“Anelletti” au gratin
Prep.
Time: 2 hours
Difficulty:
High.
Ingredients:
-400 gr. of anelletti (kind of pasta) -200 gr. of meat minced of young beef
-200 gr. of meat minced of pig -100 gr. of grated parmesan cheese -300 gr.
of peas –1 onion -1 clove of garlic -150 gr. of cooked ham to slices -50 gr.
of tomato paste -1 eggplant -a lot of parsley -salt and pepper.
Directions:
Saute half onion in oil to low fire. Add the peas and stir all. Add the chopped
parsley, the garlic that will be eliminated. Add two glasses of water and let it
cook. In the meantime make the ragout. Brown the meat with the other half onion.
Add the tomato paste and some glass of water, salty and bake for an hour to low
fire and add water every so often. Cut to slices the eggplant, and fry it in a
pan. When it is ready put it in a shallow with a sheet of blotting paper in
order to eliminate the superfluous oil. Cook the anelletti in a large pot
boiling salted water until al dente. Drain and than toss the spaghetti with the
ragout. To coat an heat-resistant pan with butter and dredge it with bread
crumbs, and place in it the eggplant. Make a layer of anelletti, with the ragout,
with the ham and the peas. Repeat. Dredge with grated parmesan cheese. Bake in a
preheated oven for twenty minutes. Cool cake completely before serving.