De Cecco Anellini n.71 (500g)

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You will find a similar combination of ingredients in a couple of my other Sicilian pasta recipes such as lasagna and pasta al forno. Possible variations of this dish

It is not difficult to make, however preparation is lengthy. But the good news is you can easily breakdown the tasks into manageable steps. Chef Salvatore Fraterrigo – Head Chef and Owner of Norma Gastronomia Siciliana restaurant in New York City – grew up in Trapani but also lived in Palermo. He considers anelletti al forno to be his version of comfort food. “I remember when we went to Mondello, the most famous beach in Palermo, and we’d bring the anelletti al forno with us. The smell of the ragù was all over the beach. It was the perfect dish after a long and tiring day.” Also known as anelli or anellini, meaning small rings, this ring shaped pasta of Sicilian origin is popular for making this baked pasta dish.Add bay leaves, salt and pepper, to taste. Bring to a boil, then lower to a simmer and cook partially covered for 1 hour. Stir in green peas and cook for an additional 15 minutes. Adjust seasoning if needed. With dried pasta rings, anellini or anelletti are generally smaller than anelli. But, homemade anellini pasta rings from Abruzzo are bigger. I guess it’s difficult to make very tiny ones by hand! How to make homemade anellini pasta rings. Although I have read that this recipe originally had some meat in it, the majority of versions today are mostly vegetarian ones. The pasta is dressed with a tomato sauce mixed with sheep’s ricotta, sautéed vegetables and pecorino. Of course, pecorino isn’t actually vegetarian as it contains animal rennet. Strict vegetarians can leave it out or use a vegetarian hard cheese. Step 3 Make the tomato sauce. First sauté finely chopped onion, celery and carrot in olive oil. Nearly all recipes for homemade anellini alla pecorara call for sautéed egpplant, zucchini and bell peppers. The latter can be any colour but I prefer red, yellow or orange. This time, I used one red pepper and one yellow. These are all summer veggies, although nowadays we can find them year-round. Some recipes also include mushrooms but not the one I followed. Of course, you can add them too. Sauté the cubed vegetables with olive oil and garlic

The bechamel mingles with the marinara and parmesan cheese and creates a creamy, luscious sauce that envelopes the anelletti pasta so well.

Anelletti al Forno by Salvatore Fraterrigo

This recipe is very easy to prep the day before, no stress or clean up the day you’ll be serving it. Have it ready to go as in the picture above, just cover with foil and pop it into the fridge. Cover the top of the pasta with the slices of eggplant hanging over the sides of the pan. Top with additional eggplant slices to completely cover the pasta. Heat olive oil in a large skillet or sauce pan and sauté a finely diced onion, carrot, celery stalk and a pinch of salt until golden, about 10 minutes. Stir in 2 minced garlic cloves and red pepper flakes (optional) and cook for 1 minute. The condiment for homemade anellini alla pecorara has 3 main components, a tomato sauce, sautéed vegetables and fresh ricotta. Traditionally the latter is sheep’s ricotta, but you can use cow’s milk ricotta instead. The tomato sauce. Last month I made one of my favourite Italian ingredients. Mascarpone, it was so easy and the result was amazing. So naturally I had to use it as an ingredient in something.

That’s when I knew it was a darn good idea that I have started to make my own. It does take 24 hours to firm up in the fridge , so just be aware that you need to plan ahead, but of course store bought Mascarpone will work fine too! Soak the porcini in 150ml warm water for 20 minutes. Lift out the soaked mushrooms, then filter the soaking liquid and top it up with water to make 1.2 litres. This homemade anellini pasta rings recipe comes from Abruzzo in Central Italy. It’s a dish you can find in many trattorias and homes there, particularly in and around the town of Elice in the province of Pescara. This pasta recipe is rich in veggies and perfect for vegetarians. Of course, you can use other types of pasta with the alla Pecorara sauce. A unique pasta dish from Abruzzo. Anelletti al forno with eggplant is a classic Sicilian baked pasta made with meat ragu and peas, eggplant, hard boiled eggs and anelletti, a small ring shaped pasta of Sicilian origin. This impressive pasta dish is prepared on special occasions or for Sunday lunches with family. Thinly sliced eggplant: the eggplant is traditionally fried, however I bake my eggplant slices until golden brown (see below in my step by step instructions).

More Baked Pasta Recipes

So, anellini alla pecorara is a dish of a particular type of pasta and sauce eaten together. In Abruzzo, you can find fresh anellini to buy in many food stores. Interestingly, the pasta is sold as anellini alla pecorara or pecorara di Elice. Although, many locals still make this pasta themselves. Outside of the region, the only way to enjoy this dish in its authentic form is to use homemade pasta, which is what we did. What is anellini pasta? Make the bechamel sauce by melting the butter in a sauce pan, add the flour and whisk and let it cook a little, careful not to burn, but keep whisking. So tell me Dear Reader, have you ever made a Timballo? Have you seen the movie Big Night? And if you have any cool small food business recommendations in Sydney please send them through! And that something happened to be this Creamy Mascarpone Pasta with Pancetta and fresh rosemary, and did I mention a couple of tablespoons of vodka? Sound strange? Nah Italians always use rosemary when cooking pork. The vegetables are cut into cubes and sautéed with olive oil and garlic. Once the vegetables are cooked, you can add them to the tomato sauce or add them to the pasta after mixing it with the tomato and ricotta sauce, which is what I did. Cook the vegetables until they are soft and slightly browned. Finish and serve.