Recipe of stuffed pizza with sausage and Friarielli - typical of Naples

We begin by explaining what are "Friarielli": The friarielli are a particular quality of broadleaf broccoli with a slightly bitter taste. They are caught when the inflorescence (flowers) are just developed: They are also called turnip greens and they are used in typical dishes of Neapolitan, Roman and Puglia kitchen (in Rome are called broccoli, turnip greens in Puglia and in Tuscany rapini).

In the Neapolitan cuisine, the friarielli form an almost inseparable pair with sausage, which represent the traditional side dish. As street food, sandwich shops in fact selling sandwiches at the time, with sausage and friarielli and also the Neapolitan pizzerias, serve their pizza with sausage, friarielli and mozzarella cheese (mozzarella).

 

The sausages are not those you find in the supermarket, where the interior is finely ground and contain preservatives and dyes. The real sausages are those that only a truly skilled artisan knows how to prepare the meat (even better if you work with a bit of wine). So for this recipe, take the time to go to a good butcher, who has excellent meat at KM 0 - 100% controlled supply chain (preferably organic) 100% Italian. 

 

Choose absolutely fresh broccoli. Remove the thicker, woody stems and let the leaves, the more tender twigs and all of the flowers (they are the most delicious part). For sausages, choose the sausages freshly prepared by your butcher. They must be coarse, 100% pork with the addition of a little 'salt, pepper (... and if like wine and / or fennel). But my real secret are potatoes. Many people, to make the dough soft pizza, add milk, someone plenty of extra virgin olive oil or even lard. Instead, I tried that, without adding more fat, you should only add, at the time of preparation of the mixture, in addition to flour and water, also 2 large potatoes boiled and mashed. You will see, as well, that the pizza must be tender inside and crispy outside.

 

Ingredients for 4 people:
for pizza dough
300 g of water
650 g of flour 0 enriched with wheat germ
2 large potatoes warmed
15 g of salt up
3 g of fresh yeast

 

 

For the stuffing:
4 pork sausages large coarse
300g of Friarielli
300 g of fresh smoked Provola
Extra virgin olive oil
Salt to taste.
Chili if you like
2 cloves of fresh garlic.

 

Preparation (Preparation time: about 20 minutes for the pizza dough + 6 hours of leavening + 50 minutes cooking time):
We begin by preparing the paste of pizza: Boil the potatoes and mash with a potato masher. Once cooled, add them to the flour and the water in which we loose 3 g of yeast; we combine the salt and work for about 15 minutes. We will get a mass of about 1,000 g. Let rise in a covered container in a dry place at room temperature for 4 hours. 

 

We prepare the sausages:
Put the sausages in a pan with 1/2 glasses of water + 1/2 glass of wine and a little oil Extra Virgin. Cover with a lid and cook over a low flame for 40 to 50 minutes. Past 50 minutes remove the lid and let dry the remaining liquid. Let's make some small holes on sausage (with a toothpick or fork), the sausage, as well, will release all its flavor through the small holes. Eventually, brown slightly. Turn off, leaving them in the pan.

 

We prepare friarielli:
We clean the friarielli depriving them of the lower part of the stems (the thickest part and woody). Let the leaves, the more tender twigs and all of the flowers (they are the most delicious part). Wash 2-3 times in plenty of water. In a pan, lightly we Fry the garlic and finely chopped chilli. When they are browned, we combine the friarielli and let them fry. When it will be reduced in volume and tender, add salt. After 2 more minutes, remove from heat and add them to the sausages. Turn on the heat under the pan and let cook stirring for a few minutes, so that the sausage and broccoli on flavor each other.

 

Turn off and let it cool.
Roll out the dough making a large circle about 3 cm high. At the center we distribute friarielli, the smoked cheese, diced, and cut the sausages into slices.  

 

Roll up the dough and place it in a donut-shaped mold (greased with extra virgin olive oil). Cover with a cloth and let rise for another 2 hours.

 

Bake in preheated oven at 180 degrees for about 45 minutes. Remove from the oven and invert onto a serving plate. Let cool slightly and serve.