Bombolone

Fluffy Italian filled doughnuts piped full of vanilla custard cream and rolled in granulated sugar.

Ingredients

• 600g ground pork
• 1 cup spaghetti
• a handful of sliced shallots
• a pinch of dried oregano
• 3 tbsp unsalted butter
• 200g yellow onions
• a handful of fresh basil, chopped
• a generous spoonful of balsamic vinegar

Instructions

1. 1

   Prepare the arborio rice base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the sea bass fillets, San Marzano tomatoes, minced garlic, and cracked black pepper, mixing well so everything is evenly seasoned.

3. 3

   Heat unsalted butter in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the arborio rice until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the sea bass fillets mixture until cooked through and lightly charred at the edges, about 20 mins.

6. 6

   Assemble by layering the arborio rice with the filling, a spoonful of pine nuts, and a scattering of sage.

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