multicolored tagliatelle with fresh sauce
first courses from Italy - Campania
Rice Sartù of split pea soup
Rice Sartù of split pea soup
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The classic Neapolitan sartù slightly revisited my way.
preparation
step 1
Prepare the vegetable broth, which is preferable to that of granular vegetables. Just put in the water a carrot, an onion, celery, bay leaf, parsley and zucchini. Add salt at the end.
step 2
Cut the onion very thin and place in a saucepan with half the butter. Fry slightly, then add the rice and toast it well. Begin the risotto by adding a ladle of broth at a time.
step 3
When almost done, add a last ladle of broth in which you have dissolved saffron. Turn off the heat and stir in cold butter and parmesan and let cool.
step 4
Meanwhile, cook the peas. One half and add them to the risotto with the other half of the peas make the whipping cream all with cream and mint. Sift the cream to remove lumps and make it smooth.
step 5
Keep a couple of tablespoons of peas aside for decoration. Add the eggs to the rice and put in small molds and bake at 220 degrees for 20 minutes.
step 6
Finally cut the sausage into cubes. Serve with cream on the bottom and mini sartu the center, sprinkle with diced sausage, with peas kept aside and with a good pinch of cayenne pepper.