Sartù di riso

Step 1: Mix 9 oz beef mince, 1 oz dried breadcrumbs, 1 egg and 1 oz Parmigiano Reggiano and roll into marble-size meatballs. Fry them in 4 tbsp olive oil for 5–6 minutes, until browned all over and cooked through to 160°F. Drain.

Step 2: Heat 3 tbsp olive oil and cook 1 onion for 5 minutes. Add 1 ¾ lb passata and 3 ¾ cups water or light stock and simmer for 20 minutes. Take out a ladle of this sauce and keep it for the filling.

Step 3: Add 1 ⅛ lb Carnaroli or Arborio rice and 1 tsp salt to the rest of the sauce and cook for 12 minutes, stirring often, until the rice is half cooked and the sauce absorbed. Spread it on a tray to cool, then mix in 2 ⅛ oz Parmigiano Reggiano and 2 eggs.

Step 4: Cook 5 ½ oz mushrooms in the reserved pan for 5 minutes, then add 7 oz frozen peas, the meatballs and the reserved sauce. Cook for 3 minutes.

Step 5: Heat the oven to 375°F (350°F fan). Butter a 2.5 litre ovenproof bowl or ring mould with 1 oz butter and coat with breadcrumbs. Line the base and sides with two-thirds of the rice, pressing firmly.

Step 6: Fill with the meatball mixture, 7 oz mozzarella and 2 hard-boiled eggs, then cover with the rest of the rice and press down. Sprinkle with breadcrumbs.

Step 7: Bake for 50–60 minutes, until the top is crusty and golden and the filling is piping hot in the centre. Common mistake: turning it out straight away; rest it for 20 minutes or it collapses. Run a knife round the edge and turn out onto a plate.