Anelletti al Forno
This is a classic Sicilian dish made in slight variations throughout Sicily. I love Southern Italian cuisine because simple ingredients make the most amazing dishes! This dish is can be made with a variety of cheeses including Primo Sale, Caciocavallo, and Mozzarella. I decided to make this dish with a combination of Mozzarella and Caciocavallo. I hope you enjoy my version of this delicious and classic Sicilian dish.
Cheeses
Primo Sale
This Sicilian cheese is a hard, salted cheese made from sheep’s milk. It originated in Italy and is widely used in traditional Italian cuisine. The cheese is known for its delicate and slightly nutty flavor, which makes it a great addition to a variety of dishes.
Caciocavallo
This beautiful Italian cheese is made in Southern Italy. The Italian word literally translates to “cheese on horseback,” which describes the unique way the cheese is made. This stretched curd cheese, made from either cow’s milk or sheep’s milk, is attached to rope and then hung over a wooden beam to age.
Anelletti Pasta
Anelli, Italian for “little rings”, aresmall, thin, rings of pasta. This dry, ring-shaped pasta is used in soups, salads, and oven-baked pasta dishes. This pasta can be found at Italian markets or online here.
Anelletti al Forno
Ingredients
- 1 lb Anelletti Pasta
- 1/2 Onion, diced
- 2 cloves Garlic, smashed
- 1/2 lb Ground Pork
- 1/2 lb Ground Veal
- 2 tbsp Tomato Paste
- 2 28oz cans San Marzano Tomatoes, pureed or 2 jars of homemade Passata (if you have it)
- 1 cup Frozen Peas
- 1/3 cup Red Wine (anything you like to drink)
- 6 oz Caciocavallo cheese, shredded
- 6 oz Mozzarella cheese, shredded
- Fresh Basil
- Salt & Pepper to taste
- 2 tbsp Butter, separated
- Plain Breadcrumbs for sprinkling pan and top
Instructions
- Into a dutch oven or large pot, add olive oil and onion. Saute until translucent and then add garlic. Saute until fragrant. Add the meats and cook until liquid has evaporated. Season with salt and pepper.
- Add tomato paste and cook for a minute or so.
- Deglaze the pan with red wine. Making sure to scrape up all the bits on the bottom of the pan.
- Add in tomatoes, season with salt, pepper and basil. Stir and bring it up to boil. Once boiling, lower to low medium, vent the cover and simmer for 1 1/2 – 2 hours.
- Boil the pasta in salted water, just under the time the directions say on the package. Drain and mix in as much sauce as you like. I had a little bit left over for during the week!
- Preheat the oven to 400F.
- Shred the cheeses and set aside.
- Prepare the baking dish. I am using an oval dish, but a 9×13 baking dish would be just fine. Butter the pan and sprinkle it with plain breadcrumbs, making sure to coat the bottom and sides.
- Place a layer pasta, then a layer of cheeses, another layer of pasta, then cheeses. Top with more breadcrumbs and a few pats of butter.
- Cover the pan with aluminum foil and bake at 400F for 30 minutes. Uncover and place under the broiler to get a nice crust on top. But watch it, it will burn quickly!
Video
@frannielovesfood Sunday Dinners: Anelletti al Forno INGREDIENTS * 1 lb Anelletti Pasta * 1/2 Onion, diced * 2 cloves Garlic, smashed * 1/2 lb Ground Pork * 1/2 lb Ground Veal * 2 28oz cans San Marzano Tomatoes, pureed or 2 jars of homemade Passata (if you have it) * 1 cup Frozen Peas * 1/3 cup Red Wine (anything you like to drink) * 6 oz Caciocavallo cheese, shredded * 6 oz Mozzarella cheese, shredded * Fresh Basil * Salt & Pepper to taste * 2 tbsp Butter, separated * Plain Breadcrumbs for sprinkling pan and top #italianfood #italianfoodlover #foodtiktok #italianfoodtok #recipes #frannielovesfood #homecooking #pasta #anellettialforno #sicilianfood
♬ original sound – Frannie Loves Food
