Sicilian baked anelletti: Palermo on a plate
Sicilian anelletti: a complete, convivial, and timeless dish
Sicilian baked anelletti, also known as anelletti al forno, are a traditional recipe from Palermo, known throughout Sicily as the dish for special occasions. Halfway between a pasta bake and a lasagna, this preparation stands out for the use of anelletti, a small, ring-shaped pasta designed to “trap” the ragù and blend with the other ingredients. In an age that rediscovers the value of slow cooking, homemade recipes, and local ingredients, this dish is a perfect example of Sicilian comfort food, still at the center of family Sundays and festive tables.
Sicilian anelletti: a story of ovens, celebration, and Sicilian identity
The story of Sicilian anelletti begins in the heart of Palermo and spread as a Sunday or holiday dish. The first traces date back to the 19th century, when Sicilian pasta makers started producing “oven formats,” ideal for rich sauces. The dish became a symbol of Palermo’s bourgeois cuisine, but also a popular favorite thanks to its ability to enhance simple, local ingredients. The most lavish versions included cured meats, hard-boiled eggs, and caciocavallo cheese, while less affluent families prepared it with just ragù and peas.
The traditional recipe for Sicilian anelletti
To prepare Sicilian baked anelletti, start with the ragù: in a saucepan, sauté chopped onion, carrot, and celery; add mixed minced meat (beef and pork), deglaze with red wine, and add tomato purée. Let it cook slowly for at least one hour. Separately, fry diced eggplant, blanch the peas, and cut caciocavallo cheese and cooked ham into cubes. Boil the anelletti al dente, then mix them with plenty of ragù, peas, eggplant, cheese, and ham. Pour half of the mixture into a greased baking dish (or one lined with eggplant), add a core of mozzarella or hard-boiled eggs, then cover with the remaining pasta. Top with breadcrumbs and grated cheese. Bake at 200°C (400°F) for 30–40 minutes, until a golden, crisp crust forms.
