Anelletti Alla Palermitana

Preparation:

Preparation: For the ragout, brown a base of celery, carrot and onion; add the tomato extract and the two ground coffees, add some water and leave to simmer for a few minutes. Add the pachino tomato sauce and the peas, cook for at least 50 minutes over low heat. Cut the aubergine into 5x5 cm cubes; fry in abundant sunflower oil until they are golden brown and then dab off the excess oil. Prepare the caciocavallo fondue by bringing the milk to the boil with the corn starch and a pinch of salt and pepper; add the grated caciocavallo off the heat and whisk vigorously. Pre-cook the rings in salted water for 6 minutes, drain and in a large container mix the ragù with the ham, the aubergines, part of the caciocavallo fondue, the hard-boiled eggs cut into wedges and the basil. Butter a donut mold dusted with breadcrumbs, line with the fried aubergines, add the seasoned pasta and bake for 10 minutes at 200 degrees. Leave to cool, unmold and coat with the remaining caciocavallo fondue.