"Rice, the Italian way" Episode 3: Rice Sartù is perhaps the most sumptuous dish of Neapolitan cuisine, an overflowing and sculptural recipe, which contains within it so much history of the Campania culinary tradition. Let's find out in the original recipe of this Italian baked rice with two authentic master chefs of the city of Naples, Antonio Sorrentino and Salvatore Giuliano from Mimì alla Ferrovia.

In collaboration with Cosi Com'è https://cosicome.it/

Discover the book "Rice, the Italian way”, visit the shop, browse the indexes and purchase: https://shop.vertical.it/collections/...

INGREDIENTI/INGREDIENTS
8 pax 
Teglia festonata con buco da 28/30 cm/Festooned tray with a hole 28/30 cm

Per il riso/For the rice
Riso carnaroli/Carnaroli rice 600 g Riso carnaroli 
Ragù Napoletano/Neapolitan ragout 40 kg
Brodo di carne/Meat stock 1 l
Parmigiano Reggiano 150 g 
Lardello allacciato/Lard cream 100 g

Per il Sartù/For the Sartù
Ragù Napoletano/Neapolitan ragout 1 kg
Polpette/Meatbalss 300 g
Piselli sgranati/Shelled peals 150 g
Fegatini di Pollo/Chicken livers 250 g
Salsiccia “cervellatina”/Pork sausage 300 g 
Provola affumicata/Provola smoked cheese 150 g 
Sugna/Sugna Lard 50 g 
Olio EVO/EVO oil 50 g 
Pecorino/Pecorino cheese 100 g
Parmigiano Reggiano 100 g
Marsala secco/Dry Marsala Liqueur qb/to taste
Pane grattugiato/Breadcrumbs qb/to taste
Uova sode/Hard-boiled eggs 3 
Sale e pepe/Salt and pepper qb/to taste
Alloro e basilico/Laurel and basil

Also watch the first episode of the series "Cream risotto like a great master - Christian Costardi's ONDA technique":    • Mantecare il risotto come un grande m...  "

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