Lunchtime at Dolce e Salato is always an opportunity to try something delicious. Like this savarin of rice and tomato sauce prepared by Chef Angelo Guida. And after a few bites, I had to have the recipe. The chef happily obliged.
For the filling
Carnaroli rice 1 kg, small peas 150 gr, 4 hard boiled eggs, grated Parmesan cheese 100 gr, mozzarella cheese 200 gr, breadcrumbs 200 gr
For the meatballs
300 gr of ground veal and beef, 150 gr of stale bread soaked in milk, 1 egg, grated Parmesan cheese, chopped parsley, clove garlic, minced.
For the ragu
200 g of tomato concentrate/paste, 1 liter of tomato sauce, 300 gr of onions, carrots and celery, 500 gr of pork ribs, 350 gr of crumbled sausage, 1 dl of olive oil, 1.5 dl of red wine, bay leaf, thyme, salt and pepper to taste
First prepare the ragu sauce by browning the mirepoix with the olive oil over low heat in a large pot. In another skillet, brown the pork sausage and the pork ribs then remove any residual grease. Then add to the mirepoix along with the red wine and let evaporate. Add the tomato sauce and then continue with the tomato paste and herbs and cook for at least an hour. Then take out the meat and continue to cook the sauce for another 15 minutes.
Meanwhile prepare the meatballs by mixing all the ingredients together shaping them into small meatballs, and then sear in a pan.
Cook the peas and cut the mozzarella into cubes. Once everything is prepared, start preparing the risotto the traditional way by toasting the rice ian a pan and adding white wine. When it is halfway cooked, add the tomato sauce and peas. When cooked, remove from the heat where it will be whisked with butter and Parmesan.
Then grease the traditional savarin dish well with butter and bread crumbs. Fill it halfway with rice. Add the meatballs and half of the mozzarella, Parmesan, and boiled eggs which have been cut into wedges.
Fill the dish with more rice and sprinkle with Parmesan and bread crumbs. Brown in the oven for about 30 minutes, then unmold and serve with various toppings.