Anelletti al forno are a pasta with sauce typical of Palermo, here is the family recipe of the Sicilian Giusi Battaglia
Ingredients FOR RAGÙ
- 700 g tomato puree
- 600 g mixed minced pulp (pork and beef)
- 200 g tomato paste
- 150 g frozen peas
- 1 glass of red wine
- 1 white onion
- 1 carrot
- 1 piece of celery
- 1 tablespoon of sugar
- extra virgin olive oil
- salt
- pepper
Ingredients FOR THE PASTA
- 500 g short pasta like anelletti
- 200 g caciocavallo or fresh diced tuma
- 100 g salami
- 100 g diced cooked ham
- 2 sliced hard boiled eggs
- Grated Grana Padano Dop
- butter
- extra virgin olive oil
- salt
- pepper
Prepare ragù in the traditional way, adding peas towards the end of cooking.
Boil the pasta al dente, drain it, toss with the meat sauce, diced ham, salami and cheese.
Butter a mold (preferably with a hinge), sprinkle it with breadcrumbs and distribute a first layer of seasoned pasta, add the eggs and cover with more pasta.
Complete with a generous dose of Grana Padano and breadcrumbs and bake at 180 ° C for 25 minutes.
Carry on for another 5 minutes under the grill to form a crispy crust. Remove from the oven, allow to cool, then unmold.
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