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Serves 4:
Preheat the oven to 350° Soak the mushrooms in warm water for several hours to soften. In a large stovetop-safe baking dish (terracotta, if possible) sauté the minced onion in 3 T. oil, blend in 2 T tomato paste diluted in 1/2 broth. Add drained and minced mushrooms, the peas and salt and pepper. Add the sausage and cook for 20 minutes before removing it. Mix the ground beef, egg, 1 T. bread crumbs, 1 T. grated cheese, salt and pepper to a well-blended mass. Form into small balls. Roll in flour and fry in hot oil. Set aside and keep warm with the sausage. cover the meatballs with 1/2 the sauce and mix well. Place remaining sauce in a large casserole dish over a medium flame. When it begins to sizzle, add the rice. Stir in well add let it cook for a few minutes then add the broth bit by bit, allowing each bit to cook off before adding the next. This should take about 16-18 minutes. In the meantime, energetically mix in 2 of the eggs, and the remaining parmigiano cheese. In a small skillet, sauté the livers in 1 T. oil with salt and pepper. Slice the mozzarella. Butter the inside of a 6-cup timballo rice form and dust with bread crumbs. Fill the prepared form with 3/4 of the rice mixture, pressing the mass well into the form. Top this with the meatballs, sauce, slices of sausage, livers and mozzarella. Cover with the remaining rice mixture. Press the mass again well into the mold, level off the surface with the back of a large spoon and dust with crumbs. Place in the oven and bake for 40 minutes. Let stand for 10 minutes before turning the dish out of the form onto a serving platter. Preparation of the Sartu demands most of an entire weekend: all of Saturday to make it and all day Sunday to digest it. It is, as they say, an experience... Other recipes.. |
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