Sartù di riso

Sartù di riso is an Italian dish typical of the city of Naples, Campania. It is prepared with rice seasoned with ragù, peas, pancetta, mushrooms, fior di latte or provola, meatballs, sausages, boiled eggs and, traditionally, with chicken livers. This is baked, and turned out before serving. It can be presented both in the sauce version, with ragù, and in white, without it. Rice, a product imported by the Aragonese in the Kingdom of Naples, did not find success in south Italy—except in Sicily, where it was introduced by the Arabs. It was adopted by the Salerno School of Medicine and prescribed as a cure for the sick, but not by the people, who preferred pasta. Sartù di riso was probably born from the need to adapt this dish to the taste of the court, under the influence of the Austrian queen Maria Carolina of Austria.

Description: Wikipedia — Sartù di riso, CC BY-SA 4.0