Ingredients

For the Meat Ragù Filling

• 2 tbsp extra virgin olive oil

• 1 celery stalk, chopped

• 1 carrot, chopped

• 1 small onion, chopped

• 2 bay leaves

• 12 oz ground beef

• ½ cup dry white wine

• 2 tbsp tomato paste, diluted with water

• Salt and black pepper to taste

• ¾ cup peas (fresh or frozen)

For the Dough

• 3 ½ cups all-purpose flour

• 1 ¼ tsp dry active yeast

• 1 tsp salt

• 1 tbsp honey

• 1 cup warm water

• ⅓ cup whey (or warm milk)

• 2 tbsp olive oil

For Shaping and Baking

• 1 egg, beaten (for brushing)

• 2 tbsp sesame seeds

For the Langhe Hazelnut Cake

• 5 egg whites

• 5 egg yolks

• ¾ cup granulated sugar

• 1 pinch salt

• 1 ½ cups hazelnut flour (preferably Piedmontese Gentile Trilobata)

For the Zabaione Cream

• 4 egg yolks

• ⅓ cup sugar

• 1 pinch nutmeg

 Instructions 

Prepare the Ragù Filling

1. In a wide saucepan, heat olive oil.
2. Add celery, carrot, and onion, and sauté with bay leaves for 10 minutes.
3. Add the ground meat and cook until browned.
4. Deglaze with white wine and let it evaporate completely.
5. Stir in the diluted tomato paste.
6. Add salt and pepper, lower the heat, cover, and simmer for 30 minutes.
7. Add peas and cook uncovered for 10 more minutes until dry.
8. Let the filling cool completely.

Prepare the Dough

1. In a bowl, dissolve salt and honey in warm water.
2. In the stand mixer bowl, combine flour and yeast.
3. Start mixing and gradually pour in the water mixture.
4. Once the dough begins to form, add whey and continue mixing.
5. Knead until smooth, elastic, and glossy.
6. Transfer to a greased bowl, cover with plastic wrap, and let rise in a turned-off oven for 1 hour.

Shape the Dough Balls

1. Divide the dough into 12 portions (about 2.5 oz / 70 g each).
2. Shape into balls and place on a parchment-lined tray.
3. Cover and let rest for 30 minutes.
4. Fill and Shape the Ravazzate
5. Flatten each ball into a 4-inch (10 cm) round.
6. Place about 1.75 oz (50 g) of ragù filling in the center.
7. Bring the edges together and pinch tightly to seal.
8. Roll gently into a round shape with the seam side down.
9. Arrange on a baking tray, cover, and let rise in a turned-off oven for 90 minutes.

Bake the Ravazzate

1. Preheat oven to 350°F (180°C).
2. Gently brush each ravazzata with beaten egg.
3. Sprinkle with sesame seeds.
4. Bake for 15–20 minutes until golden brown.
5. Let cool slightly before serving.

Prepare the Hazelnut Cake Batter

1. In a stand mixer, whip egg whites until soft peaks.
2. Gradually add sugar in three parts, whipping until glossy.
3. Add egg yolks one at a time, continuing to whip.
4. Fold in salt and hazelnut flour gently by hand, using bottom-to-top motions to retain air.
5. Pour into a greased and parchment-lined 9-inch springform pan.
6. Bake at 350°F (180°C) for 30–35 minutes.
7. Let cool completely before unmolding.

Make the Nutmeg Zabaione

1. Set a double boiler (or bowl over simmering water).
2. Combine egg yolks, sugar, and a pinch of nutmeg in the bowl.
3. Whisk continuously with an electric mixer for 10 minutes until thick and foamy.
4. Remove from heat and serve warm.

To Serve

1. Cut slices of the hazelnut cake and accompany each with a generous spoonful of zabaione cream.

From the vibrant street food stalls of Palermo to the hazelnut-covered hills of Piedmont, this menu unites the everyday and the exceptional. A  golden brioche and a rustic cake, both filled with flavor and soul.