Saghar Setarehさんのインスタグラム写真 - (Saghar SetarehInstagram)「Yesterday I asked my dear friend Fiammetta to teach me how to make the famous Neapolitan Sartù, the spectacular rice “pudding” of sorts, stuffed with ragù, peas, tiny meatballs, pieces of sausage, mozzarella and parmesan cheese. This is how she has made her Sartù, and she even once won an award for it, years ago at a competition held at a tennis club in Naples. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ For my lesson, she had also prepared some of her Neapolitan cookbooks for us to compare different recipes: in the traditional version, the stuffing includes also all sorts of other things such as porcini mushrooms, hard boiled eggs and chicken liver. Apart from a vast and varied cookbook collection, Fiammetta also has A TREASURE of hand written recipes and menus from her grandmother and great aunt, with Christmas menus dating back to 1930s, and special menùs with twists and revisions for the years of war, when many ingredients were scarce. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ What interests me most about Sartù (apart being the only way Neapolitans would enjoy rice, preferring by far the “maccheroni”, as all the cookbooks said), is how it could ALMOST pass as something very similar to an Iranian Tah-chin; a rice cake glued together with yogurt, butter, eggs and saffron (the Sartù uses parmesan, eggs, butter and a little bit of the sauce of the ragù), stuffed with saffron chicken, OR fried eggplants, or other things, depending on the regions. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ They both take time, but they're absolutely worth the effort and they're fail-free ways to impress a crowd at a party. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Have a lovely Sunday. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #FlavorsAndEncounters #LabNoonFood #sartùnapoletano」10月4日 21時52分