Anellini

Acerca de esta receta

Un favorito tradicional italiano con anellini. Este querido plato representa la esencia de la cocina reconfortante italiana.

Ingredientes

Sirve 6

• 500 gingrediente principal
• 400 gmantequilla o aceite
• 700 gal gusto
• 1 mediumonion(finely chopped)
• 1 cupfrozen peas
• 120 gcaciocavallo or pecorino(grated)
• 120 gmozzarella or caciocavallo(diced)
• 1/2 cupdry white wine
• 3 tbspolive oil
• 60 gbreadcrumbs(for lining the dish)
• to tastesalt and black pepper

Instrucciones

1. 1

   Preparar

   Tener listos los ingredientes.

   Let the meat develop color before adding liquid for deeper flavor.

2. 2

   Cocinar

   Cocinar a fuego medio hasta que esté hecho.

3. 3

   Sazonar

   Sazonar con sal y pimienta.

   Drain while still firm; baked pasta softens further.

4. 4

   Servir

   Servir caliente.

5. 5

   Line the dish

   Grease a baking dish and coat it thoroughly with breadcrumbs, pressing them onto the bottom and sides. This forms the crisp golden crust that lets the timballo hold its shape when sliced.

6. 6

   Assemble

   Pack the pasta firmly into the dish, smoothing the top. Spread the reserved sauce over the surface, scatter the remaining cheese, and finish with a light dusting of breadcrumbs.

7. 7

   Bake and rest

   Bake at 190°C (375°F) for 30 to 35 minutes until the top is deeply golden and crisp. Let it rest 15 minutes before slicing so it sets and cuts into clean, firm portions.

   Resting is essential; cutting too soon makes it collapse.

Variaciones

• •

  Añada verduras para variar.

Almacenamiento

Se conserva 3 días refrigerado.

Preguntas frecuentes