Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Baked Anelletti Palermo-Style - A Classic Sicilian Sunday Favourite
Discover how to make baked Anelletti, a beloved Palermo dish filled with rich ragù, fried aubergines and Sicilian cheeses.
🛒 Ingredients
- ✓ 500 g anelletti pasta
- ✓ 350 g mixed minced beef and pork
- ✓ 1 bay leaf
- ✓ 3 cloves
- ✓ 1 onion
- ✓ 1 handful fresh parsley
- ✓ 300 g ripe tomatoes
- ✓ 1 aubergine
- ✓ 5 crushed walnuts
- ✓ 100 g grated caciocavallo
- ✓ 50 g diced tuma cheese
- ✓ 80 g breadcrumbs
- ✓ 80 g butter
- ✓ A pinch of ground cinnamon
- ✓ Extra virgin olive oil
- ✓ Salt
- ✓ Freshly ground black pepper
📊 Nutritional Information
Baked Anelletti - or anelletti alla palermitana - are one of the great pillars of Sicilian home cooking. A dish steeped in Sunday tradition, it captures the heart of Palermo in a single baking dish: the slow-simmered ragù, the irresistible scent drifting from the kitchen, the lively family gatherings that unfold around it.
The signature ring-shaped pasta, typical of Palermo, holds onto the rich sauce beautifully - a hearty blend of beef and pork, tomatoes, spices and, in many families, a handful of fried aubergines for added depth. It’s the kind of dish that tastes like love and time: simmered gently, assembled with care and baked until the top becomes irresistibly golden and crisp.
Perfect for a family lunch, for sharing with friends or even for more formal occasions, this iconic pasta bake celebrates the comforting, generous spirit of Sicilian cooking. Every household has its own version, each with its own story - now it’s your turn to bring this classic to the table.
👨🍳 Preparation
- 1
Begin the ragù: sauté the sliced onion and chopped parsley in a casserole with a little olive oil.
- 2
Add the minced meat along with the bay leaf and cloves.
- 3
Stir in the chopped tomatoes, crushed walnuts, cinnamon, fried aubergines, salt and pepper.
- 4
Cook gently with the lid on for about 1 hour and 30 minutes.
- 5
Boil the anelletti in salted water until al dente, drain, and mix with the ragù.
- 6
Grease a baking dish with butter and sprinkle with breadcrumbs.
- 7
Pour in the pasta and fold in the tuma and caciocavallo.
- 8
Top with small knobs of butter and a final layer of breadcrumbs.
- 9
Bake at 180°C until a golden crust forms.
- 10
Serve piping hot.
💡 Tips and Variations
For an even richer version, add crumbled sausage or diced cooked ham to the ragù. If you fancy a creamier texture, stir a little béchamel sauce into the mixture before baking.
📦 Storage
- • Keep refrigerated for up to 2 days.
- • Can be frozen after baking for up to a month.
- • Reheat in the oven at 160°C for around 10 minutes before serving.
🍷 Pairing
Pair this hearty Sicilian pasta bake with a Nero d’Avola from the Contea di Sclafani - its fruity aroma and full, rounded body beautifully enhance the depth of the ragù.
I hope this recipe has inspired you to bring a touch of Palermo to your own kitchen. Prepare this classic baked anelletti dish and enjoy the true taste of Sicilian tradition. Thanks for cooking along - buon appetito!
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