Factory-made pasta in the shape of tiny ring where found: especially in Puglia and in Sicily.
Anelletti originated in the 1930s, probably inspired by the huge earrings worn by some African women, who became known to the Italian military during campaigns in the First World War. Anelletti are their little brother, meaning “little rings”. Best eaten cold, this is traditionally the dish taken to the beach for Ferragosto (the mid-August bank holiday).
Anelletti
cooking time: 8 min.
DEFINITION
The point digs itself into the plane and asserts itself for all time. Thus, it presents the briefest, constant, Innermost assertion: short, fixed and quickly created. Therefore, the point, in its outer and inner sense is the proto-element of painting and especially of the “graphic”.
TIMBALE OF ANELLETTI AND AUBERGINES
servings: 2
Salt, pepper
½ lb anelletti
12 oz aubergines
2 oz pecorino seasoned 6 months
1 clove garlic
2 oz scamorza
⅔ lb tomato paste
3 tsp olive oil
RECIPE
Cut aubergines into small cubes.
Fry the aubergines with oil and a pinch of salt.
Grate the pecorino cheese and dice the scamorza cheese.
Heat the oil in a saucepan with the garlic. Add the tomato.
Boil the anelletti in plenty of lightly salted water.
Season with the tomato sauce, chopped oregano and pecorino.
Transfer half the dough to the bottom of the pan and flatten the surface well.
Distribute the aubergines and the scamorza cheese and cover with the remaining pasta.
Sprinkle with breadcrumbs and season with a little olive oil.
Bake at 180℃ for 25 minutes.