This anelletti al forno recipe is primo Sicilian comfort food: cheesy baked pasta coated in rich, meaty ragù. The dish is adaptable, so feel free to make substitutions. Asparagus, mushrooms, or cubed cooked potatoes can be swapped in for the vegetables, while ground poultry makes a fine replacement for the meat.

Serves 6-8

saveur.com

INGREDIENTS
2 Tbsp. extra-virgin olive oil or lard, plus more for greasing
1 medium carrot, peeled and finely chopped
1 medium celery stalk, finely chopped
½ medium onion, finely chopped
Sea salt and freshly ground black pepper
8 oz. ground beef
8 oz. ground pork
½ cup dry red wine
½ tsp. ground cinnamon
Pinch finely grated nutmeg
1½ (28-oz.) cans whole peeled tomatoes, tomatoes coarsely chopped, juice reserved
¾ cup peas, frozen or fresh
1 medium eggplant (12 oz.), cut into ½-in. cubes
Vegetable oil, for frying
2 Tbsp. bread crumbs
2 lb. dried anelletti, or other small pasta
4 large hard-boiled eggs, coarsely chopped
One 6-oz. slice deli ham, cut into ¼-in. cubes
12 oz. primosale or provolone cheese, cut into ¼-in. cubes
½ cup finely grated caciocavallo or Pecorino Romano cheese

INSTRUCTIONS
To a large pot set over medium heat, add the olive oil, carrot, celery, and onion and season with salt. Cook, stirring occasionally, until the vegetables are soft but not beginning to brown, about 20 minutes.

Add the beef and pork, season generously with salt and black pepper, and turn the heat to medium-high. Cook, using a spoon to break up any large chunks, until browned, 5–8 minutes. Add the wine and stir, scraping up any browned bits from the bottom of the pot, and cook until most of the liquid has evaporated, about 6 minutes. Stir in the cinnamon and nutmeg, then add the tomatoes and their juices and bring to a simmer. Turn the heat to low, partially cover, and cook at a bare simmer until the meat is very tender and the sauce has thickened, about 2 hours. Stir in the peas and season with salt and black pepper.

While the ragù cooks, place the eggplant in a colander in the sink. Sprinkle generously with salt and toss to coat. Place a plate atop the eggplant and top it with a heavy jar, then set aside to drain for 1 hour.

Into a deep skillet set over medium-high heat, pour 1 inch of vegetable oil. When it’s shimmering but not yet smoking, add enough eggplant to fit in a single layer without crowding the pan and fry, stirring and turning the eggplant occasionally, until deep golden brown, 8–10 minutes. Transfer to a paper-towel-lined plate, then repeat with the remaining eggplant, adding more oil as needed.

Position a rack in the center of the oven and preheat to 350°F. Oil a 9-by-13-inch baking dish, then add the bread crumbs and shake to coat the pan (shake out any leftover crumbs and reserve); set aside.

Bring a large pot of generously salted water to a boil, then add the pasta and cook until al dente, about 8 minutes. Drain, then transfer back to the pot and stir in 4 cups of the ragù (reserve any left over for another use).

Spoon half of the pasta into the baking dish, then top evenly with the eggs, ham, half of the primosale, and half of the caciocavallo. Top with the remaining pasta, spread it in an even layer, and sprinkle with the remaining primosale, caciocavallo, and (if any remain) breadcrumbs.

Bake until the cheese is melted about 30 minutes. Set aside for at least 15 minutes before serving

Split Pea Soup with ham is a thick and comforting soup that’s loaded with smoky ham, sweet carrots, celery, onion, and creamy split peas. Our version includes a recipe for the best garlic croutons which can be piled on when serving. We’ve also included suggestions on how to make this vegetarian so it is really a dish that can be enjoyed by all!

Serves 6

sipandfeast.com

INGREDIENTS
For the split pea soup:
¼ cup extra virgin olive oil
5 medium carrots diced, divided
3 celery ribs diced
1 medium onion diced
3 cloves garlic minced
1 large bay leaf
1 smoked ham hock or ham bone
1 16-ounce bag split peas
4 cups low sodium chicken stock
4 cups water
8 ounces ham diced – can use deli ham, cooked ham, etc
salt and pepper to taste

For the croutons:
3 cups bread cut into 1-inch cubes
3 tablespoons olive oil
½ teaspoon garlic powder
¼ teaspoon kosher salt
¼ teaspoon black pepper

INSTRUCTIONS
For the croutons:
Begin by tossing the crouton ingredients together. Spread the croutons out onto a parchment paper lined baking sheet and bake at 350f for 10 minutes or until lightly toasted but still chewy on the inside.

For the split pea soup:
Heat a large Dutch oven to medium-low and add the olive oil along with half of the carrots, and all the celery and onions. Saute until very soft without burning (about 12-15 minutes). Once soft, add the garlic and cook for 1-2 more minutes.

Add the ham hock, split peas, bay leaf, low-sodium chicken stock, and water. Bring soup to a boil then reduce heat to a simmer. Partially cover the pot, leaving about 1-inch open. Stir occasionally to avoid sticking.

After 20 minutes of simmering add the remaining carrots and stir to incorporate. Continue to simmer the soup, stirring occasionally, for roughly 60-75 more minutes to thicken and break down the peas.

During the last 15 minutes of cooking, add the diced ham. If the soup is too thick add a bit of water to thin it out. Conversely, if too thin, just increase the heat and stir frequently while cooking until the soup has reduced and thickened to your liking.

Taste test the soup, making sure there are no hard peas. If so, just continue to simmer until soft. Season with salt and pepper to taste. Before serving remove and discard the ham bone and bay leaf. Serve in bowls and top with the garlic croutons.