Sartù di Riso (Neapolitan Rice Timbale)

La storia di questo piatto

Sartù di riso is the grand timballo of Naples, a dome of Carnaroli rice that has long stood as the crown of the festive table in Campania. Inside its golden crust, the sweetness of fresh peas, sausage and slow ragù, and melting buffalo mozzarella are held together like a secret waiting to be found.

Ingredienti

• 400 g Carnaroli rice
• 400 g Mixed minced meat
• 150 g Fresh pork sausage
• 500 g Tomato pulp
• 200 g Fresh shelled peas
• 4 piece Hard-boiled eggs
• 2 piece Raw eggs (to bind the rice)
• 200 g Buffalo mozzarella (or provola), diced and well drained
• 150 g Grated Parmigiano Reggiano
• 1.2 l Meat broth
• 1 piece White onion
• 1 piece Carrot
• 1 stalk Celery
• 150 ml Dry red wine
• 100 g Breadcrumbs
• 80 g Butter
• 60 ml Extra virgin olive oil
• q.b. unit Nutmeg
• q.b. unit Salt and pepper

Preparazione

1. Prepare the ragù: finely dice the onion, carrot and celery. Pour the oil into a large pot over medium heat. Add the vegetables and cook for 5-6 minutes, stirring often, until soft and fragrant. Add the minced meat and crumbled sausage and cook, stirring with a wooden spoon and breaking up lumps, until the meat turns deep brown. Pour in the red wine and stir well, scraping up all the residue from the bottom of the pot (that is where the flavour is). When the wine has evaporated, add the tomato pulp, salt and pepper. Lower the heat to the minimum, cover partially and simmer very gently for about 90 minutes, stirring occasionally. The ragù is ready when it is dark, thick and the fat floats in small beads on the surface. Let it cool slightly: about 2/3 is needed for the filling and 1/3 to dress the rice.
2. Place the eggs in a pot, cover with cold water and add a pinch of salt. Bring to the boil and cook for 9-10 minutes from the boil, so they are fully hard-boiled for the baked filling. Drain with a slotted spoon and place in a bowl of water and ice for at least 5 minutes. Gently crack the shells on the counter and peel the eggs under cold running water: the shell slides off more easily. Cut them into quarters.
3. Blanch the peas in salted water for 4-5 minutes, drain and let cool. Cut the mozzarella into cubes and leave to drain on paper towel for a few hours (or overnight in the fridge) so it does not release liquid in the oven. Bring the broth to the boil in a pot, add the rice and stir. Cook for 10-12 minutes over medium heat, stirring occasionally: the rice should stay very al dente, as it will finish cooking in the oven. Drain well and spread on a large tray to cool.
4. Season the lukewarm rice with about 1/3 of the ragù (the thicker part), 30 g of butter, the Parmigiano, a pinch of nutmeg and the 2 raw eggs. Mix well: the mixture should be dry and compact, not fluid, so that it holds its shape and unmoulds without breaking. Taste and adjust the salt.
5. Butter a 24 cm diameter mould (or a large bowl, even one with a central hole) using 30 g of butter. Mix the breadcrumbs with a little melted butter until just damp, then sprinkle over the base and sides of the mould, pressing with your fingers so it adheres well. Set aside a couple of tablespoons of breadcrumbs for the top.
6. Spread half of the rice into the mould. Using the back of a wet spoon, press it evenly over the base, working it up the sides to form a well. It should be a compact, smooth layer, like the base of a tart.
7. Arrange in the well the remaining ragù (not too runny), the blanched peas, the well-drained mozzarella cubes and the quartered hard-boiled eggs. Distribute the ingredients evenly, leaving a margin from the edges.
8. Cover the filling with the remaining rice, levelling with a wet spoon and sealing the edges well. Press gently to compact. Sprinkle the surface with the reserved breadcrumbs, a little Parmigiano and 20 g of butter in small flakes.
9. Preheat the oven to 180°C. When hot, bake the timbale for 30-35 minutes, until the surface is golden and crisp and the centre is piping hot.
10. Remove from the oven with oven gloves and let rest in the mould for 15 minutes so the timbale firms up. Run a knife along the inside edges of the mould, place a serving plate on top and turn over decisively, holding both mould and plate firmly. If it sticks, briefly warm the base of the mould over the heat for a few seconds and try again. Serve in slices.