Pairs well with Timballo di Anelli Siciliani
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Timballo di Anelli Siciliani
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A traditional Sicilian baked pasta timbale featuring anelli siciliani pasta, caciocavallo cheese, eggplant, and a rich tomato sauce, topped with breadcrumbs and Grana Padano cheese.
00:50:00 total
Serves 4
medium
Main Various
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Ingredients
- Anelli Siciliani pasta - 320 g (320 g)
- Caciocavallo cheese - 200 g (200 g)
- Salt - watch the video to see (to taste)
- Breadcrumbs - 30 g (30 g)
- Grana Padano cheese, grated - 40 g (40 g)
- Tomato passata - 400 g (400 g)
- Extra virgin olive oil - 20 g (20 g)
- Eggplants - 600 g (600 g)
- Garlic clove - 1 clove (1 clove)
- Black pepper - watch the video to see (a pinch)
- Basil leaves - 5 leaves (5 leaves)
- Seed oil for frying - watch the video to see (quantity as needed)
Instructions
- Prepare the eggplant: Cut the eggplants into slices or cubes and fry them in seed oil until golden and tender. Drain excess oil on paper towels.
- Make the tomato sauce: In a pan, heat extra virgin olive oil and sauté the garlic clove. Add the tomato passata, salt, and black pepper. Let it simmer until thickened. Add basil leaves at the end.
- Cook the pasta: Boil the anelli siciliani pasta in salted water until al dente. Drain and mix with the tomato sauce and fried eggplants.
- Assemble the timballo: In a baking dish, layer the pasta mixture with diced caciocavallo cheese. Sprinkle breadcrumbs and grated Grana Padano cheese on top.
- Bake: Bake the assembled timballo in a preheated oven at 180°C (356°F) for about 30-40 minutes until golden and bubbling.
- Serve: Let the timballo cool slightly before serving to allow it to set.
