Sartù: Crispy Rice Cake with Meat & Peas
A deconstructed sartù that skips the 90-minute oven time: crispy fried rice cake on the bottom, seasoned ground beef and peas layered on top, finished with mozzarella and a quick broil. Viral-worthy texture contrast — crispy outside, creamy inside.
- Total time
- 25 min
- Servings
- 4
- Calories
- 545
- Protein
- 28g
Ingredients
- 3 cups cooked rice, day-old or chilled
- ½ lb ground beef
- ¾ cup frozen peas
- 3 tbsp tomato paste
- 1.5 cup grated mozzarella, divided
- ½ cup grated Parmesan
- 1 large egg
- ¼ cup beef broth
Instructions
- 1
Mix cold rice with egg, 1 cup mozzarella, Parmesan, salt, and pepper in a bowl until sticky.
- 2
Heat 2 tbsp oil in a 12-inch nonstick skillet over medium-high. Press rice mixture flat and fry 8 minutes until golden-brown and crispy on the bottom.
- 3
Push rice to sides. Brown ground beef in center, breaking it up with a spoon, about 4 minutes until no pink shows.
- 4
Stir in tomato paste, cook 30 seconds until fragrant, then add peas and broth. Simmer 2 minutes until peas warm.
- 5
Scatter remaining 0.5 cup mozzarella over top. Slide under broiler 2 minutes until cheese melts and bubbles.
- 6
Let cool 1 minute, slice into wedges, and serve hot.
Tools you’ll need
- 12-inch nonstick skillet
- mixing bowl
- wooden spoon
- broiler or toaster oven
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