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Sartù di riso (Neapolitan rice timbale)
 This dish was prepared by French cooks during the period of French control of Naples and has become the most famous and popular rice dish in the Neapolitan cuisine. The "sartù di riso" is a timbale of rise filled with meat, cheese and vegetables, but there are many different versions. Try my Family's recipe!!  Preparation time: 2 hours INGREDIENTS enough to make 12 small rice timbales (4"x 3" round cake pans) or 1 large timbale (13 x 9 x 2.4 inch baking pan)  1-lb rice (Arborio or Carnaroli rice) 3 eggs 1 tsp fine sea salt 4 tbsp grated parmigiano reggiano cheese 3.5 tbsp (1.75 oz) unsalted butter breadcrumbs Sauce ingredients 2- 28 oz cans or bottles tomato puree 1 medium onion fresh basil 2 tsp fine sea salt 1 tsp sugar 4 tbsp extra virgin olive oil "Mini meatballs" ingredients 1/2-lb ground veal 1 egg 2.8 oz bread (Italian loaf bread without crust) 2 tbsp grated parmigiano reggiano cheese 1 tsp fine sea salt breadcrumbs frying oil Filling ingredients 9 oz fiordilatte cheese ( or good quality fresh mozz) 9 oz fresh or frozen peas 1/2 small onion 2 tbsp extra virgin olive oil In a medium bowl combine ground veal, 1 egg, 1 tsp of fine salt, 2 tbsp parmigiano cheese and the bread (without crust) soaked in water and squeezed dry.  Mix all ingredients well and shape into mini meatballs, about the size of an olive. (For equal-size meatballs, scoop out meat mixture with a teaspoon, using two scoops for each meatball. Then roll between your palms to shape into balls.) Gently roll each meatball in breadcrumbs until evenly coated.   Fill a medium frying pan half full with frying oil and heat the oil over a medium flame. Fry in batches of 8 to 10 meatballs for 2 to 3 minutes on each side, until golden. Drain excess oil on paper towels.  Pour tomato puree into a medium size saucepan then add 1 whole peeled onion, 2 tsp of fine salt, 1 tsp of sugar, 4 tbsp extra virgin olive oil, some fresh basil leaves and cook over a low flame until sauce has slightly thickened (about 7 to 10 minutes). In a separate small saucepan, pour 2 tbsp of extra virgin olive oil, add 1/2 small onion finely chopped and sautè for a few minutes. Add the fresh or frozen peas and sautè for 10 minutes.  Cut the fiordilatte cheese (or fresh mozz) into small pieces. Cook the rice into a large pan of boiling salted water for about 4 minutes. Drain the rice through a colander (leaving just a little bit of cooking water) and pour it back into the pan. Add five large ladles (3 and 1/2 cups) of tomato sauce and 3/4 cup (about 5 fl oz) of water. Continue to cook rice into the sauce over a low flame, stirring constantly with a wooden spoon until al dente.  In a shallow bowl whisk 3 egg whites with a pinch of salt until foamy. In a separate bowl beat 3 egg yolks with 3 tbsp of grated parmigiano cheese until well combined.  First pour the egg yolks mixture into the rice and stir well, then (while stirring) add the egg whites and half of the peas. Grease 12 (4" x 3") round cake pans (or a 13 x 9 x 2.4 inch baking pan) with unsalted butter and coat with breadcrumbs.  Put in each baking pan 1 tbsp of rice, 1 tbsp of peas, 4 - 5 meatballs and a few pieces of fiordilatte cheese (or fresh mozz).  Add some grated parmigiano cheese and one tbsp of rice. Put one more layer of peas, meatballs and fiordilatte cheese. Cover with rice and top with some tomato sauce, breadcrumbs and a small piece of butter.   Bake in preheated oven at 390°F for about 40 minutes or until the breadcrumbs form a crisp golden crust.  Let the sartu di riso (rise timbale) cool for about 10 minutes. Carefully remove from the pan and serve!!  
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