De Cecco Anellini n.71 (500g)

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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! This Timpano pasta bake cake or Timballo di Pasta is something special. It is made of simple ingredients presented in a spectacular way. Anelli or small ring pasta is cooked with a ragu and baked in a bundt or round tin to create a delicious baked pasta cake. This is also a great birthday cake idea for those that love savoury! This is a pushy recipe Dear Reader! Anelli pasta came from Sicily, where it was traditionally used to make timballo. Timballo is a Sicilian baked pasta dish featuring pasta, rice, meat, fish, or vegetables.

Place the eggplant slices on the baking sheets without overlapping them. Brush the tops with olive oil (about 2 more tbsp.) and sprinkle lightly with salt. There are several variations of this baked anelletti recipe: it can be made with a simple meatless tomato sauce; some add prosciutto cut into cubes stirred in with the pasta; and béchamel sauce can be drizzled over the pasta as I do with my lasagna. Is baked anelletti with eggplant difficult to make? In the world of Italian pasta, there are some traditional types of homemade pasta which are mostly only made and served with one type of sauce. A few that come to mind are silk handkerchief pasta with pesto, pansotti with walnut sauce, fregnacce Abruzzese and stuffed mezze maniche in broth (see links below). Also known as anelli or anellini, meaning small rings, this ring shaped pasta of Sicilian origin is popular for making this baked pasta dish.I made the dough in the same way as other pasta doughs by mixing the flours then adding the eggs and olive oil and then water as required. Durum wheat semolina has a higher gluten content than soft wheat flour, so pasta dough made with it requires a bit more kneading to get it soft and pliable. Make the rings by wrapping thin 'snakes' of dough around your index finger and sealing the ends together. 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.

Add bay leaves, salt and pepper, to taste. Bring to a boil, then lower to a simmer and cook partially covered for 1 hour. Stir in green peas and cook for an additional 15 minutes. Adjust seasoning if needed.When the pasta has about 5 minutes left, steam the broccoli over the pan of pasta. Let the broccoli cook for a few minutes and then drain everything into a large colander. Rinse thoroughly with cold water to cool down the pasta and the broccoli. Sometimes, recipes call for garlic in the soffrito as well, although in general onions and garlic aren’t used together. Southern Italian tomato sauce is normally made without soffrito. Instead, they use tomatoes, garlic and basil. Today is Monday the 11th of October and restrictions are easing across NSW and we can now go out to eat and have people over. I'm excited to go out to eat but I don't have anything booked for a while as we were working towards the 18th of October as a reopening date. That doesn't bother me as I have really loved doing my series on small food businesses and highlighting what they do. A lot of the bigger restaurants have PR agencies to help them spread the word but smaller businesses don't often have the budget for it. PR agencies are helpful because they are the go between between the chefs / owners and the writer. When I went home to Toronto at the beginning of the summer, I wanted to make a Pasta Recipe with Mascarpone and believe it or not it took me a quite a few stores before I found a container, and the price was outrageous.

Thinly sliced eggplant: the eggplant is traditionally fried, however I bake my eggplant slices until golden brown (see below in my step by step instructions).

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Recently here in Chicago we had a huge snow storm and woke up to our neighbors shoveling out our long driveway, so as a thank you I brought this dish over to them to have for dinner. The tomato sauce in this recipe has a base or soffrito of finely diced and sautéed onion, carrots and celery. Soffritto is the Italian mirepoix and is used in many sauce, soup and stewed meat recipes. Before it’s cooked Italians refer to it as ‘battuto’. When the sauce is ready stir in the ricotta. Finely chop the onion along with the carrot, celery, parsley and garlic to sauté in a pan with plenty of oil. Once the onion is translucent, add the ground meat and brown over high heat for a few minutes. Then add the red wine. Let the alcohol cook off, then add the tomato paste and tomato sauce. Add the bay leaf, season with salt and pepper and let cook over medium heat for 1 ½ hours, stirring often. The ragù should have a fluid, creamy consistency by the end of cooking. Halfway through cooking, add the peas.