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. Is’ 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. Indeed, if you want to bring to the table a lunch all made in Sicily, have a look at all my SICILIAN RECIPES and all my OF RECIPES LASAGNE if you like baked pasta.
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. Is, If you like, on my YouTube Channel you will also find a VIDEO RECIPE This summer version of timbale Sicilian anelletti. Have a good day,.
6 comments
My mom my grandma and my aunt were of Messina.. I grew up with dishes and those perfumes I've still in my memory. This Christmas I followed qs recipe… I just added the primosale… and nothing I wanted to first of all thank you for allowing me to relive some of those scents and feel so near me even those who nn are gone and secondly get you really a million compliments because the recipe is really great… was appreciated also from my in-laws and everyone did at least twice daily.. there are those who did the tris :)
In short, a real success (I had already made in the past but following another recipe and I'm afraid I had come well)… Thank you thank you greeting cards!!!!
The first salt there is great! And I'm glad you liked my recipe, is family and I care very. And I must say that I also like the cuisine of Piedmont, so I am doubly glad my timballo has been appreciated by your relatives. A warm greeting, ADA
Is’ your interpretation more’ simple of anelletti timbale; missing hard boiled eggs and fried eggplant with which the mould is lined. I follow you and your blog and’ one of those who appreciate the precision with which are the recipes. I am Sicilian and 10 I had a restaurant once a week had a menu’ Siciliano,much appreciated. TTI do best wishes for your work.
Hi Gj! Thank you for your appreciation. And even more because it comes from one of my fellow! As for the timbale, in the family we always have two timbales. The traditional one more summer with Eggplant boiled eggs cheese and tomato sauce plain that you find on the blog, and this sauce that traditionally we prepare in winter not to be without little rings on Sundays and especially at Easter and may day. Tradition of Palermo, I grew up with these versions of the timbale of little rings to exploit seasonally… I embrace you. ADA
Superb dish dear Ada. I am just right a parcel of little rings, Maybe I'm doing something for Easter… ;)
But please suggest me a Sicilian wine or pugliese; personally and for many good reasons, Chianti doesn't handle right. For charity, I repeat that these are my personal opinion.
Thank you very much!
Hello Ale, This is just one of the dishes that we prepare family for Easter. As for the Chianti, You can substitute a Cerasuolo di Vittoria Docg. You could try that Cos farm or Gulfi. About Puglia, I would see a Salice Salentino Doc of the company Paul Leo. See you soon. ADA