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Anelletti pasta with minced meat - Anelletti ca carne capuliata PDF Print E-mail

Anelletti cu a carne capuliata - Author Dedda71

Ingredients: for 4 persons: 400 gr (16 oz) anelletti pasta; 1 onion; 300 gr (12 oz) tomato puree; 300 gr (12 oz) beef, coarsely minced; 300 gr (12 oz) pork, coarsely minced; 200 gr (8 oz) peas; 250 gr (10 oz) Neapolitan-style Salami; 250 gr (10 oz) Pecorino cheese; 250 gr (10 oz) fresh Caciocavallo cheese; 1 dl (3 fl oz) dry white wine; 2 dl (6 fl oz) olive oil; water; salt and pepper; bread crumbs.

Place in a saucepan 4 tablespoons oil, add chopped onion and let it brown, then add the two types of minced meat and let cook a few minutes, then deglaze with white wine. Combine the tomato puree to the meat and a couple of ladles of hot water, then add salt and cook over low heat for about 30 minutes, then add the peas, and cook another 15-20 minutes, adding more hot water when needed. When the sauce has thickened, turn off the heat, season with salt and pepper if necessary. Boil the anelletti in salted water, drain, then place them in a bowl and dressed with sauce mixture. Add the pecorino and the caciocavallo cheese and mix the ingredients.
Pour the seasoned anelletti in an ovenproof dish, sprinkle with bread crumbs, just the surface of the pie, and then bake at 180 ┬░C (350 ┬░ F) for 30-40 minutes.

 

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