ANELLETTI AL FORNO
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 pecorino cheese
300 gr. of peas
1 onion and 1 clove of garlic
150 gr. of cooked ham to slices
50 gr. of tomato paste
salt and pepper.
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 pecorino.
Bake in a preheated oven for twenty minutes. Cool cake completely