Sfogliatelle

Neapolitan shell-shaped pastries with hundreds of flaky layers filled with ricotta, semolina, and candied citrus.

Ingredients

• 700g ground beef
• 1 cup fresh lasagna sheets
• 1 tbsp sliced shallots
• 2 tsp dried oregano
• 3 tbsp extra-virgin olive oil
• 200g yellow onions
• a handful of fresh sage, chopped
• a drizzle of pine nuts
• 400ml chicken stock

Instructions

1. 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. 2

   In a large bowl, whisk together the ciabatta bread and dried oregano until evenly combined.

3. 3

   In a separate bowl, blend the extra-virgin olive oil with the dry white wine 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 25 mins.

6. 6

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

7. 7

   Garnish with sage or a dusting of pine nuts.

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