Description
In the province of Campania, in Italy Sartoux cook a rice cake, I cooked a couple of times. Very tasty but a bit fatty for us. Here's his explanation, slightly changing under his family and was the casserole with meatballs and chicken sausages. The original recipe Sartoux, this pie is based on risotto, the smoked sausage wrapped in pastry, minced pork and a lot of oil, plus mozzarella cheese inside. In this embodiment, everything is much simpler, but equally tasty.
Ingredients
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Figure
500 g
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Broth
1 l
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Minced meat
300 g
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Sausages
3 piece
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Cheese
150 g
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Onion
1 piece
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Green peas
1 cup
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Chicken egg
1 piece
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Tomatoes in own juice
200 g
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Vegetable oil
2 Tbsp
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Salt
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Black pepper
Cooking
Boil broth, add rice amber in the ratio 1:2
Cook on low heat until fully absorbed liquid.
While cooking the rice for the filling: finely chop the onion and fry in a pan in 1 tbsp olive oil, 4-5 min.
Add to the onions frozen green peas and 1/2 Cup water, bring to boil, cook on medium heat for 10 minutes. Slice chicken sausages into small pieces, add to vegetables
Pour the passata (tomatoes in their own juice). Cook stirring occasionally, 10 min.
Ground beef (crank advance), mix with egg, 2 tbsp of the grated cheese, salt, pepper.
Form small balls and put them into the vegetable mixture. Cover, simmer for 15 minutes.
In cooked rice add 2 tablespoons of grated cheese and half of the stew WITHOUT meatballs. Mix well.
Deep form for baking grease with vegetable oil. Spread 3/4 of the rice mixture so that it covered the bottom completely.
Next, put the meat balls with the remaining stew.
Sprinkle with remaining cheese.
To close the remaining rice mixture. Top it is desirable to cover with foil to keep the top layer of the rice is not dry. Bake at 180 degrees for 20-30 minutes.
Serve the dish hot.
Bon appetit!
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