SFORMATI DI ANELLETTI ALLA SICILIANA EN

Here Below a typical recipe from Sicilia thanks to the partnership with the blogger Annamaria Iacono, we will prepare this beautiful and tasty recipe.

Today’s proposal are the Flans of Anelletti Sicilian, a typical dish of my region, especially popular in Palermo, but adopted a little anywhere with the addition of some other ingredients, depending on the area in which the recipe is prepared. It is a format of pasta a bit unusual, in the form of small rings, from there, in fact, the name Anelletti, which are seasoned with a tasty meat sauce and then passed in an oven. Depends on the area in which they are prepared, we find them with the addition of fried eggplant, or hard-boiled eggs, which help to make the dish, already good for her, even more tasty. This time I wanted to prepare them for portion size, putting them in the molds for baba, which can be replaced with shapes of cupcakes, but you can also put in a normal pan or baking dish. In either case, the result will always be heavenly!

Card:
Difficulty: medium
Preparation: 20 minutes
Cooking time: 120 minutes
Preparation for: 4 people

Ingredients:
350 gr of anelletti (pasta)
300 ml of tomato sauce
1/2 tablespoon tomato paste
1/2 glass of red wine
200 gr of minced beef
200 gr of minced pork
2 bay leaves
100 gr of Ragusano PDO grated
200 gr of peas
2 hard-boiled eggs
1 small eggplant
1 small onion
1 clove of garlic
Extra virgin olive oil Valle del Belice DOP
nutmeg
salt
pepper

Preparation:
Slice the eggplant, salt it and put it in a colander to lose the vegetation water, then, after a few hours, dry slices and fry in oil.
Prepare a sauce, by frying in a pan with oil, onion, finely chopped and a clove of garlic.
Add the ground beef and the bay leaves, let it brown and deglaze with red wine.
Once the wine has evaporated, add tomato sauce and tomato paste, dissolved in a little warm water.
Add salt and pepper and let simmer for about 40 minutes, stirring frequently.
If the sauce should shrink too much, add a little of water and continue cooking.
Ten minutes before turning off the heat, add the peas with meat sauce.
Firm up two eggs, remove the shell and reduce them into slices.
Put a pot with salted water and cook a few minutes the small rings, to finish cooking in the oven.
Drain the pasta, season it with the sauce and cheese.
Coat the inside of the molds for baba with greaseproof paper, then put a slice of eggplant on the bottom of this and a few spoonfuls of dough pressing it well, put a few slices of egg and still other pasta, until you get to the edge. The paste must be well compacted, so that when will come out of the oven, will remain whole.
Turn the parchment paper flaps on the surface of the dough and bake at 180 degrees for 30 minutes.
Wait until the dough grow cold a bit before turning.
The Flans of Anelletti Sicilian are ready.

Enjoy your meal and have fun with this Sicilia dish!

This recipe was created and shared on ITALIAN FOOD SECRETS by: Annamaria Iacono

Author of the blog: Annamaria tra forno e fornelli

Here you will find the original recipe: http://goo.gl/TXZpnH

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