INGREDIENTS
FOR 2 PEOPLE
500 g Rummo Anelli Siciliani No. 23
400 g ground beef
400 g ground pork
45 g tomato paste
1 kg tomato puree
2 celery stalks
2 carrots
250 g onions
300 g fresh green peas
1 glass red wine
1 kg eggplant
3 cloves
4 hard boiled eggs
150 g caciocavallo cheese
300 g primosale
DIRECTIONS
After peeling the eggplant, cut 600 grams into slices and place them in a colander sprinkled with salt. Cube the remaining 400 grams and place them in a bowl with salt. Leave them to drain for about 30 minutes. Prep the vegetables for the ragù: Cut up a carrot, celery and onion into small pieces and chopping them in a blender. In a sauté pan heat olive oil and add the blended vegetables. Sautè. Add the ground beef and pork and mix. Sauté, mixing flavours. Add salt and stir. Add the glass of wine and, after cooking off the alcohol, pour the tomato paste and tomato puree into the sauté pan. Mix thoroughly while stirring over heat. Cut off about a quarter of a carrot and, after inserting the cloves, place it into the sauté pan. Continue cooking over low heat and cover with a lid. Add the peas, a few basil leaves and cook for a further 20 minutes until all ingredients fully cooked. In another sauté pan, heat the sunflower seed oil and fry the sliced eggplant. Once golden, drain them on paper towels and set aside. Do the same with the diced eggplant. Grease a baking tray with olive oil, using a kitchen brush, and sprinkle it with breadcrumbs. Place the eggplant slices on the bottom and sides, overlapping them and slightly draping over the rim to completely cover the cooking surface of the pan and create a sort of “pie shell”. Cook the Anelli in a pot of salted boiling water and drain them while still al dente directly in an oven dish. Add the ragù and stir to mix well. After grating the caciocavallo cheese, pour it over the Anelli and the ragù and mix. Add the fried eggplant cubes and continue stirring. Pour the Anelli mix in the eggplant shell in he baking tin, compacting them on the bottom with the help of a ladle. Add slices of primo sale cheese and then top with a second layer of the Anelli mix. Place the sliced hard-boiled eggs evenly on top, then make a third and final layer with the remaining Anelli mix. Spread well and sprinkle with breadcrumbs. After cooking in the oven at 220°C for 30 minutes, leave the timbale to cool down for 30 minutes and remove the edges with a knife. Turn the timbale upside down with the help of a plate. To the table!