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Sartù 1916

by Salvatore Grasso
Gorizia 1916, Italy

Like the House of Krug, I carry on a family tradition in my restaurant, which opened 106 years ago. Our crafts are handed down to us from previous generations and are strongly tied to our terroir.

Sartu 1916

    8 PERS.
  • timing
  • preparation time
  • Cooking time


600g Carnaroli rice
5 eggs
250g peas
200g smoked Provola cheese
200g ground beef
60g stale bread (crumbs)
60g parmesan
Peanut oil for frying, as needed
Butter, to taste
Breadcrumbs, to taste
Salt, to taste
Black pepper, to taste

300g pork ribs
350g sausage
700g beef, white meat
700g tomato puree
150g coppery onions
80g EVO oil
2 glasses red wine


In a very large saucepan add the EVO oil and coppery onion and sauté. Add the meat and let it brown for a few minutes until it is "sealed" on all sides. Deglaze with red wine. When the alcohol has evaporated add the tomato puree, a glass of water and a pinch of salt. Allow to cook over medium heat for 30 minutes, then reduce the heat to low and simmer for at least 4/5 hours. Salt to taste.

Let the breadcrumbs soak in cold water for 15 minutes, squeeze them out and mix them with the ground meat and a beaten egg. Knead and add parmesan, salt, pepper and chopped parsley. Make small balls of 4/5g by hand. Fry the meatballs for about 2 minutes without immersing them completely in the oil, turning them halfway through cooking.

3 — RICE
Take part of the Neapolitan ragout, remove the sausages (which will be used later) and put it on the fire. Add water and proceed to cook the rice over medium-low heat, stirring occasionally so it does not stick. When cooked, allow to cool 10 minutes. Beat 2 eggs with grated cheese, salt and pepper and mix with the warm rice.

Butter a 24cm baking pan and sprinkle with breadcrumbs. Make a layer of rice on the edges and bottom of about 2cm using a spoon, leaving a portion to close at the end. Fill with all ingredients in layers:
-    the sausages recovered from the ragout and cut into slices
-    peas
-    meatballs
-    sliced Provola cheese.

As a last step, layer sliced hard- boiled eggs and close with the remaining rice.
Bake in a static oven preheated to 180°C (356°F) for 50/60 minutes.

Cool before unmoulding and serve warm topped with the hot ragout.

The toasted notes in the glass of Krug prepare your palate for the enveloping hot rice and full-bodied sauce. The generosity of the Champagne is mirrored in the dish, where with each bite, you discover a new flavour and with each sip, a different nuance emerges.
Krug Grande Cuvée
Krug Grande Cuvée
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