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Sartù di riso

Sartù di riso is a typical dish of Neapolitan cuisine. It is prepared with rice seasoned with ragù, pancetta, fior di latte or provola, sausages, boiled eggs and, with chicken livers; the whole is baked and turned out before being served. It can be presented in both in the sauce version, with ragù, in white, without it. Rice, a product imported by the Aragonese in the Kingdom of Naples, did not find success in South Italy - except in Sicily, where it was introduced by the Arabs, it was adopted by the Salerno School of Medicine and prescribed as a cure for the sick, but not by the people, who preferred pasta. The sartù was born from the need to adapt this dish to the taste of the court, under the influence of the Austrian queen Maria Carolina of Austria; the monsù, French court cooks, created this dish in the eighteenth century, enriching the rice with numerous ingredients and masking the flavor with tomato sauce. The name of the dish would come from the French surtout, the centerpiece, used in the eighteenth century and that could be used to bring the sartù to the table, cooked like a timballo

1988 2. divisjon

The 1988 2. Divisjon was a Norwegian second-tier football league season; the league was contested by 24 teams, divided into two groups. The winners of group A and B were promoted to the 1989 1. Divisjon; the second placed teams met the 10th position finisher in the 1. Divisjon in a qualification round where the winner was promoted to 1. Divisjon; the bottom three teams inn both groups were relegated to the 3. Divisjon. Viking won group A with 45 points and Mjølner won group B with 53 points. Both teams promoted to the 1989 1. Divisjon; the second-placed teams and HamKam met Bryne in the promotion play-offs. Start won the qualification and was promoted to the 1. Divisjon. Start – HamKam 2–1 HamKam – Bryne 2–1 Djerv 1919 – Start 1–3Start won the qualification round and won promotion to the 1. Divisjon