Capellini timbale with ‘aggrassato’ (glazed meat)
By Caterina
The beauty of some Sicilian dishes lies in the fact that you can already guess their flavours and aromas from their names. The word ‘aggrassato’ or ‘agglassato’ already gives you an idea of what you are eating, conjuring up images of a laid table and making your mouth water. This has always been a Sunday or family birthday dish in the Pellegrino household. Even children love it, preferring the fried single-portion version.
ingredients for 8 person
1.5 kg of lacerto (eye of round)
1 kg of capellini (angel hair pasta)
5 carrots
3 stalks of celery
10 medium onions
2 tablespoons of tomato sauce
Oil to taste
Butter to taste
Brandy to taste
For the béchamel sauce:
1 litre milk
100 g plain flour
50 g butter
150 g Parmesan cheese
Nutmeg to taste
Salt to taste
preparation
Place the onions, oil and a little butter in a saucepan and cook until golden brown, for about ten minutes. Add the carrots and celery, previously cut into small pieces, and cook for another 10 minutes. Set aside 3 tablespoons of the sautéed mixture.
Then place the meat in the saucepan with the remaining sautéed mixture, brown and cook until golden. Add water until the meat is completely covered and cook for about an hour and a half.
Finish cooking by pouring in a little brandy and let it evaporate. Once the lacerto has cooled, cut it into small pieces and cook it with the previously prepared sautéed vegetables for 20 minutes to make a Bolognese-style sauce. Add 2 tablespoons of tomato sauce and season with salt. For 1 kg of capellini pasta, prepare 1 litre of béchamel sauce with milk, butter, Parmesan cheese and nutmeg. Boil the capellini and add salt. Pay close attention to the cooking time, which is usually about 1 minute. Then drain quickly and place in a separate bowl. Now season the capellini with the lacerto sauce, previously blended with a mixer, and the béchamel sauce.
Then grease a round baking tray (about 32 cm in diameter) with plenty of butter and breadcrumbs and arrange a layer of capellini pasta on top. Next, add the Bolognese sauce and finish with another layer of capellini pasta. Bake at 160°C and allow to brown on top and underneath.
Pair with a glass of Capoarso Perricone
ingredients for 8 person
1.5 kg of lacerto (eye of round)
1 kg of capellini (angel hair pasta)
5 carrots
3 stalks of celery
10 medium onions
2 tablespoons of tomato sauce
Oil to taste
Butter to taste
Brandy to taste
For the béchamel sauce:
1 litre milk
100 g plain flour
50 g butter
150 g Parmesan cheese
Nutmeg to taste
Salt to taste
preparation
Place the onions, oil and a little butter in a saucepan and cook until golden brown, for about ten minutes. Add the carrots and celery, previously cut into small pieces, and cook for another 10 minutes. Set aside 3 tablespoons of the sautéed mixture.
Then place the meat in the saucepan with the remaining sautéed mixture, brown and cook until golden. Add water until the meat is completely covered and cook for about an hour and a half.
Finish cooking by pouring in a little brandy and let it evaporate. Once the lacerto has cooled, cut it into small pieces and cook it with the previously prepared sautéed vegetables for 20 minutes to make a Bolognese-style sauce. Add 2 tablespoons of tomato sauce and season with salt. For 1 kg of capellini pasta, prepare 1 litre of béchamel sauce with milk, butter, Parmesan cheese and nutmeg. Boil the capellini and add salt. Pay close attention to the cooking time, which is usually about 1 minute. Then drain quickly and place in a separate bowl. Now season the capellini with the lacerto sauce, previously blended with a mixer, and the béchamel sauce.
Then grease a round baking tray (about 32 cm in diameter) with plenty of butter and breadcrumbs and arrange a layer of capellini pasta on top. Next, add the Bolognese sauce and finish with another layer of capellini pasta. Bake at 160°C and allow to brown on top and underneath.
Pair with a glass of Capoarso Perricone
