L'Italo-Americano

THURSDAY, NOVEMBER 14, 2019 www.italoamericano.org 30 L'Italo-Americano LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES TONI BRANCATISANO Continued to page 32 B aked anelletti pasta is a recipe traditional to Palermo, but it is a dish that holds a special place in the hearts of almost all Sicilians. If you visit Palermo and you hear someone say "timballo," then rest assured: they are most probably talking about baked anelletti alla Palermitana! In Palermo, this recipe has a couple of strict requirements and one is that the only type of pasta allowed is anelletti, little pasta rings. Secondly, the timballo must be round and, when it is turned upside down on a serving plate, the slices of fried eggplant placed on the bottom of the pan must create a decorative casing to the wonderful contents inside. Having said that, you may find smaller, individual portions of timballo sold as a popular street food. I have made one like this, too, so you can see how these may look like. This baked pasta recipe is obviously made throughout Sicily with many variations to the ingredients. You will find recipes containing salami, morta- della, prosciutto cotto (ham), eggs, slices of provola or any other cheese that may be in the fridge. I love eggplant, so I like to add extra stirred through the pasta. Each family will tell you their way of making it, but be aware: each family will also tell you their recipe is the best and the only one to use! I have kept this one pretty simple where ingre- dients are concerned, but you can get as creative as you like. This recipe needs time to put it all together, so read the it tho- roughly first, so you can make sure you have enough time to prepare it without feeling rushed or under pressure. Timballo di anelletti al forno alla Palermitana Ingredients 18 oz packet Sicilian anelli pasta 9 oz mince pork 9 oz mince veal 4 large eggplants 1 garlic clove 1 large carrot 1 large red onion 2 celery ribs 125ml red wine 3 cans tomato 'polpa' (about 1.5litres) 5 oz concentrated tomato paste handful of fresh basil small bunch parsley, chopped 7 oz frozen peas 3 1/2 oz cheese cut into cubes (tuma, caciocavallo, pecorino) 2 bay leaves 1 cup breadcrumbs salt and pepper Extra Virgin Olive Oil Method First, make the ragù. Finely chop the onion, carrot, parsley and celery and add everything to a deep heavy based saucepan with about 60 ml olive oil (a generous splash)! Add the garlic clove sliced in half and fry everything in the oil until the onion is translucent and slightly browned. Add the minced pork and veal, cook on a high heat for 2 minutes and then add the red wine. When the alcohol has evaporated and the mixture appears "dry," remo- ve the garlic. A large timballo di anelletti and, at the front, a "street food version" (Copyright: Toni Brancatisano) Palermo's own Sunday feast: timballo di anelletti al forno

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