Sartu', Neapolitan Rice Timbale
From La Cucina Italiana, March/April 2009, No. 9
2 hours, 30 minutes - 6 servings
- 1 ounce dried wild mushrooms
- 5 tablespoons extra-virgin olive oil
- 1 small onion, thinly sliced
- 2 tablespoons tomato paste concentrate (from tube)
- 7 cups chicken or beef broth, heated to a simmer
- 1 cup frozen peas
- Freshly ground pepper
- 1/3 pound pork sausage
- 2/3 pound ground beef
- 3 large eggs (printed recipe states 3 eggs, but instructions only call for one)
- 5 tablespoons freshly grated Parmigiano-Reggiano cheese
- 5 tablespoons fine plain breadcrumbs, plus more for mold
- 3 tablespoons unbleached all-purpose flour
- 6 tablespoons unsalted butter, plus more for mold
- 4 ounces chicken livers, cut into small pieces
- 2 1/2 cups Arborio rice
- 4 ounces fresh mozzarella cheese, cut into cubes
Special Equipment: a 2-quart mold or ovenproof bowl.
Preheat oven to 350 degrees.
Soak dried mushrooms in 2 cups hot water for 20 minutes; drain, reserving liquid, and finely chop.
In a large saucepan, heat 2 tablespoons oil over medium-high heat.
Add onion and cook, stirring occasionally, until softened, about 5 minutes.
Dilute tomato paste in 1 cup broth, then add to pan with onion.
Add mushrooms, peas and pinch salt and pepper; bring to a simmer.
Add sausage and simmer, covered, until sausage is nearly cooked through, about 10 minutes.
Transfer sausage to a cutting board and slice into 1/4 inch pieces.
Return pieces to skillet and simmer, uncovered, until liquid is mostly evaporated, about 10 minutes more.
Remove from heat.
Form into 1 1/2 inch balls.
In a large skillet, heat remaining 3 tablespoons oil over medium-high heat until hot but not smoking.
Dust meatballs lightly with flour and fry in 2 batches until golden on all sides, about 5 minutes.
Drain on paper towels.
Drain oil from skillet and wipe clean with paper towels.
Melt 1 tablespoon butter in skillet over medium-high heat.
Add liver and pinch salt; cook, stirring occasionally, until liver is cooked through, about 2 minutes.
Combine remaining 6 cups broth and mushroom liquid in a large saucepan; bring to a boil.
Add rice, reduce the heat to medium-low, and cook until al dente, about 8 minutes. Drain rice; spread onto a large plate and let cool to room temperature.
Transfer rice to a large bowl; stir in 4 tablespoons butter and remaining 4 tablespoons Parmigiano-Reggiano while still warm.