“If I love someone, preparing a good plate of pasta is a splendid way to say it. ” Eleonora thus expresses her love for family and friends. A woman of great energy and strong feelings, a splendid wife and a fantastic mother. She has a wonderful ability to express her love especially to people close to her.

Great entrepreneur, for many years alongside her husband Silvio in the management of the beautiful and elegant clothing store “Harrison” inaugurated in 1979 by the Corsale brothers, located in the heart of the city of Palermo, he gives us his recipe where tradition coexists, the passion for cooking, his liveliness and his love for others.

CHEF

Eleonora Incandela

KITCHEN

Palermitana

DIFFICULTY

Average

DATA FOR PREPARATION

30 min
Prep

105 min
Cooking

135 min
Total

4 People
Doses

Recipe

INGREDIENTS
  • Palermitan rings 500 g

  • Beef (minced) 600 g

  • Frozen peas 200 g

  • Marsala half glass

  • Cinnamon 1/2 tsp.

  • Onion 1 medium

  • Tomato sauce 1 liter.

  • Cloves 4, genepro berries 2, basil, a teaspoon of sugar

  • Salt, pepper and oil q.b.

INGREDIENTS FOR THE FONDUE

  • Butter50 g

  • Flour 50 g
  • Milk 500 ml

  • Parmigiano 100/200 gr

PREPARATION
  • First prepare a good ragù: finely chop the onion and fry it in oil, add the ground beef, brown it well and blend it with Marsala. Season with all the spices, add the peas, cook for ten minutes and finally add the tomato puree. Cook for an hour.
  • For the parmesan fondue: pprepare a white roux by melting the butter on a low flame and then mixing it out of focus with the flour. Put back on the fire and then pour the milk little by little continuing to mix well. Blend the béchamel with parmesan in the immersion mixer, then filter this mix.
  • Finally, cook 500g. of anelletti and drain them halfway through cooking. Season them with a knob of butter, two tablespoons of Parmesan and add the ragù. Prepare aluminum baking cups, which you will have passed with oil and breadcrumbs, fill them with seasoned pasta, and put them in the oven for about 15 minutes

  • Serve them hot on a flat plate with a bed of parmesan fondue.

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