Pairs well with Timballo di Anelli Siciliani
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Timballo di Anelli Siciliani
769 views • 13d ago
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A traditional Sicilian baked pasta dish featuring anelli siciliani pasta, fried eggplants, tomato sauce, and caciocavallo cheese, 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 grams)
- Caciocavallo cheese - 200 g (cubed or sliced)
- Salt - watch the video to see (to taste)
- Breadcrumbs - 30 g (for topping)
- Grana Padano cheese - 40 g (grated, for topping)
- Tomato passata - 400 g (for sauce)
- Extra virgin olive oil - 20 g (for sauce)
- Eggplants - 600 g (cut for frying)
- Garlic clove - 1 (1 clove)
- Black pepper - 1 pinch (a pinch)
- Basil leaves - 5 leaves (fresh)
- Seed oil - watch the video to see (for frying eggplants)
Instructions
- Prepare the 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 and add fresh basil leaves towards the end.
- Prepare the eggplants: Cut the eggplants into pieces and fry them in seed oil until golden and tender. Drain excess oil on paper towels.
- Cook the pasta: Boil the anelli siciliani pasta in salted water until al dente. Drain and mix with the prepared tomato sauce and fried eggplants.
- Assemble the timballo: In a baking dish, layer the pasta mixture, add caciocavallo cheese pieces, and repeat layers if desired. Top with breadcrumbs and grated Grana Padano cheese.
- Bake: Bake in a preheated oven at 180°C (356°F) for about 25-30 minutes until the top is golden and crispy.
