Difficulty

cost

time

1 h 30 min.

Sartù

A dish typical of Campania prepared in many variations, especially for festive days. Similar rice timbales are made to some extent throughout Italy, even though,
due to the long and complex preparation times required,
they are made more rarely today.
 

INGREDIENTS FOR 10

For the filling:
Ground lean beef   500 g
Peas   350 g
Pork sausage   200 g
Chicken livers   200 g
Eggs   (2) 120 g
Mozzarella   100 g
Evo oil   80 g
Parmigiano reggiano cheese   50 g
Tomato concentrate   30 g
Onion   30 g
Dried mushrooms   20 g
Breadcrumbs   to taste
Fine salt   to taste
Black pepper   to taste

For the rice:
Broth   1500 g
Rice   600 g
Eggs   (3) 180 g
Parmigiano reggiano cheese   80 g
Butter   30 g
Salt   10 g
White pepper   1 g
Breadcrumbs    to taste

WHAT YOU’LL NEED IN YOUR KITCKEN

Casserole
Sauteoir
Saucepan
Timbale pan

Follow These 6 Steps to Start

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Cook the onion in olive oil and add the tomato paste diluted with broth, the soaked chopped mushrooms and the shelled peas. Season with salt and pepper, and add the sausage.

Remove sausages after 20 min. and continue to cook the sauce. Slice the sausages and set aside.

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In a large mixing bowl, blend the beef with salt, pepper, eggs, grated cheese and a few bread crumbs. Shape small meatballs, bread them, fry them in olive oil, drain and set aside.

Sauté chopped smashed chicken livers with a little oil and broth if necessary.

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In a saucepan, heat half the tomato sauce, pour in the rice and cook until “al dente”, adding a little broth at a time. Stir in butter, cheese, and add the chilled and beaten eggs. Add the remaining sauce to the meatballs.

Grease a timbale pan and sprinkle with bread crumbs. Fill with rice and leave a gap to be filled with the sauce containing meatballs, chicken livers, sliced sausages and cubed mozzarella. Arrange everything in layers. Sprinkle with bread crumbs and cover the bottom with the leftover rice. Bake at 160°C for 30 min. Let it rest for a few minutes, remove it from the mold and serve.

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Rice in cuisine

Rice, one of the most popular foods in the world, lends itself extremely well to being consumed in a great variety of ways. It is a versatile food, cooked and transformed both into savory and sweet dishes. In the West, you can find both the Indica (for example basmati), on the market, and the Japonica variety. Traditionally in Europe, the Japonica varieties, such as Carnaroli, Arborio, Rome, Lido or Nano Vialone, are preferred over the Indica varieties, mostly from Asia and North America. Today, however, we are seeing more Asian rice on the market due to the greater number of immigrant citizens who habitually consume these varieties, but above all the new trends linked to globalization, including food. The media, through television programs, specialized magazines, web-based sources, now available to anyone, offer a massive amount of information that allows everyone to make recipes with types of rice that were once unknown.
Rice is marketed in various quantities, or in cloth bags that recall the old farming tradition, or, in the vast majority of cases, in vacuum bags that preserve its organoleptic and nutritional characteristics for a longer time. In the first case, if rice is not treated, it is advisable to keep the product in refrigerated places for short periods of time.
Moreover, the rice on the market is not only refined but also semi-whole and whole (brown rice). Brown rice is only husked and therefore has a darker color, a higher content of fiber, minerals and vitamins B and PP. Refined rice is more pleasing to the eye because it is white, but the refining process robs it of its nutritional and organoleptic properties. The cooking times also vary. Refined rice has a cooking time ranging from 12 to 18 minutes, while brown rice requires at least 40-45 minutes. Semi-brown rice instead cooks in about 30 minutes.

Glossary

Husking: cleaning the rice using a husking machine, to remove the first layer of husk.

rice

How Much Do You Know…?

Pilaf rice is cooked:

The term sartù is a malapropism of the French term sour tout and is one of the oldest rice dishes in traditional Neapolitan cuisine, prepared by French chefs at the courts of Naples during the 1700s.