TABELIAAUTHENTIC RECIPE
Anelletti al FornoBaked Anelletti
An oven-baked pasta dish also famous as Palermo street food. Small pasta rings, ragù, peas, hard-boiled eggs and cheese are packed into a mold and baked. This Sicilian timballo is a festive staple of weekend family gatherings.
AUTHENTICITY SCORE
Authenticity Score
This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.
Ingredients (6 servings)
- Anelletti (ring-shaped pasta)500 g
- Minced beef and pork ragù600 g
- Green peas200 g
- Hard-boiled eggsCut into 4 quarters3
- Sicilian caciocavalloCut into thin strips150 g
- Parmigiano Reggiano60 g
- BreadcrumbsFor coating the mold50 g
Method
Combine the pasta with the ragù
- 1 Boil 500 g anelletti for 3 minutes less than the package instructions.
- 2 Drain and mix with 600 g meat ragù and 200 g green peas, combining thoroughly.
Ready when
The pasta, ragù and peas should be well mixed.
Caution
Boil for 3 minutes less than indicated: the pasta will cook further in the oven.
Prepare the mold
- 1 Butter a cake mold, coat it with 50 g breadcrumbs and tap out the excess.
- 2 Preheat the oven to 180°C.
- 3 Cut 3 hard-boiled eggs into 4 quarters.
- 4 Cut 150 g caciocavallo into thin strips.
Ready when
The mold is ready and the fillings are cut.
Caution
Coat the entire mold thoroughly with breadcrumbs to help release the pasta.
Fill the mold
- 1 Put half the pasta mixture in the mold.
- 2 Arrange the hard-boiled eggs cut into 4 quarters and caciocavallo evenly in the middle.
- 3 Add the remaining pasta on top, pressing it in firmly.
Ready when
The mold should be firmly packed with pasta.
Caution
Press firmly to prevent the finished dish from falling apart.
Bake
- 1 Sprinkle with 60 g Parmigiano and dot with 2 tsp butter.
- 2 Bake in an oven at 180°C for 40–45 minutes.
- 3 Unmold, cut into portions and serve.
Ready when
The surface should be golden and the dish released from the mold.
Caution
Make sure it is thoroughly baked before unmolding.
About this dish
Anelletti al forno belongs to Palermo and is Sicilian soul food. Ring-shaped pasta is mixed with tomato sauce, meat ragù, peas, mozzarella and hard-boiled eggs, then baked. This construction, bringing everything together in the oven, continues Sicily’s culture of timballi, dishes baked in molds.
Arancini and anelletti share the same DNA. Within Sicilian street food culture, frying and baking differ, but the idea of making a large quantity and sharing portions remains the same. Festive meals, large gatherings and market stalls have established anelletti as a dish for everyone to eat together.
The moment it is removed from the mold, a cross-section appears, revealing layers of pasta rings, meat, cheese and peas. This visual abundance is also part of its role as a celebratory dish.
Bring the full course home next weekend.
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