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'Timballo di Anelletti' is a great party pleaser and a favourite Sunday lunch dish in Palermo, Sicily. This is Adi's version using her daughter’s anelletti pasta (check out Masseria Acque di Palermo). There are several steps involved, but it's easy to make. For the ragù, you will need 300g each of minced pork and beef, 1 onion, 2 celery sticks, one carrot, plus one with 3 cloves stuck in it (remove it at the end of cooking). 150g peas, 1 tablespoon tomato concentrate, 1 litre of tomato passata, salt For the assembly: 2 aubergines/eggplants, one cubed the other sliced, 200g primo sale cheese cubed, 200g grated caciocavallo cheese (or similar, like pecorino), 50g or so fine breadcrumbs. Plenty of olive oil or vegetable oil for frying. about 1 kilo anelletti pasta (it depends on your pie/cake tin, be prepared to revise this).
