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Ovanes Berberian
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"To cook is to create. And to create well...is an act of integrity, and faith."

Pasticcio di Riso

"Cooking is at once one of the simplest and most gratifying of the arts,
but to cook well one must love and respect food."
- Craig Claiborne

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Filetti Di Pomodoro
Susan A Court
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Friday, November 10, 2006

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Pasticcio di Riso
Bon Appétit Archives

 
 Bon Appetit

Can be assembled 24 hours before baking. Serves 10 – 12

Chicken and Sauce:
1 large onion, chopped
2 tablespoons olive oil
2 garlic cloves, minced
One 3-pound chicken, cut up
One 28-ounce can peeled, crushed Italian plum tomatoes
(packed with added purée)
3 tablespoons tomato paste
1 tablespoon dried basil
Pinch of oregano
Salt and freshly ground black pepper to taste

Meatballs:
1 pound lean ground beef
1/3 cup minced fresh Italian [flat-leaf] parsley
1/3 cup fresh breadcrumbs
1/3 cup freshly grated imported Romano cheese
1 egg, beaten
1 small onion, minced
1 small garlic clove, minced
1 tablespoon tomato paste
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon dried marjoram
Pinch of dried basil
2 tablespoon olive oil

Rice:
1 pound Arborio or Tessori rice
3 1/2 cups rich chicken stock
1 cup reserved sauce
3 beaten eggs
1 cup freshly grated imported Parmesan cheese

Cheese Filling:
1 pound ricotta cheese
8 ounces mozzarella cheese, chopped
1 tablespoon dried mint
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

For chicken and sauce:  In Dutch oven over medium-high heat sauté the onion in 2 tablespoons olive oil until soft. Add the garlic cloves and sauté 1 minute longer. Add the cut-up chicken, tomatoes, tomato paste, basil, oregano, salt and pepper. Blend well. Simmer until chicken is tender, about 30 minutes. Remove chicken and set aside to cool. Taste; if sauce seems weak, reduce over high heat. Skin and bone chicken. Shred meat.
For the meatballs:  In large mixing bowl, combine the ground beef, parsley, breadcrumbs, Romano cheese, egg, onion, garlic, tomato paste, salt, pepper, marjoram, and basil. Blend thoroughly. Shape into 1-inch balls. Heat 2 tablespoons olive oil in large skillet over high heat. Add meatballs, brown quickly on all sides. Reduce heat, add about 1 cup sauce from chicken, cover, and simmer about 20 minutes. Remove meatballs with slotted spoon. Skim fat from sauce and return to reserved sauce.
For the rice:  Combine the rice, chicken sauce and 1 cup reserved sauce in heavy 4-quart saucepan. Bring to boil over high heat, stirring several times with a fork. Reduce heat to low, cover, and cook 20 minutes, or until rice is still a little firm to the bite. Drain any remaining liquid. Combine the eggs and Parmesan cheese and stir into the rice. Set aside.
For the cheese filling:  Combine and blend together the ricotta cheese, mozzarella cheese, mint, salt and pepper.
To assemble:  Position rack in center of oven and preheat to 350°F. Oil a 10-inch springform pan. Spread a thin layer of rice over bottom. Top with a small amount of shredded chicken, some meatballs, cheese filling and some sauce. Continue layering, tapping pan gently as you work so torte is firm. End with a layer of rice and a small amount of sauce. Or – you can layer all meatballs in center with cheese, dividing rice and chicken evenly above and below. Bake about 1 hour. Let stand 10 minutes before unmolding. Slice into wedges
to serve.
 

 Featured Archive Recipe:
James Beard's Pastitsio for a Crowd
 

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