The rice sartù is a traditional Neapolitan dish and is a rice timbale filled with meatballs, boiled eggs, peas and fior di latte. The rice sartù is a rich and tasty recipe, perfect for Sunday family lunches and excellent in the two versions white and red. In the classic sartù, rice is seasoned with Neapolitan meat sauce, a full-bodied meat sauce: in this case we use sausages that are then added to the filling, together with fried meatballs.
The rice sartù is a dish that is often made during the festivities, precisely because so many portions are made for the various diners and it is also a beautiful dish, choreographed, because it can be baked in the oven in a doughnut mould taking on a beautiful ring-shaped shape. The preparation is quite long but it’s really worth it, and then the sartù is preserved very well even the next day: you just need to heat it in the microwave and it will seem to have just come out of the oven.
