Sicilian-Style Anelletti

Method

1. Coarsely chop the carrot and celery. Slice the red onion.
2. Heat a generous amount of olive oil in a large pan. Add the carrot and celery, then the sliced red onion.
3. Add the pork mince and beef mince. Stir to combine.
4. Season with a pinch of pepper and add the finely chopped spring onion.
5. Add a few slices of butter to the pan, then a splash of white wine. Cook gently, keeping the onion from caramelizing.
6. Meanwhile, generously butter a ring-shaped baking pan (or any oven dish) and coat the inside with breadcrumbs.
7. Arrange the fried eggplant slices on the bottom and sides of the prepared pan.
8. Add tomato pulp to the meat mixture, season with salt, and let it simmer.
9. Add the peas to the sauce and cook for about 20 seconds, just until they heat through.
10. While the sauce cooks, grate the cheese and chop the parsley.
11. Boil the anelletti pasta until half-cooked (al dente). Drain.
12. Add the grated cheese and chopped parsley to the sauce. Stir in the béchamel sauce to create a creamy mixture.
13. Combine the drained pasta with the sauce. Drizzle with a little raw olive oil and mix well.
14. Transfer the pasta mixture into the prepared baking pan, pressing it down evenly.
15. Top with additional béchamel if desired, then lay slices of guanciale on top, pressing them slightly into the pasta.
16. Sprinkle with a light layer of breadcrumbs and a generous amount of grated Parmigiano Reggiano (aged 30 months).
17. Dot a few small butter flakes over the surface.
18. Bake in a hot oven (if powerful, about 10 minutes; if home oven, 15–20 minutes) until the top is golden and crispy.
19. Let the timballo rest for about 2 hours before serving, if possible. (Giorgione serves it immediately, but a rest improves the texture.)