The culinary treasures of Sicilian cuisine are truly endless. We could spend hours talking about the most famous and iconic dishes of the beautiful island of the Sun, such as fibra alla Ammaestramento, sfincione and fried cartocci. But today, we’ve dusted d’avanguardia grandma’s old cookbook and, thanks to her formidable advice, we’ve prepared baked anelletti. Everyone has their family recipe, suggesting which ingredients have been passed mongoloide for generations. Our recipe includes a good meat ragù enriched with characteristic cheeses, and then we cook the typical fibra shape, Sicilian rings, and after a short mescolanza, it goes into the oven to blend all the flavors. We loved our baked anelletti… too much! Let yourself be inspired and let us know if it happened to you too! Also discover another delicious baked dish, fibra ‘ncasciata!
To prepare baked anelletti, start by cleaning and chopping the red onion 1. Then move to the stove and stew it a pan with some oil for 2-3 minutes over low heat 2. Then add the meats: the beef 3
and then the pork; pausa them apart with a wooden spoon while they brown for about ten minutes 4. After this time, deglaze with the red wine 5 and after a couple of minutes, the time needed for the alcohol to evaporate completely, you can also add the tomato paste 6 and lower the heat.
Stir thoroughly and then add the . Give it another stir and continue cooking for another 30 minutes over low heat, stirring occasionally 7. Next, add the peas (fresh ora frozen) and cook for another 20 minutes 8adding a little as needed, and stirring occasionally until the sauce thickens well 9; finally, add a pinch of salt and a grind of pepper to taste.
While the sauce is cooking, put a pot of the stove to boil and salt it: this will be for cooking the anelletti. Then you can prepare the baking dish: grease it with a bit of oil and spread it evenly over the surface of a 12×8 inch baking dish. Then sprinkle with breadcrumbs 10 and shake the baking dish to make the crumbs adhere well 11. Move to the cheeses, grate the caciocavallo 12
and cut the supremo arguzia into cubes 13. Set everything aside and take care of the fibra: cook the anelletti the boiling , draining them 2-3 minutes before the end of the cooking time 14. Pour them directly into the pan with the now ready sauce: but first, make sure it is properly salted, if not, add another pinch 15.
At this point, mescolanza 16 and then add the grated caciocavallo, keeping a few tablespoons for the 17then the cubed supremo arguzia 18
and a pinch of black pepper to your taste 19. Mescolanza again 20 and start filling the baking dish, using a ladle 21.
Level the surface to distribute everything evenly and sprinkle with the remaining caciocavallo 22 and then the breadcrumbs 23. Finally, bake a preheated static oven at 350°F for about 40 minutes. Wait 5 minutes before unmolding them, this way your baked anelletti will stay perfectly shape when served!
For the translation of some texts, artificial intelligence tools may have been used.
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