Pizza Sausage and Friarielli Recipe | Cooking in the Neapolitan - Rubric

I give a Pizza Sausage and Friarielli

Rich, tasty, soft and irresistible, of course we are talking about pizza and what more inviting version of that stuffed with sausages and broccoli?

It is said that the marriage between these two ingredients stems from an idea of ​​a street vendor who, having no other side dish to match the grilled sausage, wanted to try the very bitter green leafy turnip greens that grow on the slopes of Vesuvius and, according to all Neapolitans, it was a fantastic idea!

Today we present the recipe to prepare at home, tasty as that of the pizza with escarole.

Ingredients

  • 500 gr flour 00
  • 12 g yeast
  • 20 ml extra virgin olive oil
  • 1 pinch of salt
  • lukewarm water Qb
  • 2 sausages
  • 1 / 2 fiarielli
  • 2 cloves of garlic
  • extra virgin olive oil to taste
  • 1 pinch of salt

cooking-sausage-and-Friarielli

Preparation

Preparation of the dough

First, let's start with preparing thePizza dough soaking the yeast in a little warm water. After putting the flour in a large bowl, add this water to it, kneading and adding more water if necessary. It will be necessary to knead, also adding the oil, until a homogeneous mixture is obtained. Let's beat it repeatedly on the table so as to activate the leavening and put it to rise in the same bowl greased with oil. No, we did not forget to add salt, this same ingredient must be added in a second process of the leavened dough, kneading it twice and adding salt at the end, the pizza will become very soft and more digestible.

Rising and preparation of the filling

So the loaf as soon as it is formed it will have to rise for at least 2 hours (it will be ready when it is double its original volume) and, after having kneaded it a second time adding salt, it will have to rise again for about another hour (always keeping an eye on the doubling of the dough , it must not rise too much!). As the pizza grows, I recommend preparing the ingredients of the stuffing so as to add them from cold and do not affect the softness of the pizza.

Preparation of friarielli

After having well deprived i friarielli leaves that are too yellowed, they must be washed thoroughly under running water. In a large saucepan, heat the oil (of the quantity you prefer) and the garlic and, if you like, even a rib of chilli. Add the broccoli by making them sauté: they will have to wither losing all their water. Now all that remains is to add the salt and let it cool down.

Preparation of sausages

Le sausages they must be passed on a hot plate without adding other fats or salt because they are already seasoned enough. As soon as they are cooked, we chop them up and add them to the broccoli.

Final pizza preparation

It's time to whip our legendary sausage and broccoli pizza, much loved especially by football fans, who usually take it as a snack to matches. Let's proceed with dividing the pizza dough in two: roll out the first loaf obtained and place it in a fairly large oven pan (about 24 cm), stuff it with the sausage and broccoli filling, closing it with the other pizza dough appropriately spread. Prick the surface of the pizza with a fork, brush it with plenty of extra virgin olive oil and bake at 190 ° -200 ° for 30 minutes, until golden.

Notes from the cook

If you prefer, you can add 150 g of buffalo mozzarella in chunks to the filling; you will have to try as much as possible to deprive it of its cooking water, so as not to make the pizza too moist

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