De Cecco Anellini n.71 (500g)

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Cover the top of the pasta with the slices of eggplant hanging over the sides of the pan. Top with additional eggplant slices to completely cover the pasta. For example, prepare the meat ragu, eggplant and hard boiled eggs a day or two ahead. If you happen to have a batch of meat sauce in your freezer, defrost it and stir in some peas. Anelli, which means “little rings” in Italian, are small, thin rings of pasta that originated from Sicily, Italy. These little hoops of pasta are often found in soups and salads, particularly in light, summery dishes.

Meanwhile, in a large, heavy-based pan, warm the oil and butter, and gently fry the onion, celery, carrot, rosemary and a pinch of salt until soft and translucent. Of course, you can serve this sauce with other types of pasta. I think it would go really well with orecchiette or cavatelli, especially if they are homemade. However, if you make homemade anellini, I’m sure you’ll love the authentic version of this pasta recipe from Abruzzo as much as we do. Serve with sautéed veggies, extra ricotta and grated pecorino (if using)

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This eye catching dish is a specialty from Palermo, Sicily. Some refer to it as a timballo or timpano, which is a baked pasta dish encased in dough or in this case, eggplant. I like to spread the cooked anelletti onto a rimmed baking sheet so it can cool down faster, then it’s basically like making a lasagne, just have all your ingredients ready to go so you can start layering it into your baking dish.

While the pancetta is cooking, in a large bowl whisk together the mascarpone, parmesan cheese and 2 tablespoons of pasta water. Add the remaining pasta and top with the reserved sauce. Sprinkle with extra grated Parmigiano cheese. Press down lightly on the pasta. I hope you give this timballo a go because it's a wonderful dish, perfect for family occasions and holidays. So while your water is boiling, in a large pan add a little oil, pancetta and some fresh rosemary leaves. Cook for about 5 minutes or until the pancetta is golden.

Bake for 30 minutes. Let the baked anelletti sit for about 30 minutes before removing the sides of the pan. Do not skip this step or it may fall apart when you attempt to slice it! Is there anything better than eating a bowl of savory warm soup on a cold day? This dish contains anelli pasta that’s simmered in beef broth and topped with small portions of polpettine and parmesan cheese. Cover the bottom and sides of the pan with overlapping eggplant slices. Let the slices hang over the sides of the pan as shown. Well those are anelli! I recently read that not only are SpaghettiOs still being produced, but they sell over 150 million cans a year! When Campbells first launched them on the market they used the advertising tag line"The neat round spaghetti you can eat with a spoon" I just love that! Round spaghetti! Caciocavallo cheese: cut into cubes. Other cheeses such as mild provolone or mozzarella may be substitued.

We have a friend who is an amazing cook and he always adds a couple of tablespoons of Mascarpone to his Risotto instead of cream, and I have to admit it is so good. Pour half the pasta with sauce into the eggplant covered spring form pan. Cover with hard boiled egg slices. Add the remaining pasta and top with the reserved sauce. Press down lightly on the pasta. Sprinkle 2 tbsp. Parmigiano cheese on top.So, anellini alla pecorara is a dish of a particular type of pasta and sauce eaten together. In Abruzzo, you can find fresh anellini to buy in many food stores. Interestingly, the pasta is sold as anellini alla pecorara or pecorara di Elice. Although, many locals still make this pasta themselves. Outside of the region, the only way to enjoy this dish in its authentic form is to use homemade pasta, which is what we did. What is anellini pasta? This article does not cite any sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Step 2 - While it is cooking roast the eggplant. Preheat oven to 180C/350F cut the top off the eggplants and cut them into 1cm/0.4inch slices. Place eggplant slices on parchment lined trays and brush generously with oil on both sides. Roast for 20 minutes and then turn over and roast for another 5-8 minutes. Set aside to cool. Anelletti al Forno is a wonderful dish to spoon up for a crowd or for a mid week meal for your family, you can even make it meatless if you prefer, kids love it as well as adults because they look like spaghetti O’s.