Anelletti al Forno

Name: Anelletti al Forno
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g anelletti; 400 g ragù; 150 g peas; 100 g caciocavallo; 2 eggs; 1 eggplant; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Anelletti al Forno is a beloved staple of Palermo, where the oven's embrace transforms simple ingredients into a dish that speaks of Sicilian comfort. Traditionally enjoyed during family gatherings and festive occasions, this baked pasta captures the essence of Palermo's culinary landscape, offering a taste of home in every bite.

Expect a generous melding of flavors: the tender anelletti cradles a hearty ragù, while sweet peas punctuate the ensemble with bursts of freshness. Melted caciocavallo lends a creamy, tangy note, complementing the richness of the eggplant. The finish is a satisfying symphony of textures and tastes, coaxed to perfection by the oven's gentle heat.

Ingredients

400 ganelletti
400 gragù
150 gpeas
100 gcaciocavallo
2eggs
1eggplant
to tastefine sea salt

Method

Start by bringing a large pot of water to a rolling boil. Add a generous amount of fine sea salt to the water, which should taste like the sea. This step is crucial for seasoning the anelletti pasta from the inside out as it cooks.
While the water is heating, prepare the eggplant. Cut the eggplant into small cubes, about 1 cm each. Heat a wide pan over medium-high heat and add a splash of olive oil. Once the oil shimmers, add the eggplant cubes and sauté until they are golden brown and tender, about 5-7 minutes. Remove the eggplant from the pan and set aside.
In the same pan, add the 400 g of ragù and heat it over medium heat. Stir in the 150 g of peas and let them cook until they are bright green and tender, about 3-4 minutes. Taste the sauce and adjust the seasoning with fine sea salt if needed.
By now, the water should be boiling. Add the 400 g of anelletti to the pot and cook until just shy of al dente. This should take about 1-2 minutes less than the package instructions. Reserve a cup of the starchy pasta water before draining the pasta.
Return the drained anelletti to the pot or a large mixing bowl. Add the ragù and pea mixture, along with the sautéed eggplant. Toss everything together gently, adding a splash of the reserved pasta water to loosen the mixture if it seems dry.
Grate the 100 g of caciocavallo cheese and add it to the pasta mixture, stirring until it melts and coats the pasta. Beat the 2 eggs in a small bowl and pour them over the pasta, stirring quickly to combine and create a creamy texture.
Transfer the pasta mixture to a baking dish, spreading it out evenly. Bake in a preheated oven at 180°C (350°F) until the top is golden and slightly crispy, about 20-25 minutes. The dish is ready when the cheese is bubbly and the edges are lightly browned.
Remove from the oven and let it rest for a few minutes before serving. This allows the flavors to meld and the pasta to set slightly, making it easier to serve. Enjoy your Anelletti al Forno hot, savoring the rich flavors reminiscent of Palermo's ovens.