Recipe: Yummy Sartu Di Riso

Recipe: Yummy Sartu Di Riso Delicious, fresh and tasty.

Sartu Di Riso. Get Sartu di Riso Recipe from Food Network. Recipe for Sartu' di Riso, Sartu' di Riso is a Neapolitan savory rice dish. There are as many versions of Sartu' di Riso as there are Neapolitan cooks!

Cook the sartu di riso in the oven for about forty minutes.

Remove from the oven and set aside to cool off for about ten minutes to allow the layers to settle before cutting into it.

Remove the sartu di riso from the baking pan and enjoy a slice!

You can cook Sartu Di Riso using 23 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Sartu Di Riso

1. You need of Rice.

2. It’s 2 1/3 cup of Arbori rice.

3. It’s 4 cup of Chicken broth.

4. Prepare 2 tsp of Salt.

5. You need 2 each of Bay leaves.

6. It’s 3 cup of Parmigiano - grated.

7. You need 3 each of Eggs.

8. Prepare of Filling.

9. Prepare 1 of Olive oil - several circles in pot.

10. It’s 3 each of Italian sausage - links.

11. You need 3 clove of Garlic - chopped.

12. It’s 1 each of Shallot - sliced.

13. You need 1 bunch of Basil.

14. It’s 3 of Parmesan rinds.

15. You need 28 oz of Can of whole tomatoes - crushed.

16. You need 1 cup of Peas.

17. You need 1 tsp of Oregano.

18. You need 8 oz of Mozzarella - fresh is best.

19. You need of meat balls - optional.

20. It’s 1 1/2 lb of Good ground sirloin beef.

21. You need 2 each of Slices bread soaked in milk or water.

22. It’s 1 each of Egg.

23. You need 1 cup of Parmigiano shredded.

In a large sauce pan combine the Arborio rice, chicken broth, bay leaf and salt.

Stir and bring to a boil over high heat.

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Sartù di riso is pure delight for the palate: a timbale (a dish where the filling is wrapped in an outer layer of pasta, rice, vegetables or pastry, for example) full of goodness.

Sartu Di Riso step by step

1. In large pot bring rice and broth, salt and bay leaves to a boil on high heat. Cover pan and bring to simmer until liquid almost absorbed- 8 minutes. Pour rice in another bowl to cool completely. After cooled, add three eggs and 2 1/2 cups park cheese..

2. Begin filling with olive oil and brown Italian sausage. Add garlic, shallots, salt, crushed tomatoes, peas, and basil. Add parmesan rinds. Cook low for 20 minutes. Remove parmesan rinds. Cool completely and add cubed mozzarella cheese..

3. In a bundt pan, grease well and dust with bread crumbs. This is important to keep from sticking. Form rice mixture with wet hands around the bottom, up the sides. Only use 3/4 of rice. This leaves plenty of room for filling. Scoop in filling all the way around. With the remaining rice, form the top and seal the whole thing..

4. Bake at 350°F for 50 minutes or when rice starts to brown. Let this cool completely before you flip it. This is important. Then hold your breath as you flip it on a nice serving plate..

A friend of mine recently saw a picture on my Instagram account and came up with what may just be the perfect line to describe this dish: rice heaven.

When we think of Neapolitan cooking—and southern Italian cooking in general—we think of pasta and pizza.

So it may come as a surprise that one of the most emblematic dishes of Neapolitan cooking is actually a rice timbale, the sartù di riso.

The word sartù, the story goes, is an Italianized version of the French phrase sur tout, which means 'above all'—a reference to the rice that.

The sartu di riso was ready to serve with extra sauce!