Introduction
Sartù rice is a traditional Neapolitan dish, known for its richness and complexity. Originating in Naples, this first course is a true triumph of flavors, prepared with rice, meat, tomato, peas, and a blend of ingredients that make it unique. Often served at festivals and special occasions, sartù rice is a dish that reflects the history and culture of Campania. In this guide, we will explore the history of sartù, the necessary ingredients, the detailed preparation process, and some variations to personalize the recipe.
1. History of Sartù Rice
1.1 Origins of the Dish
Sartù rice has ancient origins, dating back to the period of Spanish rule in Italy. The name “sartù” derives from the Spanish “sartén,” meaning “pan,” and indicates the cooking method of the dish. The recipe has evolved over the centuries, incorporating typical Neapolitan ingredients.
1.2 Evolution of the Recipe
Over time, rice sartù has become a symbolic dish of Neapolitan cuisine, often prepared during holidays and family celebrations. Each family has its own version, which can vary in ingredients and cooking methods, making this dish even more special.
2. Ingredients for Sartù Rice
To make a rice sartù for approximately 6-8 people, you will need the following ingredients:
2.1 Basic Ingredients
400g of rice (preferably Arborio or Carnaroli)
1 liter of meat (or vegetable) stock
300g of ground meat (beef or pork)
200g of sausage (fresh or dried)
200g of peas (fresh or frozen)
200g of peeled tomatoes
1 onion (chopped)
2 garlic cloves (minced)
100g of grated cheese (Parmesan or Pecorino)
4 eggs (hard-boiled)
Extra virgin olive oil (to taste)
Salt and pepper (to taste)
Fresh parsley (chopped, to taste)
2.2 Tools Required
Potted pot for cooking the rice
Sauté pan
Large bowl
Stovetop (preferably a slab) (doughnut or springform pan)
Baking paper (optional)
3. Preparing the Sartù Rice
3.1 Gather the necessary tools
Make sure you have:
Potted rice pot
Saucepan
Stovetop
Wooden spoon
3.2 Step by step to prepare the Sartù rice
Cook the rice:
In a saucepan, bring the beef broth to a boil and, once boiling, add the rice.
Cook the rice for about 10 minutes, until al dente. Drain and let cool.
Prepare the sauce:
In a skillet, heat a few tablespoons of extra virgin olive oil and add the chopped onion and garlic. Sauté until golden.
Add the ground beef and crumbled sausage. Sauté until the meat is cooked through.
Add the peeled tomatoes and peas. Cook over medium heat for about 15 to 20 minutes, until the sauce thickens. Season with salt and pepper.
Add the rice and sauce:
In a large bowl, combine the cooked rice with the sauce. Add the grated cheese and mix well. If desired, add a little chopped parsley.
Prepare the baking dish:
Generously grease a baking sheet with olive oil. If preferred, line it with parchment paper to make removing the sartù easier.
Pour half of the rice mixture into the pan, creating a “bottom.”
Add the hard-boiled eggs:
Cut the hard-boiled eggs in half and spread them evenly over the rice in the baking dish.
Complete with the remaining rice:
Cover the eggs with the remaining rice mixture, leveling the surface well. Oven cooking:
Preheat the oven to 180°C (350°F) and bake the sartù for about 30-40 minutes, until golden brown.
4. Serving the sartù rice
4.1 Presentation
Sartù rice can be served hot or warm. You can garnish the dish with freshly chopped parsley and serve with a green salad.
4.2 Pairings
Sartù rice pairs well with light, fruity red wines, such as Chianti or Dolcetto.
Continued on the next page
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