Ingr. Per 5 persone
600 gr. di anelletti siciliani
2 salsicce
150 gr. di speck in una fetta sola
250 gr. provola affumicata1 radicchio tondo grande1 cipolla grande
500ml besciamella
1 bicchiere vino bianco secco
Pangrattato
1 noce di burro
Olio
Sale
Pepe
Funghi porcini a fette e parmigiano (optional).
COME PROCEDERE:
Mettete a bollire l’acqua insieme ad un cucchiaio di olio e
ad una presa di sale.
Lavate le foglie di radicchio (tenendone da parte 6 per la
guarnizione), asciugatele e poi tritatele nel mixer.
Spellate la salsiccia e riducetela a pezzetti.
Tritate la cipolla.
Tagliate lo speck a listarelle.
Tagliate la scamorza a cubetti e mettete da parte.
In una grande padella a bordi alti fate soffriggere per 3-4
minuti la cipolla insieme alla salsiccia e allo speck, se volete potete anche
Cuocete la pasta molto al dente scolatela e trasferitela nella padella con il
condimento, mescolate bene e poi trasferitela nello stampo. Infornate a 180°
per circa 20-30 minuti.
Attendete 5 minuti e poi capovolgete lo stampo su un piatto
da portata
ENGLISH TRANSLATION:
DOME OF SICILIAN ANELLETTI WITH RED CICORY
Ingr. for 5 people
600 gr. of sicilian anelletti (special type of pasta) 2 sausages
150 gr.speck (smoked ham)
250 gr. smoked provola (smoked mozzarella)
1 large round radicchio (red cicory)
1 large onion
500 ml besciamel
1 glass of dry white wine
1/2cup breadcrumbs
little butter for the mold
Oil
Salt
Pepper
Sliced porcini mushrooms and Parmesan cheese (optional).
A sprig of parsley for garnish.
HOW TO PROCEED:
Boil the water along with a tablespoon of olive oil and a pinch of salt.
Butter a mold and sprinkle with breadcrumbs (throwing away the excess).
Wash the radicchio leaves (keeping 6 for garnishing), dry them and then mince them in the robot
Peel the sausage and cut it into small pieces.
Chop the onion.
Cut speck into strips.
Cut the smoked cheese into cubes and set aside.
In a large skillet with high sides, fry the onion for 3-4 minutes with sausage and ham, if you want you can also add sliced mushrooms), pour in the wine and let it evaporate. Turn off the heat and add besciamel (if you want you can also combine 5 tablespoons of Parmesan cheese). Season with freshly ground pepper and a pinch of salt. Add the smoked cheese cubes and stir again.
Cook the pasta al dente, drain it and transfer it into the pan with the sauce, stir well and then transfer it into the mold. Bake at 180 degrees for about 20-30 minutes.
Wait 5 minutes and then flip the mold on a platter garnishing with radicchio leaves. Decorate with a sprig of parsley and serve for the joy of all the diners. What goodness!!!
600 gr. of sicilian anelletti (special type of pasta) 2 sausages
150 gr.speck (smoked ham)
250 gr. smoked provola (smoked mozzarella)
1 large round radicchio (red cicory)
1 large onion
500 ml besciamel
1 glass of dry white wine
1/2cup breadcrumbs
little butter for the mold
Oil
Salt
Pepper
Sliced porcini mushrooms and Parmesan cheese (optional).
A sprig of parsley for garnish.
HOW TO PROCEED:
Boil the water along with a tablespoon of olive oil and a pinch of salt.
Butter a mold and sprinkle with breadcrumbs (throwing away the excess).
Wash the radicchio leaves (keeping 6 for garnishing), dry them and then mince them in the robot
Peel the sausage and cut it into small pieces.
Chop the onion.
Cut speck into strips.
Cut the smoked cheese into cubes and set aside.
In a large skillet with high sides, fry the onion for 3-4 minutes with sausage and ham, if you want you can also add sliced mushrooms), pour in the wine and let it evaporate. Turn off the heat and add besciamel (if you want you can also combine 5 tablespoons of Parmesan cheese). Season with freshly ground pepper and a pinch of salt. Add the smoked cheese cubes and stir again.
Cook the pasta al dente, drain it and transfer it into the pan with the sauce, stir well and then transfer it into the mold. Bake at 180 degrees for about 20-30 minutes.
Wait 5 minutes and then flip the mold on a platter garnishing with radicchio leaves. Decorate with a sprig of parsley and serve for the joy of all the diners. What goodness!!!
