Some time ago at a London event I met an Italian lady who I long admired for her impressive cookery skills. I used to follow her on social media so it was great to finally meet her in person.
Her name is Carmela Sophia Sereno who is very skilled at making different types of pasta. She holds her Italian heritage very close to her heart, like many children of Italian emigrants and she teaches ‘Specialist Pasta’ and ‘Cucina Povera’ cooking style classes from her family kitchen and from various London based cookery schools.
Carmela was born in Bedford known as little Italy to Italian parents from the Southern regions of Puglia and Molise, who settled in the UK in the late 1950’s.
Today half of Carmela’s family have made their way back to the south of Italy, carrying on their own traditions and cooking styles which remain a constant point of reference for her and she continues to travel Italy looking for inspiration and new recipes ideas for her next cookery book.
Her latest book which has just been released: ‘A Passion for Pasta’ is a great one if you like to learn how to make different types of pastas. You can check all about Carmela on her website: Carmela’s Kitchen.
This recipe for anelletti pasta pie from Carmela is a fabulous rich southern dish to make during the week or as a special occasion too. Anelletti are small hoop-earring shapes, delicious in soups, but here they are embraced with a rich tomato and pea sauce and baked. This dish is said to come from the province of Palermo.
I made anelletti pie some time ago but as a different version with mozzarella and tomatoes.
ANELLETTI PASTA PIE
TIMBALLO DI ANELLETTI
Preparation time: 25 minutes
Cooking time: 2 hours 30 minutes
450g anelletti pasta
3 tbsp olive oil
1 small onion, peeled and finely chopped
1 carrot, peeled and finely chopped
1 stick celery, finely chopped
2 garlic cloves, peeled and crushed
200g beef mince
200g veal mince
200g pork mince
200ml red wine
1 tbsp tomato purée
200g peas, shelled, or frozen
1 x 680g bottle passata
1 x 400g tin chopped tomatoes
Small bunch of celery leaves,
1 bay leaf
A few marjoram leaves
10 basil leaves
Salt and pepper to season
1 tbsp butter
3 tbsp breadcrumbs, lightly toasted
200g caciocavallo (firm Italian cheese)
60g Parmesan or pecorino
1 Into a large saucepan, add the olive oil followed by the onion,
carrot and celery. Cook gently over a medium heat for around 5 minutes
2 Add the garlic, cook for an additional 2 minutes and stir.
3 Add all off the mince to the pan and colour completely.
4 Squeeze the tomato purée into the red wine and stir.
5 Add the red wine to the mince, stir and allow the wine to evaporate, about 4 minutes.
6 Tumble in the peas (I use frozen peas straight from the freezer).
7 Pour the passata and tinned tomatoes into the mince along with the celery leaves, bay leaf, marjoram and basil. Stir and season with salt and pepper.
8 Allow the sugo (sauce) to cook over a medium to low heat for 2 hours, stirring occasionally, and check intermittently for seasoning.
9 Preheat the oven to 180°C (gas 4)
10 Bring a large pan of water to the boil. When boiling, salt well, add the anelletti and cook as per packet instructions, minus 4 minutes, as you will be baking this dish.
11 Butter a medium bakeware dish or pre-sprung cake tin (23cm diameter x 5cm height).
12 Sprinkle the toasted breadcrumbs into the buttered dish, covering the base and sides.
13 Remove the bay leaf from the sauce.
14 Drain the pasta. Tip the pasta back into the saucepan, add two ladles of the sauce and stir. Ladle a layer of pasta into the dish or tin, sprinkle over a mixture of the cheeses then add another ladle of sauce.
15 Repeat until the dish is full and you have used up all of the sauce, finishing the top with sauce and cheese.
16 Bake in the preheated oven for 30 minutes. If you have baked the pasta pie in a bakeware dish, then simply serve, but if you have use a sprung tin you should be able to turn it out gently.
I often add boiled chopped eggs into the
pasta pie for added texture and flavour
– and just because I love eggs. If you
are unable to find caciocavallo cheese,
provolone is a good alternative.
And now.. Carmela is offering 1 copy of her book:” A Passion for Pasta” to 3 lucky My Little Italian Kitchen readers.
Enter the gleam form below for your chance to win it!
Terms and conditions:
- You can enter with the Gleam widget below via blog comment, twitter, instagram, pinterest or facebook.
- Please comment on this blogpost before proceeding with other entry options (this is mandatory).
- Three winners will be randomly selected, announced in this blog post and contacted via their provided e-mail address. Please claim your prize within 4 days of being notified.
- Giveaway open to UK residents over the age of 18 only.
- This giveaway closes on June 3rd 2017