Neapolitan Sartu di Riso (Rice Bake) by Federica Carr

Neapolitan Sartu di Riso (Rice Bake) by Fed Carr

Posted by Competition Entrant on 13/01/2014

  • Vegetarian
  • Blog post
  • 5 of 5 47
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Recipe course: Desserts

Can be made with these products:

Ingredients

500 gr Arborio risotto rice
Ragu sauce (see separate recipe)
Meatballs (see separate recipe)
200gr freshly grated parmesan
1 tin petit pois
200gr provola (or mozzarella)
100 gr Neapolitan salame Breadcrumbs
2 free-range eggs
4 boiled free-range eggs
Sliced (optional)
50gr butter
A pirex dish, rectangular works better – approx size 30cm x 20cm

Entered by Federica Carr on 13/01/2014

This is a very traditional and old Neapolitan recipe. The name is said to come from the French word surtout (‘above all else’) in reference to the fact that during the French domination of the city, a dish made with rice was considered above everything else by the rich ruling classes. It can be eaten instead of pasta and it’s very filling and delicious. 

Method

  1. With a little melted butter, brush the bottom and the sides of a pirex oven dish and sprinkle all over with fine breadcrumbs, ensuring the sides and well covered. Set aside.
  2. Salt the peas with a little butter in a shallow pan, letting them cook and soften. Set aside.
  3. Cube the provola and the salame and set aside.
  4. Boil the rice in salted water, but cook it ‘al dente’ as it will continue cooking while in the oven. If the pack says 13 minutes, I would cook it just under 10.
  5. Once drained, mix with the ragu sauce, two beaten eggs and half the grated parmesan in a large bowl. Add the cubed salame, the peas, the provola and the meatballs.
  6. Fill the oven dish and cover the top, flattened, with breadcrumbs and a flake of butter. Place in the oven (180c fan) for around 20 minutes or until the top is golden brown and a little crunchy.
  7. If you wish to use the boiled egg, first place half of the rice mix into the dish, space out the slices of egg and then cover up with the rest of the mix so that the egg slices are in the middle.
  8. To plate up: smear a dollop of ragu sauce on each individual serving plate (use your artistic powers to make it look nice!), cute a square from the rice ‘pie’ and place on the plate; add one or two remaining meatballs (if you have them) and a sprinkle of freshly grated parmesan cheese.
  9. Serve immediately or enjoy a day or two later – it gets almost better with age! 

To make the ragu sauce: This is a quicker version than the classic sauce, but just as good!

  1. 2 garlic cloves 2 bottles of tomato passata 3 Italian sausages Olive oil Cook the garlic in olive oil in a deep pan until golden brown. Add the sausages, let them sear and then add the tomato sauce – let it cook for around 2 hours until the sauce is thick and dense and full of flavour. Remove the garlic if you can find it and if you don’t like it. You can chop the sausages and use them to fill the Sartu’ with the provola and the salame 

To make the meatballs:

  1. 250gr lean beef mince 2 free range eggs Stale bread, crumbled Parsley Grated parmesan 1 clove of garlic, finely grated Salt, pepper Mix everything is a large bowl until well blended together. Make small meatballs (around 1cm diameter) and fry them in oil until golden brown.

Photo: Robert Carr

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Ingredients

500 gr Arborio risotto rice
Ragu sauce (see separate recipe)
Meatballs (see separate recipe)
200gr freshly grated parmesan
1 tin petit pois
200gr provola (or mozzarella)
100 gr Neapolitan salame Breadcrumbs
2 free-range eggs
4 boiled free-range eggs
Sliced (optional)
50gr butter
A pirex dish, rectangular works better – approx size 30cm x 20cm

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