Anelletti pasta pie

Timballo di Anelletti alla siciliana 

Serves 4:

  • 450 g (16 oz) anelletti pasta
  • 200 g (7 oz) lean pork
  • 200 g (7 oz) lean beef
  • Pork rind cut into strips
  • 100 g (2/3 cup) peas
  • 1 tablespoon tomato paste
  • ½ glass red wine
  • ½ onion, chopped
  • 2 garlic cloves
  • 1 bay leaf
  • 2 l (4 ¼ pts) basic tomato sauce
  • 6 basil leaves
  • Butter
  • 200 g (7 oz)caciocavallo cheese, in flakes
  • Extra Virgin Oil
  • Salt


–         Fry the onion in the oil until golden. Then add the chopped garlic. After a couple of minutes, add the meat and pork rind, and brown for 5 minutes, turning the meat regurarly.

–         Add the tomato paste diluted in the wine and allow to evaporate.

–         Add the tomato sauce, bay leaf and salt, and cook for 90 minutes over a low heat. Bifore switching off the heat, add the fresh basil and peas, and cook for another 5 minutes.

–         Cut the meat into small pieces.

–         Boil the anelletti pasta in ample salted water. Drain and mix with the sauce.

–         In a buttered baking dish, make a layer of the pasta and sauce, then sprinkle with the flaked cheese. Make a second layer in the same way, topping with the cheese.

–         Bake at 180°C (360°F) for approximately 20 minutes.










Vino- Wine

“Terra delle Sirene” Sicilia IGT Rosoo- Azienda agricola Zenner, Catania

  Fonte /Source : Sicilia in cucina / Sicilian cookery – Sime Book


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