Anelletti al forno - Ricetta Siciliana

Baked Anelletti - Sicilian recipe

🕐Preparation time: 30 min
🕰 Cooking time: 105 min
🧏🏻 Doses: 6 people

🍅Ingredients:
350 gr Sicilian rings
200 gr Beef (minced)
200 gr Pork (minced)
150 gr Tomato concentrate
200 g frozen peas
100 gr Primosalt
125 g Red wine
80 gr Caciocavallo to grate
40 gr Bread crumbs
40 gr Extra virgin olive oil
q.b. Sale fino q.b.
q.b. Black pepper to taste
80 g Red onions

🧑‍🍳Preparation:
To prepare the baked anelletti, start by peeling and chopping the red onion. Then transfer to the stove and stew it in a pan with oil, for 2-3 minutes, over low heat. 
Then add the meat: the beef and then the pork; gradually granatele with a wooden spoon, while you leave to brown for about ten minutes. After this time, pour in the red wine and after a couple of minutes, the time necessary for the alcohol to completely evaporate, you can also pour in the tomato paste and lower the heat.
Mix carefully and then pour the water. 
Give it another stir and then continue cooking for another 30 minutes, keeping the heat low and stirring occasionally. Then add the peas (fresh or frozen) and cook for another 20 minutes, so add a little water as needed, and mix from time to time until the sauce is well reduced; finally add a pinch of salt and a grind of pepper to taste.
While the sauce is cooking, put a pot of water on the fire to bring to the boil and add salt: it will be used for cooking the anelletti. Then you can take care of the pan: grease it with a little oil and distribute it carefully along the entire surface of a 30x20 baking dish.
Then sprinkle with breadcrumbs and shake the baking dish so that the crumbs adhere well.
Then move on to the cheeses, grate the caciocavallo and cut the primo sale into cubes. Keep everything aside and prepare the pasta: cook the anelletti in boiling water, draining them 2-3 minutes before the end of cooking. Plunge them directly into the pan with the now ready sauce: first, however, make sure that there is enough salt, if necessary add a pinch more.
At this point, mix and then add the grated caciocavallo, setting aside a few spoonfuls for the surface, then the first diced salt and a pinch of black pepper to your taste. Stir again and start filling the pan, helping yourself with a ladle.
Level the surface so as to distribute everything equally and sprinkle with the remaining caciocavallo and then the breadcrumbs. Finally, bake in a preheated oven in static mode at 180° for about 40 minutes.
Wait 5 minutes before unmolding them, in this way your baked anelletti will remain perfectly in shape when you serve them!
Back to the blog