300 g lean minced veal, 1 egg, 1 spoon grated Parmesan cheese and 1 spoon grated Caciocavallo cheese, 1 bunch parsley, salt and pepper, groundnut oil.
Preparation: 1 h and 20 min.
Recommended wine: Chiaretto di Moniga rosé (Lombardy)
1- Prepare the meatballs with the meat, the grated Parmesan and Caciocavallo cheese, the chopped parsley, egg, salt and pepper; fry a few at a time in hot oil, drain, add to the hot tomato sauce and cook for about 5 minutes.
2- Prepare the artichokes, cut into wedges and leave in water with lemon juice; cut the cauliflower into florets and wash. Fry the chopped onion until soft in a pan with oil, add all the vegetables, fry for a few minutes, add a little water, salt and pepper, cover and cook for 10-15 minutes; almost at the end of the cooking time, add the flour fried separately in another small pan with butter. Cut the Caciocavallo and the “primosale” Pecorino into pieces.
3-Cook the anellini, drain when they are very “al dente” and dress with two thirds of the tomato and meatball sauce and with the grated Caciocavallo. Place the pasta in layers with the vegetables and the pieces of cheese in buttered pudding moulds, until the ingredients have been used and end with the pasta and remaining sauce; sprinkle with breadcrumbs and cook the timbales in an oven at 180°C for 15-20 minutes; remove from oven, leave for 15 minutes and serve.