De Cecco Anellini n.71 (500g)

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Place the eggplant slices on the baking sheets without overlapping them. Brush the tops with olive oil (about 2 more tbsp.) and sprinkle lightly with salt. Thinly sliced eggplant: the eggplant is traditionally fried, however I bake my eggplant slices until golden brown (see below in my step by step instructions).

Known in the UK by the rather undignified title of ‘spaghetti hoops’, anelli are a pasta variety that has become synonymous with childhood nostalgia, served in a soupy, tomatoey sauce fresh from a Heinz tin. However, despite these slightly unsophisticated associations, they are in fact an authentic Italian pasta shape. Anelletti al forno with eggplant is a classic Sicilian baked pasta made with meat ragu and peas, eggplant, hard boiled eggs and anelletti, a small ring shaped pasta of Sicilian origin. This impressive pasta dish is prepared on special occasions or for Sunday lunches with family. Learn how to make pasta from scratch at our central London Pasta Academy. Our expert Italian pasta chefs host daily workshops, so you can master the art of handmade pasta.I like to spread the cooked anelletti onto a rimmed baking sheet so it can cool down faster, then it’s basically like making a lasagne, just have all your ingredients ready to go so you can start layering it into your baking dish. Last month I made one of my favourite Italian ingredients. Mascarpone, it was so easy and the result was amazing. So naturally I had to use it as an ingredient in something. Step 2 - While it is cooking roast the eggplant. Preheat oven to 180C/350F cut the top off the eggplants and cut them into 1cm/0.4inch slices. Place eggplant slices on parchment lined trays and brush generously with oil on both sides. Roast for 20 minutes and then turn over and roast for another 5-8 minutes. Set aside to cool.

When the sauce is ready, set aside to cool slightly while you finish preparing the remaining ingredients. Heat olive oil in a large skillet or sauce pan and sauté a finely diced onion, carrot, celery stalk and a pinch of salt until golden, about 10 minutes. Stir in 2 minced garlic cloves and red pepper flakes (optional) and cook for 1 minute. Cover the top of the pasta with the slices of eggplant hanging over the sides of the pan. Top with additional eggplant slices to completely cover the pasta. Sprinkle the top with the remaining breadcrumbs. If you prefer a meatless version, omit the meat and add chunks of fresh mozzarella instead, believe me it’s all good!The condiment for homemade anellini alla pecorara has 3 main components, a tomato sauce, sautéed vegetables and fresh ricotta. Traditionally the latter is sheep’s ricotta, but you can use cow’s milk ricotta instead. The tomato sauce. Although I have read that this recipe originally had some meat in it, the majority of versions today are mostly vegetarian ones. The pasta is dressed with a tomato sauce mixed with sheep’s ricotta, sautéed vegetables and pecorino. Of course, pecorino isn’t actually vegetarian as it contains animal rennet. Strict vegetarians can leave it out or use a vegetarian hard cheese. Step 3 Make the tomato sauce. First sauté finely chopped onion, celery and carrot in olive oil. Is there anything better than eating a bowl of savory warm soup on a cold day? This dish contains anelli pasta that’s simmered in beef broth and topped with small portions of polpettine and parmesan cheese.

Cover the top of the pasta with the slices of eggplant hanging over the sides of the pan. Top with additional eggplant slices to completely cover the pasta.

What are the ingredients in alla Pecorara sauce?

Make the bechamel sauce by melting the butter in a sauce pan, add the flour and whisk and let it cook a little, careful not to burn, but keep whisking. Buon giorno and welcome to my pasta project! My name is Jacqui. I’m originally a Londoner but in 2003 life’s journey brought me to the beautiful Veneto region of Italy where… But this isn’t another column about baked pasta. It’s a column about the fact that, even though I make versions of minestrone all year round, when autumn arrives, holding tights and the other half of the detachable duvet, the need for big soup is great. This one is full of good things that are around right now – mushrooms, potato, pumpkin or butternut squash, with pasta, if you wish: anelli if you can find them, another small shape if you can’t. I like the flavor of Italian sausage so I used that but other versions use ground meats. Also in my house I always have homemade marinara stashed in my freezer seasoned with garlic and basil, so that’s what I used here, s you can make homemade yourself or to make things easier and go a little faster you can use a good quality store bought one, I repeat… Good Quality! ( I won’t tell). Anelli, also known as anelletti (Italian for “little rings”) is a small, circular pasta . These pasta rings can come in two sizes, and the smaller size (a noodle you might recognize from the American pantry food SpaghettiOs) is called anellini. Where does it come from?