Sartù di riso
 Sartù di riso once removed from pan | |
| Course | Primo (Italian course) |
|---|---|
| Place of origin | Italy |
| Region or state | Campania |
Sartù di riso is an Italian dish typical of the city of Naples, in the Campania region. It is 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]
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. Sartù di riso 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. Monsù, French court cooks, created this dish in the 20th 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 20th century and that could also be used to bring sartù di riso to the table, cooked like a timballo.[2]
See also
[edit]
Media related to Sartù di riso at Wikimedia Commons
References
[edit]- ^ Jeanne Caròla Francesconi (1965). La cucina napoletana (3 ed.). Napoli: Fausto Fiorentino Editore. pp. 168–170.
- ^ 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.