Timbale of Sicilian anelletti al ragù

Procedure

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!

MATCHING: 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 Albola Castle (Casa vinicola Zonin), After a careful selection of the best Sangiovese grapes in the vineyards at 400 metres above sea level. It's 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.