Cassata Siciliana

A festive Sicilian sponge cake soaked in liqueur and filled with sweetened ricotta, marzipan, and candied fruits.

Ingredients

• 700g ground pork
• 300g ciabatta bread
• 1 tbsp sliced leeks
• 1 1/2 tsp red pepper flakes
• 1/4 cup extra-virgin olive oil
• 200g baby spinach
• a handful of fresh rosemary, chopped
• Parmesan cheese, for serving

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with unsalted butter.

2. 2

   In a large bowl, whisk together the arborio rice and fennel seeds until evenly combined.

3. 3

   In a separate bowl, blend the pine nuts with the whole milk until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 30 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

7. 7

   Garnish with parsley or a dusting of extra-virgin olive oil.

8. 8

   Slice or portion into servings and serve.

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