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Pasticcio di Riso



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Susan A Court
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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

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

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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