Baked anelletti timbale in Sicilian style with fried eggplants, caciocavallo cheese and tomato sauce. A traditional dish, ideal for family lunches and celebrations.
In a large non-stick skillet, pour in the extra virgin olive oil and sauté the garlic clove until golden to flavor the oil.
Add the tomato sauce, season with salt and pepper and add the basil leaves; let it cook on low heat for about 25-30 minutes.
Cut the caciocavallo cheese into cubes of about 0.5 cm and set it aside.
Prepare the eggplants: wash them, dry them, trim the ends and slice them; then cut them into cubes of about 0.5 cm.
Fry the eggplant cubes in seed oil at 180°C until golden, drain them and place them on absorbent paper.
Cook the anelletti in plenty of salted water until slightly firm (al dente).
Drain the pasta and pour it into the sauce, letting it flavor on low heat for about 2 minutes.
Turn off the heat and mix in the fried eggplants and caciocavallo cubes with the pasta.
Grease a baking dish about 25 cm in diameter, evenly distribute the breadcrumbs on the bottom and transfer the mixture leveling the surface.
Sprinkle with grated cheese to obtain a crust.
Bake in a preheated static oven at 230°C for about 5 minutes until the surface is golden.
Remove from the oven and let it rest for a few minutes before serving.
Non-stick skillet
High-sided pan for frying
Pot for boiling pasta
Round baking dish about 25 cm
Absorbent paper
Recommended pairing: Nero d'Avola wine. Variation: it can also be prepared without cheese for a vegetarian/vegan version by replacing caciocavallo with an alternative vegan cheese or omitting it.
Italy, Sicilia
| Energy (kcal) | 157.01 |
| Carbohydrates (g) | 18.74 |
| of which Sugars (g) | 2.92 |
| Fat (g) | 4.94 |
| of which Saturates (g) | 2.74 |
| Protein (g) | 8.9 |
| Fiber (g) | 1.85 |
| Sale (g) | 0.31 |
