Rice Sartù (Timbale) is another typical dish of Neapolitan cuisine, a rice timbale stuffed with mini meatballs, green peas, mushrooms, fior di latte, hard-boiled eggs. Ring-shaped, it can be made plain, or with a ragù sauce.
Its name, Sartù, is a misspelling of the French term “surtout” and is one of the most ancient rice dishes of our gastronomic tradition, dating back to 1700 French cooks in Naples.
Every family has its own recipe, but the main ingredients stay more or less the same. I’ve made my first Rice Sartù inspired by a book of traditional Neapolitan cuisine… It’s been hard, but totally worthy!
Ingredients for 8 servings:
1 lt of tomato purée (passata)
2 order Robaxin sausages
400 g of rice
150 g of parmesan cheese
10 g of dried mushrooms (preferably porcini) isotretinoin without prescription
50 g of diced pancetta
250 g of green peas
1 lt of stock
250 g of fior di latte cheese
extra-virgin olive oil
Ingredients for the mini meatballs
200 g of ground meat
1 buy Nolvadex online egg
30 g of parmesan cheese, grated
2 slices of sandwich bread
Preparation Time: 1 hour and 35 min.
Cooking Time: 25 min.
Total Time: 2 hours
Let’s start by making the ragù sauce: pan-fry half a onion, finely chopped, then add the sausages and let them brown.
Add the tomato purée, season to taste, cover with a lid, and cook on a low heat for at least 1 hour.
Hard-boil 2 eggs, then shell, dice, and put them aside. Let the mushrooms reconstitute in lukewarm water for about 20 minutes.
Meanwhile, let’s prepare the mini meatballs: let soak the bread in some water; in a mixing bowl, combine the ground meat with the parmesan, the egg, the squeezed bread, a pinch of salt and pepper.
Make the meatballs, as little as a walnut, and pan-fry them, then put them aside.
Pan-fry a half onion, add pancetta and peas, then also the mushrooms in pieces. Cook for about 10 minutes, then put aside.
Now let’s make a tomato risotto: pan-fry half a onion finely sliced. Add the rice and let cook until translucent.
Take away the sausages from the ragù sauce, dice them and put aside. Then cover the rice with the stock and half of your ragù.
Cook on a medium heat, adding the stock as it is absorbed, for about 10-12 minutes. When ready, take away from the heat and stir in 50 gr of grated parmesan.
Butter and cover with bread crumbs a ring mold. Spread some rice on the bottom of the mold, and along its sides, taking care not to scratch the bread crumbs away, or your sartù will get stuck to the mold.
Now make a layer with mini meatballs and diced fiordilatte, and spread them with some ragù.
Add the peas, mushrooms and pancetta mix, the sausages and the hard-boiled eggs.
Sprinkle with some parmesan, and cover with the remaining rice, pressing to consolidate.
Spread the surface with the remaining parmesan, some bread crumbs, and some butter knobs.
Bake your Rice Sartù (Timbale) at 180°C for 25 minutes.
Take oput of the oven, let cool down for a while, then pass a blade between the timbale and the mold to detach it from the sides. Then put it upsidedown on a platter: tap the bottom of the mold, then lift it.
Slice the Rice Sartù: if you have some ragù sauce left, you can use it to accompany timbale.
Nessuna ricetta simile a Rice Sartù (Timbale).All Recipes, recipe by Flavia Imperatore
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