Timballo di Anelletti

Ingredients

Equipment Needed

• •12-inch springform pan or deep round cake pan
• •Heavy 6-quart pot for ragù
• •Large deep skillet for frying
• •Very large mixing bowl

Instructions

1. 1

   Build the ragù base

   In a heavy pot, warm the olive oil over medium heat. Add the onion, celery, and carrot. Cook slowly, stirring occasionally, until the vegetables are completely soft and the onion is golden, about 15 minutes. This soffritto is the foundation. One can often trace the unsatisfying taste of would-be Italian dishes to the reluctance of cooks to execute this step thoroughly.

2. 2

   Brown the meat

   Add the ground pork and beef to the pot. Break it up with a wooden spoon and cook over medium-high heat until the meat loses its raw color and begins to brown, about 12 minutes. The meat should crumble into small pieces. You want browning, not gray steaming.

3. 3

   Add wine and tomatoes

   Pour in the red wine and stir. Let it simmer until the wine has evaporated completely. You should no longer smell alcohol. Add the crushed tomatoes, season with salt and pepper, and bring to a gentle simmer. Reduce heat to low and cook uncovered for at least one hour, stirring occasionally. The ragù should thicken and the oil should begin to separate at the edges. This is correct.

   Sicilian ragù uses red wine, unlike the white wine of Bologna. This gives it deeper color and more robust character. Do not substitute.
4. 4

   Prepare the eggplant

   While the ragù simmers, slice the eggplants into rounds about one-third inch thick. Salt them generously on both sides and place in a colander over a bowl. Let them drain for 30 minutes. This draws out moisture and any bitterness. Pat completely dry with paper towels. Wet eggplant will splatter dangerously and absorb too much oil.

5. 5

   Fry the eggplant

   In a large skillet, heat one inch of vegetable oil to 350 degrees. Fry the eggplant slices in batches until golden brown on both sides, about 2 minutes per side. Do not crowd the pan. Transfer to a paper towel-lined tray to drain. The eggplant should be tender inside and lightly crisp outside.

   This step cannot be skipped or shortened. Baked or grilled eggplant will not give you the same texture. The frying creates a barrier that keeps the eggplant distinct in the finished timballo.
6. 6

   Cook the peas

   If using fresh peas, blanch them in salted boiling water for 3 minutes and drain. If using frozen, simply thaw them. Add the peas to the ragù during the last 10 minutes of cooking. Taste and adjust the seasoning.

7. 7

   Prepare the mold

   Use your hands to generously coat the inside of a 12-inch round springform pan or deep cake pan with the softened butter. Every surface must be covered. Sprinkle the breadcrumbs into the pan and rotate it, tilting and tapping, until the bottom and sides are completely coated. Shake out any excess. This creates the golden crust that is the glory of the timballo.

8. 8

   Cook the pasta

   Bring a large pot of generously salted water to a vigorous boil. Cook the anelletti for two minutes less than the package directs. The pasta will finish cooking in the oven. Drain thoroughly and transfer to a very large bowl.

9. 9

   Combine the filling

   To the bowl of pasta, add three-quarters of the ragù, the cubed caciocavallo, half the grated cheese, and the beaten eggs. Toss thoroughly until every ring of pasta is coated. The eggs bind everything together during baking. The mixture should look generous and saucy, not dry.

10. 10

    Assemble the timballo

    Line the bottom and sides of the prepared pan with the fried eggplant slices, overlapping them slightly and allowing them to hang over the rim by about two inches. Spoon half the pasta mixture into the pan and press gently to eliminate air pockets. Arrange a layer of additional eggplant in the middle if you have extra. Add the remaining pasta mixture and press down firmly. Fold the overhanging eggplant over the top to enclose the filling. Spread the remaining ragù over the top and sprinkle with the remaining grated cheese.

    Press the pasta firmly into the mold. Air pockets create weak spots that may collapse when you unmold. You want a solid drum of pasta.
11. 11

    Bake the timballo

    Heat the oven to 375 degrees. Bake uncovered until the top is deeply golden and the edges are bubbling, about 45 to 50 minutes. The timballo should feel firm when you press the center gently. Let it rest in the pan for at least 20 minutes. This resting is not optional. The structure must set or it will collapse when unmolded.

12. 12

    Unmold and serve

    Run a thin knife around the edge of the pan. Place a large serving platter over the top and invert with confidence. Remove the pan. The timballo should release cleanly, revealing its golden breadcrumb crust and the mosaic of eggplant. If a piece sticks, simply press it back into place. Cut into wedges as you would a cake. Serve warm, not hot. The flavors are clearer when the dish has settled.

Chef Tips

• •Anelletti are available at Italian specialty grocers and online. Do not substitute ring-shaped pasta from other cuisines. The size and texture matter. In desperation, you may use ditalini, but the dish will not be the same.
• •Caciocavallo is a Sicilian stretched-curd cheese with a slightly tangy flavor. If unavailable, substitute provolone. Do not use mozzarella, which releases too much moisture.
• •The timballo can be assembled up to six hours before baking. Refrigerate it, then add 10 to 15 minutes to the baking time. Bring it to room temperature for 30 minutes before placing in the oven.
• •Leftover wedges reheat beautifully. Cover loosely with foil and warm in a 325 degree oven for 20 minutes. The second day is sometimes better than the first.

Advance Preparation

• •The ragù improves if made one to two days ahead and refrigerated. The flavors deepen and meld. Reheat gently before using.
• •Eggplant can be fried up to four hours ahead and held at room temperature. Do not refrigerate, which makes it soggy.
• •The fully assembled, unbaked timballo can be refrigerated for up to six hours. Add baking time as needed.

Frequently Asked Questions

Nutrition Information

1 serving (about 450g)