New tribute to the wonderful land of Sicily
with this pie
very tasty.

The recipe is dedicated to my dear friend
Paola Arena.
In the original recipe, there are peas that I
I did not put.
Recommended wine:

           Cielo D’Alcamo Late Harvest Sicilia IGT 2006 Rapitalà,
a wonderful wine!

And now …LIGHT THE  FIRES!

INGREDIENTS:

-400g Of anelletti

-Cipolla, Celery, carrot

-200g Of ground veal

-200g Minced pork

-100g Of cheese

First salt -100g

-Pangrattato taste

1 bottle of tomato sauce

vin

-Oil 4 tablespoons
-Pepe taste

-half Glass of dry white wine

WEAR THE APRON,WASH YOUR HANDS, BEGIN!

Fry the onion,
celery and carrot chopped, let them dry and add the ground beef and
sauté, pour the white wine and let it evaporate.
Stir in the past, flavored with basil,
salt and pepper and cook over low heat for about 1 hour.
Cut the eggplant,
put them in a little water and salt,
cut into thin slices,
pat dry with paper baking and fry.
Grease a round baking pan, wrap it with a thin layer of bread crumbs,
Arrange the slices of eggplant, boiled anelletti
drain them, toss with the sauce,
add cubes of cheese primosale and caciocavallo
Transfer the dough into the pan, put the
butter and sprinkle with bread crumbs.
Bake at 20 degrees for about thirty minutes, misshapen and serve.

Et voila … a tasty first!