De Cecco Anellini n.71 (500g)

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The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card. Step by Step Instructions Prepare the meat ragu with peas The tomato sauce in this recipe has a base or soffrito of finely diced and sautéed onion, carrots and celery. Soffritto is the Italian mirepoix and is used in many sauce, soup and stewed meat recipes. Before it’s cooked Italians refer to it as ‘battuto’. When the sauce is ready stir in the ricotta. Feeling hungry? A true taste of Italy awaits. Delivered in as little as 15 minutes with any of our ready-to-eat takeaway dishes Anelli (also known as anelletti) are small, thin rings of pasta. They are generally used for soups and pasta salads. A smaller version of anelli is anellini (from Italian'little rings', from anello'ring'), which is about one-quarter of the size.

While beef is the traditional protein for the filling of anolini, you could definitely use another cut. Try pork shoulder, lamb shank, or the meat from a stewing hen. Add the ground meat trio (beef, veal and pork) and cook, stirring and breaking up the pieces with a wooden spoon, until no longer pink, about 5 minutes. Make the bechamel sauce by melting the butter in a sauce pan, add the flour and whisk and let it cook a little, careful not to burn, but keep whisking.

Pasta named after past Italian colonies.

When the sauce is ready, set aside to cool slightly while you finish preparing the remaining ingredients. Nearly all recipes for homemade anellini alla pecorara call for sautéed egpplant, zucchini and bell peppers. The latter can be any colour but I prefer red, yellow or orange. This time, I used one red pepper and one yellow. These are all summer veggies, although nowadays we can find them year-round. Some recipes also include mushrooms but not the one I followed. Of course, you can add them too. Sauté the cubed vegetables with olive oil and garlic The first time I saw this dish I thought it must be quite difficult to make. But, having done it (I confess with my Sicilian husband's help!), I can say the only aspect that needs to be taken into account is that, for a pasta dish, it takes quite a long time to make. However, the looks on your family or guests' faces will be worth the time you put in..I promise you!

For example, prepare the meat ragu, eggplant and hard boiled eggs a day or two ahead. If you happen to have a batch of meat sauce in your freezer, defrost it and stir in some peas. When the pasta has about 5 minutes left, steam the broccoli over the pan of pasta. Let the broccoli cook for a few minutes and then drain everything into a large colander. Rinse thoroughly with cold water to cool down the pasta and the broccoli.

How to make homemade anellini pasta rings.

Like I said there are many versions of this dish, I got inspired to add the bechamel from a video I saw on Rosella’s Cooking with Nonna, and I’m so glad I did because it really makes the sauce dreamy. If you prefer a meatless version, omit the meat and add chunks of fresh mozzarella instead, believe me it’s all good! This recipe is very easy to prep the day before, no stress or clean up the day you’ll be serving it. Have it ready to go as in the picture above, just cover with foil and pop it into the fridge. Sometimes, recipes call for garlic in the soffrito as well, although in general onions and garlic aren’t used together. Southern Italian tomato sauce is normally made without soffrito. Instead, they use tomatoes, garlic and basil. Do not skimp on olive oil! Eggplants are like sponges and soak up lots of oil. Make sure the eggplant slices are not dry and brush with extra oil as needed.