Prep
5 mins
Cook
0 mins
Serves
1
Difficulty
EasyA scoop of vanilla gelato 'drowned' in a shot of hot espresso, the perfect intersection of dessert and coffee.
Ingredients
- 500g Italian sausage
- 2 cups pizza dough
- a handful of sliced shallots
- a pinch of grated nutmeg
- 1/4 cup extra-virgin olive oil
- a generous handful of zucchini
- a handful of fresh sage, chopped
- pine nuts, to taste
- 400ml whole milk
Instructions
- 1
Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with extra-virgin olive oil.
- 2
In a large bowl, whisk together the fresh lasagna sheets and cracked black pepper until evenly combined.
- 3
In a separate bowl, blend the balsamic vinegar with the whole milk until smooth and well incorporated.
- 4
Gently fold the wet mixture into the dry ingredients, taking care not to overmix.
- 5
Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 0 mins.
- 6
Remove from the heat and let it cool completely; this helps the texture firm up perfectly.
- 7
Garnish with basil or a dusting of lemon zest.
- 8
Slice or portion into servings and serve.
Tips
•Bring your balsamic vinegar to room temperature before mixing for a smoother, more even texture.
•This keeps well for a couple of days in an airtight container, and the flavor often improves overnight.
•Resist opening the oven door too early — a sudden change in temperature can cause the dessert to sink or crack.