Anelletti al forno

Ingredients

• 400 g anelletti
• 300 g minced veal (or half veal, half pork)
• 200 g tomato concentrate
• 200 g shelled peas
• 200 g pecorino primo sale
• 80 g grated caciocavallo
• 1 medium onion
• ½ glass dry white wine
• 1 celery heart
• ½ carrot
• 1 tsp sugar
• Olive oil
• Butter for the dish
• Breadcrumbs
• Salt and pepper

Method

1. Finely chop the onion, celery and carrot and soften them in oil.
2. Add the meat and brown it gently, breaking it up with a wooden spoon.
3. Pour in the wine and let it evaporate, then add the concentrate dissolved in hot water, salt, pepper and the sugar.
4. Simmer over moderate heat for about 40 minutes, stirring now and then; add the blanched peas halfway. The ragù should stay fairly loose — add hot water if needed.
5. Cook the anelletti in salted water and drain them very al dente.
6. Mix the pasta with the ragù, the diced pecorino and most of the caciocavallo.
7. Butter a baking dish, dust it with breadcrumbs, add the pasta, level it and cover with breadcrumbs mixed with the remaining caciocavallo.
8. Bake for about 40 minutes at 200 °C.

Tips

• This is the Accademia Italiana della Cucina recipe in the Palermo style.
• A common variant adds quartered hard-boiled eggs to the pasta.

Related topics

🥘 Anelletti al forno · Anelli · 🧀 Pecorino · 🫒 Olive oil · 🧈 Butter

Sources

• Accademia Italiana della Cucina — Anelletti al forno

Servings: 6

Themes