Sartù di Riso

GialloZafferano’s selected sartù di riso is a Neapolitan rice timbale with layers of small meatballs, sausage, peas, boiled egg and mozzarella. Rice cooked in its own ragù forms the outer shell around this rich filling.

The ragù begins with onion and browned pork ribs, beef and sausage before red wine, tomato passata and water are added. Long gentle simmering develops the sauce; the other meat pieces are set aside while the sausages are reserved for the timbale.

Small beef meatballs combine soaked, squeezed bread with egg, Parmigiano-Reggiano, salt, black pepper and parsley. They shallow-fry in peanut oil and drain separately while the boiled eggs are peeled and sliced.

Rice absorbs the ragù, then cools slightly before beaten eggs, seasoning and grated cheese join it. Some rice lines a buttered, breadcrumb-coated mould, enclosing alternating layers of mozzarella, peas, meatballs, sausage and boiled egg.

The remaining rice closes the timbale, and breadcrumbs and butter finish its surface. Baking firms the layered dish before a short rest; the complete sartù is unmoulded and enjoyed warm.