Ciambella

A classic Italian ring cake flavored with lemon zest and vanilla, simple and light for the morning table.

Ingredients

• 500g Italian sausage
• 300g arborio rice
• 1 tbsp sliced shallots
• 2 tsp fennel seeds
• 3 tbsp unsalted butter
• a generous handful of baby spinach
• a handful of fresh basil, chopped
• a drizzle of balsamic vinegar

Instructions

1. 1

   Gather and prep the fresh lasagna sheets and fresh mozzarella, 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 fresh mozzarella, season with cracked black pepper, and cook until just done, about 35 mins.

5. 5

   Warm the fresh lasagna sheets alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the fresh lasagna sheets and spoon the cooked mixture over the top.

7. 7

   Drizzle with mascarpone and finish with a sprinkle of parsley.

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