Name: Baked in a Ring (Anelletti al Forno)
Yield: Serves 6-8 as a picnic dish
Cuisine: Italian
Ingredients: 250 g minced pork or veal; 1/2 teaspoon crushed dried chilli flakes; 1 medium onion, diced; 200 g frozen peas, or blanched fresh ones; 3 tablespoons chopped basil; 3 tablespoons chopped flat-leaf parsley; 100 g caciocavallo or provolone cheese, diced; 50 ml extra virgin olive oil; 1 stick celery, diced; 40 g breadcrumbs; 50 g grated pecorino; 1 clove garlic, chopped; 300 g anelletti; 200 ml wine (red for pork, white for veal); 30 g butter, plus extra for greasing the tin; 500 ml tomato passata; 1-2 eggs (optional)

Preparation info

Serves
6-8
as a picnic dish

Difficulty
Medium

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

Anelletti al forno, baked rings of pasta, the whole dish often formed as a great ring itself, is a classic Sicilian dish. A favourite for Easter time, and picnicking in general, it is best served at room temperature — perfect for those who like to cook in advance, or aren’t sure what time their guests will arrive for dinner. A vegetarian version can be made by omitting the meat, and stirring in 350g diced buffalo mozzarella just before the pasta goes into the baking dish.