Anelletti al forno, better known as anelletti alla palermitana, is a baked pasta dish of Sicilian origin which owes its name to the ring-like shape of the pasta. This shape is one of the regional specialties of the great pasta producers and is used almost exclusively for the preparation of this unique dish.
The preparation of the baked pasta has as many variations as there are different areas of the island. Depending on the area, the anelletti may be replaced with macaroni, rigatoni or some other pasta. The ingredients, meanwhile, will vary wildly: boiled eggs, various cured meats and even vegetables.
Annelletti al form ingredients:
- 500 g of anelletti
- 200 g of mincemeat (veal)
- 100 g mincemeat (pork)
- 200 g of grated caciocavallo cheese
- 100 g of primosale cheese
- 200 g of tomato extract
- 100 g of breadcrumbs
- 1 onion
- a glass of red wine
Preparation: fry the minced onion, add the minced pork and beef and blend with a glass of red wine. Fry for a few minutes, then add some tomato extract diluting the mixture with half a litre of water, add the salt and cook over low heat for half an hour. Cook the anelletti and season them with the sauce. Grease a casserole dish with oil and add a sprinkling of breadcrumbs. Pour the pasta into the dish, add the grated caciocavallo and the chopped primosale cheese; sprinkle more breadcrumbs on the surface, add a drizzle of oil, and bake for about twenty minutes.