Few, very few words for one of the most favorite dishes of my beloved island, the Sicilian timbale par excellence: to little rings. Baked of course, covered with fried eggplant, forming a tempting treasure chest stuffed with pasta, hard boiled eggs, cheese, tomato and other eggplant. Once the flan is perfect vision, with a golden crust data from fried eggplant covered with breadcrumbs : When you open, anelletti begin to roll down and escapes the filling… the cheese, the yellow of the egg… I don't know if you realized that just made ends immediately… If you want to advance you a single medium. Hide it. This is the summer version, made with fried eggplant, a recipe that is also prepared in winter in Sicily with a delicious sauce: the timbale Sicilian anelletti with meat sauce, with their delicious browned crust, It is a recipe I suggest you try when the weather will be better suited. Have a good day!
TIMBALE anelletti SICILIAN (summer version)Print 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
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. 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. Cover with the rest of the little rings pressing down firmly. Bake for 25-30 minutes and let stand a few minutes before unmolding the timbale. Unmold the timbale of little rings and serve immediately. Bon appétit!
THE PAIRING: our choice fell on a cellar Chiarli Lambrusco Grasparossa di Castelvetro Doc. In particular, the “Centenary“, with its brilliant red, It is dry and fruity and, Therefore, very pleasant with a rich and hearty dish.