No culinary column would be complete without the famous “Pasta al Forno,” which for us Palermitans is strictly “Anelletti al Forno.” A classic Sunday dish and a staple of outdoor excursions, this delicious baked pasta is a must-have on our picnics. Pasta al Forno always reigns supreme on our festive tables—be it Christmas, Easter, Easter Monday, May Day, or Ferragosto. Whether at the beach or in the mountains, on holidays or not, there’s no doubt: it’s the most beloved dish among us Palermitans.
Easy to transport and serve, hot or cold, it’s always perfect for any occasion.
Pasta al Forno: Between Tradition and Legend
Anelletti al Forno, known in Palermo as “pasta ‘u furnu,” are an iconic dish of Sicilian culinary tradition, especially in Palermo and its province. Their history is rooted in a past shaped by various dominations and cultural influences, which have turned this recipe into a true emblem of Sicily. In fact, this type of timballo is prepared in different variations throughout Italy.
According to legend, anelletti quickly spread across Sicily thanks to their practicality and long shelf life. The introduction of tomatoes in the 16th century revolutionized the recipe, giving it the distinctive flavor we know today.
The Birth of a Timballo Legend
The word “timballo” has Arabic origins and refers to a drum, as the dish is traditionally baked in a mold that gives it a rounded shape. The popularity of anelletti al forno is linked to an 18th-century legend: It’s said that a Palermitan cook, preparing a banquet for a nobleman, didn’t have enough ingredients to make lasagna. So he came up with an alternative—cooking anelletti with ragù and layering them in a baking dish with whatever ingredients were available, creating a golden, flavorful timballo. The success was so great that the anelletti timballo became a symbol of Palermitan and Sicilian cuisine.
Beyond Tradition: Variations and Curiosities
The recipe for anelletti al forno is closely guarded by every Sicilian family, with variations that include eggplant, boiled eggs, salted ricotta, meatballs, assorted cheeses, cured meats, and much more. That’s why it’s hard to define a single traditional recipe that pleases everyone.
Still today, anelletti al forno remain a cornerstone of Palermitan food culture. A symbol of sharing and conviviality, they’re prepared for holidays and special occasions, bringing families and friends together around the table.
 |  |  |
| TIME | SERVINGS | DIFFICULTY |
| 90′ | MediUM |
 | INGREDIENTS for the sauce |
|---|---|
 | 250 g ground beef |
| | 250 g ground pork |
| | 1 medium onion |
| | 4–5 tablespoons olive oil |
| | About 1 liter of tomato purée |
| Salt to taste |
| 1/2 glass of red wine |
| For the preparation | |
| 400 g anelletti pasta |
| 100 g cooked ham |
| 2 hard‑boiled eggs |
| 2 small black eggplants, to be salted and fried in hot oil |
| Grated caciocavallo cheese (if you like) |
| A few small knobs of butter |
Here’s how to do it…
This is how I prepare it, but the classic Palermitan recipe also includes adding peas to the minced meat. Feel free to make it according to your own taste.
In a pot, heat the extra‑virgin olive oil, add the chopped onion and let it brown. Then add both types of minced meat and let them sauté for a few minutes (at this point you can add some frozen peas rinsed under cold water). Deglaze with the red wine.
Add the tomato purée to the meat, season with salt and pepper, and let it cook over low heat for about 30 minutes. When the sauce has thickened, turn off the heat.
Cook the anelletti in plenty of salted boiling water and drain them very al dente. Put them back into the pot and season with a bit of the prepared sauce, a little butter, and, if you like, some grated caciocavallo cheese, mixing it into the pasta.
Brush a baking dish with olive oil and sprinkle it with breadcrumbs. Pour in half of the seasoned anelletti, then layer strips of cooked ham, sliced hard‑boiled eggs, and the fried eggplant slices placed side by side. Cover with the remaining pasta, top with the rest of the meat sauce, sprinkle with a little breadcrumbs, and bake at 180°C (356°F) for about 30 minutes.
Once baked, let it rest in the turned‑off oven for 5–10 minutes, then serve. Success is guaranteed!
