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 SICILIANPrint This
- 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
- a handful of breadcrumbs
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.