アネッリーニ

材料

サービスします 6

• 500 g主成分
• 400 gバターまたはオイル
• 700 g味わう
• 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

手順

1. 1

   準備する

   材料を準備します。

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

2. 2

   クック

   完了するまで中火で煮ます。

3. 3

   季節

   塩とコショウで味付けします。

   Drain while still firm; baked pasta softens further.

4. 4

   サーブ

   温かいままお召し上がりください。

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.

バリエーション

• •

  野菜を加えてバリエーションを加えます。

ストレージ

冷蔵で3日間保存可能。

よくある質問