Anellini

A proposito di questa ricetta

Un piatto tradizionale italiano preferito che presenta gli anellini. Questo piatto amato rappresenta l'essenza della cucina italiana comfort.

Ingredienti

Serve 6

• 500 gingrediente principale
• 400 gburro o olio
• 700 ga piacere
• 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

Istruzioni

1. 1

   Preparare

   Preparare gli ingredienti.

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

2. 2

   Cuocere

   Cuocere a fuoco medio fino a cottura.

3. 3

   Condire

   Condire con sale e pepe.

   Drain while still firm; baked pasta softens further.

4. 4

   Servire

   Servire caldo.

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.

Variazioni

• •

  Aggiungere verdure per una variazione.

Stoccaggio

Si conserva 3 giorni in frigorifero.

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