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Sartù di riso al ragù

This delicious Neopolitan dish is rather involved with several steps that need demonstrating to cooks trying it out for the first time. We therefore tracked down a recipe with step-by-step pictures for you at

Create Mirella’s Sartu as follows:

Mirella Fiorillo of Morgenster commented that one should keep in mind that every Italian recipe is “open”, meaning it relates to the time you have at your disposal and to the family tradition. She gives the example that when she was working and short of time, her Sartù recipe was simplified this way:

Instead of meat balls she used to prepare a nice bolognese sauce of salted minced meat fried in olive oil. To this she added Pomodoro passata and let it cook for almost 20 minutes with basil and carrots. She mixed this sauce with boiled rice (preferably Italian) to create an easy and good tomato and meat rice.

• one layer of tomato rice
• one layer of finely cut mozzarella cheese
• a last layer of tomato rice topped with grated parmesan and bread crumbs

Put in a preheated oven at 180 for 15 minutes and the Sartù is ready for you.

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