How to make Neapolitan rice sartù, recipe with beef, chicken liver, pork sausage and mozzarella among the necessary ingredients, including detailed explanation of the preparation process.
Ingredients for 6-8 people
- 400 g of rice
- 200 g of raw minced beef
- 2 whole eggs and 1 boiled egg
- 60 g of lard
- 2 tablespoons of flour
- 1 chicken liver cleaned and cut into small pieces
- 100 g of peeled pork sausage
- 500 g of canned peeled tomatoes
- 20 g of dried mushrooms softened in warm water
- 100 g of mozzarella
Recommended readings- Greek rice and meat gratin
- Majestic triple butter fettuccine
- Belgian endive pie and ham with bechamel sauce
- Calabrian beans with peppers
- Rice salad with shrimp and tuna
- 1 finely chopped spring onion
- 50 g of minced ham fat
- 200 g of peas (also frozen) sautéed in butter
- 1 liter and a half of boiling broth (also of nut)
- 30 g of breadcrumbs
- 5 tablespoons of grated Parmesan cheese
- plenty of oil to fry the meatballs
- salt and pepper
How to prepare Neapolitan rice sartù
Put the ground beef in a bowl together with an egg yolk, a teaspoon of bread and a spoonful of grated cheese, salt and pepper.
Mix the mixture and form small meatballs as big as a walnut, then pass them in flour and fry them in plenty of boiling oil, then drain and keep them warm.
Meanwhile, brown the sliced spring onion in a pan with 30 g of lard and the fat of the minced ham, add the well-squeezed and chopped mushrooms, the tomatoes, the peeled peeled sausage into small pieces and a pinch of salt and pepper, if necessary.
Leave the mixture to cook for about fifteen minutes, then add the liver into small pieces and the prepared meatballs, simmer for another five minutes, then remove the sauce from the heat.
Pour two thirds of the liquid part of the ragù into a pan and put it on the fire over a high flame, then throw in the rice and let it flavor always turning it over with a wooden spoon and adding the boiling broth little by little.
Cook the rice al dente, then remove the pan from the heat and add four tablespoons of Parmesan cheese, a whole egg and an egg white, mix and leave to cool.
Meanwhile, grease the inside of the pie with twenty grams of lard, sprinkle it with plenty of breadcrumbs.
Line the bottom and walls of the mold well with the risotto that has already cooled, leaving a cavity in the center and keeping a few tablespoons of risotto aside.
Slice the boiled egg and cut the mozzarella into cubes.
Inside the pie, distribute the pieces of hard-boiled egg and mozzarella, peas, ragù and grated cheese in alternating layers.
Cover the preparation with the risotto kept aside, equalize it with a spoon and sprinkle it with the grated bread, finally distribute the remaining lard on the surface.
Bake at medium temperature for about an hour, until the sartù is golden brown.
Before turning the pie on the tray, let it rest for a few minutes.
Serve hot.
