500 g Carnaroli rice
250 g mozzarella (drained weight)
100 g frozen peas
80 g grated Parmesan cheese
1 knob butter
Breadcrumbs, to taste
Extra-virgin olive oil
For a ø 24 cm mould
Pour the Bolognese ragout into a large saucepan and warm it up over a medium heat. Just as it reaches boiling point, add the rice and cook, stirring often. If the rice dries up, add a little hot water at a time. When the rice is cooked, take the saucepan off the heat, add the grated Parmesan cheese, stir and leave to cool.
Place the whole eggs in a saucepan, cover them with cold water and bring to the boil, then cook for 9 minutes and drain. Place them immediately under cold running water to stop cooking, shell them, then cut them in half lengthwise and then in half again.
Drizzle some oil in a frying pan and cook the peas, then season with salt.
Dice the mozzarella cheese.
Take a doughnut-shaped mould, butter it completely and coat it evenly with breadcrumbs.
Arrange a first layer of Bolognese rice and cover this with some mozzarella, hard boiled eggs and peas. Continue layering in this way until all the ingredients are used up, ending with a layer of rice. Press down well and sprinkle with some more breadcrumbs.
Bake the Sartù in a static oven preheated to 180 °C for one hour.
Let the Sartù cool for at least 6 hours in the mould before turning it out or it will crumble.
After turning it out, grease the surface with a drizzle of oil, return it to the mould and heat it in a static oven at 200 °C for about 20 minutes before serving. Turn the Sartù out again and serve it in slices.
If you want to avoid this step, you can heat the Sartù in the microwave before serving it.