How can you spice up your dinner table? Chef Jasper, Owner of Jasper's Restaurant, has one easy dish that will do the trick. He also shares a fun event where you can learn all about Sicily.
- US Premiere of Sicily: Land of Love & Strife
- Wednesday, April 11, 2018
- 7:30 p.m.
- Screenland Armour Theater, 408 Armour Rd., KCMO 64116
- Tickets: $20 in advance, $25 at the door.
Timballo di Anelletti
- 1 lb Anelletti pasta
- 28 oz. San Mariano Tomatoes
- 1/4 cup xv olive oil
- 6 garlic cloves
- 1 cup minced onion
- 1/4 tsp. red chili peppers
- Salt and sugar to taste
- 1/2 lb. bulk Italian sausage
- 1 cup green peas
- 1 cup grated Romano cheese
- 1/2 lb cubed provolone
- 2 cups breadcrumbs
- 1 stick butter
Place olive oil in a sauté pan and heat on a stove to medium. Add onion and sauté until translucent. Remove from stove and add garlic. Stir for a few minutes. Add tomatoes and cook them for 15 to 20 minutes. Season with salt, sugar, and red pepper.
In a separate sauté pan add sausage and crumble. Place on medium heat and sauté until fully cooked. Combine sausage in tomato sauce.
Boil 2 quarts of water and add pasta. Cook al dente. Drain.
Mix meat sauce with cooked pasta, provolone, Romano and peas.
Melt butter and in place in a 9” cake pan. Spread 3/4 of the breadcrumbs evenly on the sides and bottom.
Add pasta to cake pan. Press down with a plate. Add remaining breadcrumbs.
Preheat oven to 400°. Place Timballo in oven and bake 30 minutes. Remove and cool 25 minutes. Place a platter on top and turn upside down. Serve warm with a dusting of Romano.
Jasper’s Notes: Believe it or not I didn’t have this in Sicily until I was much older. I enjoyed it at Anna Tasca’s farmhouse and could not wait to return to Kansas and prepare at home for my family. I had it again 15 years later with my friend, Judy Francini, and as it was brought to the table she yelled out,” oh my God, Spaghetti-O’s!” Very easy to prepare and I hope you as much as I enjoy sharing with you. Buon Appetito!