Anellini

Sobre esta receita

Um prato italiano tradicional apresentando anellini. Este prato querido representa a essência da culinária de conforto italiana.

Ingredientes

Serve 6

• 500 gingrediente principal
• 400 gmanteiga ou óleo
• 700 ga gosto
• 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

Instruções

1. 1

   Preparar

   Prepare os ingredientes.

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

2. 2

   Cozinhar

   Cozinhe em fogo médio até ficar pronto.

3. 3

   Temperar

   Tempere com sal e pimenta.

   Drain while still firm; baked pasta softens further.

4. 4

   Servir

   Sirva quente.

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.

Variações

• •

  Adicione vegetais para variação.

Armazenamento

Dura 3 dias na geladeira.

Perguntas frequentes