When in Palermo it is said oven-baked pasta it
is not able whether to think about the anelletti, a pasta shape like little
rings that they remembers the earrings of the African women.
It is a cult of the palermitan kitchen and it
doesn't have "season", it can be all right to Christmas, for Easter,
for the country outing of on April 25 or on May 1, but also in Feast of the
assumption under the parasol in front of the sea. It is a transversal dish that
satisfies the palates of whom is rich and of whom is not it, of the
intellectual and of the easy-minded, of men, women, old men and picciriddi
(children, in Sicilian language).
The history "rù pasticciu ri sustanza"
(timbale of substance) it goes once more connected to the Arabs, leaders and
master in the pies. In the past it was realized recycling what it remained in the
pantry, habit that somehow remains also today, considering that often we cafuddiamo
(throw in) inside there what we have in the kitchen. A lot of people, for
example, add to the hard-boiled eggs firm and charcuterie and cheeses of
different type. Only a thing cannot miss "’u ragù c’a carni capuliata" (the ragoût with the
minced meat), possibly enriched with the peas.
Another characteristic of the Sicilian
oven-baked pasta is the quantity: it never does it for few people and, also if
it remains, pan-fried in the evening or the day after it has "its because".
As for all the other recipes of the Sicilian
cuisine also of this doesn't exist an unique version but so many of it how many
the families are in Sicily.
I prefer it in "simple version" (just
kidding).
