Sartu' di Riso is a Neapolitan savory rice dish. There are as many versions of Sartu' di Riso as there are Neapolitan cooks! A couple of things they all have in common are the base of cooked rice mixed with tomato sauce and a topping of hard boiled eggs.
This is a fairly "light" version, using a basic tomato basil red sauce rather than a heavier sausage onion based red sauce. Even though I call this version light, it's as hearty and filling as any lasagna!
4 Cup (64 tbs)
Tomato basil sauce
4 Cup (64 tbs) (Could be homemade or from the store)
1 Pound, sliced
Genoa salami/Hard salami
1 Pound, diced
1 Cup (16 tbs), diced or shredded
Hard boiled eggs
3 Medium, chopped
1 Cup (16 tbs), grated
1 Cup (16 tbs) (Italian seasoned bread crumbs can be used)
1 Cup (16 tbs), cold, cubed
1.Preheat the oven to 425 degrees.
2.Grease a baking dish/ casserole with olive oil and sprinkle some bread crumbs on the base.
3.Take a large bowl and mix together rice,tomato sauce with basil and mozzarella.
4.In the baking pan layer 1/2 of the rice mixture, top it up with half of the smoked provolone and half of the salami.
5.On top of this sprinkle half of the Parmesan cheese.
6.Repeat the layering process starting with the rice and use all the rest of the remaining ingredients.
7.Give a generous spread of eggs, Parmesan and the bread crumbs.
8.Finally add cold cubed butter on top.
9.Bake in the oven for about 35 to 40 minutes till it is browned and bubbly.
10.Serve generous helpings straight from the baking dish.