Sformato Di Anellini


1 lb. anelli or ditali
2 oz. butter
8 tomatoes, peeled and seeded
olive oil
breadcrumbs slightly toasted
1 onion
3 oz. Caciocavallo or grated Parmigiano
1 lb. ricotta

How to make the SFORMATO DI ANELLINI – 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.

Serves 6

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.