Recipe from " La Spianatoia "
Friarielli (in Naples), are broccoli, that is to say turnip tops of which the newly developed inflorescences must be chosen and fried par excellence. ( source Dictionary of Italian regional cuisines - ed. slow food publisher)
Ingredients
- 250 g of flour 0
- 100/120 g of milk (depends on the absorption of the flour)
- 15 g of dry sourdough with wheat germ
- 4 g of honey
- 7 g of extra virgin olive oil
- 4 g of salt
for the filling
- 200 g of broccoli rabe
- 150 gr of sausage
- 70/80 g of provolone
- 1 clove of garlic
- extra virgin olive oil
- 1 small piece of chili pepper to taste
- salt and pepper to taste
Preparation
Put all the ingredients in the mixer: milk in which we dissolve the mother yeast, the flour, then the honey, the oil and the salt and after turning it on, we knead for at least 10 minutes.
Then we transfer the dough onto the pastry board and finish kneading by hand until we feel the dough smooth and homogeneous. We form a ball, make a cross and cover with an upside down bowl and wait 3 hours
Once the time has passed, we pass the dough back onto the pastry board and deflate it to obtain a rectangle and proceed with a series of folds (3 times), leaving the dough to rest for 10 minutes between each series.
In the last batch, place the dough in a bowl, cover with cling film and leave to rise for 1 hour.
Take the dough and roll it out with a rolling pin (even though it won't be easy)...
We place the broccoli rabe that in the meantime we will have sautéed in a pan with garlic, oil and chilli pepper and the crumbled sausage.
We finish with grated provolone. Cut into strips of about 4 cm and after having delicately rolled them up, we place them in a pan and leave them to rise for about 3 hours.
Bake in the oven already at 200° for approximately 25 minutes
