Timbale of Sicilian anelletti al ragù. If you make this dish will be as if you came to eat at my house. Because it is one of the traditional Sicilian dishes that marked my childhood, and I'll often, very often indeed. Whenever I miss home or that my brother comes over for dinner. I'm used’ the timeless timbale of Sicilian anelletti al ragù, a celebration of gluttony, Golden and crispy casket enclosing a soft mixed meat ragù, stringy cheese and peas. From us is just the Sunday dish, What do you love and you don't prepare yourself to those who never betrays. Obviously the sauce needs to be done to perfection with pork, veal and beef, There must be the tomato paste and a very good red wine and must cook at least two hours and thirty. You can prepare it in pan, and when the dish arrives at the table they party, or if you want to serve it in a less rustic in small single-serving pies or a timbale only using one ring mold. Be prepared to serve the bis. Also try the summer version of the timbale of anelletti alla siciliana, but no sauce so that enclose the fried eggplant timbale in a casket: but I recommend, used the eggplant in season. Have a good day, and a good lunch!
TIMBALE anelletti SICILIANI A SAUCE ' (Sicilian recipe)Print This
- FOR THE SAUCE '
- 150 grams of ground beef
- 150 grams of minced veal
- 150 grams Minced pork
- a small onion
- 4 tablespoons tomato paste
- 500 ml of tomato puree
- extra virgin olive oil as required
- two cloves
- a bay leaf
- salt and pepper
- 300 milliliters of red wine good (I used a Chianti Classico, but maybe a Nero d'Avola)
- FOR TIMBALLO
- 400 grams of anelletti Sicilians
- 100 grams of boiled peas
- 100 grams of shredded PDO parmigiano Reggiano
- 250 g of scamorza or provola not too seasoned (They are also fine fresh cheese, Their tumors Il primo Charlie)
- 4 boiled eggs
- 40 grams butter
- butter and bread crumbs for the mold, just enough
To make the timbale Sicilian anelletti with meat sauce, I suggest you start right from the sauce, which can be done the day before and refrigerate. Finely chop the onion and sauté in a pan with extra virgin olive oil, then add little by little minced meat, rosolandola well before adding the other. When all the meat is in the Pan, Add the tomato paste and wine and let evaporate the alcohol part over high heat. Finally, combine the tomato puree, The cloves, the Laurel; Add salt and cook over a low heat and covered for at least two hours. From time to time try to see if you need to adjust a little more salt.
Preheat oven to 200 degrees static, greasing the mold (or individual stencils) and sprinkle evenly with breadcrumbs. Slice cheese and sliced hard-boiled eggs.
Boil the Sicilian anelletti very al dente, Let's say for less than half the cooking time indicated on the package (consider that they must Cook for at least 20 minutes in the oven and are definitely not eligible scotti). Drain and dress with butter, then add the meat sauce, the peas, the grated cheese and mix well.
Pour half of the Sicilian anelletti into the mold or into the molds, sprinkle the smoked cheese or provolone and a few pieces of egg slice hard and cover with the rest of the dough. Bake the pie Sicilian anelletti with meat sauce until the surface is golden and crisp.
If you opted for individual stencils you can turn them out immediately and serve, If you have chosen a single mould ring you have to wait a few minutes for the paste is compact for the Tin. If you choose to cook the timbale Sicilian anelletti the sauce in the pan you just need to make portions and serve. Bon appétit!
THE PAIRING: A great red Tuscan, such as the Chianti Classico, is our combination for this Sicilian recipe from taste succulent, Thanks to a full-bodied and dense ragout, cooked long. We tried this dish with a Chianti Classico Riserva produced by Castello d'albola (Casa vinicola Zonin), After a careful selection of the best Sangiovese grapes in the vineyards at 400 metres above sea level. I'm used’ a red body, DENSO, with aromas of cherries, dried flowers, elegant notes of violets; a generous taste, with velvety tannins and good acidity, that gives the wine a general balance in the tasting.