Italiano
The recipes of typical Neapolitan cuisine.
From East arrival in 1300 the pasta and even rice, but the latter, at least in the South in Italy, did not have much grip on local palates. What makes it noteworthy for nobles and people around, we thought the Masters Monsù (French chefs at the court of King’s then that the french Monsieur became in neapolitan Monsù). Who thought of doing, the lords of the table? To make it more pleasing to the palate Neapolitan, for starters, we were put in the sauce. The red gold Terra Felix, already at that time, was a master key to re-evaluate any dish. But this was not enough, however. The rice was left, although red, anchored one rinse belly, as was the custom at the time to call.
The masters of the kitchen then decided to also enrich it with fried eggplant, meatballs and peas. Were placed above all as a garnish, to hit it all out of the diners. And “on top of everything,” where were placed the extra seasonings in French it says “sur-tout”. From the “sur-tout” to make french in neapolitan “sartù” pace as understand was brief. Noble men and noble women neapolitan, showed to appreciate the new dish of rice, which eventually went well on the tables of the poor. But now we come to the preparation according to tradition.
I rotate ingredients for a medium-sized (25-30 cm diameter): 350 g. Carnaroli rice: 75 dl tomato puree, 250 g of tomato pulp, 1 shallot, 1 celery, 1 carrot, 300 gr. of ground chosen, 4 tablespoons grated Parmesan cheese mixed with pecorino cheese, extra virgin olive oil, 250 grams of fine peas, 250 g. of fine provolone, 80 gr Neapolitan salami, white wine, bread crumbs, butter, salt and pepper
Making of recipe
We start with the meat sauce. In a saucepan with 4 tablespoons extra virgin saute celery cut into small pieces, chopped shallots and carrot. After about 2 minutes, add the ground beef and cook for another 4-5 minutes. At this point must be added the past and the chopped tomatoes. Must pippiare (Neapolitan term to say cook boiling) for about half an hour with the lid. Meanwhile salted. In a separate pan, toast the rice with a tablespoon of oil and pour in half a glass of white wine, add vegetable broth if necessary, and cook for 10 minutes. Now past the rice in the sauce and cook for the remaining cooking time, always adding a little ‘broth during cooking because you do not have to dry.
Meanwhile cook the whole thing, you have to prepare the stuffing of sartù. Firstly boil for a few minutes in salted peas, cut into cubes or strips salami and provolone. Grease the pan diameter written and cover with bread crumbs. Now you have two choices. Or mix it all and that is rice, meat sauce and stuffing including the mixture of parmesan and then put into the pan, or in this paid about half the rice with the sauce already mixed only with the mixture of parmesan, leveled, add the sausage, peas and provolone and do a sprinkling of grains of black pepper. Then cover with the remaining rice and finally put a few flakes of butter to create a golden crust and crunchy Bake in preheated oven at 180 degrees until golden rice will appear and you will be formed over a crust. Et voila, your sartù Neapolitan rice is ready to be served.
