Step by step

Put half the rice in a well-oiled baking tray that has been sprinkled with breadcrumbs

Do not cut into the baked rice immediately after you remove from the oven: let rest a few moments so that it is firmer.
The name Sartù comes from the French ‘surtout’, that is literally, ‘above all’. This name indicates that you could add just about anything ‘above’, or over, the rice.


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