottom of the tin, then cover with a layer of fried eggplants, then primosale cheese and finally the third one with salami, just as shown in the picture below.
8. Put the rest of anelletti on top and finally cover with some more spoons of tomato sauce to avoid the pasta becoming too dry in the oven, then a drizzle of olive oil and a bit of breadcrumbs again to make the crust in the oven.
9. Bake for about 35 minutes or a little more, until it is golden and crusty.
9. Bake for about 35 minutes or a little more, until it is golden and crusty.
10. Serve hot!
On the right the final picture of how the whole thing should look before the baking phase. This is one of the best first dishes of all times... enjoy it!!!
On the right the final picture of how the whole thing should look before the baking phase. This is one of the best first dishes of all times... enjoy it!!!