Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Aubergine Cannelloni with Sicilian Ragù: A Sun-Drenched Mediterranean Bake
Tender slices of aubergine wrapped around a hearty Sicilian beef-and-pork ragù with peas — a warm, rustic bake that brings a taste of the Mediterranean to your kitchen.
🛒 Ingredients
- ✓ 1 large aubergine
- ✓ 200 g fresh caciocavallo cheese
- ✓ 300 g Sicilian meat ragù with peas
- ✓ 50 g grated Sicilian pecorino with black pepper
- ✓ Sea salt (preferably Trapani sea salt)
- ✓ Vegetable oil for frying
📊 Nutritional Information
If you're longing for something that captures the warmth and generosity of Sicilian cooking, these aubergine cannelloni are just the thing. Instead of pasta, silky slices of aubergine cradle a rich, homespun Sicilian ragù studded with peas — the sort you might find bubbling away in a family kitchen on a Sunday afternoon. It’s a dish that feels both comforting and sunlit, bringing a little of the island’s spirit straight to your table.
👨🍳 Preparation
- 1
Slice the aubergine into even 3 mm slices after trimming the top and base.
- 2
Layer the slices in a colander with coarse salt, then leave to drain for 30 minutes under a light weight.
- 3
Rinse the slices and pat them completely dry with a clean cloth.
- 4
Fry a few slices at a time until golden, then drain on kitchen paper.
- 5
Lay out one slice at a time, add a nugget of caciocavallo and a teaspoon of Sicilian ragù with peas.
- 6
Roll each slice into a little cannellone and arrange them snugly in a baking dish.
- 7
Scatter the top with grated pecorino.
- 8
Bake at 180°C for about 20 minutes, until a gentle crust forms.
- 9
Allow to rest for 30 minutes before serving so the flavours settle beautifully.
💡 Tips and Variations
For an even heartier filling, add a few cubes of hard-boiled egg or some chopped cured meats — just as you’d find in a traditional Sicilian baked pasta. You can also make the cannelloni a day ahead; once gently reheated, the flavours become even richer.
📦 Storage
- • Store in the fridge for up to 2 days.
- • Reheat in the oven at 160°C for 10–12 minutes before serving.
- • Avoid freezing, as the aubergine may lose its tenderness.
- • Keep in airtight containers to prevent absorbing other aromas.
🍷 Pairing
Serve with a glass of Cerasuolo di Vittoria — a soft, aromatic Sicilian red whose fruity warmth pairs beautifully with the ragù.
I hope these aubergine cannelloni with Sicilian ragù bring a little Mediterranean sunshine to your table. They’re straightforward, deeply satisfying, and full of soulful flavour — the sort of dish that quickly becomes a firm favourite.
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