Goduria squared. Today's recipe is a little rings Sicilian pie with fried eggplant and a sauce made of meatballs. greedy, awesome, a taste riot, scent and color. This timbale anelletti is a richer variation of both the timbale anelletti traditional palermitano, because there are meatballs, both of timbale Sicilian winter, that the sauce but not fried eggplant. The timbale anelletti is in Sicilian cuisine DNA, it is a traditional recipe and every family has its variations. This is the change that we prepare at home during August, as an alternative to pasta 'ncasciata Messinese, They all had the opportunity to appreciate in books or in the TV series Inspector Montalbano, Andrea Camilleri. Obviously for me it is essential that the dough are Sicilian anelletti, but you can also use a short pasta such as rigatoni, the casarecce, half sleeves. For the meatballs, strictly fried, I use a mixture of ground beef and pork, and then bake in tomato sauce. Inside the timbale, in addition to meatballs, Add a semi-hard cheeses, in my case provola dei Nebrodi. Sometimes I add also boiled eggs, as in traditional timbales. I have enticed enough? Hope you. Take a look at all my other SICILIAN RECIPES and my RECIPES WITH EGGPLANT and run to prepare this pie. Have a good day!
TIMBALE AUBERGINES BALLS AND FRIESPrint This
- 300 grams of little rings (or other short pasta), I used the paste De Cecco
- 1 liter of tomato sauce
- fresh basil, to taste
- extra virgin olive oil, to taste
- salt and pepper, to taste
- 500 grams of ground mixture of beef and pork
- breadcrumbs, to taste
- parsley, to taste
- 1 whole egg
- 120 grams of Parmigiano Reggiano PDO cheese
- 80 grams of cheese DOP Pecorino
- peanut oil for frying, to taste
- 200 grams of cheese or provolone (or at least a soft cheese or seasoned seeds)
- 4 boiled eggs (optional)
Before preparing the anelletti timbale with eggplant and fried meatballs you have to do the meatballs and fry the eggplant. For the meatballs, place in a bowl the ground beef and pork, chopped parsley, a pinch of salt, an internal egg, 30 grams of bread crumbs, 40 grams of DOP grated cheese and 50 grams of Parmigiano Reggiano Dop. Mix everything together and, with fingertips lightly moistened, form so many balls small and regular size. Breading each patty in breadcrumbs and fry the meatballs in oil peanut oil. Put the meatballs from.
Place in a large pan the extra virgin olive oil and tomato sauce. Add a few leaves of basil, Salt, the tip of a teaspoon of sugar and cook covered for 15 minutes. Add the meatballs to the sauce and cook for another 10 minutes. Allow to cool.
Wash the eggplants, eliminate the ends and slice thickness at regular slices (about one centimeter). Sprinkle the eggplant with a little’ of salt and fry in olive oil until the eggplants are golden brown on both sides. Put the fried eggplant on paper towels and let cool.
Cut the cheese into cubes. Anelletti Boil in salted water and drain when al dente: I suggest to cook for a time equivalent to half of that indicated on the package, because then suffer the passage in the oven.
Season anelletti with meatballs and tomato sauce, Parmesan and grated pecorino remained, a few leaves of Basil.
Grease a mold with extra virgin olive oil (use a brush to a greater uniformity) and sprinkle the mold with breadcrumbs. Coat the mold with the fried eggplant, so that it is completely covered (overlap the edges slightly). Pour into the mold half of the pasta with the sauce meatballs, distributed over the cheese cut into cubes and boiled eggs (if you decided to put them) and cover with the rest of the dough.
Preheat the oven to 180 degrees static. When the oven is hot, cook a timbale of eggplant and meatballs for 20 minutes. Remove from the oven and allow the pie to cool for 5 minutes before throw. Turn out the timbale Sicilian eggplant and fried patties on a serving dish and serve immediately. Bon appétit!
THE PAIRING: Vermentino di Gallura DOCG top (fear) produced by Siddùra, a Luogosanto. A white experimental from the soul, that is fermented and aged in French oak barrels young (Allier), A structured wine, with notes of vanilla, butter and honey, which combine the freshness and great flavor, typical of Gallura Vermentino.