Sartu’ di Riso is a Neapolitan savory rice dish. There are as many versions of Sartu’ di Riso as there are Neapolitan cooks! A couple of things they all have in common are the base of cooked rice mixed with tomato sauce and a topping of hard boiled eggs.
This is a fairly “light” version, using a basic tomato basil red sauce rather than a heavier sausage onion based red sauce. Even though I call this version light, it’s as hearty and filling as any lasagna!
This is a recipe from Chat ‘n Dish show host, KC Quaretti. View episodes of the show now on The Food Channel.
- 4 cups cooked rice
- 4 cups tomato basil sauce; your own home made or your favorite store bought brand
- 1/4 pound smoked provolone sliced
- 1/4 pound Genoa Salami or your favorite hard salami diced
- 1 cup diced or shredded mozzarella cheese
- 3 hard boiled eggs chopped
- 1/4 cup Parmesan grated
- 1/2 cup bread crumbs; I use Italian seasoned bread crumbs
- 1/4 cup cold butter cut into small cubes
- 1 Preheat oven to 425°F.
- 2 In a large bowl mix together the rice, tomato sauce and mozzarella.
- 3 Coat a baking pan with olive oil and dust with some of the bread crumbs.
- 4 Spread 1/2 of the rice mixture into your pan.
- 5 Layer with 1/2 of the smoked provolone and then 1/2 of the salami.
- 6 Sprinkle with 1/2 of the parmesan.
- 7 Top with the remaining rice mixture.
- 8 Layer with the remaining provolone and salami.
- 9 Sprinkle with the rest of the parmesan.
- 10 Layer on the eggs and then the bread crumbs.
- 11 Dot with the butter cubes.
- 12 Bake for 40 minutes or until top is browned and Sartu' di Riso is bubbly.