- 8 tablespoons butter
- 1 cup dried bread crumbs
- 2 cups freshly grated Parmigiano-Reggiano
- 8 cups cooked arborio rice, see note below
- 1/2 pound chicken livers, browned, cooked through, and chopped
- 3 eggs, fried sunnyside-up, see note below
- 2 cups ragu Bolognese, recipe follows
- 2 cups penne, cooked
- 1 cup peas, cooked
- 1 cup bechamel, recipe follows
- 6 meatballs, cooked and halved
- 2 (5-inch) sweet Italian sausage links, cooked and sliced into 1/2-inch slices
- Special equipment: 1 medium metal bowl to hold about 6 quarts
- Notes: Cook rice according to package instructions, cutting cooking time in half. Drain the rice and set aside in a large bowl. For eggs, fry all three in a non-stick pan and slide onto a plate and set aside.
Preheat oven to 375 degrees F.
Butter the entire inside of the metal bowl. Use all the butter to coat entirely. Pour bread crumbs into bowl and shake around to cover entire inside of bowl.
Pour 1 cup of the cheese in with the rice and mix thoroughly. Put a handful of rice into bottom of buttered and breaded bowl and pack the rice tightly. Keep adding and packing rice into bowl to cover entire inside of bowl about 1-inch thick.
Pour chicken livers into bottom of bowl. Sprinkle with a little cheese. Slide the sunny-side eggs on top of chicken livers. Sprinkle with a little cheese. Pour the ragu carefully over the eggs. Pack down firmly. Sprinkle with a little cheese.
In another separate bowl, combine the penne with the peas and bechamel, and add this mixture on top of ragu. Again, pack down firmly and sprinkle with a little cheese. Place the meatball halves on top of pasta mixture. Next, place the sausage pieces on top of meatball halves. Sprinkle with the rest of the cheese. Cover this entire layered bowl with the rest of the rice and pack down firmly.
Place in oven and bake for 1 hour until browned on top. When finished, let rest for 10 minutes and carefully run a knife along the edge of the bowl. Turn over onto a large platter and knock on the bottom of the bowl. Sartu should easily slide out of bowl. Slice and eat immediately.
- 3 tablespoons butter
- 1/4 cup flour
- 2 cups milk
In a small saucepan, heat the milk over medium heat.
In a small saute pan, heat the butter over medium heat until melted and add flour all at once, stirring vigorously. Cook for about 5 minutes, stirring constantly. Add the heated milk and whisk until smooth. Lower heat and simmer for 30 minutes.
Bolognese Sauce (Ragu Bolognese):
- 1/4 cup extra-virgin olive oil
- 4 tablespoons unsalted butter
- 2 medium onions, finely chopped
- 4 stalks celery, finely chopped
- 1 carrot, scraped and finely chopped
- 5 cloves garlic, sliced
- 1 pound ground veal
- 1 pound ground pork
- 1/2 pound ground beef
- 1/4 pound pancetta, minced
- 1/2 cup milk
- 1 (16-ounce) can whole peeled tomatoes, crushed by hand, with the juices
- 1 cup dry white wine
- 2 cups brown chicken stock, recipe follows
- Salt and pepper
In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onion, celery, carrot, and garlic and sweat over medium heat until vegetables are translucent. Add veal, pork, beef, and pancetta to the vegetables, brown over high heat, stirring to keep meat from sticking together for about 15 to 20 minutes. Add the milk and simmer until almost dry, about 10 minutes. Add the tomatoes and simmer 15 minutes. Add the wine and brodo, bring to a boil, lower the heat, and simmer for 2 to 2 1/2 hours, until flavors are developed. Season with salt and pepper, to taste, and remove from the heat.
Yield: 6 1/2 cups, about 10 to 12 servings
Brown Chicken Stock:
- 2 tablespoons extra-virgin olive oil
- 3 1/2 pounds chicken wings, backs, and bones
- 3 carrots, coarsely chopped
- 2 onions, coarsely chopped
- 4 ribs celery, coarsely chopped
- 2 tablespoons tomato paste
- 1 tablespoon black peppercorns
- 1 bunch parsley stems
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.