anelletti

A delicious and impressive looking baked pasta dish from Sicily, which will wow your guests!

Baked Sicilian Anelletti Timballo

400 g ground beef

glass red wine

g peas ((5 ounces))

carrots

celery

onion

garlic (peeled)

Extra virgin olive oil

basil leaves

tomato passata rustica ((12 ounces))

salt and pepper

400 g anelletti ((14 oz))

breadcrumbs (as required)

tbsp extra virgin olive oil

g cheese

First make the meat sauce.

Chop the carrot, onion, garlic and celery finely.&nbsp;Fry the vegetables in olive oil until they start to soften. Be careful not to let them to burn!

Add the minced meat and cook until browned.&nbsp;Add the glass of red wine and stir well

When the wine has evaporated pour in the passata and mix it in well with the meat.&nbsp;Add the fresh basil and salt and pepper as required.

Cover the sauce and allow to simmer on a low heat for at least an hour, stirring occasionally so it doesn't stick. If it gets too thick add some water.

10 minutes before the sauce is cooked, add the peas.

Put water on to boil for the pasta. Add salt once it starts to boil. Cook the pasta 2-3 minutes less than instructed on the packet. Drain and add the anelletti to the meat sauce when it is ready. Mix the pasta and sauce well and allow to cool.

Grease the sides and base of a deep cake tin with olive oil (I use a spring form tin which makes getting the timballo out easier!)

Line the sides and base of the tin with breadcrumbs.

Once the pasta and meat mixture has cooled spoon a thick layer into the base of the tin.

Make another layer from the chopped ham and caciocavallo cheese and finish off with another thick layer of the pasta and meat sauce.

Press the mixture down and cover the top with more breadcrumbs and grated parmesan cheese.

Cook the timballo at 200 degrees in a preheated oven for 25-30 minutes.

When it is ready, allow to cool for 15 minutes before inverting it onto a serving plate and removing the tin.

While the sauce is cooking you can get on with the rest of the dish.

My Timbale turned out absolutely delicious. I left out the peas, I added sliced hard boiled eggs. I definitely will experiment further with this wonderful  dish. I think I will some egg to prevent it from falling apart next time. Thank you ❤️

Has anyone else had trouble with the sauce leaking out of the bottom of the pan? I used a springform cake pan (with no hole in the middle) and tried to cover the outside of the bottom with foil when I saw it leaking, but it still leaked (which made it a bit dry). I am wondering how to prevent this next time?

Wow this looks amazing! It has turned out so perfectly and the pictures look great, nice to read about this wonderful recipe.

I tried this for the first time tonight and it turned out great!! It does take awhile but consider it a labor of love. It is such an impressive presentation and the taste is amazing!! I will definitely make this again. I did have some initial trouble getting the bread crumbs to stick to the sides of the non-stick pan with the olive oil. 5 Stars All the Way!

the oven temp is 200 deg C, not F...I added a 1/4 cup of sweet chili sauce to give a faint touch of bite...

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Baked Sicilian Anelletti Timballo

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The most viewed anelletti recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Baked Sicilian Anelletti Timballo

The most viewed anelletti recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine