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Sartu’ di Riso


  • 4 cups cooked rice
  • 4 cups tomato basil sauce; your own home made or your favorite store bought brand
  • 1/4 pound smoked provolone sliced
  • 1/4 pound Genoa Salami or your favorite hard salami diced
  • 1 cup diced or shredded mozzarella cheese
  • 3 hard boiled eggs chopped
  • 1/4 cup Parmesan grated
  • 1/2 cup bread crumbs; I use Italian seasoned bread crumbs
  • 1/4 cup cold butter cut into small cubes

Prep Time:

Cook Time:

40 minutes



Sartu' di Riso is a Neapolitan savory rice dish. There are as many versions of Sartu' di Riso as there are Neapolitan cooks! A couple of things they all have in common are the base of cooked rice mixed with tomato sauce and a topping of hard boiled eggs.

This is a fairly "light" version, using a basic tomato basil red sauce rather than a heavier sausage onion based red sauce.  Even though I call this version light, it’s as hearty and filling as any lasagna!

This is a recipe from Chat 'n Dish show host, KC Quaretti. View episodes of the show now on The Food Channel.


  1. Preheat oven to 425°F.
  2. In a large bowl mix together the rice, tomato sauce and mozzarella.
  3. Coat a baking pan with olive oil and dust with some of the bread crumbs.
  4. Spread 1/2 of the rice mixture into your pan.
  5. Layer with 1/2 of the smoked provolone and then 1/2 of the salami.
  6. Sprinkle with 1/2 of the parmesan.
  7. Top with the remaining rice mixture.
  8. Layer with the remaining provolone and salami.
  9. Sprinkle with the rest of the parmesan.
  10. Layer on the eggs and then the bread crumbs.
  11. Dot with the butter cubes.
  12. Bake for 40 minutes or until top is browned and Sartu' di Riso is bubbly.