Zeppole di San Giuseppe

Light choux pastry fritters deep-fried or baked and topped with custard cream and a glossy amarena cherry.

Ingredients

• 600g Italian sausage
• 1 cup pizza dough
• 2 tbsp sliced leeks
• 2 tsp cracked black pepper
• 2 tbsp unsalted butter
• 200g San Marzano tomatoes
• a handful of fresh rosemary, chopped
• extra-virgin olive oil, to taste

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 spaghetti and cracked black pepper until evenly combined.

3. 3

   In a separate bowl, blend the balsamic vinegar 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.

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