Light Neapolitan rice sartù with peas and meatballs

Ingredients

For 1 serving

• White rice60 g
• Lean ground beef90 g
• Peas60 g
• Tomato passata150 g
• Mozzarella30 g
• Parmigiano Reggiano10 g
• Onion20 g
• Breadcrumbs5 g
• Extra virgin olive oil8 g
• Basil4 g
• Saltto taste

Contains: gluten, lactose,

In season: April – June

Method

1. Heat a conventional oven to 190 °C and put a pan of water on for the rice. Finely chop the onion.
2. In a bowl, mix the mince with half the grated Parmesan and a pinch of salt and shape into hazelnut-sized meatballs. Heat the olive oil in a pan over medium heat and brown them for 4–5 minutes, turning, until golden.
3. Add the onion to the pan and cook for 2–3 minutes, until translucent; add the passata, peas, half the basil and a pinch of salt and simmer the sauce for 15 minutes over medium-low heat, until thickened.
4. Meanwhile, when the water boils, salt it and cook the rice for 10 minutes, until still quite al dente; drain and toss with half the sauce, without the meatballs. Dice the mozzarella and leave it to drain.
5. Oil a small mould and dust it with breadcrumbs. Line the base and sides with a layer of rice, pressing it in, fill the centre with meatballs, peas and mozzarella and close with the remaining rice; finish with the rest of the Parmesan.
6. Bake at 190 °C for 25 minutes, until the top is golden. Rest for 5 minutes so it firms up, then turn out onto a plate and serve with the remaining sauce, warmed, and the basil.