The sartù of rice is a typical dish from Naples, where I was born and I like it very much. It is so tasty and to me it’s such a fantastic comfort food. This year my aunt Nanà decided to make it for our Christmas lunch. It is really hard to find somebody who doesn’t like it…! Here my aunt shares with us her no longer “secret” recipe.
In a large pan, add the olive oil and the chopped onion. Cook over low heat. When the onion turns golden brown, add the pork and the beef. Stir gently. Add the white wine. Once evaporated, add the passata sauce and a good pinch of salt. Let it cook over low heat for 2 hours. Stir from time to time.
In a pot add the water, the butter, the salt and the pepper. When the water is boiling add the rice and cook it for 10 minutes, until the water is fully absorbed. Put it aside and let it cool down.
Whisk the eggs with the parmigiano reggiano. Add them to the rice and stir.
Butter a baking pan, add the bread crumbs.
Add a layer of rice, then the stuffing: the mozzarella, the peas, the meat balls, the hard boiled eggs cut in slices. Pour one layer of ragù sauce. Add the rest of the rice and form a new layer. Pour the ragù sauce all over it and grate some parmigiano reggiano.
Pre-heat the oven to 180°.
Put it in the oven at « bain-marie » for half an hour.
Recipe for 12
– 2 l water
– 1 kg rice “carnaroli” variety
– 100 gr butter
– salt and pepper
– 6 eggs
– 100 gr parmigiano reggiano
– 500 gr de mozzarella in small cubes
– 500 gr meat balls (very small size)
– 500 gr peas cooked with some butter
– 5 hard boiled eggs
– half a yellow onion
– 4 tablespoons of extra virgin olive oil
– half a glass of white wine
– 1 kg tomato “passata” sauce
– 2 pork ribs
– 500 gr beef (muscle)