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1
Preheat oven to 375 degrees F.
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2
Butter the entire inside of the metal bowl.
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3
Use all the butter to coat entirely.
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4
Pour bread crumbs into bowl and shake around to cover entire inside of bowl.
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5
Pour 1 cup of the cheese in with the rice and mix thoroughly.
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6
Put a handful of rice into bottom of buttered and breaded bowl and pack the rice tightly.
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7
Keep adding and packing rice into bowl to cover entire inside of bowl about 1-inch thick.
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8
Pour chicken livers into bottom of bowl.
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9
Sprinkle with a little cheese.
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10
Slide the sunny-side eggs on top of chicken livers.
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11
Sprinkle with a little cheese.
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12
Pour the ragu carefully over the eggs.
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13
Pack down firmly.
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14
Sprinkle with a little cheese.
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15
In another separate bowl, combine the penne with the peas and bechamel, and add this mixture on top of ragu.
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16
Again, pack down firmly and sprinkle with a little cheese.
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17
Place the meatball halves on top of pasta mixture.
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18
Next, place the sausage pieces on top of meatball halves.
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19
Sprinkle with the rest of the cheese.
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20
Cover this entire layered bowl with the rest of the rice and pack down firmly.
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21
Place in oven and bake for 1 hour until browned on top.
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22
When finished, let rest for 10 minutes and carefully run a knife along the edge of the bowl.
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23
Turn over onto a large platter and knock on the bottom of the bowl.
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24
Sartu should easily slide out of bowl.
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25
Slice and eat immediately.
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26
In a small saucepan, heat the milk over medium heat.
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27
In a small saute pan, heat the butter over medium heat until melted and add flour all at once, stirring vigorously.
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28
Cook for about 5 minutes, stirring constantly.
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29
Add the heated milk and whisk until smooth.
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30
Lower heat and simmer for 30 minutes.
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31
In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat.
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32
Add the onion, celery, carrot, and garlic and sweat over medium heat until vegetables are translucent.
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33
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.
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34
Add the milk and simmer until almost dry, about 10 minutes.
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35
Add the tomatoes and simmer 15 minutes.
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36
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.
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37
Season with salt and pepper, to taste, and remove from the heat.
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38
Yield: 6 1/2 cups, about 10 to 12 servings
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39
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
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40
Add all the chicken parts and brown all over, stirring to avoid burning.
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41
Remove the chicken and reserve.
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42
Add the carrots, onions, and celery to the pot and cook until soft and browned.
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43
Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
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44
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
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45
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.
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46
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
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47
Stir the stock to facilitate cooling and set aside.
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48
Refrigerate stock in small containers for up to a week or freeze for up to a month.
