Sartù di riso (Neapolitan Rice Timbale) Recipe

Ingredients

• One large onion, finely chopped
• 1-2 cloves of garlic
• 3-4 large sausages (mild ‘Italian’ type)
• Olive oil (or, better, lard)
• Salt and pepper
• Red wine
• 2 large cans of tomatoes (800g/28 oz.) passed through a food mill, or the equivalent of crushed or puréed tomatoes
• A sprig or two of fresh parsley
• For the rice:
• 500g (1 lb.) of rice for risotto (see Notes)
• A ladleful (or two) of the ragù above, mixed with enough additional water to make one liter/one quart of liquid
• Salt
• 3 eggs
• 100g (3-1/2 oz.) freshly grated Parmesan cheese
• A few sprigs of fresh parsley, finely chopped
• For the polpettine (little meatballs):
• 250g (1/2 lb.) of chopped beef, pork and/or veal (see Notes)
• 50g (1-1/4 oz.) of freshly grated Parmesan cheese
• 100g (3-1/2 oz.) of breadcrumbs or day-old bread, trimmed and soaked (see Notes)
• A few sprigs of fresh parsley, finely chopped
• Olive oil for frying (or another vegetable oil)
• For the rest of the stuffing:
• One ball of fiordilatte, mozzarella cheese made with cow’s milk (see Notes), sliced or cubed
• 25g (1 oz.) of dried mushrooms (preferably porcini) soaked in water until soft
• 200 g (7 oz.) of frozen peas (or a small can)
• For the mold:
• Butter or lard
• Breadcrumbs
• (NB: While the rice is simmering, you can let your dried mushrooms soak.)
View Full Recipe at Memorie di Angelina