Neapolitan Rice Sartù (Sartù di Riso)

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Neapolitan Rice Sartù (Sartù di Riso)

One of the grand masterpieces of traditional Neapolitan cuisine. Sartù di riso is an elegant baked rice timbale filled with ragù, tiny meatballs, sausage, chicken livers, peas, mushrooms, fiordilatte, ham, and eggs. A rich aristocratic dish born from the encounter between French influence and Bourbon Naples.
PortataOne-Pot Meal
Cucinanapoletana
Keywordsartù di riso, Neapolitan rice pie, Italian rice timbale, Naples cuisine, baked rice, ragù rice bake, traditional Neapolitan food
Preparazione1ora30minuti
Cottura2ore
Servings8

Ingredienti

  • 400 g rice
  • 100 g grated Parmesan cheese
  • Ragù sauce
  • 2 eggs
  • Salt
  • 200 g ground meat
  • 1 tablespoon grated Parmesan cheese
  • 2 hard-boiled eggs
  • 200 g chicken livers
  • 1/2 onion
  • 25 g dried mushrooms
  • 100 g prosciutto cotto cooked ham
  • Breadcrumbs
  • Stale bread soaked in milk and squeezed
  • 1 fresh egg
  • 3 sausages
  • 50 g pork pancetta
  • 250 g peas
  • 150 g fiordilatte mozzarella
  • Lard or olive oil
  • Black pepper
  • Salt

Istruzioni

  • Prepare the ragù sauce and cook the sausages in it. Once cooked, slice the sausages into rounds.
  • Prepare the meatballs by combining the ground meat, soaked and squeezed stale bread, Parmesan, 1 egg, salt, and pepper.
  • Shape into tiny meatballs and fry them in olive oil or lard until golden.
  • Cook the chicken livers in lard or oil, then chop them into small pieces.
  • Soak the dried mushrooms in warm water until softened.
  • Cook the mushrooms in a little water, chop them, and reserve the mushroom cooking liquid.
  • Finely chop the onion and sauté until golden.
  • Cook the peas using part of the mushroom cooking liquid.
  • Combine the sausage slices, meatballs, chicken livers, peas, and mushrooms in one pan.
  • Add a few spoonfuls of ragù and simmer gently for about 10 minutes to blend the flavors.
  • Dice the fiordilatte mozzarella.
  • Cut the cooked ham into strips.
  • Slice the hard-boiled eggs into wedges.
  • Cook the rice in salted boiling water until very al dente.
  • Drain the rice and mix it with ragù, grated Parmesan, and 2 eggs to bind it together.
  • Grease a deep baking mold or high-sided baking dish and coat it with breadcrumbs.
  • Spread about three-quarters of the rice mixture along the bottom and sides of the mold, creating a hollow center.
  • Fill the center with alternating layers of the prepared filling, mozzarella, ham, and hard-boiled eggs.
  • Cover with the remaining rice and smooth the surface with a spoon.
  • Sprinkle the top with breadcrumbs and add a few small pieces of lard or a drizzle of olive oil.
  • Bake in a preheated oven at 200°C (390°F) until golden brown on top, about 35–40 minutes.
  • Let the sartù cool slightly.
  • Carefully invert onto a serving platter before serving.

Note

“Sartù” derives from the French word “surtout,” reflecting the influence of French cuisine at the Bourbon court of Naples.
Traditionally served for Sunday lunches and festive occasions.
The rice shell should remain compact while the interior stays rich and moist.

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