Sartù di riso (or rice sartù) is a Neapolitan dish, prepared with rice seasoned with ragù, peas, pancetta, mushrooms, fior di latte or provola, meatballs, sausages, boiled eggs and, traditionally, with chicken livers. The whole is baked and then turned out before being served.[citation needed]
 | |
| Place of origin |  Italy |
|---|---|
| Region or state | Campania |
It can be presented both in the sauce version, with ragù, and in white, without it.[1]
History edit
Rice, a product imported by the Aragonese in the Kingdom of Naples,[2] did not find success in South Italy - except in Sicily, where it was introduced by the Arabs. It was adopted by the Salerno School of Medicine and prescribed as a cure for the sick, but not by the people, who preferred pasta. The sartù was probably born from the need to adapt this dish to the taste of the court, under the influence of the Austrian queen Maria Carolina of Austria. The monsù, French court cooks, created this dish in the eighteenth century, enriching the rice with numerous ingredients[3] and masking the flavor with tomato sauce.[4] The very name of the dish would come from the French surtout, the centerpiece that was used in the eighteenth century and that could also be used to bring the sartù to the table, cooked like a timballo.[2]
Additional images edit
References edit
- ^ Jeanne Caròla Francesconi (1965). La cucina napoletana (3 ed.). Napoli. pp. 168–170.
{{cite book}}:|work=ignored (help)CS1 maint: location missing publisher (link) - ^ a b Fausto Cantarelli (2005). I tempi alimentari del Mediterraneo. Vol. 1 (FrancoAngeli ed.). FrancoAngeli. pp. 142–143. ISBN 9788846459442. Retrieved 30 August 2017.
- ^ Vincenzo Corrado (1773). Il cuoco galante. pp. 165–166.
- ^ Lorenza De' Medici Stucchi (1990). The Heritage of Italian Cooking. Random House. p. 70. ISBN 9780394588766.
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