Pasta And Rice Pie - {Sartu}

Recipe Ingredients

8 tablespoons	120ml	Butter
1 cup	146g / 5.1oz	Dried bread crumbs
2 cups	396g / 13oz	Freshly-grated Parmigiano-Reggiano
8 cups	1280g / 45oz	Cooked arborio rice - see * Note
1/2 lb	227g / 8oz	Chicken livers - browned, cooked
		Through, and chopped
3		Eggs - see * Note
2 cups	474ml	Ragu Bolognese - (see recipe)
2 cups	474ml	Penne - cooked
1 cup	237ml	Peas - cooked
1 cup	237ml	Bechamel Sauce - (listed below)
6		Meatballs - cooked, halved
2		Sweet Italian sausage links - (5" ea) - cooked, and
		Sliced into 1/2" slices
		Bechamel Sauce
3 tablespoons	45ml	Butter
1/4 cup	15g / 0.5oz	Flour
2 cups	474ml	Milk

Recipe Instructions

* Note: Cook rice according to package instructions, cutting cooking time in half. Drain the rice and set aside in a large bowl. For eggs, fry all three, sunnyside-up, in a non-stick pan and slide onto a plate and set aside.

Preheat oven to 375 degrees.

Butter the entire inside of medium metal bowl (about 6 quart capacity). Use all the butter to coat entirely. Pour bread crumbs into bowl and shake around to cover entire inside of bowl.

Pour 1 cup of the cheese in with the rice and mix thoroughly. Put a handful of rice into bottom of buttered and breaded bowl and pack the rice tightly. Keep adding and packing rice into bowl to cover entire inside of bowl about 1-inch thick.

Pour chicken livers into bottom of bowl. Sprinkle with a little cheese. Slide the sunny-side eggs on top of chicken livers. Sprinkle with a little cheese. Pour the ragu carefully over the eggs. Pack down firmly. Sprinkle with a little cheese.

In another separate bowl, combine the penne with the peas and Bechamel, and add this mixture on top of ragu. Again, pack down firmly and sprinkle with a little cheese. Place the meatball halves on top of pasta mixture. Next, place the sausage pieces on top of meatball halves. Sprinkle with the rest of the cheese. Cover this entire layered bowl with the rest of the rice and pack down firmly.

Place in oven and bake for 1 hour until browned on top. When finished, let rest for 10 minutes and carefully run a knife along the edge of the bowl. Turn over onto a large platter and knock on the bottom of the bowl. Sartu should easily slide out of bowl. Slice and eat immediately.

For the Bechamel Sauce: In a small saucepan, heat the milk over medium heat.

In a small saute pan, heat the butter over medium heat until melted and add flour all at once, stirring vigorously. Cook for about 5 minutes, stirring constantly. Add the heated milk and whisk until smooth. Lower heat and simmer for 30 minutes.

This recipe yields 6 large servings.

Source:
MARIO EATS ITALY with Mario Batali - (Show # IT-1B10) - from the TV FOOD NETWORK

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