Pasta al Forno … o con il forno

Pork, Beef (minced) 400 g

Frozen peas 200 g

Red wine half a glass

Bread crumbs 40 g

Tropea red onions 80 g

Tomato concentrate 150 g.

Caciocavallo / Parmesan 80 g

Hard-boiled eggs 3

Extra virgin olive oil 40 g

Salt and fine pepper q.b.

For the realization of the anelletti baked in the Palermitan original recipe, you must first of all prepare the Sicilian Ragù which involves the addition of peas. In the meantime, prepare the hard-boiled eggs (if you want to keep the tradition of real Palermitan pasta, otherwise no eggs) and fry the aubergines in slices about 1 cm thick.

When the Sicilian ragù, eggs and aubergines are ready, arrange everything on the table, and cook the anelletti in plenty of water. They don’t have to finish cooking, but you have to drain them halfway through cooking; they must be almost crunchy in the center, otherwise with the second cooking in the oven they will become too soft and will easily break.

Once cooked, transfer them back to the pot, add the ragù and also the Parmesan cheese to your liking, mix the ingredients evenly with the heat off.

Prepare your pan, which you will have to coat with the butter, and then with a little breadcrumbs that will stick to the butter. Now, start composing your pan, placing the sliced ​​aubergines on the bottom side by side until they cover the whole pan, and then start putting the pasta already well mixed with all the previously cooked ragù, parmesan or caciocavallo. The eggs are cut into slices and inserted into the various layers. If you want, you can add sliced ​​salami, like salami and ham, in short, give vent to your imagination!

Close the pan with the last layer of anelletti; above, cover with a little sauce without ragù and sprinkle the surface with the last spoonful of Parmesan / Caciocavallo. Bake at 200 ° C with a static oven; if the crust does not form, you can turn on the grill for a few minutes.

Serve your anelletti baked in the Palermo style, original recipe, hot and good lunch for everyone!