Oven Baked Anelletti - take the pasta and leave the gun. Press the mixture down and cover the top with more breadcrumbs and grated parmesan cheese. The timbale of traditional Sicilian anelletti is obviously baked, covered with slices of fried eggplant, forming a tempting treasure chest stuffed with pasta, hard boiled eggs, cheese, tomato and other eggplant (do not forget to peek through all my RECIPES WITH. Oven Baked Anelletti - take the pasta and leave the gun anelletti pasta • olive oil • mirepoix • tomato sauce - I used Rao's marinara • boxes of Pomi chopped tomatoes • parmesan rinds • ground nutmeg • white wine Anelli or anelletti, as they are called in Sicily, are thin dry ring shaped pasta often used by Italians in soups, salads and oven baked pasta dishes.
Drain the pasta and mix it with the béchamel and the mozzarella and ham cubes.
Fill a buttered oven dish with the pasta mixture and sprinkle with the grated Parmigiano and breadcrumbs.
Allow the baked pasta to sit for a few minutes before serving.
You can cook Oven Baked Anelletti - take the pasta and leave the gun using 15 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Oven Baked Anelletti - take the pasta and leave the gun
- It's 1 lb of anelletti pasta.
- It's 1/4 cup of olive oil.
- You need 1 box of mirepoix.
- It's 2 (26 ounce) of boxes of Pomi chopped tomatoes.
- You need 24 ounces of tomato sauce - I used Rao's marinara.
- You need 2 lbs of ground veal - I substituted 1lb of ground chicken and 1lb of ground beef.
- Prepare 1/2 cup of white wine.
- Prepare 2 of parmesan rinds.
- It's 1/2 tsp of ground nutmeg.
- Prepare of salt and black pepper to taste.
- Prepare 3 of medium sized purple eggplants.
- You need 34 ounces of chopped mozzarella.
- It's 1/4 cup of ofgrated parmesan cheese.
- You need 1/4 cup of toasted breadcrumbs.
- It's 1/2 stick of butter.
When the pasta is ready, drain it and season immediately with the butter and Parmesan. Place it in a bowl and allow to cool. Add salt to taste and mix together well. Cut the cheese and ham into small cubes.
Oven Baked Anelletti - take the pasta and leave the gun step by step
- For the Ragu Sauce: Heat the olive oil in a deep pot and sauté the mirepoix until golden. Add the meat and thoroughly brown. Add nutmeg, salt and pepper to the mixture. Add the white wine and cook until evaporated. Next add the chopped tomatoes and cook for about 15 minutes. Then add the tomato sauce. Turn the heat down to a gentle simmer and cook for 4 hours..
- For the eggplant: Peel the eggplants and cut into large pieces. I cut the eggplants into 1/2inch discs and then quartered the circles. Either brown the eggplant pieces in olive oil on top of the range or cook in a air fryer until brown..
- For the pasta: When the Ragu has cooked 3 hours add the eggplant to the sauce. At 4 hours turn off the sauce and preheat your oven to 400 degrees. Butter a large oven proof dish. Combine the bread crumbs and parmesan cheese and cover the sides and bottom of the dish. Bring a well salted pot of water to a rolling boil and cook the pasta for 3 minutes. Drain well and.
- Special Notes: This looks like a lot of work but I make the Ragu the day before. I think any Italian sauce always improves with age and it makes it an easy dish for company. This makes enough pasta for 8 people with leftovers. I start with a Sicilian Blood Orange Salad. And, yes I know that oranges symbolize death in the movie but I assure you no-one has ever died while eating at my table. After the salad I then serve the pasta with chicken cutlets and then, what else, cannoli for dessert.
Add tomatoes, olive oil, and salt to a baking dish and toss. Place the block of feta in the middle and top with a splash more of olive oil plus a few pinches red pepper flakes. Pot lots of holes in the bottom and sides of the crust with a fork. Place a pot of water on the stove to boil for the pasta. Heavily salt the water, so it tastes like the sea.