A recreation recipe of Saizeriya's most loved dish, Milano Meat Doria. Turmeric rice topped with creamy béchamel sauce, tomato meat sauce with a kick and tangy pecorino cheese.
preferred shredded melting cheesee.g. cheddar or gouda
Instructions
Cooking the Rice
Wash the rice and transfer it to the cooking pot. Pour the water in and leave to soak for 30 minutes.
After 30 minutes, mix in 1 tbsp unsalted butter, 1 tsp turmeric powder and 1 pinch salt and cook using your usual method. (I use a rice cooker, see how to cook Japanese-style rice on stove here.)
Meat sauce
Heat a pan on medium and once hot, add 1 tsp olive oil. Add 100 g yellow onion(s) and 1 clove garlic and fry for 2 minutes.
Add 100 g ground beef and cook until browned.
Sprinkle 1 pinch salt, 1 pinch ground black pepper and 1 tsp all-purpose flour into the pan and mix thoroughly.
Add 200 g canned tomato, mix and bring the mixture to a boil. Once bubbling, turn the heat down to low.
Season with 1 tsp soy sauce, ½ tbsp sugar and 1 pinch S&B curry powder, mix and simmer on a low heat with the lid on for 10 minutes.
White Sauce
Melt the 2 tbsp unsalted butter in a saucepan on a low heat.
Add 2 tbsp all-purpose flour, a pinch of salt and pepper, then mix thoroughly to make a roux.
Gradually add 150 ml milk and 125 ml heavy cream while whisking contiuously.
Turn up the heat to medium-low and continue to stir over the heat until thick and creamy, then remove the pan from the heat.
Assembling The Doria
Preheat your oven to 220 °C (428 °F). While you wait, assemble the doria. Start by spreading a layer of turmeric rice in an ovenproof dish. (You can use 1 medium size or 2 small/individual size)
Pour the white sauce over the rice and spread evenly using the back of a spoon.
Place the meat sauce in the centre and sprinkle grated hard cheese over the top and meltable cheese around the edges.
Bake in the oven for 10 mins on the middle shelf. Move it to the top shelf for the last 5 minutes to help brown the cheese.
Serve up and enjoy!
Notes
If you want to make this recipe in advance, I recommend to cook, assemble and store it in the refrigerator ready to bake the next day. (Chill for a maximum of 1-2 days.) Freeze unbaked doria for up to 3 months. Cook from frozen at 190°C (375°F) covered with foil for 40 mins then remove the foil and bake for another 10 mins uncovered.Store cooked leftovers in the refrigerator for 1-2 days and reheat in the microwave until piping hot.