Pastan and Rice Pie: Sartu requires around 2 hours and 30 minutes from start to finish. One portion of this dish contains around 105g of protein, 124g of fat, and a total of 2095 calories. This recipe covers 71% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up onions, olive oil, milk, and a few other things to make it today.
Instructions
1
Special equipment: 1 medium metal bowl to hold about 6 quarts
Equipment you will use
Bowl
2
Preheat oven to 375 degrees F.
Equipment you will use
Oven
3
Butter the entire inside of the metal bowl. Use all the butter to coat entirely.
Ingredients you will need
Butter
Equipment you will use
Bowl
4
Pour bread crumbs into bowl and shake around to cover entire inside of bowl.
Ingredients you will need
Breadcrumbs
Shake
Equipment you will use
Bowl
5
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.
Ingredients you will need
Cheese
Rice
Equipment you will use
Bowl
6
Pour chicken livers into bottom of bowl.
Ingredients you will need
Chicken Liver
Equipment you will use
Bowl
7
Sprinkle with a little cheese.
Ingredients you will need
Cheese
8
Slide the sunny-side eggs on top of chicken livers.
Ingredients you will need
Chicken Liver
Egg
9
Sprinkle with a little cheese.
Ingredients you will need
Cheese
10
Pour the ragu carefully over the eggs. Pack down firmly.
Ingredients you will need
Egg
11
Sprinkle with a little cheese.
Ingredients you will need
Cheese
12
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.
Ingredients you will need
Cheese
Penne
Peas
Equipment you will use
Bowl
13
Place the meatball halves on top of pasta mixture. Next, place the sausage pieces on top of meatball halves.
Ingredients you will need
Meatballs
Sausage
Pasta
14
Sprinkle with the rest of the cheese.
Ingredients you will need
Cheese
15
Cover this entire layered bowl with the rest of the rice and pack down firmly.
Ingredients you will need
Rice
Equipment you will use
Bowl
16
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.
Equipment you will use
Oven
Knife
Bowl
17
In a small saucepan, heat the milk over medium heat.
Ingredients you will need
Milk
Equipment you will use
Sauce Pan
18
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.
Ingredients you will need
Butter
All Purpose Flour
Equipment you will use
Frying Pan
19
Add the heated milk and whisk until smooth. Lower heat and simmer for 30 minutes.
Ingredients you will need
Milk
Equipment you will use
Whisk
20
In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat.
Ingredients you will need
Olive Oil
Butter
Equipment you will use
Sauce Pan
21
Add the onion, celery, carrot, and garlic and sweat over medium heat until vegetables are translucent.
Ingredients you will need
Vegetable
Carrot
Celery
Garlic
Onion
22
Add veal, pork, beef, and pancetta to the vegetables, brown over high heat, stirring to keep meat from sticking together for about 15 to 20 minutes.
Ingredients you will need
Vegetable
Pancetta
Beef
Meat
Pork
Veal
23
Add the milk and simmer until almost dry, about 10 minutes.
Ingredients you will need
Milk
24
Add the tomatoes and simmer 15 minutes.
Ingredients you will need
Tomato
25
Add the wine and brodo, bring to a boil, lower the heat, and simmer for 2 to 2 1/2 hours, until flavors are developed. Season with salt and pepper, to taste, and remove from the heat.
Ingredients you will need
Salt And Pepper
Wine
26
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
Ingredients you will need
Cooking Oil
Equipment you will use
Sauce Pan
27
Add all the chicken parts and brown all over, stirring to avoid burning.
Ingredients you will need
Chicken Pieces
28
Remove the chicken and reserve.
Ingredients you will need
Whole Chicken
29
Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
Ingredients you will need
Tomato Paste
Peppercorns
Vegetable
Carrot
Whole Chicken
Parsley
Celery
Onion
Water
Equipment you will use
Wooden Spoon
Frying Pan
Pot
30
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.