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Rice Sartù of split pea soup

ingredients

servings

4

Red onions from Acquaviva delle Fonti

1 unit

Saffron

2 teaspoons

Granulated vegetable bouillon

2000 oz

Grated Grana Padano

4 spoons

Cayenne pepper

4 teaspoons

Iodized salt

1 teaspoon

Fresh mint

1 spoon

Peas, without pod

300 oz

Eggs

1 unit

Butter

50 oz

Fresh cream

2 spoons

Rice

200 oz

Milano Salami

100 oz

first courses from Italy - Campania

Rice Sartù of split pea soup

Rice Sartù of split pea soup

with meat with eggs with lactose high in iron source of C vitamins

ready in

1 hour 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Rice Sartù of split pea soup

The classic Neapolitan sartù slightly revisited my way.

Rice Sartù of split pea soup step 1

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.

Rice Sartù of split pea soup step 2

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.

Rice Sartù of split pea soup step 3

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.

Rice Sartù of split pea soup step 4

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.

Rice Sartù of split pea soup step 5

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.

Rice Sartù of split pea soup step 6

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.

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