Timbale anelletti baked Sicilian: an early favorite dishes and symbolic of my beloved island, the Sicilian timbale par excellence. The timbale of traditional Sicilian anelletti is obviously baked, covered with slices of fried eggplant, forming a tempting treasure chest stuffed with pasta, hard boiled eggs, cheese, tomato and other eggplant (do not forget to peek through all my RECIPES WITH EGGPLANT). You can study the entire proceeding calmly watching VIDEO RECIPE STEP BY STEP timbale of anelletti Sicilian on my YouTube channel.
Once sformato, timbale is a perfect vision, dreamlike. Outside has a golden crust on the fried eggplant covered with breadcrumbs: When you open, anelletti begin to roll down and escapes the filling, The stringy cheese, the yellow of the egg. A heavenly perfume. Some use a light meat sauce to flavor the timbale anelletti baked in the oven, in place of the simple tomato sauce. I, When the eggplants are in season, I prefer to use the tomato sauce.
For this is the summer version of a recipe that also prepares for winter with a delicious sauce in Sicily: the TIMBALE anelletti SICILIANI SAUCE’ with its delicious browned crust. A recipe that I suggest you try when the weather will be better suited. There are those who will not give up eggplant and put them in the winter too timbale: I am in favor of a strict seasonality of crops and then in the winter I would simply add to the sauce and peas. frozen course. I do not know if you understand what this pie just made ends soon: If you want to advance you a single medium. Hide it. Take a look at all my SICILIAN RECIPES. Have a good day!
TIMBALE anelletti SICILIAN
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INGREDIENTS
- 400 grams of little rings
- 750 ml of tomato puree
- one shallot or onion
- 4 eggs
- 250 grams of cheese, provolone or scamorza cheese
- 2 purple eggplants
- 120 grams of grated Parmesan cheese
- extra virgin olive oil for the tomato sauce
- olive oil for frying as required
- salt to taste
- pepper
- a handful of breadcrumbs
PROCEEDINGS
Before starting to prepare the timbale anelletti baked Sicilian look carefully at my VIDEO RECIPE STEP BY STEP. Wash and clean the aubergines and cut them into slices 1 cm thick. Add salt and put them in a colander for at least 30 minutes covered and with a weight on top to make lose part of the vegetation water. Blot well and FRY in olive oil until they are golden brown. Set them aside on a piece of blotting paper.
In a saucepan put the finely chopped onion and a drizzle of extra virgin olive oil: Sauté the onion until it becomes transparent, with a little warm water if necessary. Combine the tomato puree, a pinch of sugar if needed and add salt. Cook covered for 15-20 minutes.
Preheat the oven to 180 degrees static. Boil the eggs until they are hard boiled. Cut the cheese and boiled eggs into thin slices. Boil the little rings in abundant salted water and drain with at least 5 minutes before cooking time indicated on the package.
Grease a baking sheet with olive oil and sprinkle evenly with the breadcrumbs, as you see in VIDEO RECIPE. Coat the Pan, on the bottom is in the borders, with the fried eggplant (leaving some aside pe la pasta).
Season the little rings with tomato sauce (keep aside a half cup), three-quarters of the Parmesan cheese and the fried eggplant tossed aside. Pour half of the little rings into the Pan, distribute the cheese and the chopped eggs and slices, some’ tomatoes and the rest of Parmesan, as you see in VIDEO RECIPE STEP BY STEP. Cover with the rest of the anelletti pressing well. Cook for 25-30 minutes and let stand for a few minutes before unwraping the timballo. Unmold the timbale of little rings and serve immediately. Bon appétit!
THE PAIRING: our choice fell on a Lambrusco Doc Grasparossa Castelvetro, produced by Cantine Chiarli. The name of the wine is "Centennial": Lambrusco bright reds, that smells of violets and red fruit. The palate is dry and slightly fruity. Very pleased with a dish rich and substantial as this timbale.
44 comments
Hi Ada, after trying at Christmas version “autumn”, Sunday I will do this, because I have lunch a special person who has health problems, however, and n can eat meat.. so this is perfect and then… let's face it, it's an excuse to do it just because I feel like 😀
I am having said that I wonder if I can prepare it the day before…. and in the case if I should put it in the pan and then bake it the next day or the day after cooking it and just heat it up…
I know it's a silly question but I want to look good Sunday… we are many and they are all people I care tantissimissimissimo… thank you again you're more than very good and i don't need to tell you 😉
Hello! Meanwhile, thanks for the appreciation and trust. We come to our timbale. I always recommend you do it on the day when it is consumed, because the real problem is that the dough will overcook. If you must do it one day in advance then remains far behind on the pasta cooking time in both the boiling both in baking. Set aside a little 'sauce. Add the tomato sauce over the pie before heating, in a manner that is less dry. Let me know.
I imagined.. Ada really thanks… at this point to take risks nn I prepare the day before the sauce eggplant and eggs and the same day I assemble and inofrno… at least they are quiet.
thank you thank you
pat
I agree with your choice. If you prepare everything the day before then you only have to boil the pasta, stir and bake. I assure you that you will not regret the choice. A dear greeting. ADA
Ada nn was a success but a huge blockbuster! Is’ went well… thank you for everything
Have a nice day
I'm so happy! A big hug, ADA
Not knowing my mind between the summer version and the autumn I am determined for their fusion … A four seasons, i mean 🙂 well, now it goes into the oven for tomorrow. Let's see what comes. Hi Ada!
Hi John! So how was this version ' mixed '? In eye should be yummy! Let me know, ADA!
I apologize for the late response (I had enabled notifications…). Dear Ada, the dish has been successful. The next day he had become even more tasty if possible. Preparing phantasmagoric comparable wealth at only “Tianu d'Aragona”. Viva la Sicilia!…
Thank You John! I'm glad. Consider that it is a symbol of my Sicily, so it makes me even more pleased that you enjoyed. Until next time then! ADA
live in verona, I cercarto in all aneletti but I can't find the hypermarkets for baked pasta. can you tell me where I can buy them. Thanks
Produces them the barilla and perhaps voiello. But in the North and’ a little present format. About online sales channels by Sicilian products are certainly. You could also try the serve. For more info about barilla outlets customers. Hello.
anelletti best of grain fragrant are those of free land for sale in Coop. Are in Parma but passionate, I also tried De Cecco and Tomasello I find the Esselunga.
Thanks Luana! I'll try too if the Coop to Rome I find Free ones, However maybe they Eataly! Thanks for the tip! ADA
In butchery goats, in Negrar!!!
Thanks Sara. Maurizio take note
If he can interest you, I purchased the De Cecco, in a supermarket chain Dok, I don't know if there is in Verona…
Hi Ada, If you think you could add to the gravy and after firing them off, 2 sprigs of Rosemary, Sage 2 Bay leaves and 2, But even with tomato cubes of mortadella; now complete it becomes baked pasta maiden, I guarantee the result.
Ciao Andrea, Thanks for the suggestion. I gladly accept the idea of flavourings, mortadella and prosciutto with tomato but I just don't I love you! I know that in Messina make it so, but for my taste is a little’ too much charge. But you are right to give the variant, so readers can choose to put it or not the mortadella! A hug, ADA
Dear admirers of Sicilian cuisine, If you don't know where to find the little rings (Tomasello) in Rome you can contact us, or we can show you where to find them.
For the chickpea flour… 🙂
We also do consignments.
Greetings
Thanks Mark, I have taken note of your report! See you soon, I hope you'll continue to follow my blog. ADA
Certainly, With pleasure. 🙂
parmigiano reggiano?Lambrusco ?but are we crazy? Pecorino cheese or cheese and of course, Nero d'Avola!
Hi Armando, caciocavallo or provolone Ragusa are already within. I prefer the Parmesan cheese because cheese makes everything too salty. As for the wine, We prefer to combine regular proposals other than those. Our audience is not only Sicilian and, Therefore, those who live in Sicily may well quietly Nero d'Avola, but those who live elsewhere can choose among other possibilities.
Hi guys
Thanks!
Here's what I will prepare Sunday!!!
ADA hug
<3
One of my favorite meals ever!
I tried them a little’ time ago, my parents were in Sicily and led a pack of this paste… not deny that when I saw them I couldn't ever think that were so good!! 😛
the Grits of Sicilian pasta has just another flavor, tastes great but also anelletti barilla and de cecco are made with that same wart or you like the regular sizes?
In addition, is there a way to keep compact the slice of flan when you need?
Ciao Stefania! Then, anelletti Barilla or De Cecco fine. Are not as rough as Sicilian because, as you've already figured it out by myself, they are made with the same wart of regular sizes, but overall not bad. To make stay the slice more intact ', the recommendations are two, always bearing in mind that the little rings tend to slide over each other: dress them very, with gravy, Parmesan cheese, cheese, things that ' take’ and then let them cool a little before you cut the pie. More is hot and the juices flowing, more anelletti tend to slip. Hi Ada
Thank you very much!!
Certain!!! Very willingly, count us!!! 😉 A Hug!
Beautiful recipe! It must surely be exquisite!!! 😛
Thanks. Is’ a recipe of my family tradition and for this I am particularly related. I'm glad you appreciated. ADA
Beautiful keep traditions, especially family!! Brava!
Certainly at one time or another I will try!!! 😉
And will you let me know??? It means a lot to have real feedback about my recipes. Is’ clear that I like, but the important thing is that like the other, so you do not lose…
I must say that I have (you) amazed: a very rich dish, delicious with a paste that I had never heard…tomorrow I try now! It's fine for my perfect lunch…I already added the place at the table, Thanks! Lucia
Thank You Lucy, the theme of your contest for me is so beautiful (and nice banner, just appetizing) I wanted to make a good impression!!!
A plate favolosoooooooo !!!
Thanks!!!!
How wonderful!!!If I find them I will try them,looks yummy!!!Dear greetings from Bologna laura
Hello Laura! In a medium to large supermarket are certainly: make them – I know because I use them – Barilla, De Cecco, Garofalo and Rustichella…best wishes and thanks!!!!
Hi Ada!
As promised I went and saw that I really like your blog I enrolled I also! I'm curious about this timbale, I saw that are in vogue at the moment these little rings!
If you have pleasure join to my challenges CAKE POP YOU are?, I would be honored 😉
http://lallina87.wordpress.com/2013/03/03/cake-pop-sei-il-primo-contest-di-unaltra-fetta-di-torta
See you soon, Laura
Hello Laura, Thank you very much!!!!In Sicily anelletti we have always used as much but it's true, now they are spreading along the peninsula. I was just browsing through the rules of the contest…I've never done a cake on a stick. I can assure you that I do because I haven't got much time to experience something decent, but I try. In any case I will certainly at the next, I swear. Best wishes and thanks again. ADA
Creativity does not miss I see, I'm sure before you surprise me, you'il 🙂
No, Thank God never fails, but more on the salty ... but your desserts are masterpieces…