{"id":4027,"date":"2022-04-24T18:02:25","date_gmt":"2022-04-24T16:02:25","guid":{"rendered":"https:\/\/www.gorgone.eu\/wp\/?p=4027"},"modified":"2022-04-25T07:02:44","modified_gmt":"2022-04-25T05:02:44","slug":"anelletti-alla-catanese","status":"publish","type":"post","link":"https:\/\/www.gorgone.eu\/wp\/anelletti-alla-catanese\/","title":{"rendered":"Anelletti siciliani alla catanese"},"content":{"rendered":"\n

Ricetta di pasta al forno di origine palermitana ma modificata da un catanese<\/p>\n\n\n

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\n\t\t\t\t\t\t\t\t\t<\/g><\/svg><\/span> Stampa<\/a>\n\t\t\t\t\t<\/div>\n\t<\/div>\n\t

Anelletti siciliani alla catanese<\/h2>\n\t
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pasta al forno<\/p>\t<\/div>\n\t

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\n\t\t\t\t<\/g><\/svg><\/span> Piatto<\/span>\n\t\t\t\t\n\t\t\t\t\tPiatto principale\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t<\/g><\/svg><\/span> Cucina<\/span>\n\t\t\t\t\n\t\t\t\t\tSiciliana\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t<\/g><\/svg><\/span> Parole chiave<\/span>\n\t\t\t\t\n\t\t\t\t\tanelletti siciliani, melanzana, tuma fresca\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
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\n\t\t\t<\/g><\/svg><\/span> Preparazione<\/span> 30<\/span> minuti<\/span>\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Cottura<\/span> 2<\/span> ore<\/span> 45<\/span> minuti<\/span>\t\t<\/div>\n\t\t\t\t\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Tempo totale<\/span> 3<\/span> ore<\/span> 15<\/span> minuti<\/span>\t\t<\/div>\n\t\t\t<\/div>\n\t
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\n\t\t\t<\/g><\/svg><\/span> Porzioni<\/span> 5<\/span> Persone<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\n\t\t
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Ingredienti<\/h3>\n\t\t\t\t
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    \n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCoste di sedano<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCarota<\/span>\n\t\t\t\t\t\t\t\t\t\tgrande<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCipolla rossa<\/span>\n\t\t\t\t\t\t\t\t\t\tgrande<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tfoglia <\/span>\n\t\t\t\t\t\t\t\t\t\tAlloro<\/span>\n\t\t\t\t\t\t\t\t\t\tsecca<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t500<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tgr<\/span>\n\t\t\t\t\t\t\t\t\t\tCarne di bovino<\/span>\n\t\t\t\t\t\t\t\t\t\ttritata<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t 500<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tgr<\/span>\n\t\t\t\t\t\t\t\t\t\tAnelletti siciliani<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t200<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tgr<\/span>\n\t\t\t\t\t\t\t\t\t\tPiselli<\/span>\n\t\t\t\t\t\t\t\t\t\tsurgelati <\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tMelanzana<\/span>\n\t\t\t\t\t\t\t\t\t\tgrande<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t750<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tml<\/span>\n\t\t\t\t\t\t\t\t\t\tPassata di pomodoro <\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\u00bd<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCucchiaio <\/span>\n\t\t\t\t\t\t\t\t\t\tConcentrato di pomodoro <\/span>\n\t\t\t\t\t\t\t\t\t\tdoppio<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t250<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tgr<\/span>\n\t\t\t\t\t\t\t\t\t\tTuma fresca<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tUova<\/span>\n\t\t\t\t\t\t\t\t\t\tdi grosse dimensioni <\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t200<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tgr<\/span>\n\t\t\t\t\t\t\t\t\t\tMortadella <\/span>\n\t\t\t\t\t\t\t\t\t\ta fette<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t200<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tgr<\/span>\n\t\t\t\t\t\t\t\t\t\tParmigiano reggiano <\/span>\n\t\t\t\t\t\t\t\t\t\tgrattugiato<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\tqb<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tSale iodato<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\tqb<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tPepe nero<\/span>\n\t\t\t\t\t\t\t\t\t\tmacinato<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\tqb<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tNoce moscata <\/span>\n\t\t\t\t\t\t\t\t\t\tgrattugiata<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\tqb<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tOlio extravergine di oliva<\/span>\n\t\t\t\t\t\t\t\t\t\tper il soffritto e per friggere la melanzana<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\tqb<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tBurro<\/span>\n\t\t\t\t\t\t\t\t\t\tper ungere la teglia o la pirofila<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t
    \n\t\t

    Istruzioni<\/h3>\n\t\t\t\t
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    1. \n\t\t\t\t\t\t\t\t\t\t

      Preparare un soffritto tritando finemente il sedano, la carota, la cipolla e rosolare il trito in olio caldo con la foglia di alloro<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

    2. \n\t\t\t\t\t\t\t\t\t\t

      Aggiungere la carne bovina tritata e farla cuocere bene per alcuni minuti, salare<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

    3. \n\t\t\t\t\t\t\t\t\t\t

      Sfumare con il vino rosso e attendere che l\u2019alcol evapori completamente<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

    4. \n\t\t\t\t\t\t\t\t\t\t

      Aggiungere il concentrato di pomodoro e la passata di pomodoro, salare, macinare il pepe e grattugiare la noce moscata. Fare cuocere a lungo, anche due ore, eventualmente aggiungendo acqua calda fino ad ottenere un rag\u00f9 denso<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

    5. \n\t\t\t\t\t\t\t\t\t\t

      Aggiungere i piselli surgelati e farli cuocere nel rag\u00f9, togliere l\u2019alloro secco<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

    6. \n\t\t\t\t\t\t\t\t\t\t

      Tagliare a cubetti la melanzana e friggerla nell\u2019olio d\u2019oliva, mettere i cubetti a scolare per eliminare l\u2019olio in eccesso. Cuocere le uova fino a farle diventare sode e quindi sgusciarle e affettarli a rondelle<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

    7. \n\t\t\t\t\t\t\t\t\t\t

      Cuocere gli anelletti siciliani in abbondante acqua bollente salata per 13 minuti, quindi scolarli bene ed unirli al rag\u00f9 amalgamando tutto insieme ai cubetti di melanzana e al parmigiano grattugiato <\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

    8. \n\t\t\t\t\t\t\t\t\t\t

      In una teglia da forno o una pirofila leggermente imburrata versare un primo strato di anelletti, melanzana e rag\u00f9. Cospargere tale strato con la Tuma fresca tagliata a tocchetti (formaggio fresco tipico del catanese), la mortadella tagliata a striscioline, le uova sode a rondelle. Coprire il tutto con gli anelletti e il rag\u00f9 rimanente. Cospargere la superficie di abbondante parmigiano reggiano e mettere in forno riscaldato a 180 gradi per 45 minuti<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

    9. \n\t\t\t\t\t\t\t\t\t\t

      Togliere dal forno e fare intiepidire leggermente alcuni minuti prima di servire<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

    10. \n\t\t\t\t\t\t\t\t\t\t

      Accompagnare con un corposo Vino rosso Siciliano come il Nero d\u2019Avola o lo Syrah<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

      Ricetta di pasta al forno di origine palermitana ma modificata da un catanese<\/p>\n","protected":false},"author":1,"featured_media":4037,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[58,12,182],"tags":[],"class_list":["post-4027","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cucina","category-famiglia","category-ricette"],"yoast_head":"\nAnelletti siciliani alla catanese - gorgone.eu<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gorgone.eu\/wp\/anelletti-alla-catanese\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Anelletti siciliani alla catanese - 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