Bombolone alla Crema

Pillowy sugar-coated fried doughnuts stuffed with silky pastry cream, a classic Italian bar breakfast.

Ingredients

• 500g ground beef
• 400g arborio rice
• a handful of sliced leeks
• a pinch of red pepper flakes
• 1/4 cup extra-virgin olive oil
• 200g San Marzano tomatoes
• a handful of fresh basil, chopped
• a generous spoonful of mascarpone
• 2 cups vegetable stock
• 1 tsp cracked black pepper
• 1 cup celery stalks, sliced

Instructions

1. 1

   Gather and prep the ciabatta bread and Italian sausage, measuring everything out so it is ready to go.

2. 2

   Heat unsalted butter in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the minced garlic and zucchini, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the Italian sausage, season with cracked black pepper, and cook until just done, about 20 mins.

5. 5

   Warm the ciabatta bread alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the ciabatta bread and spoon the cooked mixture over the top.

7. 7

   Drizzle with extra-virgin olive oil and finish with a sprinkle of basil.

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