Sartu

Preparation:

Preparation: Prepare a sauce with onion, oil and tomato. Add the soaked and squeezed stale bread to the minced meat, a little salt, knead, make very small meatballs like hazelnuts, roll them in the flour, fry them in oil and put them in a ladle of sauce that you will have set aside. Cut the giblets into small pieces, taking care to eliminate the gall from the livers, cook them in a little oil and add them to the meatballs. Boil three eggs, peel them hard-boiled, cut them into wedges and add them to the rest. Also add the diced fresh provola cheese and the sliced salami which you will divide in half. Cook the rice in the tomato sauce, gradually adding ladles of hot water, then, halfway through cooking, away from the heat, season it with grated pecorino cheese and a beaten egg. When the rice is cold, grease a wheel with lard, sprinkle with breadcrumbs and arrange the rice, leaving four or five spoonfuls aside. Pressing down with a spoon, make sure that the rice adheres well to the wall and bottom, forming a vacuum in the middle, like a box. In this space, put the filling with all the sauce then, with the rice left aside, make the lid of the box, sprinkle it with breadcrumbs, drop a few flakes of lard on top and put the wheel in the oven, at moderate heat, for at least half a 'Now. As soon as the crust has formed, remove it from the oven, let it rest, turn the wheel upside down, if desired, to unmold the sartù, which you will serve hot.