Anelli Siciliani

Inspired by circles that women bring to the ears, “Anellini” (small rings) belong to the great culinary tradition of Puglia and Sicilia usually are served in broth or soup. You can find “Anelli” of different formats, for soup are of small size, you can insert the tip of the little finger – are perfect for recipes of soups and broths. – The pasta that has been made in Abruzzo is usually large, fantastic with ricotta and vegetables such as eggplant, peppers and zucchini -In Sicily we cook pasta at oven “Timballo” for the feast of August 15 (ferragosto) here the “Anellini” are thick and fleshy, they are able to get a lot of seasoning, they are perfect to be cooked in the oven -Can also be served as single dish

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