De Cecco Anellini n.71 (500g)

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This one is full of good things that are around right now – mushrooms, potato, pumpkin or butternut squash, with pasta, if you wish: anelli if you can find them, another small shape if you can’t. Whether you’re a professional chef or a home cook looking to try a new kind of pasta, pasta anelli is a true Italian choice that’s sure to impress. You can leave the peas out or add another veg that your grandkids like, maybe finely diced zucchini or mushrooms? The traditional anelletti al forno was always one of the most popular dishes at the beach and all year round.

The pasta will soak up moisture as it bakes, so you want the ragu to be quite loose (add a splash of water if it has reduced too much). Baking anelli with italian sausage, eggplants, and some fennel is sure to fill up your belly with Italian goodness. Despite its rather undignified status as tin-can pasta, Anelli pasta is an extremely versatile ingredient that can be a perfect addition to most dishes.These small, thick rings of egg pasta are traditionally served up in soups or salads, making them a perfect pasta shape for many summery recipes.

Anelli, which means “little rings” in Italian, are small, thin rings of pasta that originated from Sicily, Italy. While fregula is the most satisfying packet of pasta to grab from the shelf, the balls rolling and rising like a stress ball under fingers, bags of anelli (little rings) come a close second.I hope you give this timballo a go because it's a wonderful dish, perfect for family occasions and holidays. The bigger ring shape works particularly well in pasta bakes; covered with a choice of sauce, topped with mozzarella and parmesan and baked under a medium heat. Like all types of pasta, Anelli pasta should be eaten in moderation as part of a well-balanced diet. It’s a dish you can find in many trattorias and homes there, particularly in and around the town of Elice in the province of Pescara. Browse through my posts to find my family's delicious Sicilian-Italian traditional recipes that I grew up eating.

You don't need a bundt tin for this as you can also use a springform tin or loaf tin and layer all of the ingredients. A night that began with chips, several mini bottles of red wine each and rounds of cards next to a man who was one of the greatest lounge electric pianists we had ever heard, ended with cheeks on pasta.As soon as they are cooked, transfer the fried eggplant to a plate lined with paper towels to absorb excess oil.

Sometimes the pasta is encased in pastry or the outside of the 'timballo' is covered with slices of fried egg plant instead of breadcrumbs. Known in the UK by the rather undignified title of ‘spaghetti hoops’, anelli are a pasta variety that has become synonymous with childhood nostalgia, served in a soupy, tomatoey sauce fresh from a Heinz tin.

Once the vegetables are cooked, you can add them to the tomato sauce or add them to the pasta after mixing it with the tomato and ricotta sauce, which is what I did. Alternatively, mix a teaspoon or so of dried flakes (or some finely chopped red chilli) with a few tablespoons of olive oil, then cautiously zigzig the red-flecked oil on top of your big soup with useful rings.