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.
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”.
Cut it up and serve immediately.
BAKED ANELLETTI - ANELLETTI CA CARNE CAPULIATA
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
-
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. 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”.
-
Cut it up and serve immediately.
Oh! When I looked at first picture I thought that it’s sweet 🙂
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?
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! 🙂
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 😀
So excited for you!!! Almost time to move in your new house!!!!!!! 🙂
Tks Manu! 😀
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.
What a fun dish that everyone is bound to love! Very thorough recipe and tips. And your photos are gorgeous!
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
Happy Father’s Day! What a great meal to celebrate Dad’s! Looks delicious. I love the little o’s for noodles!
è una tipica ricetta siciliana e tu l’hai fatta egregiamente!!!
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!
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?
Hi Sawsan! You can use any short pasta (like penne or rigatoni), the taste will be the same! 🙂
Sorry Manu…I wrote the email instead of the name lol
this is me [email protected] in disguise
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.
This looks delicious! I’ve never heard of this before. I am learning so much about Italian cuisine from your blog! 🙂
Ive never seen anything quite like this, just wonderful! It looks so so delicious too, lovely recipe and for a lovely cause 🙂
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!
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?! 🙂
Grazie Lilla! 🙂 Capuliata in siciliano vuol dire fatta a pezzetti, tritata… 😉
This looks like the perfect (and hearty!) Father’s Day dish!
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!
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. 🙂
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? 🙂
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!
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!
You always cook up the most creative dishes Manu! This looks so fun and yummy! Love the ring shaped pasta too.
Wow, this truly looks amazing!!! I love timballi di pasta!!! *___*
Wow that just looks so yummy, going to try that for sure on my partner as an extra special treat!
What a wonderful “cake” for Fathers Day! It looks absolutely wonderful-my dad would love it! 🙂
Oh yum! A delicious pasta bake cake! I am fascinated by the estratto, will have to get some of that.
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!
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.
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…
What an interesting ‘cake’. I’ve never seen pasta like that!
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!
This looks like a meal where you can have the main and dessert at the same time! Looks good Manu.
i love this, looks delicious 🙂
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.
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!:)
Happy Father’s Day to all Dads in Australia!
Your dish looks wonderful. Thanks for sharing.
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!
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!
Ma che timballo meraviglioso! I love this thing I have to bookmark it for this winter it looks incredibly tasty!
love this recipe will try to make it true to what you have here..but sounds perfect to have cold too maybe with salad?
I LOVE, LOVE, LOVE, anelli siciliani, so this looks amazing to me!
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
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 .
how come no printable version….or am I missing it.
Hi Vince
Thanks for letting me know. I have added a printable recipe box to the recipe. Hope you find it useful. Manu.
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
QUESTI sono anellietti!
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. 🙂
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!
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!