Anelletti al forno: ricetta di pasta tipica siciliana!

Baked Sicilian Anelletti are a rich and tasty traditional first course, enriched with meat sauce, eggs, aubergines and ham for an explosion of flavours. 😋 LOVE PASTA RECIPES? SUBSCRIBE ➡️ https://bit.ly/LaCucinadiSonia 🍳 INGREDIENTS 🍳 Rings 300 g FOR THE SAUCE minced meat 500 g 1/2 onion celery 1 carrot 1 bay leaf 2 leaves rosemary 1 sprig red wine 100 g tomato puree 1 l tomato paste 1 tbsp peas 200 g extra virgin olive oil to taste Salt and Pepper To Taste FOR THE STUFFING diced scamorza cheese 150 g diced cooked ham 150 g boiled eggs 4 grated pecorino 50 g medium aubergines 3 Salt to taste To sprinkle breadcrumbs 50 g butter a nut For frying: peanut oil 1 l 🍳 PREPARATION 🍳 00:00 - For the ragù, prepare chopped celery, carrot and onion and brown them with the oil, bay leaf and rosemary for around 10 minutes; add the minced meat and brown it, then add the red wine and let it evaporate completely. Now add the tomato concentrate dissolved in a little water, then mix well and, after 5 minutes, add the tomato puree. Leave to simmer over a very low heat for at least a couple of hours, covering the pan with the lid. 01:19 - Let's prepare the aubergines, remove the green part at the end of the aubergines, cut one into not too big cubes and fry them in peanut oil, then drain them and put them on a plate lined with kitchen paper to remove the 'excess oil. Take the other two aubergines, cut them into thin slices (about 3-4 mm) with a mandolin and then fry them leaving them quite clear. Drain them and put them on a tray lined with absorbent kitchen paper; 02:41 - For the filling, grate the pecorino romano, and harden the eggs which you will then cut into 4 wedges. Boil the anelletti leaving them al dente. 03:16 - Ten minutes before finishing cooking, add the peas and season with salt and pepper. Drain the anelletti and combine them with the sauce you have prepared, to which you will also add the fried aubergine cubes and grated pecorino. 03:49 - Butter and sprinkle the whole donut mold very well with breadcrumbs and cover it completely with the fried aubergine slices (even the central ring). Transfer about 1/3 of the seasoned anelletti to the bottom of the mold and with a spoon create a hollow distributing them on the walls, then make layers with half of the egg segments, the cubes of cooked ham, and the cubes of scamorza. Cover everything with another third of the anelletti, level them with a spoon and then finish by sprinkling with the remaining eggs, cubes of cooked ham and scamorza cheese. 04:51 - Now cover everything with the remaining anelletti, fold the aubergine ends inwards and cook in a preheated static oven at 180° for about 30 minutes. Before unmolding the timbale, let it rest for at least 15 minutes, then put it on a serving plate and serve it: enjoy your meal!