Ingredients
400g Carnaroli rice
150g mozzarella
150g shelled peas
100g grated Parmigiano Reggiano
2 hard-boiled eggs
1 beaten egg
1 garlic clove
400ml tomato passata (pureed, strained tomatoes)
300g onions
50g tomato paste
80ml extra virgin olive oil
60g butter
breadcrumbs
sunflower oil for frying
salt, pepper
Vegetable stock:
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. Next, prepare the sauce: in a frying pan, soften the onion (cut into thin julienne strips) in olive oil; add the peas, tomato paste and the passata. Cut the mozzarella into small cubes. Grease four 10cm individual tart or cake tins (or one large baking dish) and coat evenly with breadcrumbs.
Step 2
Dry fry the rice, add the strained vegetable stock and simmer. 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. 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. 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.
