The rice sartù is a typical recipe of Neapolitan cuisine. It is a rich baked rice timbale, representing a true delicacy.

A delicious and triumphant dish for special family occasions.

It is presented as a timbale and can be prepared in many different variations, depending on taste or occasion. A dish that everyone usually enjoys, even children.

It is certainly not a quick recipe to prepare; on the contrary, like many traditional recipes, it requires a long preparation and several steps, but I assure you it is so tasty that it leaves a mark. The secret to not regretting the decision to prepare it is to be very organized and prepare some elements the day before. The classic festive or Sunday family lunch recipe.

A rich, one-dish meal, a bit of a fridge-clearer, with many ingredients comprising it.
A laborious dish, fit for a celebration, that I am sure would satisfy even the most demanding palates, a timbale containing a lot of goodness.

The rice sartù is a rice timbale mainly filled with meatballs, peas, fior di latte, and boiled eggs; it appears in the shape of a bundt cake and can be prepared in white or with ragù.
Every family has its recipe, but the basic ingredients are more or less common to all.

Difficulty: Medium
Cost: Inexpensive
Preparation time: 1 Hour
Portions: 8 People
Cooking methods: Stove, Electric oven
Cuisine: Italian
Seasonality: All seasons, Christmas

1,087.62 Kcal

calories per serving

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Energy 1,087.62 (Kcal)
Carbohydrates 110.74 (g) of which sugars 3.20 (g)
Proteins 38.44 (g)
Fat 54.55 (g) of which saturated 21.33 (g)of which unsaturated 22.84 (g)
Fibers 6.10 (g)
Sodium 2,766.78 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Rice Sartù

1.1 lbs ground mixed meat
2 slices stale bread (without crust)
1 clove garlic
2 eggs (medium)
1.75 oz parmesan cheese (grated)
to taste breadcrumbs
to taste parsley
salt
pepper
to taste vegetable oil (for frying)
2.2 lbs tomato sauce
to taste extra virgin olive oil
1 onion
salt
basil (as you like)
17.5 oz Arborio rice
1 quart vegetable broth
5 eggs (3 boiled, 2 for mixing)
1 cup frozen peas
7 oz fior di latte (or provola or scamorza etc.)
butter (for greasing the mold)
to taste breadcrumbs (for dusting the mold)
salt

Tools

Mold 24
Pot
Pan
Bowl

Steps

The Rice Sartù

Pour the oil into a pan and let the finely chopped onion wilt. Once it becomes translucent, pour in the tomato sauce, add water, and season with salt.
If you like the basil flavor, add it as you like.
Leave the bread crumbs to soak in cold water for about ten minutes; add the ground meat to a bowl along with the slightly beaten egg, parmesan, and well-squeezed crumbs. Add salt, pepper, and chopped parsley. Mix until a homogeneous mixture is obtained; take about 0.14 oz (4 g) of the mixture and shape into small spheres with your hands. Heat oil in a pan, cook the meatballs for about 3 minutes; once ready, drain on paper towels.
First, place the eggs in a saucepan with cold water, bring to a boil, and once boiling, cook for 9 minutes.
After cooking time has passed.
Drain the eggs, slightly crack the shells to make them crack, and cool them in cold water.
This way, when they have cooled, the shells will come off more easily.
Cut the eggs into pieces.
Cut the fior di latte into pieces.
Meanwhile, blanch the peas for a few minutes.
Drain them and set aside
Put the rice in the pot with the sauce and cook it for 14-17 minutes like a regular risotto, adding broth little by little if it dries out too much.
Let the rice cool in a bowl; beat the eggs in a bowl with salt, pepper, and grated cheese; mix everything, pour over the rice, and continue mixing.
Grease a 9.5-inch diameter mold and sprinkle with breadcrumbs.
Pour some of the mixture and press with the back of a spoon to create a coating about 0.4 inch (1 cm) thick.
In the center of the sartù, place a first layer of eggs and mozzarella, add peas, meatballs, and continue adding more layers of mozzarella, peas, and meatballs.
Cover the last layer with the remaining rice set aside.
Cover everything with breadcrumbs and butter flakes. Cook the sartù in a preheated oven at 356°F (180°C) for 1 hour.
Once out of the oven, let it cool slightly, then unmold by turning it over onto a serving plate.
Complete by placing the reserved meatballs in the central cavity of the timbale and serve everything at the table!
Enjoy your meal.

Advice

You can replace provola with any melting cheese you have available; sartù is an excellent fridge-cleaner dish. Additionally, you can use peas directly in the risotto instead of as a filling.

Great enjoyed hot right out of the oven, but perhaps even better reheated the next day, making it a perfect festive dish.

Storage

The rice sartù can be stored for a couple of days in the refrigerator, covered with plastic wrap or in an airtight container. It should be heated in the oven or microwave before being served again to your guests.

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