1. Make the sauce. Fry the minced meat + meat, add the wine, add the sauce + peas + salt and pepper. Two hours of cooking, on low heat, like beautiful thoughts.

2. Fry the eggplants, cut into cubes. Then let them rest, that they will have seen the boiling oil.

3. Hard-boil the eggs, don't chat and forget them, they then become hand grenades.

4. Make the béchamel sauce (if you are a pure soul), otherwise… close your eyes and use the ready-made one.

5. Cook the anelletti for 4 minutes, broken, drain, put them back in the pot. Add sauce, butter, béchamel, parmesan and half pezzame. Mix as if you were hugging someone you miss.

6. Prepare the pan: buttered/oiled + breadcrumbs. Pour half of the dough. Level. Add the egg wedges, the aubergines and the rest of the rags.

7. Cover with the rest of the dough, level again. Sprinkle breadcrumbs + parmesan on top.

8. In the oven at 180° for 40 minutes. Last 5 minutes: remove the aluminum foil and turn on the grill for the crust (Attention: it will be the most sacred moment of the whole procedure.)

9. Bake. Breathe. Portion. Eat. Say Thank You. And above all: don’t ask “can I take some home?”… the answer is no.

💬 Grandma's note:

“He who knows how to make rings, knows how to love himself.

Whoever eats them is already lucky.

Whoever finishes them… deserves applause.”