The rice sartù is a typical recipe of the Neapolitan culinary tradition, ideal for both lunch and dinner and rich in taste
The Sartù Rice is one of the oldest and tastiest recipes in Neapolitan culinary tradition. It is a rich dish that can be eaten both at lunch that at dinner it is also stored and eaten the next day: whether it is cold or reheated a little in the oven or pan it will still be delicious.
There Preparation is simple even though the many ingredients that make up the sartù they have different cooking methods and you need to pay some attention.
The recipe of Sartù Rice
Ingredients
To prepare the Sartù Rice you will need: 350 g of Carnaroli rice, 1 bottle of tomato puree, 1 can of peeled tomatoes, 350 g of minced meat, extra virgin olive oil to taste, 250 g of frozen fine peas, 250 g of mozzarella or provola, 100 g of Napoli salami, 2 hard-boiled eggs, breadcrumbs, butter, salt and pepper, 1 onion, 2 carrots, 1 leg of celery, grated parmesan or mixed with pecorino romano.
Method
The preparation of the Sartù Rice begins with that of the ragù that will be used to season it. In a saucepan, fry the celery, onions and carrots and then add the minced meat. Cook for about 5 minutes and add the tomato puree and peeled tomatoes. Let the ragù for at least half an hour with the lid on and add a pinch of salt.
Meanwhile, in another pot, do toast the rice with a tablespoon of oil and half a glass of white wine for a few minutes and add some salted water or broth, leaving it to cook for about 6-7 minutes. Drain the rice and add it to the sauce and cook until cooked, continuing (if necessary) to add water or broth. Add the peas.
Then cut the salami, the provolone and hard-boiled eggs into small cubes.
Add all the ingredients to the meat sauce with the rice and pour them into a buttered pan (the Neapolitan tradition has it that you use the one for donuts), covering everything with the bread crumbs and a few knobs of butter. Bake the sartù in the oven at 180 ° for about 20 minutes, at least until a crisp, golden crust has formed over the rice.
Before bringing it to the table, let it cool and, if you want to keep it to eat at a later time, remember to keep it in the fridge.
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