Editor’s Note: You may recognize this showstopper as the dish that Primo (Tony Shaloub)  and Secondo (Stanley Tucci) make in The Big Night–its presentation alone is well worth the many steps! This version is excerpted from The Food of Sicily by Fabrizia Lanza (Artisan Books). Copyright © 2023. Photographs by Guy Ambrosino.

Found mainly in Sicily, the little ring-shaped pasta known as anelletti is very sturdy and difficult to overcook, which is important in the case of this recipe. The anelletti are first boiled and then baked around a stuffing of rich ragù, cheese, ham, and eggplant, and through those two cookings should still retain some bite. This timballo is definitely a celebratory dish and calls for a big table of friends and family to eat it, though Palermitans have also been known to tote it on a picnic or to the beach (still in its pan!), where it can be snacked upon between dips in the sea.

TIMBALLO

Serves 10

INGREDIENTS

• 1 medium onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1/4 cup (60 ml) olive oil
• 8 ounces (225 g) ground meat, preferably a mixture of pork and beef or veal
• 1 tablespoon estratto (sun-dried tomato paste) or other good-quality tomato paste
• 1/2 cup (120 ml) white wine
• 6 cups (1.5 L) good-quality tomato sauce, homemade (page 87) or store-bought
• 1 cup (150 g) frozen peas
• Fine sea salt and freshly ground black pepper
• Vegetable oil, for frying
• 1 large eggplant, peeled and cut crosswise into slices
• 1/4 inch (6 mm) thick
• 2 pounds (900 g) dried anelletti (ring-shaped pasta)
• 1/4 cup (30 g) grated Parmigiano-Reggiano cheese
• Softened butter, for the cake pan
• 2⁄3 cup (80 g) plain dried bread crumbs
• 5 ounces (140 g) thinly sliced prosciutto cotto or cooked ham
• 3 1/2 ounces (100 g) thinly sliced caciocavallo, provola, or low-moisture mozzarella cheese

PREPARATION

1. IN A LARGE deep skillet, cook the onion, carrot, and celery in the olive oil over medium-high heat until softened, about 5 minutes. Add the ground meat and cook, stirring occasionally, until browned, about 5 minutes.
2. Dissolve the estratto in the wine, add to the meat mixture, and cook until nearly evaporated. Add 4 cups (1 L) of the tomato sauce and the peas. Bring to a boil, then reduce the heat and simmer gently, uncovered, stirring occasionally, until reduced and thickened, about 45 minutes. Remove from the heat and season with salt and pepper. Set the ragù aside.
3. Meanwhile, pour at least 2 inches (5 cm) of vegetable oil into a wide heavy-bottomed pan and heat over medium heat until it is hot enough to fry in (see Deep-Frying, page 30). Line a large plate with paper towels.
4. Once the oil is ready, deep-fry the eggplant in batches until golden brown on both sides, about 4 minutes per batch. Transfer to the paper towels and set aside to cool.
5. Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente (it will cook further in the oven). Drain the pasta well and return it to the pot. Stir in the Parmigiano and remaining 2 cups (480 ml) tomato sauce.
6. Preheat the oven to 350°F (180°C). Butter a 12-inch (30 cm) round cake pan and coat it with the bread crumbs; tap out the excess and save for scattering over the filled timballo.
7. Line the bottom and sides of the prepared pan with a layer of pasta 1 inch (2.5 cm) thick (reserve the remaining pasta for the top). Arrange the slices of eggplant evenly over the pasta base, followed by the prosciutto cotto. Spoon the ragù over the ham, then top with the slices of cheese, leaving enough room for another thick layer of pasta. Spread the remaining pasta on top to seal in the filling ingredients, smoothing the top. Sprinkle the remaining bread crumbs on top.
8. Bake until the top of the timballo is golden brown and the pasta feels set, about 50 minutes. Remove the timballo from the oven and let rest for at least 15 minutes before inverting onto a serving plate. Serve warm or at room temperature.

NOTE: The timballo can be baked up to 3 hours in advance. Leftovers can be reheated in a warm oven or microwave.