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You are here: Home / Recipes / Baking / BAKED ANELLETTI – ANELLETTI CA CARNE CAPULIATA

BAKED ANELLETTI – ANELLETTI CA CARNE CAPULIATA

September 4, 2011 By Manu 61 Comments

Baked Anelletti - Anelletti ca carne capuliata

Today is Father’s Day here in Australia… so happy Father’s Day to all the dads out there!  On such a special occasion, I usually ask my husband what he would like to eat and his answer is always the same: anelletti!  This is definitely his (and my father’s) favourite dish.  It is the most popular “pasta bake” in Palermo (Sicily) and it is made with a very specific pasta shape called anelletti (little rings).  In Sicily it is often sold in cafés as timbaletti which are single portions that are shaped like a frustrum of a cone.  When eaten at home, however, it is often made like a single “pasta cake” to be portioned and shared by the whole family.  This is a very special pasta bake and it has a very Sicilian touch to it: fried eggplant.  Also, instead of mozzarella, I use provolone piquant and there is no béchamel sauce.  The original recipe calls for “estratto” which is a traditional Sicilian tomato concentrate paste made with ripe tomatoes dried in the sun.  Its flavour is much more intense than any other tomato based product on the market.  You should be able to find it online.  If you are unable to locate any estratto, then make the dish without it and without the tomato purée and utilise only the tomato double concentrate (adjusting the quantity).  This is one of those dishes that varies slightly from family to family… and this is my family’s recipe.  So, this is for my husband Clint and for my father… the 2 best fathers I know and whom I (we) love deeply!  Enjoy and Happy Father’s Day!

 

Ingredients (for a 24 cm – 9.5 inches round springform pan):
800 gms – 1.75 lbs minced beef
280 gms – 10 oz tomato double concentrate
350 ml – 12 oz. tomato purée
1 ½ tbsp tomato estratto
1 onion, finely chopped
2 tbsp extra virgin olive oil
Water
Salt to taste
1 cup peas
1 big eggplant, cubed and deep fried
200 gms – 7 oz. Provolone piquant, cubed small
125 gms – 1/2 cup Parmigiano Reggiano and/or Pecorino Romano and/or Caciocavallo finely grated
Vegetable oil
Breadcrumbs

500 gms – 1 lb anelletti

Finely dice the onion and put it in a pot with the extra virgin olive oil.

Sauté on a slow fire until soft.  Then add the minced beef and stir well with a wooden spoon making sure you remove all the lumps.

Brown the meat well.

Dissolve the estratto in a couple of  tbsp of hot water.

Estratto

Now add the estratto, tomato double concentrate and tomato purée.

Stir well, add salt and cover the sauce with water.

Cover and cook on a low fire for a couple of hours.  Add water (or reduce it on the fire) if needed.  The sauce has to be quite thick.  15 minutes before it is ready, add the frozen peas, mix well and continue cooking.

In the meantime, cube the eggplant into 3 x 3 cm pieces and put them in a bowl filled with salty water.  Keep them in the water for half an hour.  This will make the eggplant less bitter.

Remove the eggplant from the water and dry it well.  Deep fry it in hot vegetable oil and put it on a plate covered with kitchen paper to drain the oil.

Cube the provolone piquant into small pieces and keep it aside.

Prepare your round springform by covering its base with baking paper.  Then drizzle some vegetable oil on it and brush it well everywhere (sides included).

Now add some breadcrumbs and coat the oiled base and sides of the pan.  Make sure there are no “uncoated” areas or your pasta could get stuck to the pan.

When the ragù is ready, cook the anelletti following the steps on How to cook pasta “al dente”.  Only cook it for about HALF the time written on the package.  I actually cook this specific brand for 6 minutes (out of the 17 suggested)!  This step is really important so that the final result is not overcooked.  Remember that the pasta will keep cooking both while mixing it with the hot ragù and in the oven, so do not worry… it will NOT be raw.

Drain the anelletti and mix them with the ragù, Parmigiano Reggiano, cubed provolone piquant and fried eggplant.  Stir until well combined.

Now pour it into the ready springform pan.  Make sure to press the pasta down well with a wooden spoon to make it compact.  This will help you unmould it.

Sprinkle the top with some more breadcrumbs.

Now you have 2 options: you can bake it immediately or put it in the fridge and bake it the day after.  If you decide to bake it the day after, put it immediately in the fridge so the temperature drops and the pasta stops cooking.  When I do this, I also make sure that the ragù I mix it with is COLD and not hot, this helps to control the cooking time.

If you bake it immediately, bake it in a preheated oven at 220°C (200°C for a fan forced oven) for about 8 minutes and then turn the grill on and grill for another 8 minutes, until the breadcrumbs become crunchy.

If you bake it the following day, remember to bring it back to room temperature before putting it in the oven.  Then cover it with foil and bake it in a preheated oven at 220°C (200°C for a fan forced oven) for about 12-15 minutes and then remove the foil, turn the grill on and grill for another 10 minutes, until the breadcrumbs become crunchy.

The difference in cooking time is due to 2 factors: the pasta baked immediately is still hot and keeps cooking continuously until you eat it… so it does not require a lot of time in the oven.  The pasta prepared the previous day instead (especially if you mixed it with cold ragù) has been kept in the fridge, so it stopped cooking and needs to be reheated AND cooked… which takes a little longer.  If after being in the oven for 25 minutes, the pasta is not as hot as you like it (I like my pasta very hot…), you can put it for a few seconds in the microwave, AFTER you have cut it.

When cooked, take it out of the oven and run a spatula or a butter knife all around the sides to loosen it.  Then put a big plate on the top of the springform pan and, holding the plate AND the springform pan at the same time, flip it over (I always get my husband to do this!).  Then gently tap the outside of the pan everywhere, to loosen it further.  Now you can open up the springform pan and unmould your “pasta cake”.

Baked Anelletti - Anelletti ca carne capuliata

Baked Anelletti - Anelletti ca carne capuliata

Cut it up and serve immediately.

Baked Anelletti - Anelletti ca carne capuliata

Baked Anelletti - Anelletti ca carne capuliata
Print

BAKED ANELLETTI - ANELLETTI CA CARNE CAPULIATA

Course Main
Cuisine Italian
Prep Time 2 hours 30 minutes
Cook Time 25 minutes
Total Time 2 hours 55 minutes
Author Manuela Zangara

Ingredients

  • 800 gms - 1.75 lbs minced beef
  • 280 gms - 10 oz tomato double concentrate
  • 350 ml - 12 oz. tomato purée
  • 1 ½ tbsp tomato estratto
  • 1 onion finely chopped
  • 2 tbsp extra virgin olive oil
  • Water
  • Salt to taste
  • 1 cup peas
  • 1 big eggplant cubed and deep fried
  • 200 gms - 7 oz. Provolone piquant cubed small
  • 125 gms - 1/2 cup Parmigiano Reggiano and/or Pecorino Romano and/or Caciocavallo finely grated
  • Vegetable oil
  • Breadcrumbs
  • 500 gms - 1 lb anelletti

Instructions

  1. Finely dice the onion and put it in a pot with the extra virgin olive oil.
  2. Sauté on a slow fire until soft. Then add the minced beef and stir well with a wooden spoon making sure you remove all the lumps. Brown the meat well.
  3. Dissolve the estratto in a couple of tbsp of hot water. Now add the estratto, tomato double concentrate and tomato purée. Stir well, add salt and cover the sauce with water.
  4. Cover and cook on a low fire for a couple of hours. Add water (or reduce it on the fire) if needed. The sauce has to be quite thick. 15 minutes before it is ready, add the frozen peas, mix well and continue cooking.
  5. In the meantime, cube the eggplant into 3 x 3 cm pieces and put them in a bowl filled with salty water. Keep them in the water for half an hour. This will make the eggplant less bitter.
  6. Remove the eggplant from the water and dry it well. Deep fry it in hot vegetable oil and put it on a plate covered with kitchen paper to drain the oil.
  7. Cube the provolone piquant into small pieces and keep it aside.
  8. Prepare your round springform by covering its base with baking paper. Then drizzle some vegetable oil on it and brush it well everywhere (sides included).
  9. Now add some breadcrumbs and coat the oiled base and sides of the pan. Make sure there are no “uncoated” areas or your pasta could get stuck to the pan.
  10. When the ragù is ready, cook the anelletti following the steps on How to cook pasta “al dente”. Only cook it for about HALF the time written on the package. I actually cook this specific brand for 6 minutes (out of the 17 suggested)! This step is really important so that the final result is not overcooked. Remember that the pasta will keep cooking both while mixing it with the hot ragù and in the oven, so do not worry… it will NOT be raw.
  11. Drain the anelletti and mix them with the ragù, Parmigiano Reggiano, cubed provolone piquant and fried eggplant. Stir until well combined.
  12. Now pour it into the ready springform pan. Make sure to press the pasta down well with a wooden spoon to make it compact. This will help you unmould it.
  13. Sprinkle the top with some more breadcrumbs.
  14. Now you have 2 options: you can bake it immediately or put it in the fridge and bake it the day after. If you decide to bake it the day after, put it immediately in the fridge so the temperature drops and the pasta stops cooking. When I do this, I also make sure that the ragù I mix it with is COLD and not hot, this helps to control the cooking time.
  15. If you bake it immediately, bake it in a preheated oven at 220°C (200°C for a fan forced oven) for about 8 minutes and then turn the grill on and grill for another 8 minutes, until the breadcrumbs become crunchy.
  16. If you bake it the following day, remember to bring it back to room temperature before putting it in the oven. Then cover it with foil and bake it in a preheated oven at 220°C (200°C for a fan forced oven) for about 12-15 minutes and then remove the foil, turn the grill on and grill for another 10 minutes, until the breadcrumbs become crunchy.
  17. The difference in cooking time is due to 2 factors: the pasta baked immediately is still hot and keeps cooking continuously until you eat it… so it does not require a lot of time in the oven. The pasta prepared the previous day instead (especially if you mixed it with cold ragù) has been kept in the fridge, so it stopped cooking and needs to be reheated AND cooked… which takes a little longer. If after being in the oven for 25 minutes, the pasta is not as hot as you like it (I like my pasta very hot…), you can put it for a few seconds in the microwave, AFTER you have cut it.
  18. When cooked, take it out of the oven and run a spatula or a butter knife all around the sides to loosen it. Then put a big plate on the top of the springform pan and, holding the plate AND the springform pan at the same time, flip it over (I always get my husband to do this!). Then gently tap the outside of the pan everywhere, to loosen it further. Now you can open up the springform pan and unmould your “pasta cake”.
  19. Cut it up and serve immediately.

 

Baked Anelletti - Anelletti ca carne capuliata

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Related Posts:

  • PASTA BAKE – PASTA AL FORNO
  • Pasta with Baby Eggplants
  • Pasta with Meatballs
  • BUSIATI WITH EGGPLANT AND GARLIC & THYME BREADCRUMBS
  • PASTA CON LE SARDE ALLA PALERMITANA

Filed Under: Baking, Christmas, Mains, Meat, Pasta, Special Occasions, Street Food Tagged With: anelletti, beef, eggplant, mains, mince, Palermo, pasta, pasta al forno, pasta bake, provolone, Sicilian, Sicily

« MONTE BIANCO – MONT BLANC
GELATO DI CASTAGNE – CHESTNUT ICE CREAM »

Comments

  1. Medeja says

    September 4, 2011 at 9:04 pm

    Oh! When I looked at first picture I thought that it’s sweet 🙂

    Reply
  2. Lyn says

    September 4, 2011 at 9:47 pm

    Happy Father’s Day to all Dads in Australia! 😀
    This looks so delicious and I like the cute lil rings! I’ve never seen any like these rings here in SG tho. Can be replace with other pastas instead and which will be the best to use?

    Reply
    • Manu says

      September 6, 2011 at 9:15 pm

      Hi Lyn! If you cannot find anelletti pasta, you can make it with penne or rigatoni/tortiglioni pasta as well… the taste will be the same! 🙂

      Reply
      • Lyn says

        September 7, 2011 at 7:02 pm

        Thank you so much for your tip, Manu! 😉
        I’ll let you know how it turns out when I try it but not so fast tho.. need to move over to our new house first which probably will be in about a mth’s time. So excited! lol 😀

        Reply
        • Manu says

          September 8, 2011 at 2:13 pm

          So excited for you!!! Almost time to move in your new house!!!!!!! 🙂

          Reply
          • Lyn says

            September 11, 2011 at 8:39 am

            Tks Manu! 😀

  3. Liz says

    September 4, 2011 at 9:58 pm

    Manu, happy Father’s Day to both fathers in your life! Love this pasta dish (that tiny ring pasta are adorable!)…and will keep my eye out for that Sicilian tomato paste…mmmmmmm.

    Reply
  4. Joan Nova says

    September 4, 2011 at 10:34 pm

    What a fun dish that everyone is bound to love! Very thorough recipe and tips. And your photos are gorgeous!

    Reply
  5. Parsley Sage says

    September 4, 2011 at 11:09 pm

    Happy Father’s Day! Can I pretend I’m a Dad so I can get some of this awesome anelletti?! I can be Dad like, see: ‘Go ask your mother.’ 🙂

    Love the little rings! Buzzed

    Reply
  6. Erin @ Dinners, Dishes and Desserts says

    September 4, 2011 at 11:52 pm

    Happy Father’s Day! What a great meal to celebrate Dad’s! Looks delicious. I love the little o’s for noodles!

    Reply
  7. twinky says

    September 5, 2011 at 1:03 am

    è una tipica ricetta siciliana e tu l’hai fatta egregiamente!!!

    Reply
  8. Katherine Martinelli says

    September 5, 2011 at 1:59 am

    Wow! First of all you had me worried for a second that I forgot Father’s Day – but in the US it’s in June! Phew! This looks so good. Similar-ish to a Jewish kugel but also very different. And it looks so cool!

    Reply
  9. [email protected] says

    September 5, 2011 at 3:39 am

    Happy fathers day to your husband and dad Manu
    I love the recipe..I love anything with eggplant in it…I will have to look for the pasta and the tomato paste..do you think I can use another pasta if I can’t find it?

    Reply
    • Manu says

      September 6, 2011 at 9:18 pm

      Hi Sawsan! You can use any short pasta (like penne or rigatoni), the taste will be the same! 🙂

      Reply
  10. [email protected] says

    September 5, 2011 at 3:41 am

    Sorry Manu…I wrote the email instead of the name lol
    this is me Sawsan@chef in disguise

    Reply
  11. julie says

    September 5, 2011 at 4:20 am

    I love the look of this baked pasta dish. It looks filling…oh I forgot father’s day in Australia. I live in Germany and we don’t have father’s day here, so I think my dad will forgive me.

    Reply
  12. Asiya says

    September 5, 2011 at 4:45 am

    This looks delicious! I’ve never heard of this before. I am learning so much about Italian cuisine from your blog! 🙂

    Reply
  13. Sasha @ The Procrastobaker says

    September 5, 2011 at 4:47 am

    Ive never seen anything quite like this, just wonderful! It looks so so delicious too, lovely recipe and for a lovely cause 🙂

    Reply
  14. Hester @ Alchemy in the Kitchen says

    September 5, 2011 at 5:35 am

    Happy Fathers Day Australia! In particular, Mr Manu and Daddy Manu 🙂 What a lovely dish to celebrate with. It is pretty as a picture. I thought it was cake initially but can see it is sooo much more interesting!

    Reply
  15. Lilla says

    September 5, 2011 at 6:36 am

    Ciao Manu! Complimenti sinceri per questo bellissimo post e grazie per la ricetta di questa famosa pasta al forno! Ha un aspetto magnifico…ma capuliata cosa vuol dire?! 🙂

    Reply
    • Manu says

      September 6, 2011 at 8:51 pm

      Grazie Lilla! 🙂 Capuliata in siciliano vuol dire fatta a pezzetti, tritata… 😉

      Reply
  16. Tiffany says

    September 5, 2011 at 7:44 am

    This looks like the perfect (and hearty!) Father’s Day dish!

    Reply
  17. Wendy @ obesebaby says

    September 5, 2011 at 12:34 pm

    Wow this is such awesome pasta dish. I never try that ring like pasta. Wonder where can u find? The idea od eating pasta in the form of cake is cute!

    Reply
    • Manu says

      September 5, 2011 at 1:11 pm

      Thanks Wendy! I have found the ring shaped pasta in a couple of places… there is an Italian deli called Lina’s in the Bankstown mall (Centro) and I also bought them at Zanetti’s on Ramsay St in Haberfield, near Pasticceria Papa. 🙂

      Reply
  18. mjskit says

    September 5, 2011 at 12:51 pm

    Happy Father’s Day to all the Dads in Australia! If I were a dad, I think I’d ask for this as well. It looks delicious and is so different from other pasta dishes. I love those little pasta rings! So how did you keep everyone away from it long enough to get a picture? 🙂

    Reply
  19. Cassie@ Bake Your Day says

    September 5, 2011 at 1:03 pm

    These flavors sound so good! Aneletti is a new pasta to me but they are adorable, I’ll be on the lookout for them here!

    Reply
  20. Maria@healthydiaries says

    September 5, 2011 at 1:18 pm

    I’m from Calabria, Italy and my husband is from Ciminna, Sicily. I know they would love this pasta! I have book marked it and will make it for them soon!

    Reply
  21. Lindsey@Lindselicious says

    September 5, 2011 at 3:45 pm

    You always cook up the most creative dishes Manu! This looks so fun and yummy! Love the ring shaped pasta too.

    Reply
  22. Giulietta | Alterkitchen says

    September 5, 2011 at 4:44 pm

    Wow, this truly looks amazing!!! I love timballi di pasta!!! *___*

    Reply
  23. Sammy says

    September 5, 2011 at 6:59 pm

    Wow that just looks so yummy, going to try that for sure on my partner as an extra special treat!

    Reply
  24. Lorraine @ Not Quite Nigella says

    September 5, 2011 at 7:18 pm

    What a wonderful “cake” for Fathers Day! It looks absolutely wonderful-my dad would love it! 🙂

    Reply
  25. Anna @The Littlest Anchovy says

    September 5, 2011 at 8:21 pm

    Oh yum! A delicious pasta bake cake! I am fascinated by the estratto, will have to get some of that.

    Reply
  26. Stephanie @ Eat. Drink. Love. says

    September 5, 2011 at 11:05 pm

    Oh wow, I really thought this was a sweet cake at first! This looks so delicious!! What a wonderful way to celebrate Father’s Day!

    Reply
  27. Nuts about food says

    September 5, 2011 at 11:13 pm

    Hi, I’m back! So much catching up to do on all these lovely blogs. I love pasta al forno alla siciliana. I posted my mother in law’s recipe last summer but have never made it on my own yet. It is the best. Happy father’s day delayed to your husband.

    Reply
  28. Reem says

    September 6, 2011 at 1:41 am

    Happy Fathers Day Manu…
    I am sure this dish must have made them even happier…
    I am learning so so much from your blog.
    Thanks my dear…

    Reply
  29. Eva says

    September 6, 2011 at 1:53 am

    What an interesting ‘cake’. I’ve never seen pasta like that!

    Reply
  30. Jess @ littlegirlbigappetite says

    September 6, 2011 at 4:10 am

    Wow I’ve never seen anelletti pasta before, besides the spaghetti o’s cans here. Hopefully I can find some of these products to make this dish in ny. Thank you for the recipe!

    Reply
  31. chopinandmysaucepan says

    September 6, 2011 at 11:20 am

    This looks like a meal where you can have the main and dessert at the same time! Looks good Manu.

    Reply
  32. muppy says

    September 6, 2011 at 8:53 pm

    i love this, looks delicious 🙂

    Reply
  33. Beth Michelle says

    September 6, 2011 at 9:26 pm

    Happy Father’s Day to the great men in your life Manu!! This anelletti looks so good, I sooo want to make it. Bookmarking this for sure.

    Reply
  34. Sandra's Easy Cooking says

    September 7, 2011 at 1:52 pm

    I had no idea about different dates for Father’s day in Australia..but hey happy father’s day from me too:))
    Your dish looks amazing first of all, and second I’ve never seen this kind of dish before..however I love love it so much! Got to try it one of these days!:)

    Reply
  35. Christine says

    September 7, 2011 at 2:08 pm

    Happy Father’s Day to all Dads in Australia!

    Your dish looks wonderful. Thanks for sharing.

    Reply
  36. Nami | Just One Cookbook says

    September 7, 2011 at 5:17 pm

    This is totally new dish to me, Manu! I’ve never tried anelletti and at my first glance I thought it’s a sweet cake! LOL. Eggplant, meat, and all goodies are in this “cake”. I hope you had a great father’s day!

    Reply
  37. Sandra says

    September 8, 2011 at 9:58 am

    I also thought it was a dessert. What a pleasant surprise to find out that it’s a savory dish, and a very hearty one at that!

    Reply
  38. PolaM says

    September 8, 2011 at 10:32 am

    Ma che timballo meraviglioso! I love this thing I have to bookmark it for this winter it looks incredibly tasty!

    Reply
  39. Berrie says

    January 17, 2012 at 9:40 am

    love this recipe will try to make it true to what you have here..but sounds perfect to have cold too maybe with salad?

    Reply
  40. CC says

    September 5, 2012 at 2:23 pm

    I LOVE, LOVE, LOVE, anelli siciliani, so this looks amazing to me!

    Reply
  41. Katie says

    July 26, 2013 at 1:01 pm

    Hi Manu! Wow! Your recipe looks so delicious! Where do you order your estratto from? Or did you bring it back from Sicily? Thanks so much! -Katie

    Reply
  42. nkay says

    March 12, 2014 at 1:42 am

    When you cut this type of pasta it should not fall apart. I can’t figure out a fix for this but I have had this several times in Palermo and the pasta forno there holds it shape .

    Reply
  43. Vince Hatala says

    November 2, 2014 at 1:37 am

    how come no printable version….or am I missing it.

    Reply
    • Manu says

      November 3, 2014 at 8:57 pm

      Hi Vince

      Thanks for letting me know. I have added a printable recipe box to the recipe. Hope you find it useful. Manu.

      Reply
  44. B Hoebee says

    October 7, 2016 at 2:34 pm

    HI Manu! love your blog, Just came back from 2 wonderful weeks in Sicily. I had meant to try and find ‘strattu while I was there, but only remembered on my last day in Palermo, and I couldn’t find it in any of the markets. Can you give me a good mail order source. For the real sun dried dark red-brown stuff like you show on your recipe pics? Thanks

    Reply
  45. Emilio says

    September 5, 2017 at 4:02 am

    QUESTI sono anellietti!

    Reply
    • Manu says

      September 7, 2017 at 6:33 am

      Grazie Emilio! E’ la ricetta della mia bisnonna… anche se lei la carne la tagliava a mano e ci metteva il caciocavallo (che qui a Sydney non trovo), il resto e’ lo stesso. 🙂

      Reply
  46. Kayla says

    February 19, 2018 at 5:25 pm

    Ciao Manu! Sorry if this has already been addressed somewhere on your website, but I was curious where you live in Australia that you are able to have access to these ingredients? I live in Idaho in the U.S., of course we have nothing like this here, but hopefully I will be attending school in Italy later this year and will be able to make your recipes there! In the meantime, I am hoarding recipes and drooling! Grazie mille per tutte le tue ricette meravigliose!

    Reply
    • Manu says

      February 20, 2018 at 8:10 am

      Ciao Kayla! Thanks for your comment! 🙂
      I live in Sydney. Both Sydney and Melbourne have big Italian communities (many new migrants as well), so I am lucky as I can find almost everything around here. If I lived in a smaller town, it would be almost impossible. 🙁
      How cool that you will be attending school in Italy soon! Where are you going to be? So much delicious food to sample! 🙂
      I am very happy you like my recipes! Let me know when you try some.
      Cheers – un abbraccio!

      Reply

Trackbacks

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    […] with home-made Tomato Sauce Pasta con i Broccoli Arriminati Baked Anelletti Sedanini with Swordfish and Eggplant Busiati with Pesto Trapanese and Fried Eggplant Pasta con le […]

    Reply
  4. Pasticceria Peralta – San Vito Lo Capo says:
    March 2, 2016 at 7:17 pm

    […] with home-made Tomato Sauce Pasta con i Broccoli Arriminati Baked Anelletti Sedanini with Swordfish and Eggplant Busiati with Pesto Trapanese and Fried Eggplant Pasta con le […]

    Reply
  5. Christmas 2018 Round Up says:
    December 17, 2018 at 7:50 pm

    […] Baked Anelletti […]

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Welcome to Manu’s Menu!

Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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Video Recipe: Orecchiette with Crudaiola Sauce

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Now on the blog - Low Fodmap Vanilla and Miso Cara Now on the blog - Low Fodmap Vanilla and Miso Caramel Cheesecake Slice.  Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #lowfodmap #lowfodmapdiet #miso #cheesecake #cake #dessert #japan
Now on the blog - Low Fodmap Ragù Bianco. A tradi Now on the blog - Low Fodmap Ragù Bianco. A traditional pasta sauce from central Italy. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #Italian #italy #italianfoodbloggers #italianfood #pasta #pastasauce #ragu
Now on the blog - Trieste, Italy Guide. A surprisi Now on the blog - Trieste, Italy Guide. A surprising city. Come check it out. Clickable link in my profile.

#manusmenu #manusmenucom #travel #travelblogger #italy #tourism #Europe #trieste #holidays #beautifuldestinations #history #food
Now on the blog - Sausage and Potato Sourdough Cre Now on the blog - Sausage and Potato Sourdough Crespelle. The best comfort food. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #sourdough #sourdoughstarter #crepes #crespelle #food #foodgram #italianfoodbloggers #italianfood
Now on the blog - WWI, Italy Guide. A guide about Now on the blog - WWI, Italy Guide. A guide about some of the most important landmarks of the Great War. Clickable link in my profile.

#manusmenu #manusmenucom #travel #travelblogger #italy #tourism #Europe #cividale #friuliveneziagiulia #beautifuldestinations #war #history
Now on the blog - Sourdough Crêpes. So good. Use Now on the blog - Sourdough Crêpes. So good. Use up some of your #sourdough discard to make these delicious sweet or savoury crêpes. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #sourdough #sourdoughstarter #crepes #crespelle #food
Now on the blog - Cividale del Friuli, Italy Guide Now on the blog - Cividale del Friuli, Italy Guide. Clickable link in my profile.

#manusmenu #manusmenucom #instafood #instayum #foodbloggers #travel #travelblogger #italy #tourism #Europe #cividale #friuliveneziagiulia #beautifuldestinations #history #food #italianfood
Now on the blog - Hugo. A refreshing Italian cockt Now on the blog - Hugo. A refreshing Italian cocktail and an alternative to your everyday spritz. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #Italian #hugo #spritz #prosecco #drinks #cocktails #elderflower
Now on the blog - Low Fodmap Pork Meatball Satay S Now on the blog - Low Fodmap Pork Meatball Satay Stir Fry. So good. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #lowfodmap #lowfodmapdiet #satay #stirfry #pork #meatballs
Now on the blog - Quick Pickled Cucumbers. So crun Now on the blog - Quick Pickled Cucumbers. So crunchy and refreshing. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #picklingcucumbers #pickles #pickling #garden #cucumber #vegetarian #vegan #video
Now on the blog - Coffee Panna Cotta. Wobbly and d Now on the blog - Coffee Panna Cotta. Wobbly and delicious. Clickable link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #Italian #pudding #italy #italianfoodbloggers #italianfood #coffee #pannacotta
Now on the blog - Sourdough Cinnamon Rolls. Recipe Now on the blog - Sourdough Cinnamon Rolls. Recipe adapted from the wonderful @jennifer_rodda. The best way to use up some of your Sourdough discard. Clickable recipe link on my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #sourdough #sourdoughstarter #pastry #cinnamonrolls #teatime #breakfast
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