Ingredients

For 6-8 serves: 500g rice (vialone or carnaroli kind), 3 eggs, 2 boiled eggs, 200g meat balls, 150g "cervellatine"(thin sausages), 150 g fior di latte cheese (similar to mozzarella), 120g parmesan cheese, 3 little chicken livers, 25g dry mushrooms, 50g bacon, 100g ham, 1 onion, 1 K ragù, 50g lard, 1 decilitre white wine, 200g peas, salt and pepper, butter (or lard), bread crumbs for the baking pan.

Procedure

Cook sausages in the ragù sauce, remove and when cold, cut them into slices. Soak mushrooms in hot water for 5 minutes, substitute hot water and let soften for 20 minutes, then cook for 20-30 minutes, mince and pour again in the reduced liquid. Fry meatballs, sautè in the frying pan with a bit of lard. Chop livers. Frizzle onion with a bit of lard, add bacon, pour wine and let evaporate. Add mushrooms with its liquid to the cooked peas, sausages, livers and some ragù. Simmer for ten minutes. Chop fior di latte, cut ham strips and boiled eggs in pieces. Pour some water to ragù, take to a boil and add rice, cook for 15 minutes. Remove from heat when it's dry, cool down and blend with 2 eggs and 1 egg yolk, Parmesan cheese and pepper. Grease and bread a round shaped baking pan of approximately 20 cm diameter and 15 cm height, cover bottom and borders with rice, fill with the dry filling (if it's too liquid, take only the thickest part and keep the liquid in order to mix it with ragù and finally add it to sartù pieces) Flat surface, sprinkle with bread crumbs, and add some lard or butter flakes. Bake for 1 hour until the surface gets brown. Cool down for 10 minutes and serve. Sartù can also be "white"; it means the rice must be cooked only with water or broth. Proceed as before, and bear in mind that it must be filled with ragù.