Sartù di Riso
Campania · primo · serves 8 · 240 min total · hard
Born in 18th-century Naples to please French chefs of the Bourbons — the timpano-like rice dome conceals layers of meat, cheese, peas. Eat it slowly.
Ingredients
- 500 g arborio or Carnaroli rice
- 250 g ground beef
- 250 g Italian pork sausage
- 200 g peas
- 250 g fior di latte mozzarella
- 3 eggs hard-boiled eggs
- 600 g tomato passata
- 1 medium onion
- 100 g Parmigiano Reggiano
- 80 g breadcrumbs
- 80 g butter
- 3 tbsp olive oil
Method
- Ragù: soffritto of onion, brown beef and crumbled sausage. Add passata, simmer 60 minutes. Add peas in the last 10 minutes.
- Cook rice in salted water 12 minutes, drain very al dente. Mix with half the ragù, half the Parmigiano, a beaten egg, butter.
- Butter a deep round mould generously, coat with breadcrumbs.
- Press rice up the sides and base of the mould, leaving a cavity.
- Fill cavity with: cubes of mozzarella, slices of hard-boiled egg, more ragù.
- Cover with rice; smooth. Crumb the top.
- Bake at 180°C (355°F) for 45 minutes. Rest 15 minutes, unmould.
- Slice like a cake — the baroque interior is the show.