The sartù rice is a typical dish of Neapolitan cuisine, a stuffed rice timbale mainly meatballs, peas, mushrooms, mozzarella, boiled eggs; It presents itself in the shape of donut and can be prepared in both white and with the sauce. The term sartù is a corruption of the French term "sour tout" and is one of the oldest dishes of rice of the traditional Neapolitan cuisine, prepared by French chefs to Naples courts during the 1700s .Each family has its own recipe, but basic ingredients are common to pretty much everyone, I inspired by a book of traditional Neapolitan cuisine I made my first version of rice sartù ... it was a grind but it was well worth it!
- Ingredients for 8 people:
- 1 liter of tomato sauce
- 2 sausages
- 400 grams of rice
- 150 grams of Parmesan cheese
- 2 eggs
- 10 grams of dried porcini mushrooms
- 50 grams of bacon
- 250 grams of peas
- 2 onions
- 1 liter of broth
- 250 g of cream
- extra virgin olive oil
- Ingredients for the meatballs
- 200 grams of minced meat
- 1 egg
- 30 grams of Parmesan cheese
- 2 slices of bread
- peanut oil
How to make rice SartùPrepare the ragu of meat facedo fry half finely chopped onion, add the sausages and fry.
Add the tomato puree, salt, cover with a lid and simmer for at least an hour.
Boil 2 eggs and when they are boiled peel and cut into wedges. Set aside.
Put the mushrooms to be found in warm water for about 20 minutes.
Meanwhile, prepare the meatballs:
In a bowl mix together the ground beef, 30 grams of grated parmesan cheese, egg and white bread previously softened in water and squeezed, a little salt and pepper.
Conducting small balls of a walnut and fry in a pan with oil. Set aside.
In a pan, fry onion, add the bacon and peas and finally the mushrooms cut into small pieces.
Cook for about 10 minutes, then set aside.
Now we prepare a tomato risotto by frying onion cut icing.
Add the rice and toast in oil
then cover with the stock and half the meat sauce.
Cook over medium heat risotto, gradually add broth until completely absorbed by the rice.
Cook the tomato risotto for about 10/12 minuti.Quando is ready, remove from heat and add 50 grams of grated Parmesan and stir.
The sauce ready to pull out the sausages and cut them into chunks and set aside.
Grease and sprinkle with breadcrumbs a sandwich tin.
With a ladle spread a layer of rice on the bottom and on the edge of the mold (without damaging the layer of bread crumbs, because you risk when unmold the sartù will stick to the wall).
Now have a layer of meatballs and mozzarella cut into cubes and cover with some sauce ladle.
Add the peas with mushrooms and bacon, bits of sausage and the 'hard-boiled egg.
Sprinkle with Parmesan cheese, cover with the remaining rice and press to compact it.
Sprinkle the surface of the rice sartù with the remaining Parmesan cheese, bread crumbs and some butter.
Bake the rice sartù to 180 degrees and bake for 25 minutes.
Pulling out of the oven the sartù, pass a knife between the rice and shape to detach any of cheese spills, then lay the sartù on a serving dish. Giving small strokes on the bottom and lift the form.
Cut into slices and serve with rice sartù of bowls filled with meat sauce that will go 'it paid directly on sartù slices.