Sartù

Neapolitan Rice with Extravagant Filling

Preparation info

  • Serves

    10 to 12

    • Difficulty

      Medium

Appears in

Italian Slow and Savory

Italian Slow and Savory

By Joyce Goldstein

Published 2004

  • About

This dish seems like it has nearly everything in it. The name comes from the French surtout, meaning “above all.” Not surprisingly, it is a recipe the imported French-trained monzù, or chefs, served to Neapolitan royalty in the eighteenth century. This is your chance to share in their delicious excess. Indeed, some cooks make even more elaborate versions of this rice casserole, or bomba, by cooking the peas in butter with prosciutto, adding sausage along with the meatba