Sartu Di Riso. When we think of Neapolitan cooking—and southern Italian cooking in general—we think of pasta and pizza. So it may come as a surprise that one of the most emblematic dishes of Neapolitan cooking is actually a rice timbale, the sartù di riso. The word sartù, the story goes, is an Italianized version of the French phrase sur tout, which means 'above all'—a reference to the rice that.
Recipe for Sartu' di Riso, Sartu' di Riso is a Neapolitan savory rice dish.
There are as many versions of Sartu' di Riso as there are Neapolitan cooks!
A couple of things they all have in common are the base of cooked rice mixed with tomato sauce and a topping of hard boiled eggs.
You can have Sartu Di Riso using 23 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Sartu Di Riso
- Prepare of Rice.
- You need 2 1/3 cup of Arbori rice.
- It's 4 cup of Chicken broth.
- You need 2 tsp of Salt.
- It's 2 each of Bay leaves.
- Prepare 3 cup of Parmigiano - grated.
- You need 3 each of Eggs.
- You need of Filling.
- Prepare 1 of Olive oil - several circles in pot.
- It's 3 each of Italian sausage - links.
- You need 3 clove of Garlic - chopped.
- It's 1 each of Shallot - sliced.
- Prepare 1 bunch of Basil.
- You need 3 of Parmesan rinds.
- It's 28 oz of Can of whole tomatoes - crushed.
- Prepare 1 cup of Peas.
- You need 1 tsp of Oregano.
- Prepare 8 oz of Mozzarella - fresh is best.
- You need of meat balls - optional.
- Prepare 1 1/2 lb of Good ground sirloin beef.
- You need 2 each of Slices bread soaked in milk or water.
- It's 1 each of Egg.
- You need 1 cup of Parmigiano shredded.
This is a fairly "light" version, using a basic tomato basil red sauce rather than a heavier sausage onion based. Il sartù di riso è un piatto tipico della cucina napoletana, un timballo di riso ripieno principalmente di polpettine, piselli, funghi, fior di latte, uova sode; si presenta a forma di ciambellone e può essere preparato sia in bianco che con il ragù. Il Sartù di riso è un piatto unico ricco e succulento tipico della cucina napoletana: un Timballo di riso condito con ragù alla napoletana, ripieno di polpettine, uova sode, piselli, fior di latte; assemblato in teglia e infine cotto al forno! Per preparare il sartù di riso cominciate dalla preparazione del classico ragù napoletano.
Sartu Di Riso instructions
- In large pot bring rice and broth, salt and bay leaves to a boil on high heat. Cover pan and bring to simmer until liquid almost absorbed- 8 minutes. Pour rice in another bowl to cool completely. After cooled, add three eggs and 2 1/2 cups park cheese..
- Begin filling with olive oil and brown Italian sausage. Add garlic, shallots, salt, crushed tomatoes, peas, and basil. Add parmesan rinds. Cook low for 20 minutes. Remove parmesan rinds. Cool completely and add cubed mozzarella cheese..
- In a bundt pan, grease well and dust with bread crumbs. This is important to keep from sticking. Form rice mixture with wet hands around the bottom, up the sides. Only use 3/4 of rice. This leaves plenty of room for filling. Scoop in filling all the way around. With the remaining rice, form the top and seal the whole thing..
- Bake at 350°F for 50 minutes or when rice starts to brown. Let this cool completely before you flip it. This is important. Then hold your breath as you flip it on a nice serving plate..
In a large sauce pan combine the Arborio rice, chicken broth, bay leaf and salt. Stir and bring to a boil over high heat. Sartù di riso (or Rice sartù) is a typical dish of Neapolitan cuisine. It is prepared with rice seasoned with ragù, peas, pancetta, mushrooms, fior di latte or provola, meatballs, sausages, boiled eggs and, traditionally, with chicken livers. The whole is baked and then turned out before being served. [citation needed] Sartù di riso is pure delight for the palate: a timbale (a dish where the filling is wrapped in an outer layer of pasta, rice, vegetables or pastry, for example) full of goodness.
