Neapolitan rice sartù/in Main course /by Advanced
Quantity for a 24 cm mold
For rice and filling:
- 500 g of rice (carnaroli or vialone nano)
- 6 eggs
- 1/2 white onion
- 100 g of fresh or frozen shelled peas
- 150 g of smoked provola
- 20 g butter for the pan
- 40 g butter for browning
- 6 tablespoons of breadcrumbs for the pan
- 3 tablespoons of grated pecorino cheese for the rice
- 1 glass of vegetable broth
- 2 tablespoons of extra virgin olive oil
For the Neapolitan ragù:
- 1 large white onion
- 3 tablespoons of extra virgin olive oil
- 150 g of pork ribs
- 1 fresh sausage
- 200 g of beef muscle
- 1 L of tomato sauce
- 1/2 glass of red wine
- 100 g of champignons sliced
- 4 tablespoons of extra virgin olive oil
- 1 / 4 L vegetable broth
- salt, pepper
For the meatballs:
- 200 g of minced pork
- 3 tablespoons of grated pecorino cheese
- 40 g of bread
- 1 egg
- 1 glass of milk
- 500 ml of peanut oil for frying
Before anything else, prepare the ragù:
In a large saucepan heat the extra virgin olive oil over medium heat.
Finely chop the onion and fry it in oil.
Add the meat pieces and whole sausage then brown on all sides and pour in the wine.
Let the wine evaporate over high heat.
Turn down the heat for a few seconds, add the tomato puree, 1 glass of hot water and the mushrooms.
Wait for it to come to a boil again then lower the heat until it is very low.
Cover with a lid and cook your ragù very slowly for at least 3 – 4 hours until the meats are cooked.
Season with salt and pepper.
Meanwhile prepare the meatballs:
In a bowl add the minced meat, pecorino cheese, and the egg.
Soak the bread in milk, then squeeze well and crumble.
Add to the minced meat mixture and season with salt and pepper.
Knead and then form small meatballs 2 – 3 cm in size. Fry for 2 minutes in plenty of boiling seed oil, turning the meatballs so that they are golden on all sides.
Drain from the oil and remove the excess grease by placing them on a sheet of absorbent paper.
Prepare the hard-boiled eggs:
Immerse the eggs in cold water, and from the moment the water boils cook them for 9 minutes.
Turn off the heat, drain the eggs immediately and cool them under cold water then peel and cut into quarters.
Bring a pot of vegetable stock to a boil (you will use this for the next two steps).
Chop the remaining half of the onion and brown it in a pan with two tablespoons of extra virgin olive oil.
When the onion is soft and transparent, add the shelled or frozen peas.
Add salt and pepper and cook covered for 3-4 minutes.
Uncover and add a little boiling broth to allow cooking to finish and prevent the peas from drying out too much.
When the meat from the meat sauce is ready, remove the meat and finely chop the pulp with a knife.
Place the minced meat in the sauce.
Pour 1 glass of the broth into the meat sauce. Turn the heat to medium. When the sauce reaches the boiling point, pour in the rice.
Cook the rice on a low flame, adding boiling broth when it dries excessively, until the rice absorbs all the sauce and is perfectly cooked.
Taste and add salt if necessary, stir in the pecorino. Let it cool down.
When the rice is warmed up and all the ingredients are at room temperature, you can assemble the timbale.
Butter the mold and coat it very well with a thin layer of breadcrumbs.
Make a layer of rice on the bottom of the mold creating a recess to accommodate the filling.
Cut the provola into small pieces and crumble the sausages cooked in the sauce.
Add a first layer of meatballs, peas, chopped provola, pieces of crumbled sausage, and hard-boiled eggs:
Then place a layer of rice, another layer of filling, and finally the last layer of rice.
Complete with breadcrumbs and butter flakes.
Bake in a very hot static oven at 180 ° C for about 1 h in the medium-high part of the oven. Once removed leave to cool in the pan for at least 3 hours.
Once it has been left for 3 hours remove it from the mold by turning it over then wash and butter the mold again.
Heat the oven to 200 ° C.
Place the sartù back in the buttered mold and bake for 20 minutes.
Remove it by turning it out and serve, if you want, accompanied with sauteed peas as decoration.
- Be careful not to deform the sartù when it is hot as it crumbles! It will have to be nice and solid when you turn it out.
- If you prepare the sartù a few hours in advance, you can safely serve it perfectly hot.
- Take it out of the fridge 1h and a half before the moment you want to bring it to the table.