Italian Recipes
SFORMATO DI ANELLINI

SFORMATO DI ANELLINI

Baked Ditali with Ricotta

How to make the Baked Ditali with Ricotta:

Cook pasta in a large pot of boiling salted water until just al dente, drain and add butter and a few spoonfuls of Caciocavallo or Parmigiano. Chop the onion, dice the tomatoes and cook them in a dry pan adding salt and pepper. When the sauce has thickened, take it off the fire and mash it in a food mill, then to the pot. Add a bit of olive oil, and let sit for a few minutes over low fire.

Butter a mold and sprinkle with breadcrumbs. Alternate layers of pasta with layers of ricotta, and grated Parmigiano. Spread a spoonful of tomato sauce on each layer (pasta should be the last layer). Sprinkle the top with breadcrumbs and put into a hot oven for half an hour. Turn the mold out onto a plate and serve hot.

Recipe courtesy of The Italian Trade Commission.

Serves 6

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM