Quick and easy recipe sartù rice

Sartù of rice It is one of the richest and most elaborate rice-based dishes of traditional Neapolitan cuisine. The sartù is a timbale of rice who was born in the kingdom of Naples in the eighteenth century at the court of Maria Carolina of Austria. The rice was imported by the Aragonese in the kingdom of Naples, where it was not at all successful but the monsù, French court cooks, created this dish by enriching the rice with numerous ingredients and masking its flavor with tomato sauce. In fact today it is one of the few rice-based dishes loved by Neapolitans. The preparation is articulated for the various cooking of the ingredients, but you should do it in about an hour and a half. Generally, a donut-shaped pan is used (that of Tortano, the Savarin mold or a simple donut pan).

See also the others Neapolitan recipes

Ingredients for a 26 cm diameter mold

  • 500 g. of Carnaroli rice
  • 1 liter and a half of tomato sauce
  • onion, celery and carrot
  • 4 tablespoons of grated parmesan or mixed with pecorino romano
  • extra virgin olive oil
  • 300 gr of spring peas
  • 150 gr of mozzarella or provolone
  • 1 sausage
  • 30 gr of dried mushrooms
  • 2 hard-boiled eggs (optional)
  • bread crumbs
  • butter
  • salt and pepper


  • 400 gr. of chosen minced meat (beef or pork)
  • 4 slices of carré bread
  • 2 tablespoons of grated Grana
  • milk
  • garlic, salt and pepper
  • Seed oil for frying

How to make rice sartùTO

  • Cooking the sauce: in a saucepan put 3-4 tablespoons of extra virgin olive oil, add the sausage and brown it on all sides for a few moments, then add the mixture for sautéing (celery, carrots and onions, cut into small cubes, then add the tomato puree Cook for an hour leaving the lid ajar.

  • We prepare the meatballsMeanwhile the sauce is cooking. We soak the bread (or stale bread) in a little milk. Put the minced meat, the egg, the 2 tablespoons of grated Grana, the squeezed and chopped bread, salt, pepper and garlic powder in a bowl. we mix and incorporate all the ingredients. Form the small meatballs like a hazelnut and fry them in very hot seed oil and keep them aside.

  • Cooking the peas: Â (I use the frozen Findus Primavera): put a drizzle of oil in a pan, a little thinly sliced ​​onion, and the dried mushrooms previously soaked in hot water, squeeze them and add them to the peas in the pan. We salt and cook for 10 minutes, and keep aside.

  • Hard-boiled eggs: not everyone likes them but the real Sartù has hard-boiled eggs, for cooking immerse the eggs in a saucepan with cold water. bring to a boil and cook for 8-9 minutes from the first boil. Immediately after cooking, immerse the eggs in cold water, and remove the outer part. We cut into wedges and set aside.
  • Finally let's prepare the rice:Â put 3 tablespoons of extra virgin olive oil in a saucepan, add the rice and toast it for a few moments, add 3-4 tablespoons of sauce and cover with a ladle of vegetable broth or hot water. We add water or broth when needed until cooked (as for a normal risotto), season with salt. At the end of cooking, stir in another tablespoon of sauce and grated cheese (2-3 tablespoons of Grana).

  • Let the rice cool and in the meantime we butter the mold a donut, sprinkle it with breadcrumbs, with a spoon line the bottom and sides of the mold with 2/3 of rice, create a hollow for the filling. Let's now add the filling: a few tablespoons of grated Grana, then arrange the meatballs (not all, leave some for garnish), hard-boiled eggs, diced provolone, peas (not all, leave them to garnish), salt and pepper, cover with the remaining rice and we level.

  • We sprinkle the surface with grated bread and we bake at 180Â ° in a preheated static oven for approx 40 minutes.

We churn out and let it cool before turning over the Sartù, to prevent it from splitting.

Let's turn it over then and add the remaining ones to it meatballs and all around the rest peas, we cut into slices and on each slice we add a little sauce.

Sartù of rice

Enjoy your meal!


WINE PAIRING: Bright, medium-bodied reds: Lambrusco di Sorbara or a red Biferno DOC

For the "wine pairings" I consulted the site www.bodegasdevino.org

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