Rice Sartù recipe by of 28-05-2010 [Updated on 11-07-2018]
The rice sartù is a typical dish of Neapolitan cuisine, a timbale of rice stuffed mainly with meatballs, peas, mushrooms, mozzarella, hard-boiled eggs; it has the shape of a donut and can be prepared either in white or with meat sauce.
The term sartù is a distortion of the French term "sour tout" and is one of the oldest rice-based dishes of traditional Neapolitan cuisine, prepared by French cooks at the courts of Naples during the 1700s. Each family has its own recipe, but basic ingredients are common to almost everyone, taking inspiration from a traditional Neapolitan cookbook I prepared my first version of rice sartù ... it was a hard work but it was worth it!
How to make rice Sartù
Prepare the meat sauce by frying half a finely chopped onion, add the sausages and brown them.
Add the tomato puree, add salt, cover with a lid and simmer for at least an hour.
Boil 2 eggs and when they are hard-boiled peel and cut them into wedges. Set them aside.
Put the mushrooms to soak in warm water for about 20 minutes.
Meanwhile, prepare the meatballs:
In a bowl, mix together the minced meat, 30 g of grated Parmesan, the egg and the bread previously softened in water and squeezed, a pinch of salt and pepper.
Make meatballs as small as a walnut and fry them in a pan with oil. Set them aside.
In a pan, fry half an onion, add the bacon and peas and finally the mushrooms cut into small pieces.
Cook for about 10 minutes, then set aside.
Now let's prepare a tomato risotto by frying half an onion cut into a veil.
Add the rice and toast it in the oil
then cover with the broth and half of the meat sauce.
Cook the risotto over medium heat, gradually adding broth until the rice is completely absorbed.
Cook the tomato risotto for about 10/12 minutes. When it is ready, remove from the heat and add 50 g of grated Parmesan cheese and whisk.
From the ready-made ragù, take out the sausages and cut them into pieces and set them aside.
Grease and sprinkle a donut mold with breadcrumbs.
With a ladle spread a layer of rice on the bottom and on the edge of the mold (without damaging the layer of breadcrumbs because you would risk when it comes time to unmold the sartù that sticks to the wall).
Now arrange a layer of meatballs and diced fiordilatte and cover with a few ladles of meat sauce.
Add the peas with mushrooms and bacon, pieces of sausage and the hard-boiled egg.
Sprinkle with Parmesan, cover with the remaining rice and mash to compact it.
Sprinkle the surface of the rice sartù with the remaining Parmesan cheese, breadcrumbs and a few curls of butter.
Bake the rice sartù at 180 ° and cook for 25 minutes.
Take the sartù out of the oven, pass a knife between the rice and the form to detach any cheese spills, then place the sartù on a serving dish. Give the bottom small strokes and lift the shape.
Slice the rice sartù and serve with bowls stuffed with meat sauce that will be poured directly onto the slices of sartù.