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Description
Rome-based correspondent Katie Parla shares her favorite recipe for anelletti al forno, the famous Sicilian baked pasta dish with meat ragù studded with eggplant and peas.
Ingredients
US|METRIC
6 SERVINGS
- 2 Tbsp. extra virgin olive oil (or lard, plus more for greasing)
- 1 medium carrot (peeled and finely chopped)
- 1 celery stalk (medium, finely chopped)
- 1/2 medium onion (finely chopped)
- sea salt
- freshly ground black pepper
- 8 oz. ground beef
- 8 oz. ground pork
- 1/2 cup dry red wine
- 1/2 tsp. ground cinnamon
- grated nutmeg (Pinch finely)
- 42 oz. whole peeled tomatoes
- juice
- 3/4 cup peas (frozen or fresh)
- 1 medium eggplant (12 oz., cut into ½-in. cubes)
- vegetable oil (for frying)
- 2 Tbsp. bread crumbs
- 2 lb. anelletti
- small pasta
- 4 hard boiled eggs (large, coarsely chopped)
- 6 oz. deli ham (cut into ¼-in. cubes)
- 12 oz. provolone cheese (or primosale, cut into ¼-in. cubes)
- 1/2 cup caciocavallo (finely grated, or Pecorino Romano cheese)
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NutritionView More
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750Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories750Calories from Fat420 |
| % DAILY VALUE |
| Total Fat47g72% |
| Saturated Fat20g100% |
| Trans Fat0g |
| Cholesterol255mg85% |
| Sodium1470mg61% |
| Potassium1430mg41% |
| Protein47g |
| Calories from Fat420 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber9g36% |
| Sugars9g |
| Vitamin A80% |
| Vitamin C70% |
| Calcium70% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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