Sartu', Neapolitan Rice Timbale
From La Cucina Italiana, March/April 2009, No. 9
2 hours, 30 minutes - 6 servings
Ingredients:
- 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
- Salt
- 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.
Directions:
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.
In a bowl, stir together beef, 1 egg, 1 tablespoon Parmigiano-Reggiano, 1 tablespoon breadcrumbs, 1/4 teaspoon salt and 1/4 teaspoon pepper.
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.
Add liver and meatballs to skillet with sausage, stir to combine.
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.
Grease mold or ovenproof bowl with butter and dust with breadcrumbs.
Put 1 1/2 cups of the rice mixture into bowl and press into base and up sides, forming a well in the center.
Pour meat sauce into well; top with mozzarella.
Then cover with remaining rice.
Cover with remaining 1 tablespoon butter, cut into small pieces, and remaining 4 tablespoons breadcrumbs.
Bake for 1 hour.
Remove mold from oven; transfer to wire rack and let cool for 10 minutes.
Run a knife around edges of mold to loosen rice, then invert onto a large serving plate.
Serve immediately.
1 comment:
Denise..... Congratulations on the launch of your FANTASTIC blog. I had always hoped you'd produce one! You, Diver, Dooley, and your beloved John all look stellar. I can attest to your amazing culinary artistry, and have many fond memories of your creations and festivities. I wish you all the very best! Love to all, Stacy L.
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