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Sartù di riso (Neapolitan rice timbale)

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!!
small rolling pin
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)


Sartù di riso (Neapolitan rice timbale)




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.


Sartù di riso (Neapolitan rice timbale)


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.



Sartù di riso (Neapolitan rice timbale)Sartù di riso (Neapolitan rice timbale)



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.


Sartù di riso (Neapolitan rice timbale)


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.


Sartù di riso (Neapolitan rice timbale)


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.


Sartù di riso (Neapolitan rice timbale)


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.


Sartù di riso (Neapolitan rice timbale)


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.


Sartù di riso (Neapolitan rice timbale)


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).



Sartù di riso (Neapolitan rice timbale)Sartù di riso (Neapolitan rice timbale)



Pour a spoonful of sauce.


Sartù di riso (Neapolitan rice timbale)


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.



Sartù di riso (Neapolitan rice timbale)
Sartù di riso (Neapolitan rice timbale)



Bake in preheated oven at 390°F for about 40 minutes or until the breadcrumbs form a crisp golden crust.


Sartù di riso (Neapolitan rice timbale)


Let the sartu di riso (rise timbale) cool for about 10 minutes. Carefully remove from the pan and serve!!


Sartù di riso (Neapolitan rice timbale)




  












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