Brioche col Tuppo

A fluffy Sicilian brioche with its characteristic top-knot, best split open and filled with granita.

Ingredients

• 500g guanciale
• 300g arborio rice
• 2 tbsp sliced leeks
• a pinch of red pepper flakes
• 3 tbsp extra-virgin olive oil
• a generous handful of San Marzano tomatoes
• a handful of fresh sage, chopped
• a drizzle of balsamic vinegar
• 400ml dry white wine

Instructions

1. 1

   Gather and prep the ladyfingers and ground pork, 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 carrots, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the ground pork, season with dried oregano, and cook until just done, about 25 mins.

5. 5

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

6. 6

   Plate the ladyfingers and spoon the cooked mixture over the top.

7. 7

   Drizzle with Parmesan cheese and finish with a sprinkle of sage.

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