Anelletti - Venticolli
APPETIZERS
• Panelle• Crocchette di Patate
• Caponata
• Olive condite
• Insalata di polpo
• Pomodori secchi
• Zucca in agrodolce
• Cavolfiore fritto in pastella
• Peperonata
FIRST
• Pasta con le Sarde
• Pasta con macco di fave
• Anelletti al forno
• Pasta con i carciofi
• Pasta cpn le zucchine fritte
• Pasta alla Norma
• Pasta con le Vongole e Cozze
• Pasta con il cavolfiore
• Minestra con i tenerumi
SECONDS OF MEAT
• Agnello in umido
• Arrosto di maiale al limone
• Bollito di carne
• Coniglio all'agrodolce
• Girello alla palermitana
• Polpette al sugo
• Polpettone
• Scaloppe al marsala
• Trippa con melanzane
SECONDS COURSES OF FISH
• Alici all'agrodolce
• Polpette di alici
• Baccalà a sfincione
• Pesce Spada al forno
• Involtini di Pesce Spada
• Polipetti in tegame
• Sarde a beccafico
• Tonno con cipolle e aceto
• Sgombri arrostiti
ANELLETTI AL FORNO
(Pasta o' furnu)
Ingredients:
500gr. of Anelletti - 500gr. of minced meat - 400gr. of Peas - 100gr. of grated Pecorino - 300gr. of fresh cheese - 1 tablespoon of tomato extract - 1 medium onion - 1 glass of dry white wine - basil - salt - pepper.
Preparation:
In a large pan brown the chopped onion in a little oil, add the minced meat, stir and after a few minutes pour the wine, let it evaporate and add the tomato extract dissolved in hot water. After about half an hour of cooking add the peas and leave on the heat for another 20 minutes. Filter the liquid part of the sauce and put it aside. Cook the pasta in salted water and drain it al dente. pour the pasta into the pot in which you cooked it and season with a little sauce and grated cheese. Grease a pan, sprinkle with bread crumbs and place a layer of dough. Cover with part of the sauce and slices of fresh cheese, continue to make layers until the ingredients run out. Put in hot oven for about 20 minutes.
Recommended wines:
Zadyal Nero d'Avola I.G.P. Sicilia
Gli Amanti Nero d'Avola I.G.P. Sicilia
