Ingredients
- 400g carnaroli rice
- 150g mozzarella
- 150g shelled peas
- 100g grated Parmigiano Reggiano
- 2 hard-boiled eggs
- 1 beaten egg
- 1 garlic clove
- 400ml organic tomato passata
- 300g onions
- 50g tomato paste
- 80ml red wine
- 80ml extra virgin olive oil
- 60g butter
- breadcrumbs
- sunflower oil for frying
- salt, pepper
- 1 stick of celery
- 2 carrots
- 1 onion
- 100g canned peeled tomatoes
- 1L water
Directions
Step 1
First bring the ingredients for the vegetable stock to the boil in a pan and leave to simmer for 30 minutes.
Step 2
Next, prepare the sauce: in a frying pan, soften the onion (cut into thin julienne strips) in olive oil; add the peas and deglaze with the red wine. Once it has evaporated, add the tomato paste and the passata.
Step 3
Cut the mozzarella into small cubes. Grease four 10cm individual tart or cake tins (or one large baking dish) and coat evenly with breadcrumbs. Dry fry the rice, add the strained vegetable stock and simmer.
Step 4
Halfway through cooking, add the tomato sauce and cook until the rice is al dente or still firm. Cool the rice by spreading it in a baking dish. Once it is lukewarm, mix in the beaten egg.
Step 5
Take the prepared tins or dish and start by spreading a layer of the rice in the bottom and up the sides. Fill with the mozzarella and the chopped hard-boiled eggs, and then cover and seal in the filling with the remaining rice.
Step 6
Bake at 180°C for 10 minutes, then at 220° for another 8 minutes. Remove the sartù from the moulds and serve with the remaining sauce and a sprinkling of Parmigiano Reggiano.
