Anelletti al forno (baked anelletti) are a type of baked pasta called

pasta al forno ("pasta to the oven", i.e. "baked pasta"), or , is a typical dish of Italian cuisine, made of (usually short) pasta covered with bechamel and tomato sauce and cheese and cooked in the oven. History Baked pasta can ideally be divided in two ...

typical of

Palermo Palermo ( , ; scn, Palermu , locally also or ) is a city in southern Italy, the capital (political), capital of both the autonomous area, autonomous region of Sicily and the Metropolitan City of Palermo, the city's surrounding metropolitan ...

and its province but also widespread in the rest of

Sicily (man) it, Siciliana (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = Ethnicity , demographics1_footnotes = , demographi ...

Characteristics

Anelletti can be found in commercial establishments,

restaurants A restaurant is a business that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearanc ...

diners A diner is a small, inexpensive restaurant found across the United States, as well as in Canada and parts of Western Europe. Diners offer a wide range of foods, mostly American cuisine, a casual atmosphere, and, characteristically, a com ...

, fryers, bars with delicatessens, but they are also consumed as a family dish especially on holidays because of the long preparation required. The pasta used to prepare baked pasta dishes are anelletti (ring-shaped pasta) of about one centimeter and with a thickness similar to

bucatini Bucatini (), also known as perciatelli (), are a thick spaghetti-like pasta with a hole running through the center. They are common throughout Lazio, particularly Rome. The similar ziti are long hollow rods which are also smooth in texture and ...

. At the base of this dish is a particular

ragout Ragout ( French ''ragoût''; ) is a main dish stew. Etymology The term comes from the French ''ragoûter'', meaning: "to revive the taste". Preparation The basic method of preparation involves slow cooking over a low heat. The main ingredients ...

similar to the one from

Bologna Bologna (, , ; egl, label= Emilian, Bulåggna ; lat, Bononia) is the capital and largest city of the Emilia-Romagna region in Northern Italy. It is the seventh most populous city in Italy with about 400,000 inhabitants and 150 different nat ...

, which in the

area is almost always made with the addition of

peas The pea is most commonly the small spherical seed or the seed-pod of the flowering plant species ''Pisum sativum''. Each pod contains several peas, which can be green or yellow. Botanically, pea pods are fruit, since they contain seeds and d ...

. Among the many variants of this way of preparation, some of them include the use of ham, hard-boiled egg in the inner stuffing, others use

mozzarella cheese Mozzarella (, ; nap, muzzarella ) is a southern Italian cheese traditionally made from Italian buffalo's milk by the pasta filata method. Fresh mozzarella is generally white but when seasoned it turns to a light yellow depending on the anima ...

, others

pecorino cheese Pecorino cheeses are hard Italian cheeses made from sheep's milk. The name "" derives from ''pecora'' which means sheep in Italian. Overview Of the six main varieties of pecorino, all of which have Protected Designation of Origin (PDO) status ...

. In some gastronomies it can also be found in single portions, locally called " timballetti", which are prepared in aluminum containers having the shape of a truncated cone.

References

* Pasta al forno *

Sicilian Cuisine Sicilian cuisine is the style of cooking on the island of Sicily. It shows traces of all cultures that have existed on the island of Sicily over the last two millennia. Although its cuisine has much in common with Italian cuisine, Sicilian food a ...

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/span> contiene immagini o altri file su Anelletti al forno
/span> Meat dishes Tomato dishes Palermitan cuisine Cuisine of Sicily Pasta dishes Italian cuisine

Characteristics

References

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