Broccoli and Sausage Bundt Cake

Name: Broccoli and Sausage Bundt Cake
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6
Ingredients: Type 0 flour 2 cups; Eggs medium 2; Grana Padano PDO cheese 0.75 oz; Fine salt 1.8 tsp; Extra virgin olive oil 3 tbsp; Whole milk ½ cup; Cow's milk ricotta cheese 0.4 cup; Instant yeast for salted preparations 3.3 tsp; Broccoli cleaned 3 ½ cups; Sausage 5.6 oz; Extra virgin olive oil to taste; Garlic 1 clove

it de fr es br

Difficulty: Average
Prep time: 30 min
Cook time: 50 min
Serving: 6
Cost: Average

PRESENTATION

Recipe by
Monica Pannacci

The broccoli and sausage ring is a total classic in Campania—especially when the weather cools down. Cozy meals, you know? This recipe really changes things up, turning the classic Italian ciambella, usually a sweet breakfast treat, into something savory and special. And look, by swapping the sweet stuff for hearty ingredients like sautéed tender broccoli and juicy sausage, you end up with something rustic and seriously delicious. Really.

The dough? It bakes to a perfect golden brown. And so crispy on the edges that it just screams autumn comfort. In Southern Italy, there are tons of variations—mushrooms, cheese, you name it—but the sausage and broccoli combo is really really a favorite. Slice it up as an appetizer or just enjoy a piece as a quick snack.

In Campania, the sausage and broccoli crescent ring has its own twist—simple, hearty and packed with flavor. It's a great take on crescent roll recipes, giving you that Italian vibe without too much fuss. The dough's got a nice, moist crumb inside, soaking up all those savory juices. Every bite has that tangy broccoli flavor mingled with sausage.

People love to experiment with the broccoli sausage ring recipe—throw in sun-dried tomatoes or spicier sausage for a kick. And the ring shape? Super, super appealing on the table. It feels way more special than just regular bread or pie. This dish offers a taste of Campania’s relaxed, homey traditions. Plus, it lets you get creative with your own savory ciambella version. So, whether you stick to tradition or mix it up with new fillings, this dish brings Italian comfort to your meal. No question.

INGREDIENTS

Ingredients for an 8-inch mold: Type 0 flour 2 cups (250 g); Eggs 2 - medium; Grana Padano PDO cheese 0.75 oz (20 g); Fine salt 1.8 tsp (10 g); Extra virgin olive oil 3 tbsp (42 g); Whole milk ½ cup (100 g); Cow's milk ricotta cheese 0.4 cup (100 g); Instant yeast for salted preparations 3.3 tsp (16 g)

for the filling: Broccoli 3 ½ cups (300 g) - cleaned; Sausage 5.6 oz (160 g); Extra virgin olive oil to taste; Garlic 1 clove

Preparation

How to prepare Broccoli and Sausage Bundt Cake

To make the broccoli and sausage bundt cake, first clean the broccoli by removing the leaves and breaking the florets off the stem 1, then rinse them under running water and blanch them in salted water for about 3 minutes 2. Drain them and set aside 3.

Remove the casing from the sausages and mash them with a fork 4, then add a drizzle of oil and a clove of garlic to a pan 5, add the sausage and cook for about 3 minutes 6.

When the sausage is well browned 7 add the broccoli 8, place them in the pan with the sausage, let them season for 5 minutes, remove the clove of garlic 9, take off the heat and let cool.

In a bowl, crack the eggs, add the salt 10 and mix. Pour in the oil 11 and the milk 12 and mix again.

Add the well-drained ricotta 13, then add the grated cheese 14, mix and incorporate the flour in multiple additions 15.

Finally, incorporate the instant yeast 16. Mix again 17. Add 3/4 of the sausage and broccoli mixture to the batter 18.

Gently fold them into the batter 19 and pour it into a greased and floured 8-inch bundt pan 20. Level the surface with a spatula 21.

Add the leftover filling on top 22, bake at 350°F in a preheated static oven, for about 35/40 minutes. Remove from the oven 23 and transfer to a rack to cool, then serve the broccoli and sausage bundt cake.

Storage

The broccoli and sausage bundt cake can be stored at room temperature for a couple of days. You can freeze it after cooking, maybe already portioned.

Advice

By doubling the quantities, you can use a 9.5-10-inch bundt pan.

If you don't have ricotta or can't use it, you can replace it with another fresh and soft cheese like goat cheese or mascarpone. Some users have omitted the ricotta and used Galbanino. Having not tried it ourselves, we can't provide precise instructions on the outcome or the amounts to use, but it's worth a try!

For the translation of some texts, artificial intelligence tools may have been used.