Timbale of Sicilian anelletti

This Baroque triumph of baked pasta, or "timballo di anelletti", otherwise known as "pasta with the oven", is an integral part of the Palermo gastronomic tradition and is linked to its history


For 6 people:

• Ingredients for an 18 cm mold;

• 500 gm. Sicilian anelletti;

For the preparation of the dressing:

• 2 boxes of 1 kg of Organic Whole Peeled Tomato from "La Carmela";

• 200 gr. extra virgin olive oil;

• 1/2 glass of red wine;

• 2 onions;

• Salt;

• 600gr. of aubergines;

• 200 gr. minced beef

• 1/2 carrot, 1/2 celery and 1/2 sprig of basil;

• 1/2 glass of white wine

• 350gr of vegetable broth

• 150 gr shelled peas

• 70 gr. cacioricotta (possibly goat)

• Grated Parmigiano Reggiano

• Butter and breadcrumbs


Cut the aubergines into slices along the length of the mold, put them in water and salt, rinse them, dry them and fry them. Preparation of the sauce: Fry the onion in the oil over low heat, deglaze with the wine, add the Organic Whole Peeled Tomato "La carmela" and a pinch of salt and cook over low heat for 3 hours until you have a consistent sauce, intense red color. Preparation of the ragù: Fry the mixture of onions, celery and carrots, add beef or veal and brown it, deglaze with white wine, add the sauce previously prepared. Cook over low heat for 3 hours, taste the sauce and season with salt according to your liking. In a pan, fry the diced onions in oil, add the peas and add salt. Brush the mold with melted butter and sprinkle with the breadcrumbs, place the mold in the freezer. Cook the anelletti in salted water in a saucepan, drain the pasta after 4 minutes, cool the pasta with ice water. Season the anelletti with tomato sauce and 4 tablespoons of grated Parmesan cheese, fill the timbale with half of the fried aubergines. It will be necessary to add the anelletti "lining" the bottom and the edges of the mold and then add the filling: the aubergines, the meat sauce, the peas, the grated cacioricotta and the basil. Close everything well with the remaining rings, sprinkle with the remaining sauce and sprinkle with breadcrumbs. Bake in a preheated oven at 180 degrees in static mode for 1 hour, until the crust is golden brown. Remove the timbale from the oven, let it rest for 5 min, turn it over on a serving plate, wait another 5 min, so as to keep the shape once detached.