the Sartu rice is a typical recipe of Neapolitan cuisine, and can be served in different forms, in a cup, in a donut or in individual portions. This version is simpler than the traditional version because it offers the stew instead of meatballs of meat.
It is not a very simple or particularly quick recipe to make, but it has the advantage of being able to be prepared in advance, leaving only baking as the last step. If you don’t like the smoky taste of Provolone, you can replace it with another cheese of your choice, as long as it has a dough which, when heated, is stringy without becoming liquid, like scamorza.
Allow at least a quarter of an hour more than the cooking time in the oven: the sartù rice with stew and peas, once cooked, needs rest about 15 minutes before being fired. Indeed, if it is unmolded while it is still very hot, it has a tendency to crumble and not to keep the shape of the donut.
OTHER TASTY RECIPES: Baked rice timbale with meatballs, Shrimp rice timbale, Anelletti timbale
How to prepare: Sartù rice with stew and peas
To prepare the sartù rice with stew and peas, start with the garnish: peel the onion, carrot and celery, chop them finely and brown them in a little oil in the pan; add the stew and leave to flavor while stirring. Deglaze with a drop of white wine. Add the peas, salt and cook for a few minutes. Add a spoonful of tomato paste, two glasses of water, cover and cook over low heat for about an hour (monitor and correct the humidity of the cooking juices if necessary) or in any case until the meat is tender.
Clean and finely chop the shallot. Brown it in a saucepan with a little oil. Add the rice and grill it well, stirring with a wooden spoon. Deglaze with a drop of wine and let evaporate. Then add the double concentrate and gradually add salted boiling water as the rice absorbs it, taking care to keep the rice grains always submerged in the liquid. Continue for about 20 minutes, until the risotto is creamy and al dente. Turn off, add a drizzle of oil and Parmesan. Let it cool down.
Butter and sprinkle the mold with breadcrumbs. Add the egg to the rice and mix. Transfer 2/3 of the risotto to the mold and compact it with the back of a wooden spoon, trying to form a rice “shell”, carving a channel inside the donut. Distribute the stew and the diced provolone in the center of the channel.
Cover and seal the donut with the remaining rice. Compact, sprinkle with breadcrumbs, finish with a drizzle of oil and bake over medium heat in static 200 ° C for about 25 minutes, monitoring the degree of browning.
Take out of the oven and let stand for about 15 minutes. Then turn the sartù rice with the stew and peas on a serving plate and garnish with a few leaves of parsley.