Sartù di Riso

Named for the French "surtout," or table centerpiece, sartù di riso is a Campania classic built for the dinner table. Molded Arborio rice encases Neapolitan ragù, small meatballs, peas, and cheese, then bakes into a golden showpiece.

Serves 8 · 60 min prep · 50 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 6g fiber

Every recipe here is free to read.

Ingredients

• 2 cups Arborio ricePantry
• 2 cups ragù napoletanoPantry
• 1 cup peasProduce
• 12 small meatballsMeat
• 8 oz mozzarella or provolaDairy
• 2 eggsDairy
• 1 cup ParmigianoDairy
• for lining breadcrumbsPantry
• as needed butterDairy

Instructions

1. 1Cook rice with some ragù; cool; bind with eggs and cheese.
2. 2Butter and breadcrumb a mold; line with rice.
3. 3Fill with ragù, peas, meatballs, cheese; seal with rice.
4. 4Bake; rest; unmold.