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Sartù Di Riso (Rice & Meatballs)

9/2/2020

0 Comments

 
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Sartu di Riso is a traditional Neapolitan dish where rice is molded into a crust that gets filled with meatballs, sauce, veggies, cheese, and sometimes eggs.
I know one thing, this presentation is beautiful!!!!!

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Ingredients

1 pound Arborio rice (2 1/3 cups)
4 cups low-sodium chicken broth 
1 3/4 teaspoons kosher salt 
1 dried bay leaf 
3 cups freshly grated Parmigiano-Reggiano 
4 large eggs, at room temperature 
1 carrot, minced
1 celery rib, minced
1 small brown onion, minced
2 cloves garlic, minced
1 tablespoon tomato paste
2 sprigs basil 
One 2-inch piece Parmigiano-Reggiano rind 
​2 tablespoons extra virgin olive oil

3 14-ounce cans crushed tomatoes 
3 tablespoons whole milk, at room temperature 
7 tablespoons Italian breadcrumbs (divided)
1/2 teaspoon dried oregano 
​1 teaspoon fennel seeds
1/2 pound ground sirloin 
1/2 pound ground pork
1 1/2 tablespoons unsalted butter, at room temperature
1 cup frozen peas, thawed 
One 8-ounce ball fresh mozzarella

Directions
  1. In a large saucepan combine the rice, chicken broth, 1 1/4 teaspoons of the salt and the bay leaf. Stir and bring to a boil over high heat. Cover the pan with a tight-fitting lid, reduce the heat to low and simmer, stirring once, until the rice is still slightly undercooked but the liquid is absorbed, 8 minutes. Pour the rice into a large bowl and cool to room temperature, stirring occasionally. Stir in 2 1/2 cups of the cheese and 3 of the eggs until well combined, and set aside.
  2. Meanwhile, heat the extra-virgin olive oil in a medium nonreactive saucepan over medium-high heat.  Add the onion, carrot and celery and cook for 5 minutes.  Add in the garlic and cook for another minute. Now stir in the tomato paste and 1/4 teaspoon of the salt. Cook, stirring constantly until fragrant and the vegetables are soft. Add the basil, cheese rind and tomatoes, and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally with a wooden spoon for 15 to 20 minutes.
  3. Remove the basil and cheese rind. Season with salt and pepper to taste.
  4. Heat oven to 400 degrees F. 
  5. Meanwhile, in a separate medium bowl, mix together 2 tablespoons of the breadcrumbs, the milk, and the remaining egg with a fork and let the mixture sit for 5 minutes to thicken. Stir in the oregano, the fennel seeds, the remaining 1/4 teaspoon salt and the remaining 1/2 cup cheese. Using your hands, mix in the beef and pork, until just combined. Scoop 1-tablespoon mounds of the mixture into damp hands and roll into uniform balls and place on a cookie sheet. Bake the meatballs in the oven for 12 minutes. They should be fairly small and will cook thourgoughly in this time. Set aside.
  6. Preheat the oven to 350 degrees F. Using 1 tablespoon of the butter, grease the inside of a Bundt pan or a 3 1/2-quart Dutch oven, making sure to coat it very well. Dust the inside of the pan with 3 tablespoons of the breadcrumbs. Make sure it is evenly coated and there are no bald spots. This is very important to prevent sticking.
  7. Spoon two-thirds of the rice mixture into the prepared bundt pan. Using damp hands, press the rice evenly over the bottom of the pan and 2 1/2-inches up the sides and middle of the pan. Tear half of the mozzarella into pieces and place it around the bottom of the bunt pan, onto of the rice. Place the meatballs into the well of rice and press gently to make sure it is evenly packed. Spread peas onto of the meat. Add the remaining mozzarella. Spoon as much of the tomato sauce on top of this and lightly press down to fill the pan. Spoon the remaining rice over the filling and, using damp hands, press the rice evenly over the filling, being sure to press the rice on top into the rice along the edges to seal. Sprinkle evenly with the remaining 2 tablespoons breadcrumbs and dot with the remaining 1/2 tablespoon butter. Bake until lightly browned on top, 45 minutes.
  8. Cool for 15 minutes.
  9. Place a plate large enough to cover the top of the pan over the pan. Using heat-resistant pads or a towel, invert the sartu onto the plate. Carefully lift the pan off of the rice, shaking gently if needed. Warm the remaining sauce and fill the opening in the middle of the molded rice with the sauce to serve.
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    I started this blog so that I could document and share my adventures in travel, photography, food and the things that inspired me. It's a work in progress as are most things in life.

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  • Home
  • Travelogues
    • India >
      • All Around India!
    • Asia >
      • Pangulasian Island Resort, Philippines
      • A Trio of Must Visit Sanctuaries in Borneo
      • Singapore Hawker Center Food Tour
      • Thailand & Vietnam
      • Angkor Wat, Cambodia
      • Africa >
        • Chefchaouen, Morocco
        • Madagascar
        • Namibia, Etosha National Park. Part 1
        • Namibia, Ongava Game Reserve. Part 2
        • Namibia, Desert Rhino Camp. Part 3
        • Namibia, Sossusvlei. Part 4
        • Gorilla Trek in Rwanda & Uganda
        • Tanzania & Zanzibar
      • Maldives
      • California >
        • Bear Valley Tough Mudder
        • Big Sur, California
        • Carlsbad, California. Pedago
        • Paso Robles, Tinker Tin Trailer Company
        • New Mexico >
          • The Albuquerque International Balloon Fiesta
        • Santa Barbara Auto Camp
        • Mike's 50th on Crystal Pier
        • Not Napa Wine Tastings.......
        • Sequioa & Kings Canyon
    • Europe >
      • 120 miles on The Tour du Mont Blanc
      • Paris >
        • Museum of Fairground Art
        • Oysters in Paris
        • Wine Before Coffee
        • Travel to Paris. A true addiction of mine.
        • Superman, Le Retour!
      • Amsterdam >
        • Rent Your own Boat in Amsterdam!
      • Italy >
        • Chianti Wine Region, Italy
        • Villa Jovis Hike on the Island of Capri
        • Manarola to Vernazza Hike
        • Drinking Our Way Through Umbria
      • Iceland, Part 1
      • Iceland. The Ring Road, Part 2
      • Greece, Mykonos & Santorini
    • Oceania >
      • Driving Through New Zealand
      • Moorea
    • Caribbean Islands >
      • Turks & Caicos
      • St. Lucia
      • Barbados >
        • Little Good Harbour Wedding
    • Mexico >
      • Valle de Guadalupe
      • Oaxaca Cooking Classes
      • Bubble Island, Cabo Azul
      • My Constant Heaven
    • Central America >
      • Belize
      • Costa Rica
    • South America >
      • Comuna 13 Graffiti Tour, Medellin
      • Guatape, Colombia
      • Bogota Bike Tours, Colombia
  • Recipes
    • Breakfast >
      • Peach Tarts with Goat Cheese and Honey
      • Asparagus and brie puff pastry with thyme honey
      • Savory Dutch Baby with Bacon & Mushrooms
      • Caramelized Onion & Balsamic Tomato Tarts
      • Italian Sausage & Egg Bake
      • Everything Bagel & Egg Casserole
      • Ham, Blue Cheese and Pear Quiche
      • Leek and Pancetta Quiche
      • French Omelet
    • Soups >
      • Salsa Verde Chicken and Rice Tortilla Soup
      • Short Rib Chili
      • Zucchini Soup
      • Curried Lentil, Tomato, and Coconut Soup
      • Hot And Sour Soup
      • Gingery Chicken Noodle Soup
      • Lemony Chicken Orzo Soup
      • Instant Pot Black Bean Soup
      • Thai Shrimp Soup
      • Salsa Verde Chicken and Rice Tortilla Soup
      • Pasta e Fagioli #1
      • Italian Pasta and Bean Soup ( Pasta e Fagioli #2)
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      • Slow Cooked Verde Pasole
      • Posole Rojo
      • Classic Posole
      • Broccoli and Cheddar Soup
      • Very Green Broccoli Soup
      • Hominy Stew with Bacon
      • Tuscan Bean Soup
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      • Jalapeño lime ranch dressing
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      • Ginger Tahini Salad
      • Chinese Chicken Salad with Red Chile Peanut Dressing
      • Lemon Vinaigrette
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      • Skillet Mexican Quinoa
      • Rosemary Chicken And Peach Salad
      • Grilled Greek Chicken Salad
      • Herby-Lemon Orzo Salad
      • Sugar Snap Pea Salad
      • Garbanzo, Tomato and Feta Salad
      • Greek Panzanella
      • Potato Salad with Pancetta, Rosemary, and Lemon
      • Pasta Salad with Cherry Tomatoes and Green Olivada
      • Chunky Crunchy Heats of Palm Salad
      • Asian Chicken Salad
      • Orzo Chicken Salad With Tarragon Dressing
      • Grilled Vegetables with Sun Dried Tomatoes and Goat Cheese Pasta Salad
      • Corn, Chickpea, Tomato & Feta Salad
      • Power Protein Bowl
      • Greek Quinoa Salad
      • Broccoli Slaw
      • Baby Potato Salad with Radishes and Celery
      • Kale & Brussels Sprout Salad with Lemon Mustard Dressing
      • Bacon and Egg Salad
      • Curry Chicken Salad
      • Italian Chopped Salad
      • Tangy Herb Sesame Slaw
      • Greek Avacado Chicken Salad
    • Cocktails >
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      • Jalapeno Margarita
      • Jasmine Green Tea & Blueberry Paloma
      • Lemon Marigita
      • Farm Watermelon Julep
    • Cookies >
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      • Monster Chocolate Chip Cookies
      • The Food Lab's Chocolate Chip Cookies Recipe
      • Meyer Lemon White Chocolate Chip Cookies
      • Ruby Chocolate and Cranberry Cookies
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      • Chocolate Chunk–Pumpkin Seed Cookies
      • Browned Butter Chocolate Chip Cookies
      • Nutella Stuffed Cookies
      • Ruby and White Chocolate Chunk Cookies
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      • Dried Cranberry and Chocolate Cookies
      • Soft Batch Lemon Poppy Seed Cookies
      • Raspberry ChocolateChunk Cookies
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      • Peanut Butter Oatmeal Chocolate Chip Cookies
      • Double Chocolate Oaty Coconut Salty Thirst Traps
      • Giant Chocolate Chip Cookie
      • Hilton Hotel Chocolate Chip Cookie
    • The Fun Food >
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      • Brown Butter Carrot Cake
      • Ube Marbled Basque "Burnt" Cheesecake
      • Easy Moisty Brownies
      • Tres Leches Cake with Strawberries
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      • Nutella Swirl Pound Cake
      • Cranberry Lemon Curd Tart
      • Lemon Poppy Seed Scones
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    • Veggies >
      • Mexican Pickled Onions with Lime Juice
      • Border Pintos
      • Mexican Street Style Cauliflower
      • Roasted Fennel with Parmesan
      • French Flageolet Beans
      • Roasted Beets and Carrots with Goat Cheese Dressing
      • Mexican Street Corn Salad
      • Vegetarian Chorizo Tacos
      • Chipotle Quiona Sweet Potato Tacos with Pomegranate Salsa
      • Thomas Keller's Creamed Pearl Onions
      • Spaghetti Squash & Black Bean Tacos with Queso Fresco From the Smitten Kitchen Cookbook
      • Warm Winter-Vegetable Salad
      • Miznon's Cauliflower
      • Roasted Butternut Squash Casserole
      • Bacon Roasted Roots with Rosemary Honey
      • Summer Squash Gratin
    • Chicken >
      • Cashew Chicken
      • French Chicken Casserole
      • Sichuan Bang Bang Chicken
      • Pollo Asado
      • Sweet-and-Spicy Chicken
      • Kung Pao Chicken
      • Spicy Chicken Stir-Fry With Celery and Peanuts
      • Instant Pot Butter Chicken
      • Stewed Chicken Legs and Thighs with Fresh Herbs and Olives
      • Chicken Satay With Peanut Sauce
      • Simple Chicken Tacos
      • Greek Chicken
      • Cashew Chicken Stir Fry
      • Korean Chicken Bowls
      • Korean Chicken Kabobs
      • Baked Chicken With Potatoes, Cherry Tomatoes and Herbs
      • Jalapeno Dijon Grilled Chicken Thighs
      • Crispy Mustard-Roasted Chicken
      • Coq au Vin in the Instant Pot
      • Caramelized Black Pepper Chicken
      • Chicken Buddha Bowl
      • Greek Avocado Chicken Salad
      • Chicken & Broccoli Quinoa Casserole
      • Pretzel-Crusted Chicken
      • Orzo Chicken Salad With Tarragon Dressing
      • Creamy Dijon Chicken Quinoa
      • Chicken Tikka Masala
      • Cheesy Chicken Quinoa Mexican Bake
    • Meats >
      • Filipino Pork Adobo
      • Swedish Meatballs
      • Birria Tacos
      • Pork Adobo Tacos
      • Filet Mignon with Mustard & Mushrooms
      • Pork Adobada
      • Sartù Di Riso
      • Turkey Meat Loaf with Sage Gravy
      • Tri-Tip Steak With Tiger Bite Sauce
      • Pork-and-Ricotta Meatballs in Parmesan Broth
      • Red Wine Braised Short Ribs.
      • Beef Bourguigonne Potpie
      • ​Turkey and Sausage Stuffed Sweet Potatoes
      • Seared Steak with Brussels Sprouts and Almonds
    • Fish >
      • Cajun Honey Butter Salmon
      • Bang Bang Shrimp Tacos
      • Grilled Salmon with Lemon Relish
      • Grilled Glazed Salmon Sandwiches with Bacon
      • Cedar Plank Salmon with Blistered Tomatoes
      • Slow-Baked Salmon with Lemon and Thyme
      • Seared Scallops with Herb-Butter Pan Sauce
    • Noodles >
      • Birria Ramen
      • Thai Coconut Curry Raman
      • Chicken Khao Soi
      • Thai Peanut Chicken Ramen
      • Spicy-Sweet Sambal Pork Noodles
      • Beef & Broccoli with Udon Noodles
      • Crispy Caramelized Pork Ramen Noodle Soup
      • Instant Pot Pho
      • Thai Coconut Curry Noodle Soup
      • Thai Red Curry Noodle Soup
      • Thai Green Curry Chicken Soup
      • Pork Dan Dan Noodles
      • Thai Peanut Chicken Noodles
      • Thai Shrimp Noodles
      • Spicy Peanut Noodles with Chili Garlic Oil
      • Spicy Garlic Butter Noodles
    • Pasta >
      • Family Spaghetti from The Bear
      • Baked Feta Pasta
      • Cheater Chicken Parmesan Pasta
      • Spaghetti al Limone with Chef Frank Prisinzano
      • Torta di Rigatoni
      • Cheesy Lemony Zucchini Orzo
      • Bolognese
      • Butternut Squash Baked Pasta
      • Cacio e Pepe with Arugula and Lemon
      • Handmade Semolina Pasta
      • Adult Mac & Cheese
      • Lemon Garlic Shrimp Pasta
      • Pasta with Sausage, Basil & Mustard
      • Greek Lasagna (Pastitsio)
      • Spaghetti with Warm Bacon Mushroom Vinaigrette
    • Pizza >
      • Nancy Silverton's Pizza Dough
      • White Mushroom Pizza
      • Roasted Garlic and Artichoke Pizza
      • Beet Pesto Pizza with Kale and Goat Cheese
      • Caramelized Butternut Squash, Crispy Kale & Fontina Pizza
      • Shrimp Pizza with Spicy Peanut Butter Sauce
      • Walnut Pesto Pizza with Coppa and Roma Tomatoes
    • Sandwiches & Paninis >
      • Grilled Ham & Gruyere Cheese Sandwich
      • Carnitas and Apricot Preserve Grilled Cheese Sandwich
      • Feta, Yam & Candied Bacon Panini
      • PB & J with BACON
      • B.L.A.S.T.
      • Squash, Manchego and Balsamic-Onion Grilled Cheese
      • Beet and Arugula Grilled Cheese
      • South West Spicy Chicken Panini
      • Veggie Sandwich
      • Paninis that need attention
    • Burgers >
      • Chicken Burgers with Red Cabbage and Apple Slaw
      • Turkey Burgers with Goat Cheese and Citrus Glaze
      • Thai Curry Turkey Burgers
      • Chicken Burgers with Rosemary Mayonnaise
      • Truffle Burgers With Truffle Aioli
      • Chicken Ranch Bacon Burgers
      • Peanut Butter, Bourbon Bacon Jam, Pimento Cheese Burgers
      • Asian Turkey Burgers with Sriracha Mayo
      • Black Bean Burgers
    • Bad Ass Bars >
      • Spiced Banana Date Muffins
      • Tony's Peanut Butter Protein Bars
      • Melissa's Kind Bars
      • Sesame-Peanut Bars
      • Trail Mix Granola Bars
      • Aussi Bites
    • Tarts & Galettes >
      • French Onion Tart with Bacon
      • Artichoke Tart
      • Zucchini & Goat Cheese Tart
      • Savory Mushroom & Goat Cheese Tart
      • Curried Squash Galette
      • Mushroom and Leek Galette with Gorgonzola
      • Beetroot & Feta Tart
    • Risotto >
      • Mushroom Risotto with Truffle Oil
      • Beet Risotto
    • Appetizers, Salsa & Sauces >
      • Chile Pasilla Oaxaqueno Salsa
      • Artichoke Tapenade
      • Salsa Verde
      • Milo's Mom's Salsa
      • Romesco Salsa
      • KC-Style Chipotle BBQ sauce
      • Green Olive Tapenade
      • Rosemary Roasted Cashews
      • Cilantro Chile Almond Dip
      • Cilantro Hummus
  • Must See Films
  • Rebecca's Page
    • Introducing Rebecca
    • Rebecca's First Vacation
    • Rebecca's Weekend with Bonnie
    • Family Weekend At Bubble Island (Cabo Azul)
    • Rebecca's Summer Weekend
    • Ezy Rollin Rebecca
    • Rebecca's weekend at Crystal Pier
  • World Color Challenge