L'Italo-Americano

LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES THURSDAY, DECEMBER 10, 2020 www.italoamericano.org 38 L'Italo-Americano 1 tsp of chopped parsley 2 . 7 o z b r e a d w i t h o u t crust (75 gr) A pinch of salt Frying oil 1 egg Black pepper to taste To garnish: breadcrumbs butter Let's start with the ragù, the most laborious of our p r e p a r a t i o n s . I n a f r y i n g pan, sauté the finely chop- ped onion and all the meats on low heat for a few minu- tes, adding the wine. When it has fully evaporated, add t h e t o m a t o p a s s a t a , t h e water and a pinch of salt. Let the meat and sauce cook on a l o w h e a t f o r a t l e a s t 4 hours, adding water when necessary. Once it's done, separate the meat from the sauce and set aside. For the meatballs, soak the bread in cold water for a b o u t 1 0 m i n u t e s . A f t e r , place the ground meat in a large bowl and add the sligh- tly beaten egg, the parmigia- no and the bread, ensuring you have squeezed all the w a t e r o u t f i r s t . A d d s a l t , pepper and the parsley, then mix well until you obtain a nice, smooth mixture. Now, make your meatballs rolling small amounts of meat in your palms and remembe- ring they shouldn't be too big. Heat up some frying oil in a pan and fry the meatbal- ls for about 3 minutes. Once t h e y a r e r e a d y , l e t t h e m drain in a plate covered with kitchen paper, to absorb the excess oil. We now need to take care of the eggs and the rice! T a k e a p a n , f i l l i t w i t h c o l d w a t e r a n d p l a c e t h e eggs to boil in it. When the water begins to boil, cook the eggs for 9 minutes, then drain them and cool them under cold water, peel them and then slice them as thinly as you can. T a k e a g a i n t h e m e a t sauce, result of your ragù, add 200 ml of water (about a cup), add the rice and let it cook on medium-low heat: the rice must absorb all the sauce, a bit like when you m a k e r i s o t t o . O n c e i t ' s ready, set aside and let cool. In a bowl, beat together the eggs, salt , pepper, gra- t e d p a r m i g i a n o a n d m i x well. Then pour the mix on the cooled rice and keep on mixing. Take your baking mold, butter it and dust generously with the breadcrumbs: they have to stick quite homoge- neously to the buttered sur- face. Pour some of the rice and egg mixture in the mold and press around the walls with the back of a spoon to form a " c a s i n g " a b o u t 1 / 2 i n c h thick. S l i c e t h e s a u s a g e y o u cooked for the ragù and dice the fiordilatte. Add a first layer of the sliced eggs and mozzarella, then the peas, meatballs and sliced sausa- g e , r e p e a t i n g e v e r y l a y e r until you finish the ingre- d i e n t s . F i n i s h u p w i t h a layer of egg and top it with the remaining rice. Cover with breadcrumbs and some butter. Cook the sartù in a pre- heated oven at 180C (360F) for 1 hour. Let it cool for about 10 minutes, and serve. sartù bianco on a bed of creamy mash potatoes (Photo: G2studio/Dreamstime) Continued from page 36

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