Baked Anelletti - Anelletti al Forno

An explosion of flavors:Baked Anelletti - the “Sicilian Lasagna” the dish of Sundays or special occasions, could be excellent for Christmas. There are two things that the people from Palermo worship: Saint Rosalie and the “Pasta a Forno” (Baked Anelletti). It is tradition the day after Easter to prepare the Pasta and take it to the “Pasquetta” picnic, since it tastes better after a couple of hours.

Cooking tips: Anelletti is a round flat type of pasta used only in Sicily and the Province of Palermo, if you don’t find them, any type of small pasta can be substituted.

Cooking Time:
5 minutes
  Cooking 30-40 minutes
  Baking 30-40 minutes
  Resting  10-30 minutes
Difficulty: Medium  
Serves: 6-8  
For the sauce: For the pasta:
4 Tbsps Extra Virgin Olive Oil (EVOO)  For the pasta:
1 medium onion chopped    2/4 lb. anelletti or short small pasta
1 carrot chopped 1/4 lb. grated cheese
2 leaves celery chopped 1/4 lb. primosale or fontanella cheese
1/2 lb. ground pork 3 tbps EVOO
1/2 lb. ground beef 1/4 lb. plain bread crums
2/3 cup of tomato paste  
1 cup red wine-Operetta  
2 + 1 cups hot water  
Sea salt  
Hot pepper  


In a fairly large saucepan put 4 tablespoons of extra virgin olive oil, add onion, celery and carrots and sauté, then add the two types of ground meat and let cook a few minutes, add the Operetta Red Wine and let the wine evaporate.

Add the to the tomato paste with the two cups of hot water.

Add the sea salt and the hot pepper, bring to a boil, cover, lower the heat and cook for about 30 – 40 minutes adding the rest of the 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 and drain al dente.

Place them in a bowl add the sauce, the primosale diced, grated cheese and mix the ingredients.
Brush with oil and sprinkle with breadcrumbs a baking pan 11 – 12 inches of diameter.

Place the pasta in the baking pan and sprinkle with the rest of breadcrumbs and bake for 30-40 minutes at 350° F.

Turn off the heat and let it rest for 10-15 minutes, the more it rest the better it will taste.

            Excellent Operetta Wine, its full body taste will enhance the Baked Anelletti!           Buon appetito!

Baked Anelletti
Anelletti al Forno.pdf
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