The Complete Recipe for the Original Neapolitan Rice Sartù: Ingredients, and Preparation

Ingredients

For the Rice:

  • 600-800g of Arborio or Carnaroli rice (about 2.5 to 3.5 cups)
  • 60-125g of grated Parmesan cheese (about 1/2 to 3/4 cup)
  • 1 whole egg plus 1 yolk
  • Butter as needed (about 2-3 tablespoons)
  • Breadcrumbs as needed (about 1/2 cup)

For the Neapolitan Ragù:

  • 500g of beef brisket (about 1.1 lbs)
  • 500g of pork ribs (about 1.1 lbs)
  • 300g of pork sausages (about 0.66 lbs)
  • 1 piece of pork rind
  • 2 tablespoons of tomato paste
  • 700g-1L of tomato puree (about 3 to 4 cups)
  • 1 glass of red wine (about 8 oz)
  • 1-2 onions
  • Pine nuts as needed
  • Raisins as needed
  • Pecorino cheese as needed
  • Parsley as needed
  • Garlic as needed
  • Extra virgin olive oil

For the Meatballs:

  • 400g of ground beef and pork (about 0.88 lbs)
  • 4 slices of bread soaked in milk
  • 1 egg
  • 1 clove of garlic
  • 5-6 tablespoons of Parmesan cheese (about 1/4 cup)
  • Chopped parsley
  • Salt and pepper as needed
  • Oil for frying

For the Filling:

  • 200-250g of provola or fiordilatte cheese (about 1 to 1.1 cups shredded)
  • 100-150g of peas (about 1/2 to 3/4 cup)
  • 2-4 hard-boiled eggs

Preparation

1. Preparation of the Ragù:

The first step involves preparing the Neapolitan ragù, a fundamental element to flavor the rice and give character to the entire dish:

  • Finely chop the onion and sauté it in a pot with extra virgin olive oil and/or lard.
  • Add the pork ribs, beef brisket, and whole sausages, browning them well on all sides.
  • Deglaze with red wine and let the alcohol evaporate.
  • Add the tomato paste and puree, season with salt and pepper.
  • Cover and cook over low heat for about 2-3 hours, until the meat is very tender and the sauce is well reduced and flavorful.

2. Preparation of the Meatballs:

The meatballs are a characteristic element of the sartù filling:

  • Soak the bread slices in water, then squeeze them well.
  • In a bowl, mix the ground meat with the squeezed bread, egg, minced garlic, parsley, Parmesan cheese, salt, and pepper.
  • Form small meatballs, about the size of hazelnuts.
  • Fry the meatballs in plenty of hot oil until golden brown.
  • Drain them on paper towels to remove excess oil.

3. Preparation of the Rice:

  • Cook the rice in plenty of salted water, draining it very al dente (about 5 minutes before the end of cooking).
  • Season the rice with some of the ragù, add the grated Parmesan cheese and the egg (which will help bind everything during baking).
  • Gently mix to avoid breaking the rice grains.

4. Composition of the Sartù:

  • Generously butter a springform pan (traditionally ring-shaped, but a round pan is also fine).
  • Sprinkle the pan with breadcrumbs, making sure they adhere well to the butter.
  • Place about two-thirds of the seasoned rice in the pan, creating a uniform layer on the bottom and sides, leaving a hollow in the center.
  • In the central hollow, arrange layers of: some meatballs, pieces of provola or fiordilatte cheese, cooked peas, slices of hard-boiled eggs, sliced sausage, and ragù.
  • Cover the filling with the remaining rice, leveling the surface well.
  • Sprinkle the surface with breadcrumbs and add a few butter flakes.

5. Baking:

  • Bake in a preheated oven at 180-200°C for about 20-25 minutes, until the surface is golden and crispy.
  • Let it rest for 5-10 minutes before carefully unmolding.
  • Serve the sartù hot, sliced like a cake.