Cappuccino with Brioche

Velvety steamed milk and espresso in classic proportions, paired with a warm buttery Sicilian brioche col tuppo.

Ingredients

• 700g ground pork
• 1 cup fresh lasagna sheets
• 1 tbsp sliced leeks
• 1 tsp fennel seeds
• 2 tbsp extra-virgin olive oil
• a generous handful of carrots
• a handful of fresh sage, chopped
• Parmesan cheese, for serving
• 400ml chicken stock
• 1/2 tsp dried oregano
• a generous handful of zucchini

Instructions

1. 1

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

2. 2

   Heat extra-virgin olive oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the sliced leeks and zucchini, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the Italian sausage, season with fennel seeds, and cook until just done, about 5 mins.

5. 5

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

6. 6

   Plate the arborio rice and spoon the cooked mixture over the top.

7. 7

   Drizzle with mascarpone and finish with a sprinkle of parsley.

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